Shandong Food Fermentation Industry Research and Design Institute

Recent papers from Shandong Food Fermentation Industry Research and Design Institute

1. Palmitoleic Acid Enhances the Tolerance of Lager Yeast to Oxidation Stress by Regulating the Multilevel Defense SystemFermentation · 2026
2. Multi-omics guided engineering of a low-foaming Yarrowia lipolytica for sustainable erythritol production from lignocellulosic hydrolysatesFood Bioscience · 2026
3. Bacterial and Fungal Communities of Barley Malts Associated with Premature Yeast Flocculation During Beer FermentationJournal of the American Society of Brewing Chemists · 2026
4. Edible Mushroom Mycelia as Multifunctional Ingredients for Plant-Based Meat: Strain Screening, Culture Modulation, and Processing QualityJournal of Future Foods · 2026
5. Physicochemical characterization of sorghum husk proteins and development of glutelin-based sub-micron particles for lycopene encapsulationFood Chemistry X · 2026
6. Unveiling Entropy‐Driven Hard‐Tough Synergy Mechanisms in High‐Entropy Carbonitride CeramicsRare Metals · 2026
7. Combined microwave-electron beam irradiation preserves lipid stability in germ-remained milled rice: dual mechanisms of enzyme inactivation and metabolite-mediated inhibitionLWT · 2026
8. Potential Mechanisms of Lactiplantibacillus plantarum WW-Fermented Pueraria lobata in Alleviating Alcoholic Liver InjuryJournal of Future Foods · 2026
9. Proteomic Insights into the Impact of Drought Stress on Barley Grain Composition and Malt QualityJournal of Agricultural and Food Chemistry · 2026
10. ESO-based adaptive sliding mode control for DC–DC buck converters in track vibration energy harvestingJournal of Renewable and Sustainable Energy · 2026
11. 3D Printed Stiff Nickel Scaffolds Enabling Strained NiZn Catalysts for Ultra High‐Rate Alkaline Hydrogen Evolution Reaction at 3 A cm ⁻²Advanced Energy Materials · 2026
12. Study on the Effect of Structural Modification of Xanthan Gum on Its Synergistic Gelation Performance with Locust Bean GumMolecules · 2026
13. Dynamic changes of flavor characterization of lager beer during barrel aging process based on untargeted volatilomicsFood Chemistry X · 2026
14. The Physicochemical Properties of TEMPO-Mediated Oxidized Xanthan Gum and Their Contribution to the Stability of Acidified Milk DrinksFoods · 2026
15. Enhanced utilization of okara through microbial fermentation: Isolation and immunostimulatory potential of a β-galactanCarbohydrate Polymers · 2026
16. Kinematic analysis of continuum robots based on vector form intrinsic finite element methodProceedings of the Institution of Mechanical Engineers Part C Journal of Mechanical Engineering Science · 2026
17. Mechanical performance of bi-material FDM rigid–flexible joints: effects of alternate deposition and mechanical interlockingThe International Journal of Advanced Manufacturing Technology · 2026
18. Engineering Amino Acid Functionalized Chiral Carbon‐Organic Frameworks for Enhanced Photocatalytic Hydrogen ProductionAngewandte Chemie · 2026
19. Engineering Amino Acid Functionalized Chiral Carbon-Organic Frameworks for Enhanced Photocatalytic Hydrogen Production.2026
20. Ratcheting Phenomena and Microstructural Analysis of Carbon Nanotube-Reinforced Aluminum Matrix Composites Subjected to Cyclic ShearJournal of Materials Engineering and Performance · 2026