Fortified Jiuqu of the Chinese Baijiu: A review on its functional microorganisms, strengthening effects, current challenges, and perspectives

Jiabin Zhang, Yaochuan Hou, Qingsong Liu +4

Food Bioscience

Fermentation and Sensory Analysis

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2023Academic literature27 citations1 claim extracted Open Access

Chinese Baijiu and Whisky: Research Reservoirs for Flavor and Functional Food

Jinchen Li, Qiuyu Zhang, Baoguo Sun

Foods

Fermentation and Sensory Analysis

Baijiu is a traditional spirit with high reputation in the Chinese community, and whisky, on the other hand, is a renowned spirit in Western culture, with both contributing a major proportion to the...

Research Library

Fortified Jiuqu of the Chinese Baijiu: A review on its functional microorganisms, strengthening effects, current challenges, and perspectives

Chinese Baijiu and Whisky: Research Reservoirs for Flavor and Functional Food

A comprehensive review of recent development in extraction and encapsulation techniques of betalains

Exploring the Successions in Microbial Community and Flavor of Daqu during Fermentation Produced by Different Pressing Patterns

Antibiotic resistance mechanism and diagnosis of common foodborne pathogens based on genotypic and phenotypic biomarkers

Metagenomic analysis and antibacterial activity of kefir microorganisms

Effect of protein concentration on thermal aggregation and Ca2+-induced gelation of soymilk protein

Pectin conformation influences the bioaccessibility of cherry laurel polyphenols and gut microbiota distribution following in vitro gastrointestinal digestion and fermentation

Fabrication of double nano-emulsions loaded with hyssop (Hyssopus officinalis L.) extract stabilized with soy protein isolate alone and combined with chia seed gum in controlling the oxidative stability of canola oil

Effects of Lactiplantibacillus plantarum with different phenotypic features on the nutrition, flavor, gel properties, and digestion of fermented soymilk

Correlation between microbial community succession and flavor substances during fermentation of Yongchuan Douchi

Advanced Insights into Walnut Protein: Structure, Physiochemical Properties and Applications

Enhancing the solubility and emulsion properties of rice protein by deamidation of citric acid-based natural deep eutectic solvents

Exopolysaccharides from Enterococcus faecium and Streptococcus thermophilus: Bioactivities, gut microbiome effects, and fermented milk rheology

Effect of Bamboo Essential Oil on the Oxidative Stability, Microbial Attributes and Sensory Quality of Chicken Meatballs

First insights into the binding mechanism and colour effect of the interaction of grape seed 11S globulin with malvidin 3-O-glucoside by fluorescence spectroscopy, differential colorimetry and molecular modelling

Effects of high hydrostatic pressure treatment on the antigenicity, structural and digestive properties of whey protein

Analysis of Microbial Diversity and Metabolites in Sauerkraut Products with and without Microorganism Addition

Biological and thermodynamic stabilization of lipid-based delivery systems through natural biopolymers; controlled release and molecular dynamics simulations

Construction of interfacial crystallized oleogel emulsion with improved thermal stability

Graduate Student Literature Review: History, technologies of production, and characteristics of ricotta cheese

Underlying mechanisms of egg white thinning in hot spring eggs during storage: Weak gel properties and quantitative proteome analysis

Exploring the effects of the fermentation method on the quality of Lycium barbarum and Polygonatum cyrtonema compound wine based on LC-MS metabolomics

Strawberry tree fruits (Arbutus unedo L.): Bioactive composition, cellular antioxidant activity, and 3D printing of functional foods

Health-Promoting compounds in Potatoes: Tuber exhibiting great potential for human health

Unraveling the potential of non-thermal ultrasonic contact drying for enhanced functional and structural attributes of pea protein isolates: A comparative study with spray and freeze-drying methods

Structure, stability and in vitro digestion of a novel zein-based oil gel delivery system loaded β-carotene

Characterization and stability of low-oil emulsion gels with newly shaped droplets stabilized by camellia saponin and k-carrageenan

Comparative Analysis of Protein Digestion Characteristics in Human, Cow, Goat, Sheep, Mare, and Camel Milk under Simulated Infant Condition

Daqu and environmental microbiota regulate fatty acid biosynthesis via driving the core microbiota in soy sauce aroma type liquor fermentation

Viscoelastic phenomena in methylcellulose aqueous systems: Application of fractional calculus

Fabrication of zein-nanoparticles via ultrasonic treatment and encapsulation of curcumin

In-situ grafting of dextran on oil body associated proteins at the oil–water interface through maillard glycosylation: Effect of dextran molecular weight

Residual biomass from major aromatic and medicinal flora of the Mediterranean: Challenges towards sustainable integration into food systems within the circular bioeconomy

Effect of Soy Wax/Rice Bran Oil Oleogel Replacement on the Properties of Whole Wheat Cookie Dough and Cookies

Recent developments in nanoemulsions against spoilage in cold-stored fish: A review

Structural characterization of alkali-extracted jujube polysaccharides and their effects on the fecal microbiota in vitro

Effects of winemaking techniques on the phenolics, organic acids, and volatile compounds of Muscat wines

Effect of cryoprotectants on physicochemical and structural changes in repeated freeze–thawed egg white protein

Effects of microbial succession on the dynamics of flavor metabolites and physicochemical properties during soy sauce koji making

Utilization of plant extracts to control the safety and quality of fried foods—A review

Fabrication, characterization, and potential applications of re-assembled casein micelles

Exploiting the bioactive properties of essential oils and their potential applications in food industry

Fermentation of mead using Saccharomyces cerevisiae and Lactobacillus paracasei: Strain growth, aroma components and antioxidant capacity

Amyloid protein fibrils show enhanced ice recrystallization inhibition activity when serve as pickering emulsion stabilizer

Evaluation of the fermentation potential of lactic acid bacteria isolated from herbs, fruits and vegetables as starter cultures in nut-based milk alternatives

Bifidobacterium adolescentis B8589- and Lacticaseibacillus paracasei PC-01-co-fermented milk has more γ-aminobutyric acid and short-chain fatty acids than Lacticaseibacillus paracasei PC-01-fermented milk

Noncovalent interaction of chlorogenic acid and/or gallocatechin gallate with β-lactoglobulin: Effect on stability and bioaccessibility of complexes and nanoparticles

Exploiting pseudocereals as novel high protein grains

Anthocyanins degradation mediated by β-glycosidase contributes to the color loss during alcoholic fermentation in a structure-dependent manner