Author

Wang-Xin Liu

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Review Open access Aug 2026

Structural Basis and Molecular Mechanism of Yeast Biosorption: for Food Safety and Nutrition.

Yeast is widely used in food processing, yet its unique cellular structure and the resulting potential for biosorption remains underutilized. A literature search was performed in databases including PubMed and ScienceDirect using a combination of relevant keywords, including yeast biosorption, food contaminants, bioact...

Ze-Ting Chen, Jie-Mei Shen, Xing-Yi Yang et al. · Journal of Food Science · 0 citations

Open access Sep 2026

Lactobacillus casei Fermentation Enhances the Sensory Quality of Shoumei Tea Infusion: Based on Flavor and Metabolic Analysis.

Shoumei white tea is widely consumed, yet its limited product diversity constrains its economic value. This study used Shoumei tea infusion as a fermentation substrate to examine how Lactobacillus casei modulates flavor and underlying biochemical pathways. During 72 h of fermentation, the pH decreased from 5.0 to 4.1,...

Yu-Han Wu, Jin-Zhi Han, Zhi-Bin Liu et al. · Journal of Food Science · 0 citations