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Journal of Food Science|January 9, 2019
Comparative Proteomics of Whey and Milk Fat Globule Membrane Proteins of Guanzhong Goat and Holstein Cow Mature MilkYuxue Sun, Cuina Wang, Xiaomeng Sun, et al.
Food Science and Biotechnology|September 29, 2018
Physiochemical properties and probiotic survivability of symbiotic oat-based beverageCuina Wang, Shuxia Liang, Hao Wang, et al.
Food Chemistry: X|May 28, 2024
Non-covalent interactions between rice protein and three polyphenols and potential application in emulsionsXin Huang, Boxue Xia, Yaxuan Liu, et al.
Journal of Food Science|November 11, 2017
Chemical, Physiochemical, and Microstructural Properties, and Probiotic Survivability of Fermented Goat Milk Using Polymerized Whey Protein and Starter Culture Kefir Mild 01Hao Wang, Cuina Wang, Mu Wang, et al.
Antioxidants (Basel, Switzerland)|April 14, 2025
Ultrasound-Induced Changes in Physicochemical, Microstructural, and Antioxidative Properties of Whey-Protein-Concentrate-Encapsulated 3,3'-Diindolylmethane NanoparticlesAbbas Khan, Cuina Wang, Adam Killpartrick, et al.
Journal of Food Science|May 11, 2018
Effects of Processing on Structure and Thermal Properties of Powdered Preterm Infant FormulaXiaomeng Sun, Cuina Wang, Hao Wang, et al.
Journal of Microencapsulation|October 19, 2018
Effects of polymerised whey protein-based microencapsulation on survivability of Lactobacillus acidophilus LA-5 and physiochemical properties of yoghurtMu Wang, Cuina Wang, Fen Gao, et al.
Journal of Dairy Science|July 28, 2020
Proteomic analysis of differentially expressed whey proteins in Guanzhong goat milk and Holstein cow milk by iTRAQ coupled with liquid chromatography-tandem mass spectrometryYuxue Sun, Cuina Wang, Xiaomeng Sun, et al.
JPMA. the Journal of the Pakistan Medical Association|November 20, 2019
Risk factors associated with anaemia among adolescent girls: a cross sectional study in District Peshawar, PakistanAbbas Khan, Rattan Kaur Chawla, Mingruo Guo, et al.
The Journal of Dairy Research|August 31, 2018
Effects of polymerized whey protein on goaty flavor and texture properties of fermented goat milk in comparison with β-cyclodextrinCe Wang, Cuina Wang, Feng Gao, et al.
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