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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.
International Journal of Molecular Sciences|August 24, 2019
Heat-Induced Interactions between Whey Protein and Inulin and Changes in Physicochemical and Antioxidative Properties of the ComplexesCuina Wang, Hao Wang, Xiaomeng Sun, et al.
International Journal of Molecular Sciences|August 15, 2019
Preparation and Characterization of Whey Protein Isolate-DIM NanoparticlesAbbas Khan, Cuina Wang, Xiaomeng Sun, et al.
Molecules (Basel, Switzerland)|June 12, 2019
Interactions between β-Lactoglobulin and 3,3'-Diindolylmethane in Model SystemCuina Wang, Xinhui Zhou, Hao Wang, et al.
International Journal of Food Sciences and Nutrition|June 17, 2016
Microencapsulation of Lactobacillus acidophilus NCFM using polymerized whey proteins as wall materialYujun Jiang, Zhe Zheng, Tiehua Zhang, et al.
Critical Reviews in Food Science and Nutrition|May 23, 2022
A review on polyphenols and their potential application to reduce food allergenicityXiaowen Pi, Yuxue Sun, Jianjun Cheng, et al.
Foods (Basel, Switzerland)|December 24, 2021
Physicochemical, Digestive, and Sensory Properties of Panax Notoginseng Saponins Encapsulated by Polymerized Whey ProteinZengjia Zhou, Xiaomeng Sun, Jianjun Cheng, et al.
Foods (Basel, Switzerland)|October 23, 2021
Effects of Enzymatic Hydrolysis on Physicochemical Properties and Solubility and Bitterness of Milk Protein HydrolysatesQiang Cui, Yuxue Sun, Zengjia Zhou, et al.
Molecules (Basel, Switzerland)|August 14, 2020
Effects of High Intensity Ultrasound on Physiochemical and Structural Properties of Goat Milk β-LactoglobulinXinhui Zhou, Cuina Wang, Xiaomeng Sun, et al.
International Journal of Biological Macromolecules|July 13, 2023
Deciphering the difference of casein fraction in human milk associated with infant gender using quantitative proteomicsCe Wang, Shilong Jiang, Jianjun Cheng, et al.
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