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Food Control. 2014;40(2):351-358 6.Zeng XF, chen XH, Zhang W*. Characterization of the Microbial Flora from Suan Yu, a Chinese Traditional Low‐Salt Fermented Fish [J]. J Food Process Preserv. 2015;40(5): 1093-1103 7.Zeng XF, Xia WS*, Jiang QX, Xu YS. Effect of starter cultures on the quality of Suan yu, a Chinese traditional fermented freshwater fish. Int J Food Sci Technol. 2016;51(8):1774-1786 8.Zeng XF, Xia WS, Jiang QX, Xu YS, Fan J. Contribution of Mixed Starter Cultures to Flavor Profile of Suanyu - A Traditional Chinese Low-Salt Fermented Whole Fish[J]. J Food Process Preserv. 2017;41(5): e13131 9.Zeng XF, Zhang W*, Zhu QJ*. Predominant processing adaptability of Staphylococcus xylosus strains isolated from Chinese traditional low-salt fermented whole fish[J]. Int J Food Microbiol. 2017;242(2):141-151 10.Zeng XF, Fan J, He LP, Duan ZH, Xia WS. Technological properties and probiotic potential of yeasts isolated from traditional low‐salt fermented Chinese fish Suan yu[J]. J Food Biochem. 2019;43(8): e12865 11.Liu N, Zhu Q, Zeng XF*, et al. Influences of pulsed light-UV treatment on the storage period of dry-cured meat and shelf life prediction by ASLT method[J]. J Food Sci Technol. 2019. 12.Zhu QJ, Zeng XF*. Optimization of Processing Conditions of Chinese Smoke-cured Bacon (Larou) with a New Natural Coating Solution during Storage Period[J]. Korean J Food Sci Anim Resour. 2018;38(3). 13.Zeng XF, Wan W, He L, et al. Commercial Saccharomyces cerevisiae as a starter culture in "Wanergao": A traditional fermented food in China[J]. Food Sci Technol Int. 2020(5):108201322094176. 14.Yang Q, Meng J, Zhang W, Zeng XF*, et al. Effects of Amino Acid Decarboxylase Genes and pH on the Amine Formation of Enteric Bacteria From Chinese Traditional Fermented Fish (Suan Yu)[J]. Front Microbiol. 2020;11:1130. 15.Zeng XF, Tang Z, Zhang W, et al. Effect of red koji as a Starter Culture in "Wanergao": A Traditional Fermented Food in China[J]. 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Microorganism and physiochemical characteristic of high-salt (Suan Yu), a traditional Chinese fermented fish[J]. J Aquat Food Prod Technol. 2020. 21.Liu JG, Lin CX, Zhang W, Yang Q, Meng J, He LP, Deng L, Zeng XF*. Exploring the bacterial community for starters in traditional high-salt fermented Chinese fish (Suanyu) [J]. Food Chem. 2021;358(1) 22.Yang JT, Liu L, Tang ZY, Yang ZB, Zhang W, Zhu Y, Zeng XF*, Zhang LY. Effect of soybean protein isolate-pectin composite nanoparticles and hydroxypropyl methyl cellulose on the formation, stabilization and lipidolysis of food-grade emulsions[J]. Food Chem. 2021;389(30) 23.Yang ZB, Hu YD, Wu JL, Liu JG, Zhang FR, Ao HY, Zhu Y, He LP, Zhang W, Zeng XF*. High-Efficiency Production of Auricularia polytricha Polysaccharides Through Yellow Slurry Water Fermentation and Its Structure and Antioxidant Properties[J]. Front Microbiol. 2022;13 24.Zhang FR, Zeng XF*, et al. Insights into the endogenous cathepsins on modori of fermented carp (Cyprinus carpio) surimi gels in acid environment[J]. Int J Food Sci Technol. Accepted. 25.Tang ZY, Zeng XF*, et al. Rheological, texture and in vitro digestibility properties on steamed rice bread modified by ultrafine grinding and high pressure homogenization on rice-okara slurry[J]. Int J Food Sci Technol. Accepted. 26.Wan WY, Meng J, Yang Q, Yu SR, Zeng XF*, Deng L. Determination of cooking state of a Chinese traditional fish dish (Suantangyu) and aroma and taste characterization by modeling, sensory evaluation, and instrumental analysis [J]. J Food Process Preserv. 2022; Accepted. 27.Jiang L, Liu L, Chen HY, Zhang W, He LP, Zeng XF*. Effects of autochthonous starter cultures on bacterial communities and metabolites during fermentation of Yu jiangsuan, a Chinese traditional fermented condiment [J]. LWT. 2022 Aug 22. 28.Huang QH, Sun Q, Tang ZY, Zeng XF*. K2CO3 pretreated okara enhances physicochemical, structural, and starch digestion properties in rice tofu, a traditional China snack[J]. Food Biosci. 2023;53:102611 29.Lu DD, Zhang FR, Hui FY, Zeng XF*. Study on nutrients, non-volatile compounds, volatile compounds and antioxidant capacity of oyster mushroom cultivated with corn distillers’ grains[J]. LWT. 2023;182:114830 30.Sun Q, Zhang W, Huang QH, Zeng YD, Zeng XF*, Fan J. Evaluation of physicochemical properties and in vitro starch digestion of noodles enriched with thermally assisted potassium carbonate treated sweet potato residue[J]. LWT. 2023;182:114837 31.Hu WK, Liu JG, Zhang W, Wu JL, Yang ZB, Zhang FR, Zeng XF*. Multi-omics analysis reveals the microbial interactions of S. cerevisiae and L. plantarum on Suanyu, Chinese traditional fermented fish[J]. Food Res Int. 2023;174:113525 32.Wu JL, Hu WK, Yang ZB, Zeng XF*, Dai ZR. Effect of flours addition on the physicochemical and metabolome in Suanjiang, a Chinese traditional fermentation coagulant[J]. Food Biosci. 2023;53:102716 33.Yang ZB, Zeng YD, Hu YD, Zhou TT, Li JM, He LP, Zhang W, Zeng XF*, Fan J. Comparison of chemical property and in vitro digestion behavior of polysaccharides from Auricularia polytricha mycelium and fruit body[J]. Food Chem X. 2023;7:100570 34.Liu L, Yang JT, Chen HY, Jiang L, Tang ZY, Zeng XF*. Characterization of the Physicochemical Properties, Bacterial Community and Non-volatile Profiles of Fermented Yu jiangsuan by Weissella cibaria and Lactobacillus plantarum[J]. Food Chem X. Accepted. 35.Cen Q, Fan J, Zhang R, Chen HY, Hui FY, Li JM, Zeng XF*, Qin LK*. Impact of Ganoderma lucidum fermentation on the nutritional composition, structural characterization, metabolites, and antioxidant activity of soybean, sweet potato, and Zanthoxylum pericarpium residues [J]. Food Chem X. 2024;21:101078 36.Zhou TT, Hu WK, Yang ZB, Li JM, Zeng XF*. Structure, interface properties and curcumin encapsulation of hogskin particles stabilized novel Pickering emulsions[J]. LWT. 2023;183:114967 37.Liu L, Yang JT, Chen HY, Jiang L, Tang ZY, Zeng XF*. Characterization of the physicochemical Properties, bacterial community and non-volatile profiles of fermented Yu jiangsuan by Weissella cibaria and Lactobacillus plantarum[J]. Food Chem X. 2023;20:100951 38.Hu WK, Hui FY, Chen HY, Li JM, Zhang R, Cen Q, Zeng XF*. Influence of acid-reducing Saccharomyces cerevisiae on the microbial communities and metabolites of Suanyu[J]. Food Res Int. 2024;181:114117 39.Chen HY, Liu L, Jiang L, Hu WK, Cen Q, Zhang R, Hui FY, Li JM, Zeng XF*. Effect of L. Plantarum Y279 and W. Cibaria Y113 on microorganism, lipid oxidation and fatty acid metabolites in Yu jiaosuan, A Chinese tradition fermented snack. Food Chem X. 2024;21:101246. 40.Yu SR, Hu WK, Ma L, Luo Y, Zeng XF*, Tian SJ. Elucidation of the effects of autochthonous starter on nitrogen-containing compounds during fermentation of Yujiangsuan by metabolomics[J]. Food Sci Nutr. 2023. 41.Zhang R, Cen Q, Hu WK, Chen HY, Hui FY, Li JM, Zeng XF*, Qin LK. Metabolite profiling, antioxidant and anti-glycemic activities of Tartary buckwheat processed by solid-state fermentation(SSF)with Ganoderma lucidum. Food Chem X. 2024;22:101376. 42.Li JM, Zhou TT, Yang ZB, Cen Q, Zhang R, Hui FY, Chen HY, Dai ZR, Zeng XF*. Physicochemical, structural and metabolic products of yogurt as affected by Coriolus versicolor fermented sweet potato pulp water. Food Chem X. 2024;23:101582. 43.Hui FY, Hu WK, Yu S, Chen HY, Zhang R, Cen Q, Lu DD, Li JM, Zeng XF*. Effect of Inoculating Lactiplantibacillus plantarum Y279 on Bacterial Community Structure and Quality of Fermented Yujiaosuan. LWT. 2024;116602. 44.Yu S, Huang QH, Hu WK, Hui FY, Ren YJ, Chen X, Cen Q, Zeng XF*, Tie HM. Potential prebiotic effects of soy by-products as novel dietary fibre: Structure, function, in vitro simulation of digestion and fermentation properties. Int J Biol Macromol. 2024;134617. 45.Shi T, Ren Y, Hu W, Zeng XF*, et al. Study on microbial community, physicochemical properties and metabolites in the fermentation process of loach[J]. Food Biosci. 2025 Mar 4. 46.Ding XL, Yu S, Zhou J, Tie HM, Dai ZR, Zeng XF*. Effect of K2CO3 micro-treatment of okara on quality and lipid digestion of fried tofu balls. Food Chem. 2025;475:143217. 47.Yu S, Zhou TT, Hu WK, Hui FY, Ren YJ, Cen Q, Liu MZ, Tie HM, Zeng XF*. Isolation and purification of Pleurotus ostreatus polysaccharides by corn distiller dried grains cultivation: Structural characterization and study the protective capacity against cells. Ind Crops Prod. 2025;227:120797. 48.Zhang R, Zou SP, Cen Q, Hu WK, Tan FY, Chen HY, Hui FY, Dai ZR, Zeng XF*. Effects of Ganoderma lucidum fermentation on the structure of Tartary buckwheat polysaccharide and its impact on gut microbiota composition. Int J Biol Macromol. 2025 49.Hu WK, Liu JG, Ding XL, Ren YJ, Liu MZ, Shi TT, Tan FY, Zeng XF*. Saccharomyces cerevisiae strains L7 contribute to flavor and deacidification in Suanyu, a Chinese traditional fermented fish. npj Sci Food. 2025 50.Qin Cen, Jin Fan, Fuyi Hui, Wenkang Hu, Shan Yu, Mingzhu Liu, Tingting Shi, Yanjie Ren, Xuefeng Zeng*, Likang Qin. Influence and underlying mechanism of soluble dietary fiber derived from Ganoderma Lucidum-fermented sweet potato residue on the physicochemical-digestive characteristics of wheat starch,International Journal of Biological Macromolecules, 2025, 142801. 51.Qin Cen, Jin Fan, Huaimao Tie, Fuyao Tan, Xuelu Ding, Aiming Bao, Weijun Qin , Xuefeng Zeng*, Likang Qin. Structural-functional relationship of soluble dietary Fiber from Ganoderma lucidum-fermented sweet potato residue and its regulatory effects on gut microbiota, International Journal of Biological Macromolecules, 2025, 144579. 52. Shan Yu, Jiangli Wu, Fuyi Hui, Jin Fan , Wei Zhang , Zhengbin Yang, Ziru Dai, Xuefeng Zeng*.Investigation the microbial community and quality of Suanjiang tofu with the addition of wheat flour. npj Sci Food. 2025. 53. Fuyi Hui, Shan Yu , Qin Cen, Wenkang Hu,Hongyan Chen, Yanjie Ren, Xuefeng Zeng *, Xiongmei Ying. Arginine-mediated inhibition of cathepsin L: A novel strategy to mitigate gel deterioration in fermented Cyprinus carpio L. surimi. Innovative Food Science and Emerging Technologies. 104 (2025) 104136. 54. Min Shan, Minping Wei, Lei Gan , Shan Yu, Huaimao Tie*, Xuefeng Zeng*. Mechanisms of transport stress on the quality deterioration of refrigerated fish muscle: focus on oxidative damage and related signaling molecules. LWT - Food Science and Technology 239 (2026) 118909. 55. Xuechun Yin, Wenkang Hu, Qian Wu , Zhiling Chen, Lingyan Huang, Huaimao Tie , Xuefeng Zeng *. The study of fermentation loach promoting the formation of umami-antioxidant peptides in Yu jiaosuan and its underlying mechanisms. LWT. 2025.12. 56. Shirui Yu, Qin Cen, Shan Yu, Wenkang Hu, Xuechun Yin, Min Shan, Xuefeng Zeng*, Xiaohua Chen. Specific Spoilage Bacterium of Chilled Sturgeon Fillets and the Bacterial Reduction Effect of ClO2. Food Science & Nutrition. 26 October 2025. 57. Zefen Zhu, Huixin Li, Zhengfang Qi, Qin Cen, Xuefeng Zeng*, Yichun Sun. Innovative research of xian-Ling-Gu-bao herbal residue in regulating soluble carbon-to-nitrogen ratio to promote the growth and nutritional quality of Pleurotus ostreatus: A metabolomics and gut microbiota perspective. Food Chemistry: X. 29 December 2025, 103467 58.QinCen, Jiamin Li, Zhengbin Yang, Zefen Zhu, Juan Zhou, Xinyao Huang, Huaimao Tie, Xuefeng Zeng*, Likang Qin. Effects of Coriolus versicolor-fermented sweet potato pulp water on yogurt: bioactive components, functional properties, and in vitro gut microbiota modulation. Food Chemistry: X. 18 December 2025, 103425. 59.Juan Zhou,Qin Cen,Huaimao Tie,Fuyi Hui,Run Qian, Xiongmei Ying, Jin Fan, Xuefeng Zeng*. Effects of Ganoderma-lucidum-fermented sugarcane bagasse–soybean residue substrate on the quality and starch digestibility of steamed bread. LWT. 2026.1.1. 60.Wenkang Hu,Tingting Shi,,Shan Yu ,Qin Cen ,Xuefeng Zeng*. Genomic features, safety assessment, and functional evaluation of Weissella bombi Y133 for potential probiotic applications.Journal of Agriculture and Food Research.27, May 2026. 61.Qin Cen,Xuefeng Zeng*. Impact of Ganoderma lucidum fermentation and micro-pressure pulping on the structure, metabolism, and bioactivity of sugarcane bagasse.Food Research International. 30, May 2026. 62.Wenkang Hu,Hongyan,Chen,Qin Cen, Shan Yu, Fuyi Hui, Xuefeng Zeng*. Effect of Lactiplantibacillus plantarum Y279 and Weissella cibaria Y113 inoculation on lipid metabolism and flavor formation in Yu Jiaosuan. Food Chemistry: X. 8 April 2026, 103848. 63.Fuyi Hui,Qin Cen,Ting Yang,Liu Yang, Zhineng Wang,Shaokui Qu ,Xuefeng Zeng*,Xiongmei Ying.Fungal fermentation of sugarcane bagasse using Poria cocos: A strategy for enhancing bioactive compounds and fiber properties. Innovative Food Science and Emerging Technologies.July 2026, 104561. 64.Qiangying Zhu; Huaimao Tie; Ziru Dai; Ziran Zhang; Xuefeng Zeng*; Bingji Liu. From plant-derived food processing waste to dietary fiber: Extraction, modification, and applications of Mesona chinensis Benth by-product (McBP) – a review. Food Chemistry . 2026. 65. Mingzhu Liu , Xuelu Ding,Shan Yu, Qin Cen , Wenkang Hu, Zhiru Dai, Huaimao Tie,Xuefeng Zeng*, Yuejun He. Structural and functional enhancement of K2CO3-modified Okara insoluble dietary fiber for Pickering emulsion emulsification and digestion. Food Hydrocoll. 2026. 66.Liu L, Wu JL, Yang JT, Tang ZY, Zeng XF*. Isolation and screening of GABA-producing lactic acid bacteria from fermented fish sauce acid and their fermentation characteristics. Food Sci. 2021;42(18):7. 67.Zhang FR, Zeng XF*, Lu DD. Effect of sturgeon surimi on the texture and quality of yogurt[J]. Food Ferment Technol. 2022;58(1):8. 68.Wu JL, Zeng XF*. Screening of high acid-producing lactic acid bacteria in sour pulp and study on the flavor characteristics of its fermentation of yellow slurry water[J]. Food Ferment Technol. Accepted. 69.Zeng XF, Xia WS. Isolation and characterization of lactic acid bacteria from traditional low-salt fermented sour fish in western Hunan. Food Ferment Ind. 2012;38(12):40-44. 70.Li JM, Yu S, Hu WK, Zeng XF*. Influence of metabolites of Coriolus versicolor fermented sweet potato pulp water on the flavor of yogurt. J Food Saf Qual. 2024;15(7):29-36 |
