Shuying Li

机构：Boston University, Dalian University, Institute of Food Science and Technology, Anhui Academy of Agricultural Sciences, Chinese Academy of Agricultural Sciences, Shandong Food Fermentation Industry Research and Design Institute · ORCID：0000-0002-0069-6971

发表论文 49 篇 · 总被引 983 次 · h-index 16

代表论文

Recent Advances in Nattokinase-Enriched Fermented Soybean Foods: A Review (2022 · Foods · 被引 48)
Study on the quality of soybean proteins fermented by Bacillus subtilis BSNK-5: Insights into nutritional, functional, safety, and flavor properties (2024 · Food Chemistry · 被引 47)
Efficient conversion of insoluble dietary fiber to soluble dietary fiber by Bacillus subtilis BSNK-5 fermentation of okara and improvement of their structural and functional properties (2025 · Food Chemistry · 被引 32)
Optimization of Sporulation Conditions for Bacillus subtilis BSNK-5 (2022 · Processes · 被引 19)
CRISPR/Cas9-based iterative multi-copy integration for improved metabolite yields in Saccharomyces cerevisiae (2025 · Synthetic and Systems Biotechnology · 被引 16)
Controlled release mechanism of off-flavor compounds in Bacillus subtilis BSNK-5 fermented soymilk and flavor improvement by phenolic compounds (2025 · Food Research International · 被引 14)