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Ning Ju

Ningxia University

489 Helanshan West Rd

Xixia

Yinchuan

China

  • Ningxia University

SCHOLARLY PAPERS

4

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184

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0

Scholarly Papers (4)

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1.

Triacylglycerol Composition and Thermodynamic Profiles of Fractions from Dry Fractionation of Anhydrous Milk Fat

Number of pages: 28 Posted: 07 Jul 2022
Xin Si, Huiquan Zhu, Panpan Zhu, Yunna Wang, Xiaoyang Pang, Ning Ju, Jiaping Lv and Shuwen Zhang
Ningxia University, affiliation not provided to SSRN, Ningxia University, China Agricultural University, affiliation not provided to SSRN, Ningxia University, affiliation not provided to SSRN and affiliation not provided to SSRN
Downloads 62 (942,565)

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milk fat, dry fractionation, fatty acids, crystallization, triacylglycerols, melting.

2.

Effects and Passways of Manno-oligosaccharides in Improving Immunity in Immunosuppressed Mice by Regulating Gut Microbiota

Number of pages: 54 Posted: 30 Oct 2025
Shu-Jun Guo, Ya-Nan Jiang, Wen-Qiang He, Chang-Cheng Li, Ning Ju and Chun-Feng Guo
affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, Ningxia University and Northwest Agricultural and Forestry University
Downloads 41 (1,170,409)

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Manno-oligosaccharide, Cyclophosphamide, Immunosuppression, Immunomodulation, Gut microbiota, Butyric acid

3.

Contribution of Microorganisms and Proteins to Quality Changes in Refrigerated Raw Milk Determined Using Macrogenomics and Proteomics

Number of pages: 41 Posted: 04 Mar 2025
Yan Gao, Jiao Zhuang, Yanhui Chen, Jin Qi, Xiaoliang Gu, Xuli He, Yaqi Liu, Yue Zhang, Shuai Guo and Ning Ju
Ningxia University, Ningxia University, Ningxia University, Ningxia University, Ningxia University, Shanxi Agricultural University, Ningxia University, Ningxia University, Ningxia University and Ningxia University
Downloads 41 (1,170,409)

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Refrigeration, Raw milk, Macrogenomics, Proteomics, Metabolic pathways

4.

Influence of the Ratio of Fresh Cream to Anhydrous Milk Fat on the Quality and Flavor of Recombined Protein-Based Emulsions

Number of pages: 37 Posted: 30 Nov 2024
wenhui feng, Yunna Wang, Yali Chen, Yonglong Yang, zhiWei li, Wentao Qian, Jiaping Lv, Ning Xie, Xiaoyang Pang, Xiaolu Geng, Ning Ju and Shuwen Zhang
Chinese Academy of Agricultural Sciences (CAAS), China Agricultural University, affiliation not provided to SSRN, Inner Mongolia Mengniu Dairy Group Co Ltd, Inner Mongolia Mengniu Dairy Group Co Ltd, Inner Mongolia Mengniu Dairy Group Co Ltd, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, Inner Mongolia Mengniu Dairy Group Co Ltd, Ningxia University and affiliation not provided to SSRN
Downloads 40 (1,183,237)

Abstract:

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Recombined whipped cream, Anhydrous milk fat, Stability, Flavor, Protein-based emulsions