1Triglyceride and fatty acid composition of ruminants milk, human milk, and infant formulae

作者： Wang, Xiaodan; Zhu, Huiquan; Zhang, Wenyuan; Zhang, Yumeng; Zhao, Pu; Zhang, Shuwen; Pang, Xiaoyang; Vervoort, Jacques; Lu, Jing; Lv, Jiaping; Wang, Xiaodan; Lu, Jing; Wang, Xiaodan; Zhang, Wenyuan; Vervoort, Jacques; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China; Wageningen Univ & Res, Dept Anim Sci, Adaptat Physiol Grp, Wageningen, Netherlands; Beijing Technol & Business Univ, Sch Food & Hlth, Beijing 100048, Peoples R China; Wageningen Univ & Res, Lab Biochem, Wageningen, Netherlands;

来源：JOURNAL OF FOOD COMPOSITION AND ANALYSIS

关键词： Human milk; Infant formulae; Ruminant milk; Triglycerides; Fatty acids

年份：2022

2Ultrasound pretreatment prior to spray drying improve the flowability and water sorption properties of micellar casein concentrate

作者： Song, Bo; Yao, Ping; Zhang, Yumeng; Pang, Xiaoyang; Zhang, Shuwen; Lv, Jiaping; Zhang, Shuwen; Lv, Jiaping; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China; Chinese Acad Agr Sci, Inst Food Sci & Technol, 2 Yuan Ming Yuan West Rd, Beijing 100193, Peoples R China;

来源：ULTRASONICS SONOCHEMISTRY

关键词： Powder flow; Ultrasound; Moisture sorption; MCC

年份：2022

3Effects of Monascus on Proteolysis, Lipolysis, and Volatile Compounds of Camembert-Type Cheese during Ripening

作者： Zhang, Shuwen; Wang, Tong; Zhang, Yumeng; Song, Bo; Pang, Xiaoyang; Lv, Jiaping; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China;

来源：FOODS

关键词： monascus-ripened cheese; proteolysis; lipolysis; flavor

年份：2022

4Identification and Functional Validation of Autolysis-Associated Genes in Lactobacillus bulgaricus ATCC BAA-365

作者： Pang, Xiaoyang; Zhang, Shuwen; Lu, Jing; Liu, Lu; Yang, Yang; Ti, Panpan; Gao, Weihua; Lv, Jiaping; Pang, Xiaoyang; Ma, Changlu; SCI

机构： Chinese Acad Agr Sci, Inst Agrofood Sci & Technol, Key Lab Agrofood Proc & Qual Control, Beijing, Peoples R China; Beijing Technol & Business Univ, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing, Peoples R Chin;

来源：FRONTIERS IN MICROBIOLOGY

关键词： two component system autolysis Lactobacillus delbrueckii lactic acid bacteria gene knockout

年份：2017

5Use of Microfiltration to Improve Quality and Shelf Life of Ultra-High Temperature Milk

作者： Zhang, Shuwen; Liu, Lu; Pang, Xiaoyang; Lu, Jing; Kong, Fanpi; Lv, Jiaping; SCI

机构： Chinese Acad Agr Sci, Inst Agroprod Proc Sci & Technol, Beijing 100193, Peoples R China;

来源：JOURNAL OF FOOD PROCESSING AND PRESERVATION

6Comparative proteomics of milk fat globule membrane in goat colostrum and mature milk

作者： Lu, Jing; Liu, Lu; Pang, Xiaoyang; Zhang, Shuwen; Jia, Zhenhu; Ma, Changlu; Zhao, Lili; Lv, Jiaping; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China;

来源：FOOD CHEMISTRY

关键词： Goat MFGM Colostrum Mature milk Acute phase response proteins Long term depression

7Effect of ultrasound pretreatment on rennet-induced coagulation properties of goat's milk

作者： Zhao, Lily; Zhang, Shuwen; Uluko, Hankie; Liu, Lu; Lu, Jing; Xue, Haixiao; Kong, Fanhua; Lv, Jiaping; SCI

机构： Chinese Acad Agr Sci, Inst Agrofood Sci & Technol, Beijing 100193, Peoples R China;

来源：FOOD CHEMISTRY

关键词： Ultrasound Goat milk Coagulation properties Rennet

8Identification of Quorum Sensing Signal Molecule of Lactobacillus delbrueckii subsp bulgaricus

作者： Pang, Xiaoyang; Liu, Cuiping; Pang, Xiaoyang; Zhang, Shuwen; Liu, Lu; Lu, Jing; Lv, Jiaping; Lyu, Pengcheng; Zhang, Shuwen; Ma, Changlu; SCI

机构： Bright Dairy Co Ltd, Shanghai Engn Res Ctr Dairy Biotechnol, Dairy Res Inst, State Key Lab Dairy Biotechnol, Shanghai 200436, Peoples R China; Chinese Acad Agr Sci, Inst Agrofood Sci & Technol, Key Lab Agrofood Proc & Qual Control, Beijing 100193, Peoples R China; Beijing Univ Technol, Coll Life Sci & Bioengn, Beijing 100124, Peoples R China; Beijing Technol & Business Univ, Beijing Adv Inn;

来源：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

关键词： autolysis quorum sensing signal molecule two-component system

9Antioxidant capacity of germinated quinoa-based yoghurt and concomitant effect of sprouting on its functional properties

作者： Ujiroghene, Obaroakpo Joy; Zhang, Shuwen; Lu, Jing; Lv, Jiaping; Pang, Xiaoyang; Ujiroghene, Obaroakpo Joy; Liu, Lu; Pang, Xiaoyang; Zhang, Min; Zhang, Cai; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China; Auchi Polytech, Dept Food Sci & Technol, Auchi, Edo State, Nigeria; Beijing Nutr Resources Inst, Beijing 100069, Peoples R China; BTBU, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing 100048, Peoples R China; Henan Univ Sci & Technol, Lab Environm & Livestock Prod, Luoyang 471023, Peoples R China;

来源：LWT-FOOD SCIENCE AND TECHNOLOGY

关键词： Quinoa; Germination; Milk substitute; Antioxidant

年份：2019

10Rheological and microstructural properties of rennet gel made from caprine milk treated by HP

作者： Nassar, Khaled S.; Lu, Jing; Pang, Xiaoyang; Ragab, Eman S.; Yue, Yuanchun; Zhang, Shuwen; Lv, Jiaping; Nassar, Khaled S.; Ragab, Eman S.; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China; Damanhour Univ, Fac Agr, Damanhour 22516, Egypt;

来源：JOURNAL OF FOOD ENGINEERING

关键词： High-pressure; Caprine milk; Rennet; Rheology; Texture; Water-holding capacity

年份：2020