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Bianfang Hu

As seen in: Wiley Online Library, MDPI
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Articles

Analysis of Microbial Community Structure and Functional Genes for Volatile Flavor in Stinky Tofu

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By Aiguo Luo, Lifang Liu, Xiaoxia Liu, Bianfang Hu
| Wiley Online Library Verified
1 Introduction Stinky tofu, a traditional Chinese fermented soybean product originating from Shanxi Province, is renowned for its pungent aroma and umami-rich flavor, deeply rooted in regional culinary heritage (Tang et al. 2023).
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Analysis of the microbial community structure and characteristic flavor of traditional fermented bean paste

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By Aiguo Luo, Yuyu Guo, Min Zhu, Bianfang Hu
| Wiley Online Library Verified
1 INTRODUCTION Bean paste is a traditional Chinese fermented condiment popular among consumers because of its pleasant flavor and nutritious properties (Quang et al., 2017). Bean paste production employs a traditional open-air, semisolid mixed fermentation process that consists of two main steps: making koji and fermenting sauce grains.
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Preparation, Characterization, and Release Kinetics of Zanthoxylum bungeanum Leaf Polyphenol-Chitosan Films

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By Aiguo Luo, JING CHEN, Bianfang Hu
| MDPI
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