Juan Li

Extraction, purification, and antioxidant activity of exopolysaccharides produced by Lactobacillus kimchi SR8 from sour meat in vitro and in vivo

P. Hu, Yulong Zhang, Xue-yan Chen, 2021, CyTA - Journal of Food.

DNA damage protection and antioxidant activities of peptides isolated from sour meat co-fermented by P. pentosaceus SWU73571 and L. curvatus LAB26

P. Hu, Yulong Zhang, Juan Li, 2020 .

Comparison of Fermentation Behaviors and Characteristics of Tomato Sour Soup between Natural Fermentation and Dominant Bacteria-Enhanced Fermentation

Ping Hu, Juan Li, Dandan Feng, 2022, Microorganisms.

Grafted ferulic acid dose-dependently enhanced the apparent viscosity and antioxidant activities of arabinoxylan

Jinli Qiao, S. Cui, Juan Li, 2022, Food Hydrocolloids.