B. Lu

Evaluation of biochemical and antioxidant dynamics during the co-fermentation of dehusked barley with Rhizopus oryzae and Lactobacillus plantarum.

J. Zhao, M. Niu, Kun Wang, 2019, Journal of food biochemistry.

Genetic diversity analysis and DNA fingerprinting of the main japonica rice varieties in Heilongjiang Province

B. Lu, Y. Chen, Z. Li, 2019, Quality Assurance and Safety of Crops & Foods.

Physicochemical characterization and antioxidant activity of cell-bound exopolysaccharides from Lactobacillus fermentum S1 obtained by two extraction methods

J. Zhao, Kun Wang, Yue Wu, 2019, Process Biochemistry.

Optimization of the preparation process of mung bean puffed infant rice cereal and evaluation of the structure and digestion characteristics of starch

Dongjie Zhang, Guangqi Fan, Longkui Cao, 2020, International Journal of Food Engineering.

Physicochemical characteristics and in vitro and in vivo antioxidant activity of a cell-bound exopolysaccharide produced by Lactobacillus fermentum S1.

J. Zhao, Kun Wang, Yue Wu, 2019, International journal of biological macromolecules.

Beneficial Effect of Kidney Bean Resistant Starch on Hyperlipidemia—Induced Acute Pancreatitis and Related Intestinal Barrier Damage in Rats

Dongjie Zhang, B. Lu, Wei Sun, 2022, Molecules.

Preparation, partial characterization and biological activity of exopolysaccharides produced from Lactobacillus fermentum S1.

Jing Zhao, Kun Wang, Dawei Song, 2020, Journal of bioscience and bioengineering.