Author

Yanbo Wang

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Open access Sep 2026

Enhancing yogurt quality with a high-EPS-producing space mutant Lactiplantibacillus plantarum LP-Wang25: integrated assessment of yogurt rheological behavior, flavoromics, and functional activities

Exopolysaccharides (EPS) can serve as thickeners, emulsifiers, and gelling agents, and have been widely applied in the food industry. In situ production of EPS by lactic acid bacteria has emerged as a promising alternative to the addition of exogenous EPS, aligning with the growing demand for clean-label foods....

Ling-Xiang Wen, You-Ming Tan, Si-Zhe Qiu et al. · Frontiers in Microbiology · 0 citations

Sep 2026

Integrated Transcriptomic-Proteomic Profiling Identifies Candidate Regulators of Stemness Maintenance in Skeletal Muscle Satellite Cells

Cultured meat is recognized as a sustainable alternative to animal products, but the gradual stemness loss in seed cells during in vitro culture remains a challenge for industrialization. Here, we isolated chicken embryonic skeletal muscle satellite cells and observed a pronounced decline in stemness following the th...

Hao-Jie Ni, You-Ming Tan, Xi-Yu Zhao et al. · Journal of Agricultural and... · 0 citations

Oct 2026

Novel food-grade water-in-water Pickering emulsions for encapsulation and delivery of hydrophilic bioactives.

Curcumin exhibits excellent bioactive potential, but its practical applications in functional foods are limited. In this study, novel food-grade water-in-water (W/W) Pickering emulsions constructed by maltodextrin/pullulan (MD/PUL) were developed to encapsulate and deliver of aqueously dispersible curcumin nanocomplex....

Pengrui Wu, Xindi Wei, Chunling Nie et al. · Food Research International · 0 citations