| Impact of Lactobacillus paracasei IMC502 in coculture with traditional starters on volatile and non-volatile metabolite profiles in yogurt Y Gu, X Li, R Xiao, OE Dudu, L Yang, Y Ma Process Biochemistry 99, 61-69, 2020 | 37 | 2020 |
| Evaluation of FAAs and FFAs in yogurts fermented with different starter cultures during storage Y Gu, X Li, H Chen, K Guan, X Qi, L Yang, Y Ma Journal of Food Composition and Analysis 96, 103666, 2021 | 36 | 2021 |
| The impact of multiple-species starters on the peptide profiles of yoghurts Y Gu, X Li, H Liu, Q Li, R Xiao, OE Dudu, L Yang, Y Ma International Dairy Journal 106, 104684, 2020 | 36 | 2020 |
| Peptides released from bovine α-lactalbumin by simulated digestion alleviated free fatty acids-induced lipid accumulation in HepG2 cells H Chen, X Qi, K Guan, Y Gu, R Wang, Q Li, Y Ma Journal of Functional Foods 85, 104618, 2021 | 20 | 2021 |
| Changes in protein interactions in pasteurized milk during cold storage X Li, L Li, Y Ma, R Wang, Y Gu, L Day Food Bioscience 34, 100530, 2020 | 17 | 2020 |
| Influence of Pasteurization and Storage on Dynamic In Vitro Gastric Digestion of Milk Proteins: Quantitative Insights Based on Peptidomics X Li, Y Gu, S He, OE Dudu, Q Li, H Liu, Y Ma Foods 9 (8), 998, 2020 | 14 | 2020 |
