Haining Zhuang

Shanghai, China

Last Updated: 09/26/2026

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Found 22 publications

Characterization of Key Aroma Compounds in Pandan Kombucha Fermented With SCOBYs From Different Regions via GC-MS, E-Nose, E-Tongue, and Sensory Analysis Approach.

Characterization of Key Aroma Compounds in Pandan Kombucha Fermented With SCOBYs From Different Regions via GC-MS, E-Nose, E-Tongue, and Sensory Analysis Approach.

Journal: Journal of food science

Published: February 28, 2026

Exploring the Prebiotic Effects of Composite Fungal Polysaccharides From Hericium erinaceus and Lyophyllum decastes on Gut Microbiota and Metabolism.

Exploring the Prebiotic Effects of Composite Fungal Polysaccharides From Hericium erinaceus and Lyophyllum decastes on Gut Microbiota and Metabolism.

Journal: Journal of food science

Published: January 07, 2026

Characterization of Key Aroma Active Compounds in Sichuan Pepper Oleoresins From Different Origins by GC-O-MS and GC×GC-TOF-MS.

Characterization of Key Aroma Active Compounds in Sichuan Pepper Oleoresins From Different Origins by GC-O-MS and GC×GC-TOF-MS.

Journal: Journal of food science

Published: November 11, 2025

Flash and ultrasound-assisted extraction of polysaccharides from Lyophyllum decastes and evaluation of their fecal fermentation characteristics.

Flash and ultrasound-assisted extraction of polysaccharides from Lyophyllum decastes and evaluation of their fecal fermentation characteristics.

Journal: International journal of biological macromolecules

Published: May 21, 2025

Microencapsulation of cornmint oil with octenyl succinate anhydride debranched starch by electrostatic spray drying: Characterization and release kinetics of the aroma components.

Microencapsulation of cornmint oil with octenyl succinate anhydride debranched starch by electrostatic spray drying: Characterization and release kinetics of the aroma components.

Journal: International journal of biological macromolecules

Published: January 07, 2025

Functional Nutrients and Jujube-Based Processed Products in Ziziphus jujuba.

Functional Nutrients and Jujube-Based Processed Products in Ziziphus jujuba.

Journal: Molecules (Basel, Switzerland)

Published: July 03, 2024

Interactions between soluble dietary fibers from three edible fungi and gut microbiota.

Interactions between soluble dietary fibers from three edible fungi and gut microbiota.

Journal: International journal of biological macromolecules

Published: April 25, 2024

Novel kokumi peptides from yeast extract and their taste mechanism via an in silico study.

Novel kokumi peptides from yeast extract and their taste mechanism via an in silico study.

Journal: Food & function

Published: February 08, 2024

Exploring novel Kokumi peptides in Agaricus bisporus: selection, identification, and tasting mechanism investigation through sensory evaluation and computer simulation analysis.

Exploring novel Kokumi peptides in Agaricus bisporus: selection, identification, and tasting mechanism investigation through sensory evaluation and computer simulation analysis.

Journal: Food & function

Published: February 06, 2024

Editorial: Medicine and food homology: emerging tool and methodology for separation and analysis of the bioactive factors.

Editorial: Medicine and food homology: emerging tool and methodology for separation and analysis of the bioactive factors.

Journal: Frontiers in nutrition

Published: September 04, 2023

Antioxidant Activities and Prebiotic Activities of Water-Soluble, Alkali-Soluble Polysaccharides Extracted from the Fruiting Bodies of the Fungus Hericium erinaceus.

Antioxidant Activities and Prebiotic Activities of Water-Soluble, Alkali-Soluble Polysaccharides Extracted from the Fruiting Bodies of the Fungus Hericium erinaceus.

Journal: Polymers

Published: August 30, 2023

Variation in Volatile Compounds of Raw Pu-Erh Tea upon Steeping Process by Gas Chromatography-Ion Mobility Spectrometry and Characterization of the Aroma-Active Compounds in Tea Infusion Using Gas Chromatography-Olfactometry-Mass Spectrometry.

Variation in Volatile Compounds of Raw Pu-Erh Tea upon Steeping Process by Gas Chromatography-Ion Mobility Spectrometry and Characterization of the Aroma-Active Compounds in Tea Infusion Using Gas Chromatography-Olfactometry-Mass Spectrometry.

Journal: Journal of agricultural and food chemistry

Published: October 13, 2022

Showing 1-12 of 22

Last Updated: 09/26/2026