| Year |
Citation |
Score |
| 2023 |
Tian M, Sun X, Cheng J, Guo M. Physicochemical and Functional Properties of Thermal-Induced Polymerized Goat Milk Whey Protein. Foods (Basel, Switzerland). 12. PMID 37835278 DOI: 10.3390/foods12193626 |
0.336 |
|
| 2022 |
Tian M, Cheng J, Wang H, Xie Q, Wei Q, Guo M. Effects of polymerized goat milk whey protein on physicochemical properties and microstructure of recombined goat milk yogurt. Journal of Dairy Science. PMID 35346470 DOI: 10.3168/jds.2021-21581 |
0.375 |
|
| 2021 |
Cui Q, Sun Y, Zhou Z, Cheng J, Guo M. Effects of Enzymatic Hydrolysis on Physicochemical Properties and Solubility and Bitterness of Milk Protein Hydrolysates. Foods (Basel, Switzerland). 10. PMID 34681510 DOI: 10.3390/foods10102462 |
0.316 |
|
| 2021 |
Wang H, Wang C, Guo M. Impact of polymerized whey protein/pectin thickening (PP) system on physical properties and volatile compounds of goat milk kefir mild and kefir. Journal of Food Science. PMID 33527345 DOI: 10.1111/1750-3841.15611 |
0.311 |
|
| 2020 |
Shi H, Kraft J, Guo M. Physicochemical and microstructural properties and probiotic survivability of symbiotic almond yogurt alternative using polymerized whey protein as a gelation agent. Journal of Food Science. PMID 32901954 DOI: 10.1111/1750-3841.15431 |
0.425 |
|
| 2020 |
Tian M, Wang C, Cheng J, Wang H, Jiang S, Guo M. Preparation and Characterization of Soy Isoflavones Nanoparticles Using Polymerized Goat Milk Whey Protein as Wall Material. Foods (Basel, Switzerland). 9. PMID 32878004 DOI: 10.3390/Foods9091198 |
0.375 |
|
| 2020 |
Ban Q, Liu Z, Yu C, Sun X, Jiang Y, Cheng J, Guo M. Physiochemical, rheological, microstructural, and antioxidant properties of yogurt using monk fruit extract as a sweetener. Journal of Dairy Science. PMID 32861489 DOI: 10.3168/Jds.2020-18703 |
0.342 |
|
| 2020 |
Zhou X, Wang C, Sun X, Zhao Z, Guo M. Effects of High Intensity Ultrasound on Physiochemical and Structural Properties of Goat Milk β-Lactoglobulin. Molecules (Basel, Switzerland). 25. PMID 32785104 DOI: 10.3390/Molecules25163637 |
0.335 |
|
| 2020 |
Sun Y, Wang C, Sun X, Guo M. Proteomic analysis of differentially expressed whey proteins in Guanzhong goat milk and Holstein cow milk by iTRAQ coupled with liquid chromatography-tandem mass spectrometry. Journal of Dairy Science. PMID 32713692 DOI: 10.3168/Jds.2020-18564 |
0.4 |
|
| 2020 |
Sun Y, Wang C, Sun X, Jiang S, Guo M. Characterization of the milk fat globule membrane proteome in colostrum and mature milk of Xinong Saanen goats. Journal of Dairy Science. PMID 32089302 DOI: 10.3168/Jds.2019-17739 |
0.411 |
|
| 2019 |
Sun Y, Wang C, Sun X, Guo M. Proteomic analysis of whey proteins in the colostrum and mature milk of Xinong Saanen goats. Journal of Dairy Science. PMID 31837799 DOI: 10.3168/Jds.2019-17159 |
0.417 |
|
| 2019 |
Wang C, Wang H, Sun X, Sun Y, Guo M. Heat-Induced Interactions between Whey Protein and Inulin and Changes in Physicochemical and Antioxidative Properties of the Complexes. International Journal of Molecular Sciences. 20. PMID 31438619 DOI: 10.3390/Ijms20174089 |
0.369 |
|
| 2019 |
Wang C, Wang M, Wang H, Sun X, Guo M, Hou J. Effects of polymerized whey protein on survivability of LA-5 during freeze-drying. Food Science & Nutrition. 7: 2708-2715. PMID 31428358 DOI: 10.1002/Fsn3.1130 |
0.432 |
|
| 2019 |
Khan A, Wang C, Sun X, Killpartrick A, Guo M. Preparation and Characterization of Whey Protein Isolate-DIM Nanoparticles. International Journal of Molecular Sciences. 20. PMID 31408980 DOI: 10.3390/Ijms20163917 |
0.34 |
|
| 2019 |
Fang T, Guo M. Physicochemical, texture properties, and microstructure of yogurt using polymerized whey protein directly prepared from cheese whey as a thickening agent. Journal of Dairy Science. PMID 31301832 DOI: 10.3168/Jds.2018-16188 |
0.46 |
|
| 2019 |
Sun Y, Wang C, Sun X, Guo M. Protein digestion properties of Xinong Saanen goat colostrum and mature milk using in vitro digestion model. Journal of the Science of Food and Agriculture. PMID 31180140 DOI: 10.1002/Jsfa.9852 |
0.381 |
|
| 2019 |
Yang R, Wang C, Ye H, Gao F, Cheng J, Zhang T, Guo M. Effects of feeding hyperlipidemia rats with symbiotic oat-based frozen yogurt on serum triglycerides and cholesterol. Food Science & Nutrition. 7: 1096-1103. PMID 30918652 DOI: 10.1002/Fsn3.949 |
0.302 |
|
| 2019 |
Wang Y, Wang C, Guo M. Effects of Ultrasound Treatment on Extraction and Rheological Properties of Polysaccharides from var. Li. Molecules (Basel, Switzerland). 24. PMID 30866525 DOI: 10.3390/Molecules24050939 |
0.312 |
|
| 2019 |
Shen X, Fang T, Zheng J, Guo M. Physicochemical Properties and Cellular Uptake of Astaxanthin-Loaded Emulsions. Molecules (Basel, Switzerland). 24. PMID 30781596 DOI: 10.3390/Molecules24040727 |
0.397 |
|
| 2019 |
Khan A, Wang C, Sun X, Killpartrick A, Guo M. Physicochemical and Microstructural Properties of Polymerized Whey Protein Encapsulated 3,3'-Diindolylmethane Nanoparticles. Molecules (Basel, Switzerland). 24. PMID 30781356 DOI: 10.3390/Molecules24040702 |
0.355 |
|
| 2019 |
Sun Y, Wang C, Sun X, Guo M. Comparative Proteomics of Whey and Milk Fat Globule Membrane Proteins of Guanzhong Goat and Holstein Cow Mature Milk. Journal of Food Science. PMID 30620781 DOI: 10.1111/1750-3841.14428 |
0.419 |
|
| 2019 |
Fang T, Shen X, Hou J, Guo M. Effects of polymerized whey protein prepared directly from cheese whey as fat replacer on physiochemical, texture, microstructure and sensory properties of low-fat set yogurt Lwt. 115: 108268. DOI: 10.1016/J.Lwt.2019.108268 |
0.406 |
|
| 2018 |
Wang G, Liu N, Guo M. Use of Whey Protein as a Natural Polymer for Tissue Adhesive: Preliminary Formulation and Evaluation In Vitro. Polymers. 10. PMID 30960768 DOI: 10.3390/Polym10080843 |
0.39 |
|
| 2018 |
Liu D, Cheng J, Zhao C, Guo M. Effect of sodium triphosphate on particle size of heat-induced whey protein concentrate aggregates. Food Science & Nutrition. 6: 1940-1949. PMID 30349684 DOI: 10.1002/Fsn3.665 |
0.363 |
|
| 2018 |
Wang M, Wang C, Gao F, Guo M. Effects of polymerized whey protein-based microencapsulation on survivability of Lactobacillus acidophilus LA-5 and physiochemical properties of yoghurt. Journal of Microencapsulation. 1-22. PMID 30332902 DOI: 10.1080/02652048.2018.1538266 |
0.363 |
|
| 2018 |
Wang C, Liang S, Wang H, Guo M. Physiochemical properties and probiotic survivability of symbiotic oat-based beverage. Food Science and Biotechnology. 27: 735-743. PMID 30263799 DOI: 10.1007/S10068-017-0290-0 |
0.401 |
|
| 2018 |
Guo M, Wang H, Wang C. Interactions between whey protein and inulin in a model system. Journal of Food Science and Technology. 55: 4051-4058. PMID 30228403 DOI: 10.1007/S13197-018-3331-7 |
0.442 |
|
| 2018 |
Ma S, Yang X, Zhao C, Guo M. Ultrasound-induced changes in structural and physicochemical properties of β-lactoglobulin. Food Science & Nutrition. 6: 1053-1064. PMID 29983970 DOI: 10.1002/Fsn3.646 |
0.319 |
|
| 2018 |
Sun X, Wang C, Wang H, Guo M. Effects of Processing on Structure and Thermal Properties of Powdered Preterm Infant Formula. Journal of Food Science. PMID 29745984 DOI: 10.1111/1750-3841.14162 |
0.358 |
|
| 2018 |
Shen X, Zhao C, Lu J, Guo M. Physicochemical properties of whey protein-stabilized astaxanthin nanodispersion and its transport via Caco-2 monolayer. Journal of Agricultural and Food Chemistry. PMID 29345928 DOI: 10.1021/Acs.Jafc.7B05284 |
0.417 |
|
| 2018 |
Wang C, Zhang X, Wang H, Wang J, Guo M. Effects of amidated low methoxyl pectin on physiochemical and structural properties of polymerized whey proteins Cyta - Journal of Food. 16: 923-930. DOI: 10.1080/19476337.2018.1508074 |
0.388 |
|
| 2017 |
Wang H, Wang C, Wang M, Guo M. Chemical, Physiochemical, and Microstructural Properties, and Probiotic Survivability of Fermented Goat Milk Using Polymerized Whey Protein and Starter Culture Kefir Mild 01. Journal of Food Science. 82: 2650-2658. PMID 29125639 DOI: 10.1111/1750-3841.13935 |
0.461 |
|
| 2017 |
Ma S, Shi C, Wang C, Guo M. Effects of Ultrasound Treatment on Physiochemical Properties and Antimicrobial Activities of Whey Protein-Totarol Nanoparticles. Journal of Food Protection. 1657-1665. PMID 28876131 DOI: 10.4315/0362-028X.Jfp-17-078 |
0.364 |
|
| 2017 |
Wang C, Zheng H, Liu T, Wang D, Guo M. Physiochemical Properties and Probiotic Survivability of Symbiotic Corn-Based Yogurt-Like Product. Journal of Food Science. PMID 28796363 DOI: 10.1111/1750-3841.13823 |
0.446 |
|
| 2017 |
Shen X, Zhao C, Guo M. Effects of high intensity ultrasound on acid-induced gelation properties of whey protein gel. Ultrasonics Sonochemistry. 39: 810-815. PMID 28733010 DOI: 10.1016/j.ultsonch.2017.05.039 |
0.313 |
|
| 2017 |
Wang M, Gao F, Zheng H, Zhang T, Guo M. Microencapsulation of ginsenosides using polymerised whey protein (PWP) as wall material and its application in probiotic fermented milk International Journal of Food Science & Technology. 52: 1009-1017. DOI: 10.1111/Ijfs.13365 |
0.428 |
|
| 2017 |
Shen X, Fang T, Gao F, Guo M. Effects of ultrasound treatment on physicochemical and emulsifying properties of whey proteins pre- and post-thermal aggregation Food Hydrocolloids. 63: 668-676. DOI: 10.1016/J.Foodhyd.2016.10.003 |
0.36 |
|
| 2016 |
Guo M, Wang G. Milk Protein Polymer and Its Application in Environmentally Safe Adhesives. Polymers. 8. PMID 30974597 DOI: 10.3390/Polym8090324 |
0.393 |
|
| 2016 |
Cheng J, Xie S, Yin Y, Feng X, Wang S, Guo M, Ni C. Physiochemical, texture properties, and the microstructure of set yogurt using whey protein-sodium tripolyphosphate aggregates as thickening agents. Journal of the Science of Food and Agriculture. PMID 27778346 DOI: 10.1002/Jsfa.8110 |
0.426 |
|
| 2016 |
Jiang Y, Zheng Z, Zhang T, Hendricks G, Guo M. Microencapsulation of Lactobacillus acidophilus NCFM using polymerized whey proteins as wall material. International Journal of Food Sciences and Nutrition. 1-8. PMID 27309796 DOI: 10.1080/09637486.2016.1194810 |
0.42 |
|
| 2016 |
Shen X, Fang T, Zhang T, Guo M. 0515 Effects of ultrasound treatment on physicochemical properties of whey protein soluble aggregates Journal of Animal Science. 94: 247-247. DOI: 10.2527/Jam2016-0515 |
0.359 |
|
| 2016 |
Guo M, Liu D, Wang C. 0514 Effects of sodium polyphosphate on distribution of particle size of polymerized whey protein Journal of Animal Science. 94: 246-247. DOI: 10.2527/Jam2016-0514 |
0.311 |
|
| 2016 |
Guo M, Wang X, Lee F, Lv J, Zhang D. 0513 Effect of γ radiation on physicochemical properties, protein-protein interaction, and microstructure of whey proteins Journal of Animal Science. 94: 246-246. DOI: 10.2527/Jam2016-0513 |
0.378 |
|
| 2016 |
Liu D, Zhang T, Jiang N, Xi C, Sun C, Zheng J, Guo M. Effects of Encapsulated Fish Oil by Polymerized Whey Protein on the Textural and Sensory Characteristics of Low-Fat Yogurt Polish Journal of Food and Nutrition Sciences. 66: 189-198. DOI: 10.1515/Pjfns-2015-0043 |
0.384 |
|
| 2016 |
Shen X, Shao S, Guo M. Ultrasound-induced changes in physical and functional properties of whey proteins International Journal of Food Science & Technology. 52: 381-388. DOI: 10.1111/Ijfs.13292 |
0.402 |
|
| 2016 |
Guo M, Wang G. Whey protein polymerisation and its applications in environmentally safe adhesives International Journal of Dairy Technology. 69: 481-488. DOI: 10.1111/1471-0307.12303 |
0.402 |
|
| 2015 |
Zhang T, McCarthy J, Wang G, Liu Y, Guo M. Physiochemical properties, microstructure, and probiotic survivability of nonfat goats' milk yogurt using heat-treated whey protein concentrate as fat replacer. Journal of Food Science. 80: M788-94. PMID 25808084 DOI: 10.1111/1750-3841.12834 |
0.448 |
|
| 2015 |
Wang C, Gao F, Zhang T, Wang Y, Guo M. Physiochemical, textural, sensory properties and probiotic survivability of Chinese Laosuan Nai (protein-fortified set yoghurt) using polymerised whey protein as a co-thickening agent International Journal of Dairy Technology. 68: 261-269. DOI: 10.1111/1471-0307.12186 |
0.44 |
|
| 2014 |
Walsh H, Cheng J, Guo M. Effects of carbonation on probiotic survivability, physicochemical, and sensory properties of milk-based symbiotic beverages. Journal of Food Science. 79: M604-13. PMID 24592938 DOI: 10.1111/1750-3841.12381 |
0.666 |
|
| 2013 |
Wang G, Zhang T, Ahmad S, Cheng J, Guo M. Physicochemical and adhesive properties, microstructure and storage stability of whey protein-based paper glue International Journal of Adhesion and Adhesives. 41: 198-205. DOI: 10.1016/J.Ijadhadh.2012.11.010 |
0.399 |
|
| 2013 |
Wang G, Guo M. Property and storage stability of whey protein-sucrose based safe paper glue Journal of Applied Polymer Science. 131: n/a-n/a. DOI: 10.1002/App.39710 |
0.385 |
|
| 2012 |
Zhang T, Zhang Z, Yan H, Li D, Yang Z, Guo M. Effects of stabilizers and exopolysaccharides on physiochemical properties of fermented skim milk by Streptococcus thermophilus ST1 African Journal of Biotechnology. 11: 6123-6128. DOI: 10.5897/Ajb11.4039 |
0.4 |
|
| 2012 |
Han X, Lee FL, Zhang L, Guo MR. Chemical composition of water buffalo milk and its low-fat symbiotic yogurt development Functional Foods in Health and Disease. 2: 86. DOI: 10.31989/Ffhd.V2I4.96 |
0.411 |
|
| 2012 |
Wang G, Cheng J, Zhang L, Guo M. PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES, MICROSTRUCTURE, AND STORAGE STABILITY OF WHEY PROTEIN/POLYVINYLPYRROLIDONE BASED GLUE STICKS Bioresources. 7. DOI: 10.15376/Biores.7.4.5422-5434 |
0.387 |
|
| 2012 |
Wang W, Zhao Z, Gao Z, Guo M. WATER-RESISTANT WHEY PROTEIN BASED WOOD ADHESIVE MODIFIED BY POST-TREATED PHENOL-FORMALDEHYDE OLIGOMERS (PFO) Bioresources. 7. DOI: 10.15376/Biores.7.2.1972-1983 |
0.365 |
|
| 2012 |
Wang W, Bao Y, Hendricks GM, Guo M. Consistency, microstructure and probiotic survivability of goats' milk yoghurt using polymerized whey protein as a co-thickening agent International Dairy Journal. 24: 113-119. DOI: 10.1016/J.Idairyj.2011.09.007 |
0.445 |
|
| 2011 |
Wang W, Zhao Z, Gao Z, Guo M. Whey Protein-Based Water Resistant And Environmentally Safe Adhesives For Plywood Bioresources. 6: 3339-3351. DOI: 10.15376/Biores.6.3.3339-3351 |
0.398 |
|
| 2011 |
Zhao Z, Gao Z, Wang W, Guo M. Formulation designs and characterisations of whey‐protein based API adhesives Pigment & Resin Technology. 40: 410-417. DOI: 10.1108/03699421111180563 |
0.305 |
|
| 2011 |
Gao Z, Yu G, Bao Y, Guo M. Whey‐protein based environmentally friendly wood adhesives Pigment & Resin Technology. 40: 42-48. DOI: 10.1108/03699421111095937 |
0.381 |
|
| 2010 |
Walsh H, Ross J, Hendricks G, Guo M. Physico-chemical properties, probiotic survivability, microstructure, and acceptability of a yogurt-like symbiotic oats-based product using pre-polymerized whey protein as a gelation agent. Journal of Food Science. 75: M327-37. PMID 20629892 DOI: 10.1111/j.1750-3841.2010.01637.x |
0.671 |
|
| 2010 |
Christiansen S, Guo M, Kjelden D. Chemical composition and nutrient profile of low molecular weight fraction of bovine colostrum International Dairy Journal. 20: 630-636. DOI: 10.1016/J.Idairyj.2009.12.005 |
0.4 |
|
| 2010 |
Gao Z, Wang W, Zhao Z, Guo M. Novel whey protein-based aqueous polymer-isocyanate adhesive for glulam Journal of Applied Polymer Science. 120: 220-225. DOI: 10.1002/App.33025 |
0.41 |
|
| 2009 |
Zhang H, Wang J, Menghebilige, Chen Y, Yun Y, Sun T, Li H, Guo M. Nutritive composition of Tarag, the traditional naturally-fermented goat milk in China. Ecology of Food and Nutrition. 48: 112-22. PMID 21883074 DOI: 10.1080/03670240802634209 |
0.349 |
|
| 2008 |
Sheng Q, Li J, Alam MS, Fang X, Guo M. Gross composition and nutrient profiles of Chinese yak (Maiwa) milk International Journal of Food Science & Technology. 43: 568-572. DOI: 10.1111/J.1365-2621.2006.01463.X |
0.303 |
|
| 2008 |
Zhang H, Xu J, Wang J, Menghebilige, Sun T, Li H, Guo M. A survey on chemical and microbiological composition of kurut, naturally fermented yak milk from Qinghai in China Food Control. 19: 578-586. DOI: 10.1016/J.Foodcont.2007.06.010 |
0.384 |
|
| 2006 |
And JL, Guo M. Effects of Polymerized Whey Proteins on Consistency and Water-holding Properties of Goat's Milk Yogurt Journal of Food Science. 71: C34-C38. DOI: 10.1111/J.1365-2621.2006.Tb12385.X |
0.468 |
|
| 2006 |
Gokavi S, Zhang L, Huang M, Zhao X, Guo M. Oat-based Symbiotic Beverage Fermented by Lactobacillus plantarum, Lactobacillus paracasei ssp. casei, and Lactobacillus acidophilus Journal of Food Science. 70: M216-M223. DOI: 10.1111/J.1365-2621.2005.Tb07191.X |
0.358 |
|
| 2006 |
Farnsworth JP, Li J, Hendricks GM, Guo MR. Effects of transglutaminase treatment on functional properties and probiotic culture survivability of goat milk yogurt Small Ruminant Research. 65: 113-121. DOI: 10.1016/j.smallrumres.2005.05.036 |
0.314 |
|
| 2006 |
Wright NC, Li J, Guo M. Microstructural and mold resistant properties of environment-friendly oil-modified polyurethane based wood-finish products containing polymerized whey proteins Journal of Applied Polymer Science. 100: 3519-3530. DOI: 10.1002/App.22432 |
0.319 |
|
| 2005 |
Zhang H, Yao J, Zhao D, Liu H, Li J, Guo M. Changes in chemical composition of Alxa bactrian camel milk during lactation. Journal of Dairy Science. 88: 3402-3410. PMID 16162513 DOI: 10.3168/Jds.S0022-0302(05)73024-1 |
0.354 |
|
| 2004 |
Gokavi SS, Malleshi NG, Guo M. Chemical composition of garden cress (Lepidium sativum) seeds and its fractions and use of bran as a functional ingredient. Plant Foods For Human Nutrition (Dordrecht, Netherlands). 59: 105-11. PMID 15678716 DOI: 10.1007/S11130-004-4308-4 |
0.379 |
|
| 2004 |
Guo M, Park YW, Dixon PH, Gilmore JA, Kindstedt PS. Relationship between the yield of cheese (Chevre) and chemical composition of goat milk Small Ruminant Research. 52: 103-107. DOI: 10.1016/S0921-4488(03)00247-5 |
0.345 |
|
| 1989 |
Guo M, Fox PF, Flynn A, Mahammad KS. Heat-induced changes in sodium Caseinate Journal of Dairy Research. 56: 503-512. DOI: 10.1017/S0022029900028995 |
0.303 |
|
| Show low-probability matches. |
