1. Changes in soy protein immunoglobulin E reactivity, protein degradation, and conformation through fermentation with Lactobacillus plantarum strains. (January 2019) Authors: Rui, Xin; Huang, Jin; Xing, Guangliang; Zhang, Qiuqin; Li, Wei; Dong, Mingsheng Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 99(2019) Page Start: 156 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Combined lactic fermentation and enzymatic treatments affect the antigenicity of β-lactoglobulin in cow milk and soymilk-cow milk mixture. (May 2021) Authors: Xing, Guangliang; Giosafatto, C. Valeria L.; Fusco, Antonio; Dong, Mingsheng; Mariniello, Loredana Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 143(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Degradation of anti‐nutritional factors and reduction of immunoreactivity of tempeh by co‐fermentation with Rhizopus oligosporus RT‐3 and Actinomucor elegans DCY‐1. (4th January 2019) Authors: Huang, Lu; Wang, Chenxi; Zhang, Yongzhu; Chen, Xiaohong; Huang, Zhihai; Xing, Guangliang; Dong, Mingsheng Journal: International journal of food science & technology Issue: Volume 54:Number 5(2019) Page Start: 1836 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effect of Premna microphylla turcz leaves' extract addition on physicochemical and antioxidant properties of packed tofu by lactic fermentation. (20th January 2020) Authors: Huang, Zhihai; Xing, Guangliang; Tu, Chuanhai; Rui, Xin; Dong, Mingsheng Journal: International journal of food science & technology Issue: Volume 55:Number 6(2020) Page Start: 2541 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Enhancing the functional properties of soymilk residues (okara) by solid-state fermentation with Actinomucor elegans. Issue 1 (2nd January 2017) Authors: Guan, Ying; Wang, Jinpeng; Wu, Junjun; Wang, Lixia; Rui, Xin; Xing, Guangliang; Dong, Mingsheng Journal: CyTA: journal of food Issue: Volume 15:Issue 1(2017) Page Start: 155 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Gelling behavior of bio-tofu coagulated by microbial transglutaminase combined with lactic acid bacteria. (August 2020) Authors: Xing, Guangliang; Giosafatto, Concetta Valeria Lucia; Carpentieri, Andrea; Pasquino, Rossana; Dong, Mingsheng; Mariniello, Loredana Journal: Food research international Issue: Volume 134(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Microbial transglutaminase-mediated polymerization in the presence of lactic acid bacteria affects antigenicity of soy protein component present in bio-tofu. (February 2019) Authors: Xing, Guangliang; Giosafatto, Concetta Valeria Lucia; Rui, Xin; Dong, Mingsheng; Mariniello, Loredana Journal: Journal of functional foods Issue: Volume 53(2019) Page Start: 292 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Protein bioaccessibility of soymilk and soymilk curd prepared with two Lactobacillus plantarum strains as assessed by in vitro gastrointestinal digestion. (December 2016) Authors: Rui, Xin; Xing, Guangliang; Zhang, Qiuqin; Zare, Fatemeh; Li, Wei; Dong, Mingsheng Journal: Innovative food science & emerging technologies Issue: Volume 38:Part A(2016) Page Start: 155 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Quality and metagenomic evaluation of a novel functional beverage produced from soy whey using water kefir grains. (October 2019) Authors: Tu, Chuanhai; Azi, Fidelis; Huang, Jin; Xu, Xiao; Xing, Guangliang; Dong, Mingsheng Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 113(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Solid state fermentation with Cordyceps militaris SN-18 enhanced antioxidant capacity and DNA damage protective effect of oats (Avena sativa L.). (June 2015) Authors: Xiao, Yu; Rui, Xin; Xing, Guangliang; Wu, Han; Li, Wei; Chen, Xiaohong; Jiang, Mei; Dong, Mingsheng Journal: Journal of functional foods Issue: Volume 16(2015) Page Start: 58 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗