Synopsis of recent research by authors named "Biqin Liu"
- Biqin Liu's recent research predominantly explores the properties and applications of plant-based proteins, particularly focusing on faba bean protein gels and their modification with polysaccharides like dextran to enhance textural and rheological characteristics.
- Liu's studies also delve into the fermentation processes of traditional food products, examining factors such as capsaicin concentration and fermentation time on microbial communities and flavor profiles in chili paste, as well as the biocatalytic potential of specific enzymes in soybean-derived products.
- Overall, Liu's work highlights the interplay between natural ingredients and microbial processes in food science, aiming to optimize the quality, safety, and flavors of various fermented and gel-based food products.
