Time-resolved structural remodeling and bioactivity changes of Lentinula edodes polysaccharides during fermentation by Limosilactobacillus fermentum CICC 21828 - Yue Liu; Saiqun Wang; Lu Liu; Zidan Zhao; Rui Cai; Jing Guo; Tianli Yue; Yahong Yuan; Zhouli Wang (Food Bioscience, 2026)

Identification of transient receptor potential vanilloid 1-specific agonists from ginger polyphenols and analysis of their mechanism of action in ameliorating skeletal muscle insulin resistance - Lu Lu; Yifan Wang; Rui Liu; Beicheng Fang; Minjie Zhao; Fengqin Feng; Jing Wang (Food Bioscience, 2026)

Enhanced anti-hypoxia efficacy of morin via a ROS-responsive dextran-based nanodelivery system - Hang Gao; Nannan Jing; Yongkang Pan; Rui Li; Ting Wang; Xin Liu; Jiaqing Zhu; Jike Lu (Food Bioscience, 2026)

Physicochemical characteristics, flavor profile, and microbial community of commercial traditional fermented chili pepper in Guizhou (Zao pepper) - Xijuan Zhang; Pei Gao; Qixing Jiang; Yongjun Wu; Shuhan Yang; Xiaojing Zhang; Rui Cao; Jing Wang; Min Jiang; Shaoquan Liu; Peipei Yu; Fang Yang; et al. (Food Bioscience, 2025)

Isorhamnetin-lignin nanoparticles: green preparation, characterization, remarkable bioavailability and long-lasting bioactivity in vivo - Yongkang Pan; Rui Li; Nannan Jing; Juanjuan Yi; Xin Liu; Jike Lu; Jiaqing Zhu (Food Bioscience, 2025)

Relationship between microorganisms and the flavour of douchi obtained from different regions: Analysis using high-throughput sequencing and GC–MS - Rui Zhang; Jing Li; Xiaoqing Miao; Zhiyuan Song; Shan Jiang; Aidong Liu (Food Bioscience, 2024)