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Food Chemistry: X|February 19, 2024
Utilization of low-temperature heating method to improve skim milk production: Microstructure, stability, and constituents of milk fat globule membraneJuan Wang, Yanmei Xi, Baoguo Sun, et al.Foods (Basel, Switzerland)|March 11, 2023
Assessing Sensory Attributes and Properties of Infant Formula Milk Powder Driving Consumers' PreferenceYanmei Xi, Tong Zhao, Ruirui Liu, et al.Food Research International (Ottawa, Ont.)|July 26, 2024
Characterization of the flavor profile of UHT milk during shelf-life via volatile metabolomics fingerprinting combined with chemometricsYanmei Xi, Yan Yang, Xuelu Chi, et al.Current Research in Food Science|September 18, 2024
Effect of prebiotics on rheological properties and flavor characteristics of <i>Streptococcus thermophilus</i> fermented milkXuelu Chi, Qingyu Yang, Yufang Su, et al.Food Chemistry|December 16, 2025
Elevated storage temperature induces bitterness: decoding the formation and taste mechanisms of bitter peptides in UHT milkYanmei Xi, Weizhe Wang, Jianfeng Wang, et al.Food Research International (Ottawa, Ont.)|November 11, 2025
Deciphering lipase-catalyzed lipolysis in milk at low temperatures based on intelligent sensory, volatile compound, and lipid profilesWeizhe Wang, Yanmei Xi, Jianfeng Wang, et al.Journal of Dairy Science|August 29, 2023
2-Heptanone, 2-nonanone, and 2-undecanone confer oxidation off-flavor in cow milk storageYanmei Xi, Sana Ikram, Tong Zhao, et al.Food Research International (Ottawa, Ont.)|February 7, 2026
Decode the specific flavor and spectral fingerprint of the proteolytic products of milk-derived defatted high proteinYanmei Xi, Weizhe Wang, Yufeng Su, et al.Journal of Agricultural and Food Chemistry|April 3, 2026
Dairy-Derived Aroma Release Modulated by Oral Mucin: In Vitro Study Insights from Multispectral, Computational Modeling, and Machine LearningWeizhe Wang, Yanmei Xi, Jingyi Liu, et al.Food Research International (Ottawa, Ont.)|December 6, 2025
Characterization and lipidomics of extracellular vesicles derived from infant formula during storage: Insights from flavor deteriorationJianfeng Wang, Jiarun Xu, Lunaike Zhao, et al.Pageof 2