Kuaitian Wang

Novel Soy Peptide CBP: Stimulation of Osteoblast Differentiation via TβRI-p38-MAPK-Depending RUNX2 Activation

Yongqiang Cheng, Jing Gan, Zhenhua Wang, 2022, Nutrients.

Physicochemical, Textural, and Sensorial Properties of Soy Yogurt as Affected by Addition of Low Acyl Gellan Gum

Yongqiang Cheng, Jing Gan, Wei Yu, 2022, Gels.

Effect of fermentation using different lactic acid bacteria strains on the nutrient components and mineral bioavailability of soybean yogurt alternative

Jing Gan, Tianying Yu, Jingru Xu, 2023, Frontiers in Nutrition.

Structural characteristics, chemical compositions and antioxidant activity of melanoidins during the traditional brewing of Monascus vinegar

Ning Tang, Xiaojia Bian, Kuaitian Wang, 2024, LWT.