Author

Xinyu Guo

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Aug 2026

Multi-omics and machine learning analysis reveals distinct macromolecular and metabolic features of sourdough fermented with different lactic acid bacteria.

This study investigated structural and metabolic changes in wholemeal sourdough fermented by homofermentative (Pediococcus pentosaceus J28, Lactobacillus crustorum LMG) and heterofermentative (Lactobacillus fermentum YC-22, Weissella cibaria T5) lactic acid bacteria using multi-omics and graph-based analysis. Structura...

An-Qi Wang, Qinghai Wu, Zhen Liu et al. · Food Chemistry · 0 citations

#protein folding Open access Aug 2026

Soy Protein Isolate-β-Cyclodextrin Microencapsulation Boosts Stability and Intestinal Delivery of α-Linolenic Acid-Rich Structured Lipids: Oxidation, Digestion, and Molecular Docking Evaluation.

In vitro simulated digestion demonstrated its characteristic intestinal sustained-release behavior, which provides preliminary in vitro evidence that may favor enhanced intestinal absorption of α-linolenic acid (ALA); however, further cellular or animal trials are required to quantitatively validate its actual in vivo...

Yi-Lai Wan, Xinyu Guo, Jia-Ying Li et al. · Journal of Food Science · 0 citations

Review Open access Aug 2026

Laccase-induced structural remodeling of cottonseed protein for improving its emulsion stability and curcumin bioaccessibility.

BACKGROUND Cottonseed is an important byproduct of cottonseed processing and is rich in proteins. A literature review indicated that cottonseed protein isolate (CPI) demonstrated a compact structure because of its limited exposure of hydrophobic groups, leading to poor emulsifying performance. This limited the function...

Jun-Han Zhang, Wan-Lu Liu, Xinyu Guo et al. · The Journal of the Science o... · 0 citations