Mingruo Guo
University of Vermont(US)Henan University of Science and Technology(CN)
Publications by Year
Research Areas
Proteins in Food Systems, Probiotics and Fermented Foods, Microencapsulation and Drying Processes, Food composition and properties, Protein Hydrolysis and Bioactive Peptides
Most-Cited Works
- → Effects of ultrasound treatment on physicochemical and emulsifying properties of whey proteins pre- and post-thermal aggregation(2016)280 cited
- → Chemical Composition of Garden Cress (Lepidium sativum) Seeds and Its Fractions and use of Bran as a Functional Ingredient(2004)184 cited
- → Susceptibility of β-Lactoglobulin and Sodium Caseinate to Proteolysis by Pepsin and Trypsin(1995)168 cited
- → Effects of transglutaminase treatment on functional properties and probiotic culture survivability of goat milk yogurt(2005)165 cited
- → ASSESSMENT OF POTENTIAL PROBIOTIC PROPERTIES OF LACTIC ACID BACTERIA AND YEAST STRAINS(2002)138 cited
- → Isolation and preliminary probiotic selection of lactobacilli from koumiss in Inner Mongolia(2009)135 cited