Yongyong Liu

机构：University of Shanghai for Science and Technology

发表论文 10 篇 · 总被引 254 次 · h-index 7

代表论文

• Formulation of plant-based yoghurt from soybean and quinoa and evaluation of physicochemical, rheological, sensory and functional properties (2022 · Food Bioscience · 被引 102)
• Effect of the oat β-glucan on the development of functional quinoa (Chenopodium quinoa wild) milk (2021 · Food Chemistry · 被引 58)
• Benefits of Monascus anka solid-state fermentation for quinoa polyphenol bioaccessibility and the anti-obesity effect linked with gut microbiota (2024 · Food & Function · 被引 23)
• Manufacture and characterization of a novel dairy-free quinoa yogurt fermented by modified commercial starter with Weissella confusa (2023 · Food Chemistry X · 被引 22)
• Dietary polyphenols maintain homeostasis via regulating bile acid metabolism: a review of possible mechanisms (2023 · Food & Function · 被引 20)
• Oat β-glucan prevents high fat diet induced obesity by targeting ileal Farnesoid X receptor-fibroblast growth factor 15 signaling (2025 · International Journal of Biological Macromolecules · 被引 11)