Zhu Y - Search Results

1

Purification, identification and properties of a new blue pigment produced from Streptomyces sp. A1013Y.

Zhu Y, Shang X, Yang L, Zheng S, Liu K, Li X. Zhu Y, et al. Food Chem. 2020 Mar 5;308:125600. doi: 10.1016/j.foodchem.2019.125600. Epub 2019 Oct 15. Food Chem. 2020. PMID: 31648091

2

Purification and identification of 1-deoxynojirimycin (DNJ) in okara fermented by Bacillus subtilis B2 from Chinese traditional food (Meitaoza).

Zhu YP, Yamaki K, Yoshihashi T, Ohnishi Kameyama M, Li XT, Cheng YQ, Mori Y, Li LT. Zhu YP, et al. J Agric Food Chem. 2010 Apr 14;58(7):4097-103. doi: 10.1021/jf9032377. J Agric Food Chem. 2010. PMID: 20196601

3

Properties of an alkaline-tolerant, thermostable xylanase from Streptomyces chartreusis L1105, suitable for xylooligosaccharide production.

Zhu Y, Li X, Sun B, Song H, Li E, Song H. Zhu Y, et al. J Food Sci. 2012 May;77(5):C506-11. doi: 10.1111/j.1750-3841.2012.02671.x. Epub 2012 Apr 17. J Food Sci. 2012. PMID: 22510018

4

A typical endo-xylanase from Streptomyces rameus L2001 and its unique characteristics in xylooligosaccharide production.

Li X, Li E, Zhu Y, Teng C, Sun B, Song H, Yang R. Li X, et al. Among authors: zhu y. Carbohydr Res. 2012 Oct 1;359:30-6. doi: 10.1016/j.carres.2012.05.005. Epub 2012 May 11. Carbohydr Res. 2012. PMID: 22925761

5

Effects of Several Natural Macromolecules on the Stability and Controlled Release Properties of Water-in-Oil-in-Water Emulsions.

Li J, Shi Y, Zhu Y, Teng C, Li X. Li J, et al. Among authors: zhu y. J Agric Food Chem. 2016 May 18;64(19):3873-80. doi: 10.1021/acs.jafc.6b00956. Epub 2016 May 9. J Agric Food Chem. 2016. PMID: 27137850

6

Purification and characterization of a naringinase from a newly isolated strain of Bacillus amyloliquefaciens 11568 suitable for the transformation of flavonoids.

Zhu Y, Jia H, Xi M, Xu L, Wu S, Li X. Zhu Y, et al. Food Chem. 2017 Jan 1;214:39-46. doi: 10.1016/j.foodchem.2016.06.108. Epub 2016 Jun 30. Food Chem. 2017. PMID: 27507445

7

The effects of biomacromolecules on the physical stability of W/O/W emulsions.

Li J, Zhu Y, Teng C, Xiong K, Yang R, Li X. Li J, et al. Among authors: zhu y. J Food Sci Technol. 2017 Feb;54(2):469-480. doi: 10.1007/s13197-017-2488-9. Epub 2017 Jan 28. J Food Sci Technol. 2017. PMID: 28242946 Free PMC article.

8

Effects of Water-Extractable Arabinoxylan on the Physicochemical Properties and Structure of Wheat Gluten by Thermal Treatment.

Zhu Y, Wang Y, Li J, Li F, Teng C, Li X. Zhu Y, et al. J Agric Food Chem. 2017 Jun 14;65(23):4728-4735. doi: 10.1021/acs.jafc.7b00837. Epub 2017 May 31. J Agric Food Chem. 2017. PMID: 28511540

9

Dynamic microbial succession of Shanxi aged vinegar and its correlation with flavor metabolites during different stages of acetic acid fermentation.

Zhu Y, Zhang F, Zhang C, Yang L, Fan G, Xu Y, Sun B, Li X. Zhu Y, et al. Sci Rep. 2018 Jun 5;8(1):8612. doi: 10.1038/s41598-018-26787-6. Sci Rep. 2018. PMID: 29872163 Free PMC article.

10

Structural and functional analyses of three purified polysaccharides isolated from Chinese Huaishan-yams.

Zhu Y, Yang L, Zhang C, Tian Y, Zhang F, Li X. Zhu Y, et al. Int J Biol Macromol. 2018 Dec;120(Pt A):693-701. doi: 10.1016/j.ijbiomac.2018.08.143. Epub 2018 Aug 29. Int J Biol Macromol. 2018. PMID: 30171943

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