Harbin, 150038
China
Northeast Agricultural University
WPI, TGase-type glycosylation, physicochemical properties, in vitro digestion, Intestinal barrier function
Fermented corn products, Cronobacter spp., prevalence, molecular characterization, Stress tolerance
Fermented soymilk, Complex prebiotics, Lactobacillus gasseri JM1, Flavor, metabolites
Fermented Soymilk, Complex prebiotics, Lactobacillus gasseri JM1, Flavor, Metabolites
Lactoferrin, polyphenols, interaction mechanism, Functional properties
Sodium caseinate, Maillard reaction, Quercetin, Emulsion, Delivery system
Hydrogen-bonded organic framework, Nanozyme, organophosphorus pesticide detection, biosensing, on-site detection
ultrasound treatment, Enzymatic hydrolysate, Glycation, TGase, Properties
Soymilk, Soy isoflavone aglycone, Volatile flavor compounds, antioxidant, In vitro digestion
Yam polysaccharides, Selenylation modification, Functional properties, In vitro digestion
cronobacter, comparative proteomics, antibiotic resistance, virulence, Infant formula powder
Preterm/low-birth-weight infant formulas, Quantitative Structure-Activity Relationship, protein-lipid co-oxidation, Data fitting
Pickering emulsions, Oligochitosan glycation, stability, bioaccessibility, Antioxidant properties
Bifidobacterium longum subsp infantis ATCC 15697, transcriptomic analysis, bile salt stress, Milk fat globule membrane
Buckwheat dough, Casein hydrolysate, Fermentation properties, Bacterial composition, texture, Celiac disease
Glycated casein, Transglutaminase, Emulsion stability, bioaccessibility, Controlled release
UHT milk, Instability, Proteomics, Peptidomics, Age gelation
Infant Formula, Raw Material Differences, Storage Stability
Whey Protein Isolate, enzymatic hydrolysis, TGase-mediated glycosylation, Emulsifying properties, Gelling properties, antioxidant activity
Food for Special Medical Purpose, physicochemical stability, Maillard reaction, lactose, maltodextrin
Protein nanoparticles, Pickering emulsion, Quartz crystal microbalance, Low-fat cream, 3D printing