Showing results (11-20 of 93) with videos related to

Sort By:
Pageof 10
Journal of Food Science|February 2, 2021
Impact of polymerized whey protein/pectin thickening (PP) system on physical properties and volatile compounds of goat milk kefir mild and kefirHao Wang, Ce Wang, Mingruo Guo
Food Research International (Ottawa, Ont.)|December 8, 2020
Autogenic successions of bacteria and fungi in kefir grains from different origins when sub-cultured in goat milkHao Wang, Cuina Wang, Mingruo Guo
Antioxidants (Basel, Switzerland)|May 25, 2024
Stability, Digestion, and Cellular Transport of Soy Isoflavones Nanoparticles Stabilized by Polymerized Goat Milk Whey ProteinMu Tian, Jianjun Cheng, Mingruo Guo
Ultrasonics Sonochemistry|July 23, 2017
Effects of high intensity ultrasound on acid-induced gelation properties of whey protein gelXue Shen, Changhui Zhao, Mingruo Guo
Plos One|February 8, 2018
Stability of lutein encapsulated whey protein nano-emulsion during storageChanghui Zhao, Xue Shen, Mingruo Guo
Journal of Food Science|March 6, 2014
Effects of carbonation on probiotic survivability, physicochemical, and sensory properties of milk-based symbiotic beveragesHelen Walsh, Jianjun Cheng, Mingruo Guo
Biochemical and Biophysical Research Communications|August 7, 2021
Safety assessment of two strains and anti-obese effects on mice fed a high-cholesterol dietMalina Kuerman, Yihong Bao, Mingruo Guo, et al.
Food Chemistry|November 6, 2020
Effects of kefir grains from different origins on proteolysis and volatile profile of goat milk kefirHao Wang, Xiaomeng Sun, Xiao Song, et al.
Journal of Food Science|July 16, 2010
Physico-chemical properties, probiotic survivability, microstructure, and acceptability of a yogurt-like symbiotic oats-based product using pre-polymerized whey protein as a gelation agentHelen Walsh, Jane Ross, Gregory Hendricks, et al.
Journal of Food Protection|September 7, 2017
Effects of Ultrasound Treatment on Physiochemical Properties and Antimicrobial Activities of Whey Protein-Totarol NanoparticlesShuang Ma, Ce Shi, Cuina Wang, et al.
Pageof 10