Hongjie Lei

发表

Effects of soy protein hydrolysates on the growth and fermentation performances of brewer's yeast.

Haifeng Zhao, Mouming Zhao, Chunyan Wan, 2014 .

Cellulose nanocrystals prepared from wheat bran: Characterization and cytotoxicity assessment.

Yingnan Liu, Yaqing Xiao, Huaide Xu, 2019, International journal of biological macromolecules.

Heat-induced whey protein isolate gels improved by cellulose nanocrystals: Gelling properties and microstructure.

Yudi Liu, Yingnan Liu, Yaqing Xiao, 2020, Carbohydrate polymers.

Relationship between structure and immunological activity of an arabinogalactan from Lycium ruthenicum.

Hang Liu, Qiang Peng, Xiaoqin Wang, 2016, Food chemistry.

Application of Protein Hydrolysates from Defatted Walnut Meal in High-Gravity Brewing to Improve Fermentation Performance of Lager Yeast

T. Jiang, Huaide Xu, Caiyun Wu, 2020, Applied Biochemistry and Biotechnology.

Amino Acid Supplementations Enhance the Stress Resistance and Fermentation Performance of Lager Yeast During High Gravity Fermentation

Huaide Xu, Hongjie Lei, Fei Peng, 2018, Applied Biochemistry and Biotechnology.

Effects of worts treated with proteases on the assimilation of free amino acids and fermentation performance of lager yeast.

Haifeng Zhao, Mouming Zhao, Hongjie Lei, 2013, International journal of food microbiology.

Proteases supplementation to high gravity worts enhances fermentation performance of brewer's yeast

Haifeng Zhao, Mouming Zhao, Hongjie Lei, 2013 .

Effects of Lys and His supplementations on the regulation of nitrogen metabolism in lager yeast

Haifeng Zhao, Mouming Zhao, Huipin Li, 2013, Applied Microbiology and Biotechnology.

Identification and characterization of antioxidative peptides derived from simulated in vitro gastrointestinal digestion of walnut meal proteins.

Huaide Xu, Xiaojing Wang, Hongjie Lei, 2019, Food research international.

Effects of lactic acid fermentation-based biotransformation on phenolic profiles, antioxidant capacity and flavor volatiles of apple juice

Jing Qi, T. Jiang, Huaide Xu, 2020 .

Biotransformation of phenolic profiles and improvement of antioxidant capacities in jujube juice by select lactic acid bacteria.

Ning Liu, T. Jiang, Huaide Xu, 2020, Food chemistry.

Effects of Different Drying Methods on the Total Phenolic, Rosmarinic Acid and Essential Oil of Purple Perilla Leaves

Yutang Wang, Huaide Xu, Hongjie Lei, 2017 .

Novel Umami Peptides from Hypsizygus marmoreus and Interaction with Umami Receptor T1R1/T1R3

Huaide Xu, Xiao-bo Dong, Hongjie Lei, 2023, Foods.

Synergistic effects of combinatorial Lactiplantibacillus plantarum fermentation and vegetable oils supplementation on the lycopene level, antioxidant capacities and flavor volatiles of tomato pulp

Chengxin Wang, Zhaoyan Guo, Huaide Xu, 2022, Innovative Food Science & Emerging Technologies.

Zein-pectin composite nanoparticles as an efficient hyperoside delivery system: Fabrication, characterization, and in vitro release property

Fuguo Liu, Yaqing Xiao, Jun Wang, 2020 .

Insights into the improvement of bioactive phytochemicals, antioxidant activities and flavor profiles in Chinese wolfberry juice by select lactic acid bacteria

Ning Liu, T. Jiang, Huaide Xu, 2021 .

Effects of Wort Gravity and Nitrogen Level on Fermentation Performance of Brewer’s Yeast and the Formation of Flavor Volatiles

Haifeng Zhao, Mouming Zhao, Zhimin Yu, 2012, Applied Biochemistry and Biotechnology.

Effects of Nitrogen Composition on Fermentation Performance of Brewer's Yeast and the Absorption of Peptides with Different Molecular Weights

Haifeng Zhao, Mouming Zhao, Hongjie Lei, 2013, Applied Biochemistry and Biotechnology.

Effects of Lys and His supplementations on the regulation of nitrogen metabolism in lager yeast

Haifeng Zhao, Mouming Zhao, Huipin Li, 2013, Applied Microbiology and Biotechnology.

Fermentation of kiwifruit juice from two cultivars by probiotic bacteria: Bioactive phenolics, antioxidant activities and flavor volatiles.

Zining Wang, Nan Yang, Yunzi Feng, 2021, Food chemistry.

Effect of lactic acid fermentation and in vitro digestion on the bioactive compounds in Chinese wolfberry (Lycium barbarum) pulp

Xiaobo Dong, Huaide Xu, Hongjie Lei, 2023, Food Bioscience.

Phenolics Profile, Antioxidant Activity and Flavor Volatiles of Pear Juice: Influence of Lactic Acid Fermentation Using Three Lactobacillus Strains in Monoculture and Binary Mixture

Hongjie Lei, Leyu Wang, Hexin Zhang, 2021, Foods.

Bioactive compounds, antioxidant activities and flavor volatiles of lager beer produced by supplementing six jujube cultivars as adjuncts

Zhaoyan Guo, T. Jiang, Caiyun Wu, 2022, Food Bioscience.

Immobilization of lager yeast by hydrocolloids as supporting matrix for improving fermentation performance of high gravity brewing

Zhaoyan Guo, Luyao Gao, Ning Liu, 2022, Industrial Crops and Products.

Bioactive dipeptides enhance the tolerance of lager yeast to ethanol-oxidation cross-stress by regulating the multilevel defense system.

Huaide Xu, Caiyun Wu, Hongjie Lei, 2023, Food microbiology.

Walnut Protein Hydrolysates Play a Protective Role on Neurotoxicity Induced by d-Galactose and Aluminum Chloride in Mice

Huaide Xu, Xiaojing Wang, Hongjie Lei, 2018, Molecules.

Selection of Saccharomyces pastorianus variants with improved fermentation performance under very high gravity wort conditions

Haifeng Zhao, Mouming Zhao, Zhimin Yu, 2011, Biotechnology Letters.

Fermentation performance of lager yeast in high gravity beer fermentations with different sugar supplementations.

Haifeng Zhao, Mouming Zhao, Zhimin Yu, 2016, Journal of bioscience and bioengineering.

Metabolic Flux and Nodes Control Analysis of Brewer’s Yeasts Under Different Fermentation Temperature During Beer Brewing

Mouming Zhao, Zhimin Yu, Huipin Li, 2012, Applied Biochemistry and Biotechnology.

Pectin-interactions and the digestive stability of anthocyanins in thermal and non-thermal processed strawberry pulp.

C. Law, Jun Wang, Huaide Xu, 2023, Food chemistry.

Novel Umami Peptides from Hypsizygus marmoreus and Interaction with Umami Receptor T1R1/T1R3

Huaide Xu, Xiao-bo Dong, Hongjie Lei, 2023, Foods.

Influences of subcritical water extraction on the characterization and biological properties of polysaccharides from Morchella sextelata

Huaide Xu, Hongjie Lei, Feng Li, 2021, Journal of food processing and preservation.

Effects of Different Drying Methods on the Total Phenolic, Rosmarinic Acid and Essential Oil of Purple Perilla Leaves

Yutang Wang, Huaide Xu, Hongjie Lei, 2017 .

Selection of Saccharomyces pastorianus variants with improved fermentation performance under very high gravity wort conditions

Haifeng Zhao, Mouming Zhao, Zhimin Yu, 2012, Biotechnology Letters.

Mechanisms of Antioxidant Dipeptides Enhancing Ethanol-Oxidation Cross-Stress Tolerance in Lager Yeast: Roles of the Cell Wall and Membrane.

Huaide Xu, Caiyun Wu, Hongjie Lei, 2023, Journal of agricultural and food chemistry.

Plant-derived antioxidant dipeptides provide lager yeast with osmotic stress tolerance for very high gravity fermentation

Huaide Xu, Caiyun Wu, Hongjie Lei, 2024, Food Microbiology.

Characterization of oil body microstructure, accumulation level and chemical composition in walnut fruit during growth

Huaide Xu, Hongjie Lei, Mei Li, 2025, Journal of Food Composition and Analysis.