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Comprehensive Reviews in Food Science and Food Safety|June 19, 2026
Structural Modification of Milk Proteins During Yogurt Processing: Effects on Protein Digestion and AbsorptionXiyu Qin, Caiziyu Yu, Wentao Xu, et al.
Food Chemistry: X|June 15, 2026
Probiotic-driven modifications in structural properties enhance protein digestibility and amino acid availability in yogurtCaiziyu Yu, Shusen Li, Xiyu Qin, et al.
Food Chemistry|July 16, 2025
Post-heat treatment and pectin addition affect protein digestion and absorption release kinetics in pigs through microstructural and rheological modificationsXiyu Qin, Xiuying Wu, Caiziyu Yu, et al.
Food Chemistry|June 22, 2025
Heat treatment affects gastric digestion kinetics but not amino acid bioavailability of milk proteins: a pig studyXiyu Qin, Caiziyu Yu, Xiaolu Geng, et al.
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