Hui Zhang

发表

Characterization and selection of Lactobacillus brevis starter for nitrite degradation of Chinese pickle

L. Ai, Yongjun Xia, Xiaofeng Liu, 2017 .

Fractionation, chemical characterization and immunostimulatory activity of β-glucan and galactoglucan from Russula vinosa Lindblad.

L. Ai, Yongjun Xia, Hui Zhang, 2021, Carbohydrate polymers.

Use of a Novel Report Protein to Study the Secretion Signal of Flagellin in Bacillus subtilis

L. Ai, Yongjun Xia, Hui Zhang, 2016, Current Microbiology.

Structure characterization of a pyruvated exopolysaccharide from Lactobacillus plantarum AR307.

L. Ai, Hui Zhang, Z. Xiong, 2021, International journal of biological macromolecules.

An amendment to the fine structure of galactoxyloglucan from Tamarind (Tamarindus indica L.) seed.

L. Ai, Yongjun Xia, Hui Zhang, 2020, International journal of biological macromolecules.

Rheological properties of Prunus persica exudate: Potential effects of proteins and polyphenols.

L. Ai, Hui Zhang, P. Lai, 2019, International journal of biological macromolecules.

Composition and Rheological Properties of Polysaccharide Extracted from Tamarind (Tamarindus indica L.) Seed

L. Ai, Hui Zhang, P. Lai, 2019, Molecules.

Characterization of a yogurt-quality improving exopolysaccharide from Streptococcus thermophilus AR333

L. Ai, Yongjun Xia, Hui Zhang, 2017, Food Hydrocolloids.

Structural features and emulsifying stability of a highly branched arabinogalactan from immature peach (Prunus persica) exudates

L. Ai, Yongjun Xia, Hui Zhang, 2020 .

Structural characterization and rheological properties of β-D-glucan from hull-less barley (Hordeum vulgare L. var. nudum Hook. f.).

L. Ai, Yongjun Xia, Hui Zhang, 2018, Phytochemistry.

Human-origin Lactobacillus salivarius AR809 protects against immunosuppression in S. aureus-induced pharyngitis via Akt-mediated NF-κB and autophagy signaling pathways.

L. Ai, Yongjun Xia, Xiaofeng Liu, 2020, Food & function.

Exopolysaccharide from Streptococcus thermophilus as stabilizer in fermented dairy: Binding kinetics and interactions with casein of milk.

L. Ai, Yongjun Xia, Hui Zhang, 2019, International journal of biological macromolecules.

Probiotics Interact With Lipids Metabolism and Affect Gut Health

Y. Wu, L. Ai, Xin Song, 2022, Frontiers in Nutrition.

Short communication: Genome-wide identification of new reference genes for reverse-transcription quantitative PCR in Streptococcus thermophilus based on RNA-sequencing analysis.

L. Ai, Yongjun Xia, Hui Zhang, 2020, Journal of dairy science.

Comparison of oenological property, volatile profile, and sensory characteristic of Chinese rice wine fermented by different starters during brewing

L. Ai, Haiyan Yu, Yongjun Xia, 2017 .

Short communication: Dynamic changes in bacterial diversity during the production of powdered infant formula by PCR-DGGE and high-throughput sequencing.

L. Ai, Yongjun Xia, Hui Zhang, 2020, Journal of dairy science.

Physical barrier effects of dietary fibers on lowering starch digestibility

L. Ai, Hui Zhang, Shuguang Sun, 2022, Current Opinion in Food Science.

Effects of tamarind seed polysaccharide on physicochemical properties of corn starch treated by high pressure homogenization

L. Ai, Yan Wu, Yongjun Xia, 2021 .

Lactobacillus plantarum AR501 Alleviates the Oxidative Stress of D-Galactose-Induced Aging Mice Liver by Upregulation of Nrf2-Mediated Antioxidant Enzyme Expression.

L. Ai, Yongjun Xia, Hui Zhang, 2018, Journal of food science.

Proteolysis, lipolysis, texture and sensory properties of cheese ripened by Monascus fumeus.

L. Ai, Yongjun Xia, Hui Zhang, 2020, Food research international.

Improvement of flavor profiles in Chinese rice wine by creating fermenting yeast with superior ethanol tolerance and fermentation activity.

L. Ai, Haiyan Yu, Yongjun Xia, 2018, Food research international.

Enhancement of triterpene production via in situ extractive fermentation of Sanghuangporus vaninii YC‐1

L. Ai, Caiyun Yang, Yongjun Xia, 2021, Biotechnology and applied biochemistry.

Interaction between barley β-glucan and corn starch and its effects on the in vitro digestion of starch.

L. Ai, Hui Zhang, Zibo Song, 2019, International journal of biological macromolecules.

Effects of tamarind seed polysaccharide on gelatinization, rheological, and structural properties of corn starch with different amylose/amylopectin ratios

L. Ai, Yongjun Xia, Hui Zhang, 2020 .

Pectins of different resources influences cold storage properties of corn starch gels: Structure-property relationships

L. Ai, Yan Wu, Hui Zhang, 2021, Food Hydrocolloids.

Bioactive exopolysaccharides from a S. thermophilus strain: Screening, purification and characterization.

L. Ai, Yongjun Xia, Hui Zhang, 2016, International journal of biological macromolecules.

Flavor Formation in Chinese Rice Wine (Huangjiu): Impacts of the Flavor-Active Microorganisms, Raw Materials, and Fermentation Technology

Le-ren Tao, L. Ai, Yongjun Xia, 2020, Frontiers in Microbiology.

Structural and Potential Functional Properties of Alkali-Extracted Dietary Fiber From Antrodia camphorata

L. Ai, Yongjun Xia, Hui Zhang, 2022, Frontiers in Microbiology.

Flavor compounds with high odor activity values (OAV > 1) dominate the aroma of aged Chinese rice wine (Huangjiu) by molecular association.

Li Ni, L. Ai, Yongjun Xia, 2022, Food chemistry.

Antrodin A from Antrodia camphorata modulates the gut microbiome and liver metabolome in mice exposed to acute alcohol intake.

L. Ai, Yongjun Xia, Xiaofeng Liu, 2021, Food & function.

Effects of soluble dietary fibers on the viscosity property and digestion kinetics of corn starch digesta.

S. Cui, L. Ai, Hui Zhang, 2020, Food chemistry.

Anti-osteoporotic potential of Lactobacillus plantarum AR237 and AR495 in ovariectomized mice

L. Ai, Xin Song, Yongjun Xia, 2021, Journal of Functional Foods.

Insights into whereby raw wheat Qu contributes to the flavor quality of Huangjiu during brewing

L. Ai, Yongjun Xia, Hui Zhang, 2023, LWT.

Enhanced Antioxidant Activity in Streptococcus thermophilus by High-Level Expression of Superoxide Dismutase

L. Ai, Ying Yang, Yongjun Xia, 2020, Frontiers in Microbiology.

Structural characteristics of tamarind seed polysaccharides treated by high-pressure homogenization and their effects on physicochemical properties of corn starch.

L. Ai, Yongjun Xia, Hui Zhang, 2021, Carbohydrate polymers.

Structure-function relationship between galactomannans and their effects on freeze-thaw stability, retrogradation, and texture of corn starch gels during cold storage.

Y. Wu, L. Ai, Hui Zhang, 2022, Food chemistry.

Structural characterisation of EPS of Streptococcus thermophilus S-3 and its application in milk fermentation.

L. Ai, Q. Guo, Hui Zhang, 2021, International journal of biological macromolecules.

Exopolysaccharide produced by Streptococcus thermophiles S-3: Molecular, partial structural and rheological properties.

L. Ai, Q. Guo, Yan Wu, 2018, Carbohydrate polymers.

Development of a high-throughput screening method for exopolysaccharide-producing Streptococcus thermophilus based on Congo red.

L. Ai, Xin Song, Yongjun Xia, 2022, Food research international.

Lactobacillus plantarum AR113 alleviates DSS-induced colitis by regulating the TLR4/MyD88/NF-κB pathway and gut microbiota composition

L. Ai, Yongjun Xia, Hui Zhang, 2020 .

Production of Exopolysaccharides from Submerged Culture of Antrodia Camphorata S-29

L. Ai, Yongjun Xia, Xiaofeng Liu, 2017 .

Short communication: Improving the activity of bile salt hydrolases in Lactobacillus casei based on in silico molecular docking and heterologous expression.

L. Ai, Yongjun Xia, Hui Zhang, 2017, Journal of dairy science.

Lactobacillus plantarum AR113 attenuates liver injury in D-Galactose-induced aging mice via the inhibition of oxidative stress and endoplasmic reticulum stress

L. Ai, Xin Song, Yongjun Xia, 2023, Food Science and Human Wellness.

Tamarind seed polysaccharide-assisted fabrication of stable emulsion-based oleogel structured with gelatin: Preparation, interaction, characterization, and application

Y. Wu, Xiaolong Ren, L. Ai, 2023, Food Hydrocolloids.

A Homogalacturonan from Peel of Winter Jujube (Zizyphus jujuba Mill. cv. Dongzao): Characterization and Protective Effects against CCl4-Induced Liver Injury

Y. Wu, L. Ai, Hui Zhang, 2022, Foods.

Acetylation modification improved the physicochemical properties of xyloglucan from tamarind seeds.

Y. Wu, L. Ai, Hui Zhang, 2022, International journal of biological macromolecules.

Adhesion to pharyngeal epithelium and modulation of immune response: Lactobacillus salivarius AR809, a potential probiotic strain isolated from the human oral cavity.

L. Ai, Yongjun Xia, Hui Zhang, 2019, Journal of dairy science.

Effects and mechanism of sucrose on retrogradation, freeze-thaw stability, and texture of corn starch-tamarind seed polysaccharide complexes.

Yan Wu, Hui Zhang, Z. Xiong, 2022, Journal of food science.

Rheological Properties and Kinetics of Gelation of Binary Polymers between Xanthan Gum and Locust Bean Gum

Hui Zhang, Fan Xie, Zhun Yan, 2023, Polymers.

Lactobacillus plantarum AR495 improves bone health of ovariectomized mice by improving gut microbiota

Xin Song, Yongjun Xia, Hui Zhang, 2024, Food Frontiers.

Bioactive exopolysaccharides from a S. thermophilus strain: Screening, purification and characterization.

Yongjun Xia, Hui Zhang, Guangqiang Wang, 2016, International journal of biological macromolecules.