Xiudong Xia

3D printing of mycelium-enhanced plant-based protein composites for customizable texture in meat analogues

Effect of low-frequency ultrasound pretreatment on taste substances in chicken liver by fermentation

Enhanced mycoprotein production of Neurospora intermedia from soy processing byproducts: Integration of ultrasonic stimulation with repeated-batch simultaneous saccharification and culture

Design of structurally enhanced dual-network high internal phase emulsion gels for 3D-printable plant-based fat substitutes using carboxymethyl cellulose/heat-treated soy protein isolate and k-carrageenan

Production and characterization of bacterial cellulose from kombucha-fermented soy whey

Constructing Protein-Scaffolded Multienzyme Assembly Enhances the Coupling Efficiency of the P450 System for Efficient Daidzein Biosynthesis from (2<i>S</i>)-Naringenin

The use of dextran in 3D printing for dysphagia foods: Relationships between its structure and physicochemical properties

Deciphering the Crucial Roles of the Quorum-Sensing Transcription Factor SdiA in NADPH Metabolism and (S)-Equol Production in Escherichia coli Nissle 1917

Stabilizing effect of Leuconostoc mesenteroides Lm10 produced dextran in situ on stirred soy yogurt: Structure-function relationship

Effects of water-soluble and water-insoluble α-glucans produced in situ by Leuconostoc citreum SH12 on physicochemical properties of fermented soymilk and their structural analysis

Genomic and phenotypic analysis unveiling the carbohydrate metabolic characteristics of Leuconostoc citreum SH12 in plant-based fermentation

Inhibition of Fermented and Unfermented Soy Whey Extracts on the Quorum Sensing and Biogenic Amine Production of Morganella morganii wf-1

Tofu by-product soy whey substitutes urea: Reduced ammonia volatilization, enhanced soil fertility and improved fruit quality in cherry tomato production

Optimization and characterization of exopolysaccharides from Leuconostoc citreum BH10 and its functional properties in vitro

Engineering Escherichia coli for cost-effective production of medium-chain fatty acids from soy whey using an optimized galactose-based autoinduction system

Sustainable production of genistin from glycerol by constructing and optimizing Escherichia coli

The Next Frontier of 3D Bioprinting: Bioactive Materials Functionalized by Bacteria

Effects of fermentation temperature on bacterial community, physicochemical properties and volatile flavor in fermented soy whey and its coagulated tofu

3D printed lactic acid bacteria hydrogel: cell release kinetics and stability

Cloning and expression of <i>Lactobacillus brevis</i> <scp>β‐glucosidase</scp> and its effect on the aroma of strawberry wine

Soybean Whey Bio-Processed Using Weissella hellenica D1501 Protects Neuronal PC12 Cells Against Oxidative Damage

Synergetic effects of Lactobacillus plantarum and Rhizopus oryzae on physicochemical, nutritional and antioxidant properties of whole-grain oats (Avena sativa L.) during solid-state fermentation

Inhibition of biofilm formation and quorum sensing by soy isoflavones in Pseudomonas aeruginosa

A novel subtilin-like lantibiotics subtilin JS-4 produced by Bacillus subtilis JS-4, and its antibacterial mechanism against Listeria monocytogenes

Biotransformation of soy whey into a novel functional beverage by Cordyceps militaris SN-18

Neuroprotective potency of a soy whey fermented by Cordyceps militaris SN-18 against hydrogen peroxide-induced oxidative injury in PC12 cells

Antioxidant activities and inhibitory effects of blueberry pomace and wine pomace crude extracts on oxidation of oil in water emulsion and fish mince

Neuroprotective Potency of Tofu Bio-Processed Using Actinomucor elegans against Hypoxic Injury Induced by Cobalt Chloride in PC12 Cells

Composition, antioxidant activity, and neuroprotective effects of anthocyanin-rich extract from purple highland barley bran and its promotion on autophagy

Improvement of the phenolic content, antioxidant activity, and nutritional quality of tofu fermented with Actinomucor elegans