21Chemical and Flavor Characteristics of Enzyme-Modified Cheese Made by Two-Stage Processing

作者： Gao, Peng; Zhang, Min; Zhang, Shuwen; Gao, Peng; Su, Yanling; Zhang, Wenyuan; Pang, Xiaoyang; Xie, Ning; Lv, Jiaping; Zhang, Shuwen; SCI

机构： Beijing Technol & Business Univ, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing 100048, Peoples R China; Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China;

来源：GELS

关键词： enzyme-modified cheese; proteolysis; lipolysis; flavor compounds; aroma compounds

年份：2022

22Multi-dimensional analysis of rennet-induced micellar casein gels after ultrasound

作者： Zhang, Yumeng; Zhang, Shuwen; Song, Bo; Wang, Xiaodan; Zhang, Wenyuan; Li, Weixun; Pang, Xiaoyang; Zhu, Huiquan; Lu, Jing; Lv, Jiaping; Wang, Xiaodan; Wang, Xiaodan; Zhang, Wenyuan; Lu, Jing; 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; Wageningen Univ & Res, Lab Biochem, Wageningen, Netherlands; Beijing Technol & Business Univ, Sch Food & Hlth, Beijing 100048, Peoples R China;

来源：INTERNATIONAL DAIRY JOURNAL

年份：2022

23Dietary Schizochytrium Microalgae Affect the Fatty Acid Profile of Goat Milk: Quantification of Docosahexaenoic Acid (DHA) and Its Distribution at Sn-2 Position

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

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, 1 South Rd, Beijing 100193, Peoples R China;

来源：FOODS

关键词： microalgae; DHA; absolute concentration; sn-2 fatty acids; goat milk

年份：2022

24Comparison of comprehensive fatty acid profile from different regions in Chinese human milk project (CHMP) study

作者： Zhu, Huiquan; Wang, Xiaodan; Zhang, Yuchen; Chen, Baorong; Zhang, Shuwen; Pang, Xiaoyang; Lv, Jiaping; Zhu, Huiquan; Fauconnier, Marie-Laure; Li, Kaifeng; Jiang, Shilong; Li, Kaifeng; Jiang, Shilong; Wang, Xiaodan; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing, Peoples R China; Univ Liege, Lab Chem Nat Mol, Gembloux Agrobio Tech, B-5030 Gembloux, Belgium; PKUHSC China Feihe Joint Res Inst Nutr & Hlth Life, Beijing, Peoples R China; Heilongjiang Feihe Dairy Co Ltd, Feihe Reseach Inst, C-16,10A Jiuxianqiao Rd, Beijing 100015, Peoples R China; Wageningen Univ & Res, Lab Biochem, Wageningen, Netherlands;

来源：INTERNATIONAL DAIRY JOURNAL

年份：2024

25Fabrication of Human Milk Fat Substitute: Based on the Similarity Evaluation Model and Computer Software

作者： Zhu, Huiquan; Zhao, Pu; Wang, Xiaodan; Wang, Yunna; Zhang, Shuwen; Pang, Xiaoyang; Lv, Jiaping; Zhu, Huiquan; Zhu, Huiquan; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China; Univ Liege, Lab Chem Nat Mol, Gembloux Agrobio Tech, B-5030 Gembloux, Belgium; Natl Ctr Technol Innovat Dairy, Hohhot 010100, Peoples R China;

来源：MOLECULES

关键词： vegetable oils; evaluation model; software; in vivo experiment; intestinal flora

年份：2024

26Optimizing Akkermansia muciniphila Isolation and Cultivation: Insights into Gut Microbiota Composition and Potential Growth Promoters in a Chinese Cohort

作者： Meng, Xiangyu; Xv, Chen; Lv, Jiaping; Zhang, Shuwen; Ma, Changlu; Pang, Xiaoyang; Xv, Chen; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China; Southwest Univ, Coll Agron & Biotechnol, Chongqing 400715, Peoples R China;

来源：MICROORGANISMS

关键词： Akkermansia muciniphila; 16S rRNA; separation and identification; growth promoting factor; metagenomics

年份：2024

27Comparison of species and lactation of different mammalian milk: The unique composition and stereospecificity of fatty acids of mare milk

作者： Chen, Baorong; Zhu, Huiquan; Zhang, Yumeng; Wang, Xiaodan; Zhang, Wenyuan; Wang, Yunna; Pang, Xiaoyang; Zhang, Shuwen; Lv, Jiaping; Zhang, Shuwen; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China; Xinjiang Yema Cultural Dev Co Ltd, Urumqi 830000, Xinjian, Peoples R China;

来源：INTERNATIONAL DAIRY JOURNAL

年份：2024

28Fatty acid, triglyceride, and kinetic properties of milk fat fractions made by the combination of dry fractionation and short-path molecular distillation

作者： Zhu, Huiquan; Si, Xin; Wang, Yunna; Zhu, Panpan; Pang, Xiaoyang; Wang, Xiaodan; Zhang, Shuwen; Lv, Jiaping; Zhu, Huiquan; Fauconnier, Marie-Laure; Si, Xin; Zhu, Panpan; Ju, Ning; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China; Univ Liege, Lab Chem Nat Mol, Gembloux Agrobio Tech, B-5030 Gembloux, Belgium; Ningxia Univ, Sch Food & Wine, Yinchuan 750000, Ningxia, Peoples R China;

来源：JOURNAL OF DAIRY SCIENCE

关键词： dry fractionation; short-path molecular distillation; milk fat; physicochemical property

年份：2023

29The effect of Maillard reaction on flavour development of protein hydrolysates from cheese

作者： Gao, Peng; Zhang, Wenyuan; Zhao, Xiaoxuan; Xu, Chen; Pang, Xiaoyang; Zhang, Shuwen; Lv, Jiaping; Fauconnier, Marie-Laure; Zhang, Wenyuan; Zhang, Shuwen; Lv, Jiaping; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China; Univ Liege, Lab Chim Mol Nat LCMN, Gembloux Agro Bio Tech, 2 Passage Deportes, B-5030 Gembloux, Belgium; Wageningen Univ & Res, Food Qual & Design Grp, Dairy Sci & Technol, Wageningen, Netherlands; Chinese Acad Agr Sci, Inst Anim Sci, 2 Yuan Ming Yuan West Rd, Beijing 100193, Peoples R China;

来源：FOOD CHEMISTRY

关键词： Maillard reaction; Flavour development; Degrease; Lipolysis; Peptidomics

年份：2024

30Analysis of the non-volatile components and volatile compounds of hydrolysates derived from unmatured cheese curd hydrolysis by different enzymes

作者： Gao, Peng; Zhang, Wenyuan; Wei, Miaohong; Chen, Baorong; Zhu, Huiquan; Xie, Ning; Pang, Xiaoyang; Zhang, Shuwen; Lv, Jiaping; Marie-Laure, Fauconnier; Zhang, Shuwen; Lv, Jiaping; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China; Univ Liege, Lab Chim Mol Nat LCMN, Gembloux Agrobio Tech, 2 Passage Deportes, B-5030 Gembloux, Belgium; Chinese Acad Agr Sci, Inst Food Sci & Technol, 2 Yuan Ming Yuan West Rd, Beijing 100193, Peoples R China;

来源：LWT-FOOD SCIENCE AND TECHNOLOGY

关键词： Cheese curd; Proteolysis; Non-volatile taste components; Volatile compounds

年份：2022