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Frontiers in Microbiology|August 1, 2025
Evaluation of protein extraction methodologies on bacterial proteomic profiling: a comparative analysisHongning Jiang, Aiyun Han, Yangdong Zhang, et al.Food Research International (Ottawa, Ont.)|July 6, 2026
Controlling the properties of 3D-printed sodium caseinate emulsion gels by tuning starch-induced network architectureKangning Zhang, Fangyuan Tian, Xiaojing Li, et al.Food Chemistry|November 22, 2022
Identification of mare milk adulteration with cow milk by liquid chromatography-high resolution mass spectrometry based on proteomics and metabolomics approachesZhongyuan Ji, Junyu Zhang, Chunxia Deng, et al.Food Chemistry|July 30, 2021
Distribution and variation in proteins of casein micellar fractions response to heat-treatment from five dairy speciesRongwei Han, Runjia Shi, Zhongna Yu, et al.Food Research International (Ottawa, Ont.)|November 27, 2024
Dynamic changes in microbial communities and volatile compounds in kombucha fermentation using Flos sophorae and Elm fruits, compared to black and green teaChunyu Xu, Shichu Zhou, Junyu Zhang, et al.Journal of Dairy Science|November 10, 2023
Effect of lactation on the distribution of mineral elements in goat milkJunyu Pan, Zhongna Yu, Hongning Jiang, et al.Food Chemistry|August 11, 2023
Insight into differences in whey proteome from human and eight dairy animal species for formula humanizationZhongyuan Ji, Ruifeng Dong, Qijing Du, et al.Ultrasonics Sonochemistry|October 2, 2024
Impact of ultrasonic and heat treatments on the physicochemical properties and rennet-induced coagulation characteristics of milk from various speciesWenjuan Hou, Xuli Ma, Zhongna Yu, et al.Journal of Dairy Science|March 26, 2025
Physicochemical properties and soluble whey protein composition of local and imported commercial ultra-high-temperature milk in ChinaShichu Zhou, Meng Wang, Chunyu Xu, et al.International Journal of Food Microbiology|September 9, 2025
Investigating microbial and metabolic dynamics in bovine and goat milk during refrigerated storage for 5 daysYujing Wang, Haoran Han, Wanting Zhu, et al.Pageof 4