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Journal of the Science of Food and Agriculture|August 13, 2017
Effects of ultrasound treatment on physico-chemical, functional properties and antioxidant activity of whey protein isolate in the presence of calcium lactateZhanmei Jiang, Kun Yao, Xiangying Yuan, et al.Food Chemistry|June 6, 2021
Limited hydrolysis of glycosylated whey protein isolate ameliorates the oxidative and physical stabilities of conjugated linoleic acid oil-in-water emulsionsMeng Li, Rui Yu, Runxiao Fu, et al.Journal of Nanobiotechnology|December 29, 2021
B- and N-doped carbon dots by one-step microwave hydrothermal synthesis: tracking yeast status and imaging mechanismBo Tian, Tianxin Fu, Yang Wan, et al.Nutrients|May 27, 2023
Comparative Analysis of Fecal Microbiota in Vegetarians and OmnivoresChangbao Sun, Ang Li, Cong Xu, et al.Journal of Agricultural and Food Chemistry|March 31, 2023
Protective Effect of Polyphenols, Protein, Peptides, and Polysaccharides on Alcoholic Liver Disease: A Review of Research Status and Molecular MechanismsWan Wang, Cong Xu, Qingyun Wang, et al.Ultrasonics Sonochemistry|March 25, 2023
Physical treatment synergized with natural surfactant for improving gas-water interfacial behavior and foam characteristics of α-lactalbuminJinzhe Li, Yuxuan Huang, Xinhui Peng, et al.Foods (Basel, Switzerland)|July 9, 2022
Comparison of Oxidative and Physical Stabilities of Conjugated Linoleic Acid Emulsions Stabilized by Glycosylated Whey Protein Hydrolysates via Two PathwaysMeng Li, Jinzhe Li, Yuxuan Huang, et al.Food Chemistry: X|September 12, 2024
Co-cold extrusion synergized with cysteine for enhancing physicochemical, rheological characteristics and in vitro digestibility of whey protein isolateSinan Mu, Zhishen Mu, Munkh-Amgalan Gantumur, et al.Food Chemistry|June 21, 2024
Exploring the role of γ-Oryzanol on stabilization mechanism of Pickering emulsion gels loaded by α-Lactalbumin or β-Lactoglobulin via multiscale approachesJinzhe Li, Qiuwan Jiang, Heyang Xu, et al.Food Chemistry|July 15, 2023
Evaluating the role of glycyrrhizic acid on the dynamic stabilization mechanism of the emulsion prepared by α-Lactalbumin: Experimental and silico approachesRuijie Shi, Munkh-Amgalan Gantumur, Zengli Gao, et al.Pageof 9