Publications by authors named "Yan Shoulei"

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Recent advances in green modification of lotus rhizome starch: Physicochemical properties, techno-functional characteristics and challenges.
Xianqiang Chen, Yanzhao Liu, Ruibing Duan, Yassin Haran, Siyang Li, Shoulei Yan

Food Chem· December 2025

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Dynamic interactions between compositional changes and color evolution in Lactobacillus fermented Lotus rhizome juice: A multivariate analysis of Browning mechanisms.
Rui Huang, Huiwen Jiang, Shoulei Yan, Jie Li

Food Res Int· November 2025

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Pumpkin-waste-derived copper quantum dots: green synthesis, underlying mechanism, and multifunctional applications in catalysis, antioxidants, and bioimaging.
Lamis Dayoub, Xiaoxuan Li, Xuewen Peng, Wajeeha Pervaiz, Shoulei Yan

Nanoscale Adv· November 2025

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Sensory and flavor profiling of lotus rhizome pork rib soup: Identification of optimal cultivars using HS-SPME-GC/MS, E-nose, and E-tongue analyses.
Ruibing Duan, Xinyu Chen, Xianqiang Chen, Jie Li, Shoulei Yan

Food Chem· October 2025

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Acetic Acid Synergizes With Calcium Chloride to Enhance Thermal Stability of Carrots: Mechanisms of Pectin Cross-Linking and Cell Wall Reinforcement.
Siyang Li, Fuzhen Yang, Xianqiang Chen, Jie Li, Shoulei Yan

J Food Sci· September 2025

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Effects of chilling injury on the physical, cooking, textural, and water mobility properties of sweet potatoes.
Yassin Haran, Mamoun A Homaida, Abdeen E Elkhedir, Xianqiang Chen, Jie Li, Yan Shoulei

J Sci Food Agric· August 2025

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Mechanism study on removal of browning pigment from high temperature sterilized lotus rhizome juice by lactic acid bacteria fermentation.
Yanbei Zhang, Jie Li, Shoulei Yan

Food Chem· May 2025

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Effect of lotus rhizome residue on the quality and nutritional properties of wheat-based noodles.
Ruibing Duan, Zhenfu Huang, Xianqiang Chen, Yanzhao Liu, Jie Li, Shoulei Yan

J Food Sci· February 2025

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Mechanism of red pigment formation in lotus rhizome soup during cooking: The role of polyphenols, iron and organic acids.
Xianqiang Chen, Zhuo Liu, Yan He, Yanzhao Liu, Yassin Haran, Shoulei Yan

Food Res Int· December 2024

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Ultrasound-assisted extraction of polyphenols from lotus rhizome epidermis by alcohol/salt-based aqueous two-phase system: Optimization, extraction mechanism and antioxidant activities.
Xianqiang Chen, Yan He, Zhuo Liu, Zhenfu Huang, Chunfang Xu, Shoulei Yan

Food Chem· September 2024

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Formation mechanism of blue pigment in boiled lotus rhizome discs: Insight into the chelation of polyphenols and iron.
Xianqiang Chen, Zhong Chen, Ruibing Duan, Shoulei Yan, Jie Li

Food Res Int· September 2024

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Study on the formation mechanism of blackening in damaged lotus rhizome epidermis: Effects of polyphenols and iron.
Xianqiang Chen, Shengkai Huang, Shoulei Yan, Jie Li

J Food Sci· June 2024

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Structure, spectral properties and antioxidant activity of melanoidins extracted from high temperature sterilized lotus rhizome juice.
Xuefeng Ding, Yanbei Zhang, Jie Li, Shoulei Yan

Int J Biol Macromol· June 2024

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Study on the non-enzymatic browning of lotus rhizome juice during sterilization mediated by 1,2-dicarboxyl and heterocyclic compounds.
Xianxian Sun, Jie Li, Shoulei Yan

J Sci Food Agric· January 2024

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Mechanism for gel formation of pectin from mealy and crisp lotus rhizome induced by Na and D-glucono-d-lactone.
Ruibing Duan, Yanzhao Liu, Jie Li, Shoulei Yan

Int J Biol Macromol· January 2024

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Analysis of pectin-cellulose interaction in cell wall of lotus rhizome with assistance of ball-milling and galactosidase.
Yanzhao Liu, Shoulei Yan, Bin Li, Jie Li

Int J Biol Macromol· August 2023

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Effects of different concentrations of ascorbic acid on the stability of (+) - Catechin under enzymatic conditions.
Caiyun Li, Xuefeng Ding, Jie Li, Shoulei Yan

Food Chem· January 2023

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Acetic Acid Immersion Alleviates the Softening of Cooked L. Slices by Affecting Cell Wall Polysaccharides.
Yangyang Sun, Yanzhao Liu, Jie Li, Shoulei Yan

Foods· January 2023

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The mechanism of interaction between lotus rhizome polyphenol oxidase and ascorbic acid: Inhibitory activity, thermodynamics, and conformation analysis.
Caiyun Li, Jie Li, Shoulei Yan, Qingzhang Wang

J Food Biochem· May 2022

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Sodium bicarbonate reduces the cooked hardness of lotus rhizome via side chain rearrangement and pectin degradation.
Yanzhao Liu, Jihong Liu, Gongji Liu, Ruibing Duan, Yangyang Sun, Shoulei Yan

Food Chem· February 2022

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Effects of air discharge on surface charges and cell walls of Fusarium oxysporum.
Mengdie Liu, Hui Tang, Huiwen Jiang, Jie Li, Shoulei Yan

Int Microbiol· August 2021

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Acetic acid reducing the softening of lotus rhizome during heating by regulating the chelate-soluble polysaccharides.
Gongji Liu, Yanzhao Liu, Shoulei Yan, Jie Li

Carbohydr Polym· July 2020

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Mechanism of lipid metabolism regulation by soluble dietary fibre from micronized and non-micronized powders of lotus root nodes as revealed by their adsorption and activity inhibition of pancreatic lipase.
Huanhuan Chen, Jie Li, Ruixue Yao, Shoulei Yan, Qingzhang Wang

Food Chem· February 2020

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The ratio of chelate-soluble fraction to alcohol insoluble residue is a major influencing factor on the texture of lotus rhizomes after cooking.
Gongji Liu, Xiang Li, Shoulei Yan, Jie Li

Food Chem· May 2019

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Ferulic acid pretreatment alleviates the decrease in hardness of cooked Chinese radish (Raphanus sativus L. var. longipinnatus Bailey).
Xiang Li, Gongji Liu, Yixuan Tu, Jie Li, Shoulei Yan

Food Chem· April 2019

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