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International Journal of Biological Macromolecules|October 28, 2022
Effect of proanthocyanidins on protein composition, conformational structure, IgE binding capacities and functional properties in soybean proteinXiaowen Pi, Jiafei Liu, Yuxue Sun, et al.Frontiers in Nutrition|February 9, 2023
Comparative proteomics of human milk casein fraction collected from women of Korean and Han ethnic groups in ChinaCuina Wang, Yingcong Lu, Jia Hu, et al.Journal of Agricultural and Food Chemistry|July 28, 2023
Insights from 4D Label-Free Proteomic Analysis into Variation of Milk Fat Globule Membrane Proteins of Human Milk Associated with Infant's GenderCuina Wang, Ru Zhao, Wenfei Fu, et al.Food Chemistry: X|February 27, 2023
Investigation of the differences in the effect of (-)-epigallocatechin gallate and proanthocyanidins on the functionality and allergenicity of soybean protein isolateXiaowen Pi, Jiafei Liu, Yuxue Sun, et al.Journal of Dairy Science|August 31, 2020
Physiochemical, rheological, microstructural, and antioxidant properties of yogurt using monk fruit extract as a sweetenerQingfeng Ban, Zonghao Liu, Chongwei Yu, et al.Journal of Dairy Science|August 26, 2022
Peptide profiles and antioxidant capacity of extensive hydrolysates of milk protein concentrateQiang Cui, Yuqing Duan, Mengjie Zhang, et al.Journal of the Science of Food and Agriculture|October 26, 2016
Physiochemical, texture properties, and the microstructure of set yogurt using whey protein-sodium tripolyphosphate aggregates as thickening agentsJianjun Cheng, Siyu Xie, Yuan Yin, et al.Food Science & Nutrition|March 29, 2019
Effects of feeding hyperlipidemia rats with symbiotic oat-based frozen yogurt on serum triglycerides and cholesterolRuishu Yang, Cuina Wang, Haiqing Ye, et al.Food Chemistry: X|February 27, 2023
Comparative proteomics analyses of whey proteins from breastmilk collected from two ethnic groups in northeast ChinaCuina Wang, Yingcong Lu, Keyi He, et al.Ecology of Food and Nutrition|September 3, 2011
Nutritive composition of Tarag, the traditional naturally-fermented goat milk in ChinaHeping Zhang, Jungguo Wang, Menghebilige, et al.Pageof 10