Zhenmin W. Liu
State Key Laboratory Of Dairy Biotechnology
Shanghai, 200436, China
Shanghai, 200436, China
Last Updated: 09/26/2026
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Found 101 publications
Innovations and Insights in Probiotics: Their Applications, Mechanisms, and Safety.
Journal: Foods (Basel, Switzerland)
Published: June 30, 2026
The formation mechanism and regulation of the unique flavor in fried dough products.
Journal: Critical reviews in food science and nutrition
Published: May 06, 2026
Research progress and prospects of nutrient delivery systems in food design for the elderly.
Journal: Critical reviews in food science and nutrition
Published: May 05, 2026
Beneficial impacts of postbiotic components -- Crosstalk between gut and organs.
Journal: Current research in food science
Published: March 11, 2026
Impact of water ion content on milk protein concentrate gel properties.
Journal: Frontiers in nutrition
Published: December 10, 2025
Dynamics of flavor compounds and microbial communities in sour cream with different fat contents.
Journal: Food chemistry: X
Published: December 05, 2025
Modelling Cereulide production of Bacillus cereus under different temperature, pH, and water activity conditions.
Journal: Food research international (Ottawa, Ont.)
Published: November 17, 2025
Lactobacillus helveticus Alleviates Collagen-Induced Arthritis in Rats Through Inflammation Modulation and Gut Microbiota Regulation.
Journal: Nutrients
Published: October 13, 2025
Erratum to "Screening of a potential probiotic Lactiplantibacillus plantarum NUC08 and its synergistic effects with yogurt starter" (J. Dairy Sci. 108:2760-2773).
Journal: Journal of dairy science
Published: August 23, 2025
Cold stress enhances cryotolerance in Lacticaseibacillus rhamnosus B6 via membrane lipid remodeling and differential protein expression.
Journal: Current research in microbial sciences
Published: August 21, 2025
Last Updated: 09/26/2026