Yu-Jun Wan

Probiotic fermentation modifies the structures of pectic polysaccharides from carrot pulp.

S. Nie, M. Xie, Junyi Yin, 2021, Carbohydrate polymers.

Two-step hydrolysis method for monosaccharide composition analysis of natural polysaccharides rich in uronic acids

S. Nie, M. Xie, Junyi Yin, 2020 .

Antidiabetic effects of polysaccharide from azuki bean (Vigna angularis) in type 2 diabetic rats via insulin/PI3K/AKT signaling pathway

S. Nie, Xiaojun Huang, Yu-Jun Wan, 2020 .

HBr/H2O2-mediated formation of C–S bond with thiosulfates

Zhaohua Yan, Sen Lin, Yu-Jun Wan, 2018 .

Comparison of hypoglycemic effects of polysaccharides from four legume species

Dan Liu, Xiaojun Huang, Yu-Jun Wan, 2019, Food Hydrocolloids.

Colloid chemistry approach to understand the storage stability of fermented carrot juice

M. Xie, Junyi Yin, R. Gilbert, 2019, Food Hydrocolloids.

Origin of Hypoglycemic Benefits of Probiotic-Fermented Carrot Pulp.

M. Xie, Junyi Yin, T. Xiong, 2019, Journal of agricultural and food chemistry.