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Publications by Xiuqing Zhu
Enhancement of Soluble Protein, Polypeptide Production and Functional Properties of Heat-Denatured Soybean Meal by Fermentation of Monascus Purpureus 04093
CYTA - Journal of Food
Chemistry
Manufacturing Engineering
Chemical Engineering
Food Science
Industrial
Related publications
Comparison of Monascus Purpureus Growth, Pigment Production and Composition on Different Cereal Substrates With Solid State Fermentation
Biocatalysis and Agricultural Biotechnology
Applied Microbiology
Crop Science
Food Science
Bioengineering
Biotechnology
Agronomy
Monascus Orange and Red Pigments Production by Monascus Purpureus ATCC16436 Through Co-Solid State Fermentation of Corn Cob and Glycerol: An Eco-Friendly Environmental Low Cost Approach
PLoS ONE
Multidisciplinary
Solid State Fermentation of Overheated Soybean Meal (Waste) for Production of Protease Using Aspergillus Oryzae
International Journal of Innovative Research in Science, Engineering and Technology
Emulsifying and Foaming Properties of Heat-Denatured Soybean 11S Globulins in Relation to Their Surface Hydrophobicity
Agricultural and Biological Chemistry
Effects of Soybean Meal Coated With Fat on in Vitro Organic Matter Fermentation and Gas Production
Journal of Animal and Veterinary Advances
Effects of Microwave and Dry Heat Treatment on Pepsin Digestibility of Soybean Meal Protein
Nihon Chikusan Gakkaiho
Production and Histological Application of Affinity-Purified Antibodies to Heat-Denatured Green Fluorescent Protein
Journal of Histochemistry and Cytochemistry
Anatomy
Histology
Production of Lactic Acid by Electrodialysis Fermentation: Utilization of Soybean Stock.
Journal of the agricultural chemical society of Japan
Efficacy and Safety of Monascus Purpureus Went Rice in Subjects With Hyperlipidemia
European Journal of Endocrinology
Medicine
Endocrinology
Metabolism
Diabetes
