Yuncheng Li

机构：Chengdu University, Shanghai Public Security Bureau, Ministry of Agriculture and Rural Affairs · ORCID：0000-0002-8819-5169

发表论文 99 篇 · 总被引 1857 次 · h-index 25

代表论文

• Dynamic changes in metabolomics and flavoromics during industrial scale fermentation of Chinese traditional soy sauce (2024 · Food Bioscience · 被引 45)
• Highly potent and broadly neutralizing anti-CD4 trimeric nanobodies inhibit HIV-1 infection by inducing CD4 conformational alteration (2024 · Nature Communications · 被引 22)
• Widely targeted metabolomics and flavoromics reveal the effect of Wickerhamomyces anomalus fermentation on the volatile and nonvolatile metabolites of black garlic juice (2024 · Food Chemistry · 被引 18)
• Study on the bacteriostasis of lemon essential oil and the application of lemon essential oil nanoemulsion on fresh-cut kiwifruit (2024 · Frontiers in Sustainable Food Systems · 被引 18)
• Preparation, properties and emulsifying capacity of octenyl succinic anhydride modified peach gum polysaccharide (2025 · International Journal of Biological Macromolecules · 被引 14)
• Application of Lactiplantibacillus plantarum hydrogel coating in combination with ice temperature for the preservation of fresh yak meat (2024 · Food Chemistry X · 被引 14)