Wenting Zhao's Profile

Role	Title	Level	Year	L/R
🐜	Shifts in autochthonous microbial diversity and volatile metabolites during the fermentation of chili pepper (Capsicum frutescens L.). 7 auth. Xinxing Xu, Bingbing Wu, Wenting Zhao, Fei Lao, Fang Chen, X. Liao, ... Jihong Wu	6	2020	6 🐜
🐜	Correlation between autochthonous microbial communities and key odorants during the fermentation of red pepper (Capsicum annuum L.). 7 auth. Xinxing Xu, Bingbing Wu, Wenting Zhao, Xueli Pang, Fei Lao, X. Liao, ... Jihong Wu	6	2020	6 🐜
🐬	Extraction of pectin from the peels of pomelo by high-speed shearing homogenization and its characteristics Xingfeng Guo, Wenting Zhao, X. Liao, Xiaosong Hu, Jihong Wu, Xiao Wang	5	2017	5 🐬
🐜	Physicochemical and structural properties of three pectin fractions from muskmelon (Cucumis melo) and their correlation with juice cloud stability 8 auth. Xin Pan, Wenting Zhao, YuxiaoWang, Yingying Xu, Wentao Zhang, Fei Lao, ... X. Liao, Jihong Wu	5	2021	5 🐜
🐬	A novel improvement in whey protein isolate emulsion stability: Generation of an enzymatically cross-linked beet pectin layer using horseradish peroxidase Jinlong Li, Yongqiang Cheng, Pan Wang, Wenting Zhao, Lijun Yin, M. Saito	5	2012	5 🐬
🐬	Microfluidic biosensor for β-Hydroxybutyrate (βHBA) determination of subclinical ketosis diagnosis Xuan Weng, Wenting Zhao, Suresh Neethirajan, T. Duffield	5	2015	5 🐬
🐜	Improvement of antioxidant properties of jujube puree by biotransformation of polyphenols via Streptococcus thermophilus fermentation 7 auth. Jing Li, Wenting Zhao, Xin Pan, Fei Lao, X. Liao, Yong Shi, ... Jihong Wu	5	2022	5 🐜
🦁	Preparation and characterization of low methoxyl pectin by high hydrostatic pressure-assisted enzymatic treatment compared with enzymatic method under atmospheric pressure Wenting Zhao, Xingfeng Guo, Xueli Pang, Gao Lin, X. Liao, Jihong Wu	5	2015	5 🦁