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Journal of Agricultural and Food Chemistry
|
July 28, 2025
Glutathione Regulating Aggregation and Depolymerization Mechanism of Whey Protein Isolate
Yuzhi Tian, Zhishen Mu, Sinan Mu, et al.
Food Research International (Ottawa, Ont.)
|
August 15, 2024
Seven sour substances enhancing characteristics and stability of whey protein isolate emulsion and its heat-induced emulsion gel under the non-acid condition
Handa Cui, Zhishen Mu, Heyang Xu, et al.
Wei Sheng Yan Jiu = Journal of Hygiene Research
|
December 3, 2014
[Effect of poor dietary behaviors on the overweight and obesity of school-aged children]
Yong Xue, Chen Yun, Ai Zhao, et al.
Journal of Dairy Science
|
March 14, 2021
Beverages containing Lactobacillus paracasei LC-37 improved functional dyspepsia through regulation of the intestinal microbiota and their metabolites
Erna Sun, Xiaomei Zhang, Yifan Zhao, et al.
Molecules (Basel, Switzerland)
|
July 6, 2018
The Use of Trisodium Citrate to Improve the Textural Properties of Acid-Induced, Transglutaminase-Treated Micellar Casein Gels
Hongliang Li, Chang Yang, Chong Chen, et al.
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 lactate
Zhanmei Jiang, Kun Yao, Xiangying Yuan, et al.
Wei Sheng Yan Jiu = Journal of Hygiene Research
|
May 23, 2015
[Prevalence of self-reported food allergy and food intolerance and their associated factors in 3 - 12 year-old children in 9 areas in China]
Yarong Zhang, Yun Chen, Ai Zhao, et al.
Food Chemistry
|
April 7, 2018
Characterization and comparison of the structure and antioxidant activity of glycosylated whey peptides from two pathways
Xinliu Zhang, Hao Gao, Chunyan Wang, et al.
Journal of Agricultural and Food Chemistry
|
November 13, 2024
Insight into Sequential Extrusion and Cysteine Treatment for Improving Rheological Characteristics and In Vitro Digestibility of Whey Protein Isolate
Ruyi Zhang, Zhishen Mu, HeYang Xu, et al.
Food Chemistry: X
|
September 12, 2024
<i>Co</i>-cold extrusion synergized with cysteine for enhancing physicochemical, rheological characteristics and <i>in vitro</i> digestibility of whey protein isolate
Sinan Mu, Zhishen Mu, Munkh-Amgalan Gantumur, et al.
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Search research articles
Search
Showing results (11-20 of 37) with videos related to
Sort By:
Page
of 4
Journal of Agricultural and Food Chemistry
|
July 28, 2025
Glutathione Regulating Aggregation and Depolymerization Mechanism of Whey Protein Isolate
Yuzhi Tian, Zhishen Mu, Sinan Mu, et al.
Food Research International (Ottawa, Ont.)
|
August 15, 2024
Seven sour substances enhancing characteristics and stability of whey protein isolate emulsion and its heat-induced emulsion gel under the non-acid condition
Handa Cui, Zhishen Mu, Heyang Xu, et al.
Wei Sheng Yan Jiu = Journal of Hygiene Research
|
December 3, 2014
[Effect of poor dietary behaviors on the overweight and obesity of school-aged children]
Yong Xue, Chen Yun, Ai Zhao, et al.
Journal of Dairy Science
|
March 14, 2021
Beverages containing Lactobacillus paracasei LC-37 improved functional dyspepsia through regulation of the intestinal microbiota and their metabolites
Erna Sun, Xiaomei Zhang, Yifan Zhao, et al.
Molecules (Basel, Switzerland)
|
July 6, 2018
The Use of Trisodium Citrate to Improve the Textural Properties of Acid-Induced, Transglutaminase-Treated Micellar Casein Gels
Hongliang Li, Chang Yang, Chong Chen, et al.
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 lactate
Zhanmei Jiang, Kun Yao, Xiangying Yuan, et al.
Wei Sheng Yan Jiu = Journal of Hygiene Research
|
May 23, 2015
[Prevalence of self-reported food allergy and food intolerance and their associated factors in 3 - 12 year-old children in 9 areas in China]
Yarong Zhang, Yun Chen, Ai Zhao, et al.
Food Chemistry
|
April 7, 2018
Characterization and comparison of the structure and antioxidant activity of glycosylated whey peptides from two pathways
Xinliu Zhang, Hao Gao, Chunyan Wang, et al.
Journal of Agricultural and Food Chemistry
|
November 13, 2024
Insight into Sequential Extrusion and Cysteine Treatment for Improving Rheological Characteristics and In Vitro Digestibility of Whey Protein Isolate
Ruyi Zhang, Zhishen Mu, HeYang Xu, et al.
Food Chemistry: X
|
September 12, 2024
<i>Co</i>-cold extrusion synergized with cysteine for enhancing physicochemical, rheological characteristics and <i>in vitro</i> digestibility of whey protein isolate
Sinan Mu, Zhishen Mu, Munkh-Amgalan Gantumur, et al.
Page
of 4