Author

Xuejing Fan

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Open access Sep 2026

Effects of Lactic Acid Bacteria Fermentation on the Physicochemical Properties, Nutritional Value, and Sensory Characteristics of a White Kidney Bean-Based Beverage

The increasing demand for sustainable food systems, high-value resource utilization, and dietary diversification has promoted the development of plant-based beverages. This study aimed to develop a white kidney bean-based beverage (WKBB) through lactic acid bacteria fermentation and investigate the effects of different...

Ye-Wen Xu, Li-Ping Sun, Ying Gu et al. · Foods · 0 citations

Open access Jul 2026

Machine learning–assisted surface-enhanced Raman spectroscopy for multiple and rapid screening of foodborne pathogenic bacteria

To address the challenge of mixed contamination of foodborne pathogenic bacteria in food, in this study, a machine learning (ML) assisted surface-enhanced Raman scattering (SERS) sensing platform was proposed for multiple and rapid screening of foodborne pathogenic bacteria. 4-Mercaptophenylboronic acid-functionalize...

Simin Dai, Ceping Yin, Xuejing Fan et al. · Food Quality and Safety · 0 citations