Mingruo Guo - Publications

Affiliations: 
Animal Nutrition and Food Science The University of Vermont and State Agricultural College 
Area:
Food Science and Technology Agriculture, Materials Science Engineering

5 high-probability publications. We are testing a new system for linking publications to authors. You can help! If you notice any inaccuracies, please sign in and mark papers as correct or incorrect matches. If you identify any major omissions or other inaccuracies in the publication list, please let us know.

Year Citation  Score
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  0.44
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  0.44
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  0.44
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  0.44
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  0.44
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