Effects of potato saccharification liquid on the quality of natto co-fermented by Bacillus subtilis var. natto and Bifidobacterium animalis subsp. lactis - Jingxiu Guo; Jialin Wu; Yuying He; Cuiqin Li; Laping He; Lihua Liu (Food Bioscience, 2026)

Distinguishing the effects of heat-moisture treatment and subsequent Agrocybe aegerita solid-state fermentation on the physicochemical, functional, and structural properties of oats - Yuying He; Yue Tian; Jingxiu Guo; Yiying Peng; Laping He; Cuiqin Li; Lihua Liu (Food Bioscience, 2026)

An electrochemical sensing strategy for organophosphorus pesticides based on dual-enzyme synergistic catalysis of plant esterase and diatomic FeCo–NC nanozyme - Donglin Xiang; Xiao Wang; Chun Ji; Laping He; Yuangen Wu; Han Tao (Food Chemistry, 2026)

Structural and functional characterization of a novel GDSL-acetylesterase from Aspergillus niger reveals unique acylated choline specificity - Shuqi Xing; Laping He; Guangli Hu; Wei Xie; Lei Wang; Cuiqin Li; Guohong Tian; Xiao Wang; Yan Yuan; Feilong Gao; Jing Liu (Chemical Engineering Journal, 2026)

Biochemical characterization of recombinant Aspergillus niger GZUF36 acetylcholinesterase for pesticide monitoring - Shuqi Xing; Chaocheng Luo; Cuiqin Li; Wei Xie; Yiying Peng; Feilong Gao; Xiao Wang; Laping He (Food Chemistry, 2026)

Effect of addition of Agrocybe aegerita fermentation solution of Pueraria lobata and Coix lachryma-jobi L. seed on noodle texture quality and in vitro digestibility - Yan Yuan; Xia Chen; Shuqi Xing; Laping He; Cuiqin Li; Xiao Wang (Food Chemistry, 2025)

The insights into sour flavor and organic acids in alcoholic beverages - Yan Yan; Mingxin Zou; Cui Tang; Hongyan Ao; Laping He; Shuyi Qiu; Cen Li (Food Chemistry, 2024)

Effect of Zanthoxylum bungeanum extract on the quality and cathepsin L activity of Niuganba - Hong Zhu; Fangrui Liu; Laping He; Xiao Wang; Cuiqin Li (Meat Science, 2024)

Fermentation with Bacillus natto and Bifidobacterium improves the functional, physicochemical properties, and taste qualities of coix seed-natto - Yongcai Zhao; Qifeng Zhang; Laping He; Lidan Dong; Zhengyu Liu; Xiao Wang; Cuiqin Li; Shunbin Qiao (Food Research International, 2024)

Exploration of carbonyl compounds in red-fleshed kiwifruit wine and perceptual interactions among non-volatile organic acids - Cen Li; Cui Tang; Xiangyong Zeng; Yi Zhang; Laping He; Yan Yan (Food Chemistry, 2024)

Effect of m-PEG modification on the properties and structure of recombinant lipase from Aspergillus niger GZUF36 - Guangli Hu; Shuqi Xing; Wei Xie; Jia Long; Laping He; Cuiqin Li; Xiao Wang; Xuefeng Zeng (Food Bioscience, 2024)

Purification, characterization of a plant esterase from red kidney bean and its feasibility for pesticide residue analysis in foods - Donglin Xiang; Shuyi Qiu; Laping He; Chun Ji; Jiayu Chen; Yuangen Wu; Han Tao (Food Bioscience, 2024)

Effect of freeze-dried protectants on the survival rate and fermentation performance of fermented milk's directed vat set starters - Yue Tian; Zuyan He; Laping He; Cuiqin Li; Shunbin Qiao; Han Tao; Xiao Wang; Xuefeng Zeng; Yun Tian (Cryobiology, 2024)

Flavor, physicochemical properties, and storage stability of P. lobata-coix seed fermented beverage produced by A. aegerita - Changli Xu; Yun Yang; Laping He; Cuiqin Li; Xiao Wang; Xuefeng Zeng (Food Chemistry, 2024)

Conformational changes to zein and its binding interactions with sodium caseinate during the pH-driven self-assembly using multi-spectroscopic and hydrostatic methods - Lei Wang; Devin Rose; Keting Li; Xingyi Chen; Laping He (Food Hydrocolloids, 2023)

Mixed fermentation with Lactobacillus plantarum, Bifidobacteriµm animalis subsp. lactis and Candida utilis improves the fermentation quality of Hong Suan Tang - Chan Wang; Xiaojuan Song; Cuiqin Li; Laping He; Xiao Wang; Xuefeng Zeng (Food Chemistry, 2023)

Microorganism and Physiochemical Characteristic of High-salt (Suan Yu), a Traditional Chinese Fermented Fish - Chengxing Lin; Furong Zhang; Qin Yang; Ju Meng; Laping He; Li Deng; Chun Ye; Xuefeng Zeng (Journal of Aquatic Food Product Technology, 2021)

Effects of Liquid Smoking on the Microbiological and Physicochemical Characteristics of Suan Yu, a Traditional Chinese Fermented Fish Product - Xuefeng Zeng; Qin Yang; Wei Zhang; Jingui Liu; Laping He; Li Deng; Xu Guo (Journal of Aquatic Food Product Technology, 2021)