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Food Microbiology
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May 22, 2012
Detection and identification of wild yeast in Koumiss
Zhishen Mu, XuJin Yang, Hongli Yuan
Frontiers in Nutrition
|
February 14, 2022
Advancement on Milk Fat Globule Membrane: Separation, Identification, and Functional Properties
Cong Wang, Xinyu Qiao, Zengli Gao, et al.
International Journal of Biological Macromolecules
|
July 4, 2025
Regulation mechanism of gynostemma saponin on structure and air/water interfacial behavior of heat-induced α-lactalbumin aggregates exposed prior to pH values
Yutong Jiang, Heyang Xu, Hongyu Li, et al.
Food Chemistry
|
October 11, 2025
Mechanistic insights into cysteine-mediated transglutaminase crosslinking of whey protein isolate: Modulation of functional properties and antigenicity
Jinnan Ma, Zhishen Mu, Minghan Zhang, et al.
Critical Reviews in Food Science and Nutrition
|
October 9, 2023
Non-thermal techniques as an approach to modify the structure of milk proteins and improve their functionalities: a review of novel preparation
Ruijie Shi, Zhishen Mu, Jialun Hu, et al.
Food Chemistry
|
December 29, 2024
Insights into the oil-water interfacial adsorption properties of whey protein-γ-oryzanol Pickering emulsion gel during in vitro simulated digestion
Yongzhi Li, Zhishen Mu, Qiuwan Jiang, et al.
Food Chemistry
|
November 12, 2022
Insight into comparison of binding interactions and biological activities of whey protein isolate exposed prior to two structurally different sterols
Meng Li, Jinzhe Li, Yuxuan Huang, et al.
Genome Announcements
|
September 5, 2015
Complete Genome Sequence of Streptococcus thermophilus MN-BM-A02, a Rare Strain with a High Acid-Producing Rate and Low Post-Acidification Ability
Yudong Shi, Yun Chen, Zhouyong Li, et al.
International Journal of Biological Macromolecules
|
October 23, 2024
Comparison in structure, physicochemical and emulsifying properties of alpha lactoglobulin and beta lactalbumin exposed to prior γ-oryzanol by the multi-spectroscopic and silico methods
Qiang Huang, Zhishen Mu, Heyang Xu, et al.
Comprehensive Reviews in Food Science and Food Safety
|
September 24, 2025
Heterologous Expression, Digestive Stability, and Emerging Trends of Lactoferrin
Jun Feng, Zhenyu Wang, Xiaoyu Xia, et al.
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of 4
Search research articles
Search
Showing results (1-10 of 37) with videos related to
Sort By:
Page
of 4
Food Microbiology
|
May 22, 2012
Detection and identification of wild yeast in Koumiss
Zhishen Mu, XuJin Yang, Hongli Yuan
Frontiers in Nutrition
|
February 14, 2022
Advancement on Milk Fat Globule Membrane: Separation, Identification, and Functional Properties
Cong Wang, Xinyu Qiao, Zengli Gao, et al.
International Journal of Biological Macromolecules
|
July 4, 2025
Regulation mechanism of gynostemma saponin on structure and air/water interfacial behavior of heat-induced α-lactalbumin aggregates exposed prior to pH values
Yutong Jiang, Heyang Xu, Hongyu Li, et al.
Food Chemistry
|
October 11, 2025
Mechanistic insights into cysteine-mediated transglutaminase crosslinking of whey protein isolate: Modulation of functional properties and antigenicity
Jinnan Ma, Zhishen Mu, Minghan Zhang, et al.
Critical Reviews in Food Science and Nutrition
|
October 9, 2023
Non-thermal techniques as an approach to modify the structure of milk proteins and improve their functionalities: a review of novel preparation
Ruijie Shi, Zhishen Mu, Jialun Hu, et al.
Food Chemistry
|
December 29, 2024
Insights into the oil-water interfacial adsorption properties of whey protein-γ-oryzanol Pickering emulsion gel during in vitro simulated digestion
Yongzhi Li, Zhishen Mu, Qiuwan Jiang, et al.
Food Chemistry
|
November 12, 2022
Insight into comparison of binding interactions and biological activities of whey protein isolate exposed prior to two structurally different sterols
Meng Li, Jinzhe Li, Yuxuan Huang, et al.
Genome Announcements
|
September 5, 2015
Complete Genome Sequence of Streptococcus thermophilus MN-BM-A02, a Rare Strain with a High Acid-Producing Rate and Low Post-Acidification Ability
Yudong Shi, Yun Chen, Zhouyong Li, et al.
International Journal of Biological Macromolecules
|
October 23, 2024
Comparison in structure, physicochemical and emulsifying properties of alpha lactoglobulin and beta lactalbumin exposed to prior γ-oryzanol by the multi-spectroscopic and silico methods
Qiang Huang, Zhishen Mu, Heyang Xu, et al.
Comprehensive Reviews in Food Science and Food Safety
|
September 24, 2025
Heterologous Expression, Digestive Stability, and Emerging Trends of Lactoferrin
Jun Feng, Zhenyu Wang, Xiaoyu Xia, et al.
Page
of 4