2016年以来主要发表学术论著(作者、论文题目、期刊名称、发表时间、期卷页码) 1. Yuxin Cheng, Ting Wu, Shuxin Tang, Fuqiang Liang, Yajing Fang, Weiwei Cao, Siyi Pan, Xiaoyun Xu*, Fermented blueberry pomace ameliorates intestinal barrier function through NF-κB-MLCK signaling pathway in high-fat diet mice,Food & Function,2020,11,3167-3179. 2. Yuxin Cheng, Shuxin Tang, Yuting Huang, Fuqiang Liang, Yajing Fang, Siyi Pan, Ting Wu*, Xiaoyun Xu*, Lactobacillus casei-fermented blueberry pomace augments sIgA production in high-fat diet mice by improved intestinal microbiota, Food & Function, 2020, 11, 6552-6564. 3. Yuxin Cheng, Ting Wu, Xueqi Chu, Shuxin Tang, Weiwei Cao, Fuqiang Liang, Yajing Fang, Siyi Pan, Xiaoyun Xu*, Fermented blueberry pomace with antioxidant properties improves fecal microbiota community structure and short chain fatty acids production in an invitro mode, LWT-Food Science and Technology, 2020, 125, 109260. 4. Yuxin Cheng, Yuting Huang, Kunyuan Liu, Siyi Pan, Zhiguo Qin, Ting Wu* and Xiaoyun Xu*, Cardamine hupingshanensis aqueous extract improves intestinal redox status and gut microbiota in Se-deficient rats, Journal of the Science of Food and Agriculture, 2020, 101, 989-996. 5.Yuxin Cheng; Shuxin Tang; Ting Wu; Siyi Pan; Xiaoyun Xu; Lactobacillus casei-fermented blueberry pomace ameliorates colonic barrier function in high fat diet mice through MAPK-NF-κBMLCK signaling pathway, Journal of Functional Foods, 2022, 95: 105139-105139。 6.Yaoyi Li#;Yuxin Cheng#;Huan Wang;Xiaoxia Hu;Lin Wang;Yongguang Huang*, Diverse structure and characteristics of the fungal community during the different rounds of Jiang-flavoured Baijiu production in Moutai town, LWT - Food Science and Technology, 2022,161:113313。 7.Chutian Zhu#;Yuxin Cheng#;Qiancheng Zuo;Yongguang Huang*;Lei Wang, Exploring the impacts of traditional crafts on microbial community succession in Jiang-flavored Daqu, Food Research International, 2022,158:111568. 8. Xuefeng Guo#;Yuxin Cheng#;Yongguang Huang*, Study on the drunkenness of Chinese Baijiu with representative flavor based on behavioral characteristics, Frontiers in Nutrition, 2022,9:1014813. 9. Lamei Wang#, Yuxin Cheng#, Xiaoxia Hu,Yongguang Huang*, Analysis of bacterial diversity and functional differences of Jiang-flavored Daqu produced in different seasons, Frontiers in Nutrition, 2023,9:9:1078132. 10. Yuanyuan Liu,Yifan Zhang,Meiyang Zhen,Yuangen Wu,Meihu Ma,Yuxin Cheng*,Yongguo Jin*, Effect of catechin and tannins on the structural and functional properties of sodium alginate/gelatin/ poly(vinylalcohol) blend films, Food Hydrocolloids, 2023,135:108141. |