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Works (9)

Effects of Polysaccharide Supplementation on Lactic Acid Bacteria-Fermented Soy Protein Gel: Structural Characteristics, Allergenicity, and Epitope Analysis

Foods
2025-02 | Journal article | Author
DOI: 10.3390/foods14040701
Contributors: Xinran Guo; Yun Luo; Xia Fan; Benjamin K. Simpson; Wei Li; Xin Rui
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Multidisciplinary Digital Publishing Institute

Assessment of In Vitro Digestive Behavior of Lactic-Acid-Bacteria Fermented Soy Proteins: A Study Comparing Colloidal Solutions and Curds

Molecules
2022-11 | Journal article | Author
DOI: 10.3390/molecules27217652
Contributors: Yaqiong Wang; Yumeng Fu; Elham Azarpazhooh; Wei Li; Qi Liu; Xin Rui
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Multidisciplinary Digital Publishing Institute

Characterization and Immunological Activity of Exopolysaccharide from <i>Lacticaseibacillus paracasei</i> GL1 Isolated from Tibetan Kefir Grains

Foods
2022-10 | Journal article | Author
DOI: 10.3390/foods11213330
Contributors: Xiaomeng Wang; Juanjuan Tian; Xueliang Zhang; Nanyu Tang; Xin Rui; Qiuqin Zhang; Mingsheng Dong; Wei Li
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Multidisciplinary Digital Publishing Institute

Prebiotic Properties of Exopolysaccharides from <i>Lactobacillus helveticus</i> LZ-R-5 and <i>L. pentosus</i> LZ-R-17 Evaluated by In Vitro Simulated Digestion and Fermentation

Foods
2022-08 | Journal article | Author
DOI: 10.3390/foods11162501
Contributors: Mengjia Xu; Zhi Li; Xiaogan Zhao; Wei Li
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Multidisciplinary Digital Publishing Institute

Microbiological Research on Fermented Dairy Products

Foods
2022-07 | Journal article | Author
DOI: 10.3390/foods11142109
Contributors: Luyao Xiao; Wei Li
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Multidisciplinary Digital Publishing Institute

Structural Characterization, Rheological Properties and Protection of Oxidative Damage of an Exopolysaccharide from <i>Leuconostoc citreum</i> 1.2461 Fermented in Soybean Whey

Foods
2022-07 | Journal article | Author
DOI: 10.3390/foods11152283
Contributors: Yingying Li; Luyao Xiao; Juanjuan Tian; Xiaomeng Wang; Xueliang Zhang; Yong Fang; Wei Li
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Multidisciplinary Digital Publishing Institute

The Conformational Structural Change of Soy Glycinin via Lactic Acid Bacteria Fermentation Reduced Immunoglobulin E Reactivity

Foods
2021-12 | Journal article | Author
DOI: 10.3390/foods10122969
Contributors: Zhen Liu; Yaqiong Wang; Yifei Liu; Qiuqin Zhang; Wei Li; Mingsheng Dong; Xin Rui
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Multidisciplinary Digital Publishing Institute

The Microbial Diversity and Biofilm-Forming Characteristic of Two Traditional Tibetan Kefir Grains

Foods
2021-12 | Journal article | Author
DOI: 10.3390/foods11010012
Contributors: Xiaomeng Wang; Wenpei Li; Mengjia Xu; Juanjuan Tian; Wei Li
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Multidisciplinary Digital Publishing Institute

Structural Characterization and Antioxidant Activity of Exopolysaccharide from Soybean Whey Fermented by <i>Lacticaseibacillus plantarum</i> 70810

Foods
2021-11 | Journal article | Author
DOI: 10.3390/foods10112780
Contributors: Juanjuan Tian; Qingyan Mao; Mingsheng Dong; Xiaomeng Wang; Xin Rui; Qiuqin Zhang; Xiaohong Chen; Wei Li
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Multidisciplinary Digital Publishing Institute

Peer review (1 review for 1 publication/grant)

Review activity for Biotechnology letters. (1)
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