Fermentation of blueberry and blackberry juices using Lactobacillus plantarum, Streptococcus thermophilus and Bifidobacterium bifidum: Growth of probiotics, metabolism of phenolics, antioxidant capacity in vitro and sensory evaluationYue Wu, Jianzhong Zhou, Sujin Li et al.|Food Chemistry|2021Cited by 237
In vitro gastrointestinal digestion and fecal fermentation reveal the effect of different encapsulation materials on the release, degradation and modulation of gut microbiota of blueberry anthocyanin extractYue Wu, Sze Ying Lee, Yongbin Han et al.|Food Research International|2020Cited by 126
Combining various wall materials for encapsulation of blueberry anthocyanin extracts: Optimization by artificial neural network and genetic algorithm and a comprehensive analysis of anthocyanin powder propertiesYang Tao, Jianzhong Zhou, Ping Wang et al.|Powder Technology|2017Cited by 123
Insight into mass transfer during ultrasound-enhanced adsorption/desorption of blueberry anthocyanins on macroporous resins by numerical simulation considering ultrasonic influence on resin propertiesYang Tao, Pau Loke Show, Yue Wu et al.|Chemical Engineering Journal|2019Cited by 102
Thermodynamic sorption properties, water plasticizing effect and particle characteristics of blueberry powders produced from juices, fruits and pomacesYang Tao, Jianzhong Zhou, Yue Wu et al.|Powder Technology|2017Cited by 63