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2016 1
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2020 2
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Page 1
Effect of Fermentation pH on Protein Bioaccessibility of Soymilk Curd with Added Tea Polyphenols As Assessed by in Vitro Gastrointestinal Digestion.
Xing G, Rui X, Wang D, Liu M, Chen X, Dong M. Xing G, et al. J Agric Food Chem. 2017 Dec 20;65(50):11125-11132. doi: 10.1021/acs.jafc.7b04456. Epub 2017 Dec 11. J Agric Food Chem. 2017. PMID: 29185340
In vitro gastrointestinal digestion study of a novel bio-tofu with special emphasis on the impact of microbial transglutaminase.
Xing G, Rui X, Jiang M, Xiao Y, Guan Y, Wang D, Dong M. Xing G, et al. PeerJ. 2016 Dec 15;4:e2754. doi: 10.7717/peerj.2754. eCollection 2016. PeerJ. 2016. PMID: 27994970 Free PMC article.
Gelling behavior of bio-tofu coagulated by microbial transglutaminase combined with lactic acid bacteria.
Xing G, Giosafatto CVL, Carpentieri A, Pasquino R, Dong M, Mariniello L. Xing G, et al. Food Res Int. 2020 Aug;134:109200. doi: 10.1016/j.foodres.2020.109200. Epub 2020 Mar 31. Food Res Int. 2020. PMID: 32517936
Effect of Co-Fermentation with Lactic Acid Bacteria and K. marxianus on Physicochemical and Sensory Properties of Goat Milk.
Huang Z, Huang L, Xing G, Xu X, Tu C, Dong M. Huang Z, et al. Among authors: xing g. Foods. 2020 Mar 6;9(3):299. doi: 10.3390/foods9030299. Foods. 2020. PMID: 32155720 Free PMC article.
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