Haibin Yuan

发表

Evaluation of nanocellulose carriers produced by four different bacterial strains for laccase immobilization.

Meifang Zhu, Feng F. Hong, Haibin Yuan, 2018, Carbohydrate polymers.

A biodegradable antibacterial nanocomposite based on oxidized bacterial nanocellulose for rapid hemostasis and wound healing.

Feng F. Hong, Haibin Yuan, Lin Chen, 2019, ACS applied materials & interfaces.

Effect of alsD deletion and overexpression of nox and alsS on diacetyl and acetoin production by Lacticaseibacillus casei during milk fermentation.

Haibin Yuan, Haiyan Yu, H. Tian, 2022, Journal of dairy science.

Effect of high-pressure processing on the bioaccessibility of phenolic compounds from cloudy hawthorn berry (Crataegus pinnatifida) juice

M. Hanna, Haibin Yuan, Haiyan Yu, 2022, Journal of Food Composition and Analysis.

Enhanced decolourization efficiency of textile dye Reactive Blue 19 in a horizontal rotating reactor using strips of BNC-immobilized laccase: Optimization of conditions and comparison of decolourization efficiency

Feng F. Hong, Zhangjun Cao, Haibin Yuan, 2020 .

Characterization of metabolic pathways for biosynthesis of the flavor compound 3-methylbutanal by Lactococcus lactis.

Haibin Yuan, Haiyan Yu, H. Tian, 2021, Journal of dairy science.

Impact of 4-alkyl branched-chain fatty acids on goaty-odor olfactory perception and their perceptual interactions in Yunnan goat milk cake

Xuefeng Sun, Haibin Yuan, Haiyan Yu, 2022, Journal of Food Measurement and Characterization.

Rapid detection of acid neutralizers adulteration in raw milk using FGC E-nose and chemometrics

Haibin Yuan, Haiyan Yu, H. Tian, 2022, Journal of Food Measurement and Characterization.

Evaluation of wet nanocellulose membranes produced by different bacterial strains for healing full-thickness skin defects.

Feng F. Hong, Haibin Yuan, Lin Chen, 2022, Carbohydrate polymers.

Homogeneous and efficient production of a bacterial nanocellulose-lactoferrin-collagen composite under an electric field as a matrix to promote wound healing.

Feng F. Hong, Haibin Yuan, Lin Chen, 2020, Biomaterials science.

Comparison of the Fermentation Activities and Volatile Flavor Profiles of Chinese Rice Wine Fermented Using an Artificial Starter, a Traditional JIUYAO and a Commercial Starter

Haibin Yuan, Haiyan Yu, H. Tian, 2021, Frontiers in Microbiology.

Characterization of Six Lactones in Cheddar Cheese and Their Sensory Interactions Studied by Odor Activity Values and Feller's Additive Model.

Haibin Yuan, Haiyan Yu, H. Tian, 2021, Journal of agricultural and food chemistry.

Effects of CcpA against salt stress in Lactiplantibacillus plantarum as assessed by comparative transcriptional analysis

L. Shao, Haibin Yuan, Haiyan Yu, 2021, Applied Microbiology and Biotechnology.

Characterisation of the key volatile compounds of commercial Gouda cheeses and their contribution to aromas according to Chinese consumers’ preferences

Haibin Yuan, Haiyan Yu, H. Tian, 2022, Food chemistry: X.

Screening of goaty flavor-inhibiting lactic acid bacteria and their effects on the flavor profiles of goat milk cakes

Xuefeng Sun, Haibin Yuan, Haiyan Yu, 2023, Food Bioscience.

Cross-modal aroma-taste interactions between lactone aroma and sourness and saltiness in solutions at concentrations relevant to Cheddar cheese

Haibin Yuan, Haiyan Yu, H. Tian, 2023, International Dairy Journal.

Rapid identification and quantification of vegetable oil adulteration in raw milk using a flash gas chromatography electronic nose combined with machine learning

Haibin Yuan, Haiyan Yu, H. Tian, 2023, Food Control.

Effect of microwave radiation combined with cellulase treatment of soybean residue on the culture of Aspergillus oryzae

Haibin Yuan, Haiyan Yu, H. Tian, 2022, Food Bioscience.

Rapid identification of adulteration in raw bovine milk with soymilk by electronic nose and headspace-gas chromatography ion-mobility spectrometry

Haibin Yuan, Haiyan Yu, H. Tian, 2023, Food chemistry: X.

Characterisation of the Aroma Profile and Dynamic Changes in the Flavour of Stinky Tofu during Storage

Haibin Yuan, Haiyan Yu, H. Tian, 2023, Foods.

Dynamics of microbial communities associated with the flavor formation during sour juice fermentation and milk fan drying process.

Wenqiang Yao, Haibin Yuan, Haiyan Yu, 2023, Journal of dairy science.

Antibacterial absorbent mat based on oxidized bacterial nanocellulose for chilled meat preservation

Wei Li, Haibin Yuan, Haiyan Yu, 2023, Food Packaging and Shelf Life.

Novel bioactive sponge mats composed of oxidized bacterial cellulose and chitosan-gum Arabic microcapsules loaded with cinnamon essential oil for enhancing meat preservation

Haibin Yuan, Haiyan Yu, H. Tian, 2023, Food Hydrocolloids.

Antibacterial Activity and Mechanism of Oxidized Bacterial Nanocellulose with Different Carboxyl Content.

Wei Li, Haibin Yuan, Haiyan Yu, 2022, Macromolecular bioscience.

The role of bacterial nanocellulose mats encapsulated with cinnamaldehyde on chilled meat preservation

Juan Huang, Wei Li, Haibin Yuan, 2022, International Journal of Food Science & Technology.

Microbial Diversity and Aroma Profile Variations in Stinky Tofu Across Different Regions

Haibin Yuan, Haiyan Yu, Chen Chen, 2024, Food Bioscience.

Regulation of the pleiotropic transcriptional regulator CodY on the conversion of branched-chain amino acids into branched-chain aldehydes in Lactococcus lactis

Haibin Yuan, Haiyan Yu, Chen Chen, 2023, Applied and environmental microbiology.