1. Effect of hemp protein on the physicochemical properties and flavor components of plant-based yogurt. (30th December 2022) Authors: Xu, Jiaxin; Xu, Xinyue; Yuan, Zhiheng; Hua, Dong; Yan, Yaxin; Bai, Miao; Song, Hong; Yang, Lina; Zhu, Danshi; Liu, Jun; Huo, Dafei; Liu, He Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 172(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Effects of different combinations of probiotics on rheology, microstructure, and moisture distribution of soy materials‐based yogurt. Issue 7 (31st May 2022) Authors: Xu, Xinyue; Cui, Huaitian; Yuan, Zhiheng; Xu, Jiaxin; Li, Jun; Liu, Jun; Liu, He; Zhu, Danshi Journal: Journal of food science Issue: Volume 87:Issue 7(2022) Page Start: 2820 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effects of different probiotic fermentations on the quality, soy isoflavone and equol content of soy protein yogurt made from soy whey and soy embryo powder. (1st March 2022) Authors: Xu, Xinyue; Cui, Huaitian; Xu, Jiaxin; Yuan, Zhiheng; Liu, Xiaoqing; Fan, Xiangrong; Li, Jun; Zhu, Danshi; Liu, He Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 157(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Structure/function relationships of bean polysaccharides: A review. Issue 3 (25th January 2023) Authors: Liu, He; Xu, Jiaxin; Xu, Xinyue; Yuan, Zhiheng; Song, Hong; Yang, Lina; Zhu, Danshi Journal: Critical reviews in food science and nutrition Issue: Volume 63:Issue 3(2023) Page Start: 330 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗