Author

Tao Sheng

3 papers indexed here

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Open access Oct 2026

Sensomics-Based Characterization of Flavor Maturation and Enhanced Ester Accumulation in Sufu Fermented With Leuconostoc lactis C2/15.

Sufu, a traditional Chinese fermented soybean product, is known for its unique flavor, creamy texture, and rich nutrition, earning it the nickname "Oriental cheese" in the West. However, spontaneous fermentation often results in a monotonous flavor, insufficient floral/fruity volatile organic compounds (VOCs), and a te...

Chen Chen, Jia-Ming Li, Tian-Yu Wang et al. · Journal of Food Science · 0 citations

Open access Oct 2026

Physicochemical Properties and Storage Stability of Radix Cynanchi bungei Starch Gels: Pasting, Retrogradation, and Texture.

Starch gels derived from various plant sources have a wide applications in multiple fields. Radix Cynanchi bungei (RCb), a traditional medicinal plant, has gained attention as a novel starch source, yet little is known about the characteristics of RCb starch gels and the factors affecting the gel stability and function...

Chang-Yue Deng, Ying-Ying Zhang, Tao Sheng et al. · Journal of Food Science · 0 citations

Review Oct 2026

Unlocking Goji berries polysaccharides: therapeutic potential, biomedical implications and future trends.

Goji berry (Lycium barbarum) polysaccharides (LBPs) are a significant class of compounds, widely applied in food medicine and health care. As natural modulators of the gut microenvironment, they have garnered considerable attention for their ability to regulate intestinal microbiota, prevent and manage intestinal tumor...

Zahoor Ahmed, Muhammad Faisal Manzoor, I. M. Mohamed Ahmed et al. · Food & Function · 0 citations