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Jie Yang

Xinjiang University

SCHOLARLY PAPERS

4

DOWNLOADS

84

TOTAL CITATIONS

0

Scholarly Papers (4)

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1.

Optimization of purification process and thermal stability of lactoferrin from camel milk

Number of pages: 47 Posted: 28 Aug 2025
Ying Liu, Chunyan Ran, Hongyi Zhang, Yuqing Mei, Yaqi Cheng, Minaer Huanbieke, Yuying Liu, Haitao Yue, Jie Yang and Yang Qu
Xinjiang University, Xinjiang University, Xinjiang University, affiliation not provided to SSRN, Xinjiang University, Xinjiang University, Xinjiang University, Xinjiang University, Xinjiang University and Xinjiang University
Downloads 35 (1,277,121)

Abstract:

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camel milk, camel lactoferrin, purification, thermal stability

2.

Effects of oil production processing on physicochemical properties, techno-functionalities, and nutritional characteristics of walnut protein

Number of pages: 29 Posted: 21 Oct 2025
Yunkun Zhu, Min Yang, Sanoyev Akbar Isomidinovich, Kodirova Dilobarkhon Rustamovna, Sh. Sh. Sagdullaev, Zhongkai Zhao, Liang Wang, Jie Yang, Jianguo Chen, Jun Liu and Minwei Zhang
Xinjiang University, Xinjiang University, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, Xinjiang University, Xinjiang University, Xinjiang University, affiliation not provided to SSRN, China Agricultural University and Xinjiang University
Downloads 22 (1,424,331)

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walnut protein, Structural characteristics, Physicochemical properties, in vitro digestibility, Intestinal microbiota

3.

Optimization of Purification Process and Thermal Stability of Lactoferrin from Camel Milk

Number of pages: 42 Posted: 21 Mar 2026
Yuying Liu, Ying Liu, Hongyi Zhang, Minaer Huanbieke, Lixiang Ma, Chunyan Ran, Yaqi Cheng, Jie Yang, Haitao Yue and Yang Qu
Xinjiang University, Xinjiang University, Xinjiang University, Xinjiang University, Xinjiang University, Xinjiang University, Xinjiang University, Xinjiang University, Xinjiang University and Xinjiang University
Downloads 17 (1,526,714)

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Xinjiang Bactrian camel milk, camel lactoferrin, purification, Thermal stability

4.

Analysis of Flavor and Metabolites in Mare's Milk Yogurt Based on Untargeted Metabolomics: A Comparison between Traditional and Compound Probiotic Fermentation Strategies

Number of pages: 24 Posted: 01 May 2026
Yifan Niu, Junyan Wang, Yawen Wang, Haohao Li, Jie Yang and Yanan Qin
affiliation not provided to SSRN, Xinjiang University, Xinjiang University, Xinjiang University, Xinjiang University and Xinjiang University
Downloads 10 (1,548,648)

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Mare's milk yogurt, Compound probiotic, fermentation, Metabolomics, Flavor