1.Zhu Yun-Yang, Ma Run-Hui, Thakur Kiran, Zhang Wang-Wei, Zhang Jian-Guo, Mohammad Rizwan Khan, Liao Chen-Zhong, Wei Zhao-Jun. Layer-by-layer nanoencapsulation strategies for enhanced oral delivery and function ofLactobacillus plantarumB2.Food Hydrocolloids, 2025, 160, 110865.
2.Zhu Yun-Yang, Thakur Kiran, Zhang Wang-Wei, Feng Jing-Yu, Zhang Jian-Guo, Hu Fei, Liao Chen-Zhong, Wei Zhao-Jun. Double-layer mucin microencapsulation enhances the stress tolerance and oral delivery ofLactobacillus plantarumB2.Food Hydrocolloids, 2023, 141, 108678.
3.Zhu Yun-Yang, Thakur Kiran, Feng Jing-Yu, Cai Jia-Shen, Zhang Jian-Guo, Hu Fei, Wei Zhao-Jun. B-vitamin enriched fermented soymilk: A novel strategy for soy-based functional foods development.Trends in Food Science & Technology, 2020, 105, 43-55.
4.Zhu Yun-Yang, Thakur Kiran, Feng Jing-Yu, Zhang Jian-Guo, Hu Fei, Cespedes-Acuña Carlos. L., Liao Chen-Zhong, Wei Zhao-Jun. Riboflavin bioenriched soymilk alleviates oxidative stress mediated liver injury, intestinal inflammation, and gut microbiota modification in B2depletion-repletion mice.Journal of Agricultural and Food Chemistry, 2022, 70, 3818-3831.
5.Zhu Yun-Yang, Thakur Kiran, Feng Jing-Yu, Cai Jia-Shen, Zhang Jian-Guo, Hu Fei, Russo Pasquale, Spano Giuseppe, Wei Zhao-Jun. Riboflavin-overproducing lactobacilli for the enrichment of fermented soymilk: insights into improved nutritional and functional attributes.Applied Microbiology and Biotechnology, 2020, 104, 5759-5772.
6.Thakur Kiran#,Zhu Yun-Yang#, Feng Jing-Yu, Zhang Jian-Guo, Hu Fei, Prasad Chandan, Wei Zhao-Jun. Morin as an imminent functional food ingredient: an update on its enhanced efficacy in the treatment and prevention of metabolic syndromes.Food & Function, 2020,11, 8424-8443.
7.Cai Jia-Shen,Zhu Yun-Yang, Ma Run-Hui, Thakur Kiran, Zhang Jian-Guo, Wei Zhao-Jun. Effects of roasting level on physicochemical, sensory, and volatile profiles of soybeans using electronic nose and HS-SPME-GCMS.Food Chemistry, 2021, 340, 127880.
8.Ma Run-Hui, Ni Zhi-Jing,Zhu Yun-Yang, Thakur Kiran, Zhang Fan, Zhang Yuan-Yuan, Hu Fei, Zhang Jian-Guo, Wei Zhao-Jun. A recent update on multifaceted health benefits associated with ginger and its bioactive components.Food & Function, 2021,12, 519-542.
9.Wang Rui, Thakur Kiran, Feng Jing-Yu,Zhu Yun-Yang, Zhang Fan, Russo Pasquale, Spano Giuseppe, ZhangJian-Guo, Wei Zhao-Jun. Functionalization of soy residue (okara) by enzymatic hydrolysis and LAB fermentation for B2bio-enrichment and improved in vitro digestion.Food Chemistry, 2022, 387, 132947.
10.Feng Jing-Yu, Thakur Kian, Ni Zhi-Jing,Zhu Yun-Yang, Hu Fei, Zhang Jian-Guo, Wei Zhao-Jun. Effects of okara and vitamin B2bioenrichment on the functional properties andin vitrodigestion of fermented soy milk.Food Research International, 2021, 145, 110419.
11.Zhan Qi, Wang Rui, Thakur Kiran, Feng Jing-Yu,Zhu Yun-Yang, Zhang Jian-Guo, Wei Zhao-Jun. Unveiling of dietary and gut-microbiota derived B vitamins: Metabolism patterns and their synergistic functions in gut-brain homeostasis.Critical Reviews in Food Science and Nutrition, 2024, 64(13): 4046-4058.
12.Feng Jing-Yu, Wang Rui, Thakur Kiran, Ni Zhi-Jing,Zhu Yun-Yang, Hu Fei, Zhang Jian-Guo, Wei Zhao-Jun. Evolution of okara from waste to value added food ingredient: An account of its bio-valorization for improved nutritional and functional effects.Trends in Food Science & Technology, 2021, 116: 669-680.
13.Zhan Qi, Thakur Kiran, Feng Jing-Yu,Zhu Yun-Yang, Zhang Jian-Guo, Wei Zhao-Jun. LC-MS based metabolomics analysis of okara fermented byBacillus subtilisDC-15: Insights into nutritional and functional profile.Food Chemistry, 2023, 413, 135656.
