| 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 |
|
| Low-probability matches (unlikely to be authored by this person) |
| 2008 |
Kassa A, Brownbridge M, Parker BL, Skinner M, Gouli V, Gouli S, Guo M, Lee F, Hata T. Whey for mass production of Beauveria bassiana and Metarhizium anisopliae. Mycological Research. 112: 583-91. PMID 18396025 DOI: 10.1016/J.Mycres.2007.12.004 |
0.297 |
|
| 2020 |
Song X, Sun X, Ban Q, Cheng J, Zhang S, Guo M. Gelation and microstructural properties of a millet-based yogurt-like product using polymerized whey protein and xanthan gum as thickening agents. Journal of Food Science. PMID 33104246 DOI: 10.1111/1750-3841.15504 |
0.295 |
|
| 2018 |
Shao S, Shen X, Guo M. Zinc-loaded whey protein nanoparticles prepared by enzymatic cross-linking and desolvation International Journal of Food Science & Technology. 53: 2205-2211. DOI: 10.1111/Ijfs.13809 |
0.292 |
|
| 2022 |
Pi X, Liu J, Sun Y, Ban Q, Liang S, Cheng J, Guo M. Effect of proanthocyanidins on protein composition, conformational structure, IgE binding capacities and functional properties in soybean protein. International Journal of Biological Macromolecules. PMID 36306915 DOI: 10.1016/j.ijbiomac.2022.10.174 |
0.292 |
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| 2020 |
Ban Q, Cheng J, Sun X, Jiang Y, Guo M. Effect of feeding type 2 diabetes mellitus rats with synbiotic yogurt sweetened with monk fruit extract on serum lipid levels and hepatic AMPK (5' adenosine monophosphate-activated protein kinase) signaling pathway. Food & Function. PMID 32914810 DOI: 10.1039/D0Fo01860K |
0.288 |
|
| 2023 |
Wang C, Zhao R, Fu W, Li S, Cheng J, Jiang S, Guo M. Insights from 4D Label-Free Proteomic Analysis into Variation of Milk Fat Globule Membrane Proteins of Human Milk Associated with Infant's Gender. Journal of Agricultural and Food Chemistry. 71: 12116-12128. PMID 37503859 DOI: 10.1021/acs.jafc.3c01257 |
0.283 |
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| 2018 |
Ma S, Wang C, Guo M. Changes in structure and antioxidant activity of β-lactoglobulin by ultrasound and enzymatic treatment. Ultrasonics Sonochemistry. 43: 227-236. PMID 29555279 DOI: 10.1016/J.Ultsonch.2018.01.017 |
0.281 |
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| 2022 |
Zhao Z, Sun X, Liu N, Cheng J, Wang C, Guo M. Comparative analysis of caseins in Saanen goat milk from 3 different regions of China using quantitative proteomics. Journal of Dairy Science. PMID 35599033 DOI: 10.3168/jds.2021-21659 |
0.279 |
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| 2018 |
Zhao C, Shen X, Guo M. Stability of lutein encapsulated whey protein nano-emulsion during storage. Plos One. 13: e0192511. PMID 29415071 DOI: 10.1371/journal.pone.0192511 |
0.277 |
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| 2023 |
Wang C, Lu Y, He K, Zhao R, Cheng J, Jiang S, Guo M. Comparative proteomics analyses of whey proteins from breastmilk collected from two ethnic groups in northeast China. Food Chemistry: X. 17: 100568. PMID 36845516 DOI: 10.1016/j.fochx.2023.100568 |
0.276 |
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| 2012 |
Li S, Walsh H, Gokavi S, Guo M. Interactions between Lactobacillus acidophilus strains and the starter cultures, Lactobacillus bulgaricus and Streptococcus thermophilus during fermentation of goats' milk African Journal of Biotechnology. 11: 11271-11279. DOI: 10.5897/Ajb12.496 |
0.269 |
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| 2020 |
Kuerman M, Bao YH, Guo Y, Guo M. Effects of prebiotic carbohydrates on the growth promotion and cholesterol-lowering abilities of compound probiotics in vitro Lwt - Food Science and Technology. 118: 108703. DOI: 10.1016/J.Lwt.2019.108703 |
0.267 |
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| 2019 |
Wang C, Zhou X, Wang H, Sun X, Guo M. Interactions between β-Lactoglobulin and 3,3'-Diindolylmethane in Model System. Molecules (Basel, Switzerland). 24. PMID 31181617 DOI: 10.3390/Molecules24112151 |
0.266 |
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| 2020 |
Hou Y, Zhang X, Wang C, Guo M. Formulation and Functional Properties of Whey Protein-Based Tissue Adhesive Using Totarol as an Antimicrobial Agent Processes. 8: 496. DOI: 10.3390/pr8040496 |
0.266 |
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| 2023 |
Wang C, Zhao R, Zhao Z, Liu N, Cheng J, Guo M. Proteomic characterization and comparison of milk fat globule membrane proteins of Saanen goat milk from 3 habitats in China using SWATH-MS technique. Journal of Dairy Science. PMID 36870831 DOI: 10.3168/jds.2022-22393 |
0.262 |
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| 1996 |
Guo MR, Hendricks GM, Kindstedt PS, Flynn A, Fox PF. Nitrogen and mineral distribution in infant formulae International Dairy Journal. 6: 963-979. DOI: 10.1016/S0958-6946(96)00020-9 |
0.261 |
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| 2002 |
Gotcheva V, Hristozova E, Hristozova T, Guo M, Roshkova Z, Angelov A. ASSESSMENT OF POTENTIAL PROBIOTIC PROPERTIES OF LACTIC ACID BACTERIA AND YEAST STRAINS Food Biotechnology. 16: 211-225. DOI: 10.1081/Fbt-120016668 |
0.258 |
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| 2022 |
Pi X, Liu J, Sun Y, Ban Q, Cheng J, Guo M. Protein modification, IgE binding capacity, and functional properties of soybean protein upon conjugation with polyphenols. Food Chemistry. 405: 134820. PMID 36370566 DOI: 10.1016/j.foodchem.2022.134820 |
0.258 |
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| 2020 |
Ban Q, Cheng J, Sun X, Jiang Y, Zhao S, Song X, Guo M. Effects of a symbiotic yogurt using monk fruit extract as sweetener on glucose regulation and gut microbiota in rats with type 2 diabetes mellitus. Journal of Dairy Science. PMID 32089310 DOI: 10.3168/Jds.2019-17700 |
0.257 |
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| 2021 |
Zhao Z, Liu N, Wang C, Cheng J, Guo M. Proteomic analysis of differentially expressed whey proteins in Saanen goat milk from different provinces in China using a data-independent acquisition technique. Journal of Dairy Science. PMID 34419278 DOI: 10.3168/jds.2020-19877 |
0.256 |
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| 2023 |
Pi X, Liu J, Sun Y, Sun X, Sun Z, Cheng J, Guo M. Investigation of the differences in the effect of (-)-epigallocatechin gallate and proanthocyanidins on the functionality and allergenicity of soybean protein isolate. Food Chemistry: X. 17: 100566. PMID 36845520 DOI: 10.1016/j.fochx.2023.100566 |
0.255 |
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| 2009 |
Wu R, Wang L, Wang J, Li H, Menghe B, Wu J, Guo M, Zhang H. Isolation and preliminary probiotic selection of lactobacilli from koumiss in Inner Mongolia. Journal of Basic Microbiology. 49: 318-26. PMID 19219898 DOI: 10.1002/Jobm.200800047 |
0.255 |
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| 2022 |
Liu N, Wang G, Guo M. Effects of Radiation on Cross-Linking Reaction, Microstructure, and Microbiological Properties of Whey Protein-Based Tissue Adhesive Development. Polymers. 14. PMID 36145950 DOI: 10.3390/polym14183805 |
0.253 |
|
| 2008 |
Gao Y, Guo F, Gokavi S, Chow A, Sheng Q, Guo M. Quantification of water-soluble vitamins in milk-based infant formulae using biosensor-based assays Food Chemistry. 110: 769-776. DOI: 10.1016/J.Foodchem.2008.03.007 |
0.253 |
|
| 2022 |
Zhang M, Sun X, Cheng J, Guo M. Analysis and Comparison of Nutrition Profiles of Canine Milk with Bovine and Caprine Milk. Foods (Basel, Switzerland). 11. PMID 35159622 DOI: 10.3390/foods11030472 |
0.252 |
|
| 2015 |
Guo M. Prebiotics and Probiotics Journal of Probiotics & Health. 3: 1-1. DOI: 10.4172/2329-8901.1000E120 |
0.247 |
|
| 2021 |
Cui Q, Sun Y, Cheng J, Guo M. Effect of two-step enzymatic hydrolysis on the antioxidant properties and proteomics of hydrolysates of milk protein concentrate. Food Chemistry. 366: 130711. PMID 34343947 DOI: 10.1016/j.foodchem.2021.130711 |
0.245 |
|
| 2018 |
Ma S, Yang X, Wang C, Guo M. Effect of ultrasound treatment on antioxidant activity and structure of β-Lactoglobulin using the Box–Behnken design Cyta - Journal of Food. 16: 596-606. DOI: 10.1080/19476337.2018.1441909 |
0.244 |
|
| 2021 |
Zhang S, Wang C, Zhong W, Kemp AH, Guo M, Killpartrick A. Polymerized Whey Protein Concentrate-Based Glutathione Delivery System: Physicochemical Characterization, Bioavailability and Sub-Chronic Toxicity Evaluation. Molecules (Basel, Switzerland). 26. PMID 33805036 DOI: 10.3390/molecules26071824 |
0.244 |
|
| 2010 |
Guo M, Hendricks G. Improving buffalo milk Improving the Safety and Quality of Milk: Improving Quality in Milk Products. 402-416. DOI: 10.1533/9781845699437.3.402 |
0.242 |
|
| 2020 |
Guo M, Khan A, Wang C, Killpartrick A. Effect of Ultrasound Treatment on Physicochemical, Microstructural and Anti-Oxidative Properties of Whey Protein Concentrate Based 3,3′-Diindolylmethane Nanoparticles Current Developments in Nutrition. 4: 754-754. DOI: 10.1093/cdn/nzaa052_023 |
0.231 |
|
| 2024 |
Zhou Z, Xiang H, Cheng J, Ban Q, Sun X, Guo M. Effects of Saponins Encapsulated by Polymerized Whey Protein on the Rheological, Textural and Bitterness Characteristics of Yogurt. Foods (Basel, Switzerland). 13. PMID 38338621 DOI: 10.3390/foods13030486 |
0.222 |
|
| 2018 |
Wang C, Wang C, Gao F, Xu Y, Guo M. Effects of polymerized whey protein on goaty flavor and texture properties of fermented goat milk in comparison with β-cyclodextrin. The Journal of Dairy Research. 1-7. PMID 30157973 DOI: 10.1017/S0022029918000742 |
0.222 |
|
| 1999 |
Guo MR, Hendricks GM, Kindstedt PS. Effect of processing on protein-protein and protein-lipid interactions and mineral distribution in infant formula International Dairy Journal. 9: 395-397. DOI: 10.1016/S0958-6946(99)00104-1 |
0.222 |
|
| 1998 |
Glahn RP, Lai C, Hsu J, Thompson JF, Guo M, Van Campen DR. Decreased citrate improves iron availability from infant formula: application of an in vitro digestion/Caco-2 cell culture model. The Journal of Nutrition. 128: 257-64. PMID 9446853 DOI: 10.1093/Jn/128.2.257 |
0.217 |
|
| 2018 |
Wang M, Guo M. Whey protein based microencapsulation of bioactive compounds and probiotics Journal of Clinical Nutrition & Dietetics. 4. DOI: 10.4172/2472-1921-C1-002 |
0.211 |
|
| 2016 |
Zhang T, Wang S, Zheng J, Gao F, Ahmad S, Guo M. MICROENCAPSULATION OF Lactobacillus acidophilus (La-5), ITS EVALUATION AND APPLICATION IN THE YOGHURT Pakistan Journal of Agricultural Sciences. 53: 933-939. DOI: 10.21162/Pakjas/16.3978 |
0.211 |
|
| 2020 |
Liu Q, Cheng J, Sun X, Guo M. Preparation, characterization, and antioxidant activity of zein nanoparticles stabilized by whey protein nanofibrils. International Journal of Biological Macromolecules. PMID 33181219 DOI: 10.1016/j.ijbiomac.2020.11.043 |
0.211 |
|
| 2022 |
Pi X, Sun Y, Cheng J, Fu G, Guo M. A review on polyphenols and their potential application to reduce food allergenicity. Critical Reviews in Food Science and Nutrition. 1-18. PMID 35603705 DOI: 10.1080/10408398.2022.2078273 |
0.205 |
|
| 2021 |
Zhou Z, Sun X, Cheng J, Ban Q, Guo M. Physicochemical, Digestive, and Sensory Properties of Panax Notoginseng Saponins Encapsulated by Polymerized Whey Protein. Foods (Basel, Switzerland). 10. PMID 34945493 DOI: 10.3390/foods10122942 |
0.203 |
|
| 2022 |
Wang C, Li J, Sun Y, Wang C, Guo M. Fabrication and characterization of a cannabidiol-loaded emulsion stabilized by a whey protein-maltodextrin conjugate and rosmarinic acid complex. Journal of Dairy Science. PMID 35688741 DOI: 10.3168/jds.2022-21862 |
0.193 |
|
| 2022 |
Wang H, Zhou X, Sun Y, Sun X, Guo M. Differences in Protein Profiles of Kefir Grains from Different Origins When Subcultured in Goat Milk. Journal of Agricultural and Food Chemistry. PMID 35687069 DOI: 10.1021/acs.jafc.2c01391 |
0.192 |
|
| 2023 |
Wang C, Jiang S, Cheng J, Wang C, Guo M. Deciphering the difference of casein fraction in human milk associated with infant gender using quantitative proteomics. International Journal of Biological Macromolecules. 247: 125796. PMID 37442503 DOI: 10.1016/j.ijbiomac.2023.125796 |
0.189 |
|
| 2017 |
Liu D, Zhao C, Guo M. Sodium tripolyphosphate inhibits the formation of lysinoalanine in heat-treated whey protein Journal of Food Processing and Preservation. 41: e13501. DOI: 10.1111/JFPP.13501 |
0.188 |
|
| 2022 |
Pi X, Sun Y, Deng X, Xin D, Cheng J, Guo M. Investigation of differences in allergenicity of protein from different soybean cultivars through LC/MS-MS. International Journal of Biological Macromolecules. 220: 1221-1230. PMID 36041578 DOI: 10.1016/j.ijbiomac.2022.08.154 |
0.174 |
|
| 2022 |
Wang C, Wang J, Sun Y, Freeman K, Mchenry MA, Wang C, Guo M. Enhanced Stability and Oral Bioavailability of Cannabidiol in Zein and Whey Protein Composite Nanoparticles by a Modified Anti-Solvent Approach. Foods (Basel, Switzerland). 11. PMID 35159526 DOI: 10.3390/foods11030376 |
0.174 |
|
| 2021 |
Wang H, Sun X, Song X, Guo M. Effects of kefir grains from different origins on proteolysis and volatile profile of goat milk kefir. Food Chemistry. 339: 128099. PMID 33152884 DOI: 10.1016/j.foodchem.2020.128099 |
0.167 |
|
| 2006 |
D'Amico DJ, Silk TM, Wu J, Guo M. Inactivation of microorganisms in milk and apple cider treated with ultrasound. Journal of Food Protection. 69: 556-63. PMID 16541685 |
0.167 |
|
| 2022 |
Pi X, Liu J, Sun Y, Ban Q, Cheng J, Guo M. Heat-induced changes in epitopes and IgE binding capacity of soybean protein isolate. Food Chemistry. 405: 134830. PMID 36370556 DOI: 10.1016/j.foodchem.2022.134830 |
0.163 |
|
| 2009 |
Hendricks G, Guo M. Significance of milk fat in infant formulae Advanced Dairy Chemistry. 2: 467-479. DOI: 10.1007/0-387-28813-9_14 |
0.163 |
|
| 2022 |
Cui Q, Duan Y, Zhang M, Liang S, Sun Y, Cheng J, Guo M. Peptide profiles and antioxidant capacity of extensive hydrolysates of milk protein concentrate. Journal of Dairy Science. PMID 36028349 DOI: 10.3168/jds.2021-21496 |
0.162 |
|
| 2023 |
Wang C, Lu Y, Hu J, Yang Y, Cheng J, Jiang S, Guo M. Comparative proteomics of human milk casein fraction collected from women of Korean and Han ethnic groups in China. Frontiers in Nutrition. 10: 1078355. PMID 36755990 DOI: 10.3389/fnut.2023.1078355 |
0.161 |
|
| 2023 |
Wang C, Dong C, Lu Y, Freeman K, Wang C, Guo M. Digestion behavior, in vitro and in vivo bioavailability of cannabidiol in emulsions stabilized by whey protein-maltodextrin conjugate: Impact of carrier oil. Colloids and Surfaces. B, Biointerfaces. 223: 113154. PMID 36708645 DOI: 10.1016/j.colsurfb.2023.113154 |
0.157 |
|
| 2022 |
Pi X, Sun Y, Deng X, Xin D, Cheng J, Guo M. Characterization of the Reduced IgE Binding Capacity in Boiled and Autoclaved Soybeans through Proteomic Approaches. Foods (Basel, Switzerland). 11. PMID 35159629 DOI: 10.3390/foods11030479 |
0.151 |
|
| 2021 |
Kuerman M, Bao Y, Guo M, Jiang S. Safety assessment of two strains and anti-obese effects on mice fed a high-cholesterol diet. Biochemical and Biophysical Research Communications. 572: 131-137. PMID 34364292 DOI: 10.1016/j.bbrc.2021.07.089 |
0.13 |
|
| 1999 |
Guo MR, Flynn A, Fox PF. Heat-induced changes in the nutritional properties of sodium caseinate International Dairy Journal. 9: 243-247. DOI: 10.1016/S0958-6946(99)00069-2 |
0.13 |
|
| 2024 |
Sun Y, Liu J, Pi X, Jiang S, Cheng J, Guo M. Comparison of lipidome profiles in human milk from Chinese Han and Korean ethnic groups based on UPLC-QTRAP-MS/MS. Journal of Dairy Science. PMID 38428489 DOI: 10.3168/jds.2023-23610 |
0.127 |
|
| 1996 |
Guo M, Fox P, Flynn A, Kindstedt P. Heat-induced modifications of the functional properties of sodium caseinate International Dairy Journal. 6: 473-483. DOI: 10.1016/0958-6946(95)00018-6 |
0.121 |
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| 2014 |
Hendricks GM, Guo M. Bioactive components in human milk Human Milk Biochemistry and Infant Formula Manufacturing Technology. 33-54. DOI: 10.1533/9780857099150.1.33 |
0.118 |
|
| 2020 |
Wang H, Wang C, Guo M. Autogenic successions of bacteria and fungi in kefir grains from different origins when sub-cultured in goat milk. Food Research International (Ottawa, Ont.). 138: 109784. PMID 33288170 DOI: 10.1016/j.foodres.2020.109784 |
0.114 |
|
| 2020 |
Wang Y, Guo M. Purification and structural characterization of polysaccharides isolated from Auricularia cornea var. Li. Carbohydrate Polymers. 230: 115680. PMID 31887951 DOI: 10.1016/j.carbpol.2019.115680 |
0.11 |
|
| 2022 |
Shang J, Liu N, Cheng J, Gao W, Sun X, Guo M. Analysis and comparison of lipids in Saanen goat milk from different geographic regions in China based on UHPLC-QTOF-MS lipidomics. Food Research International (Ottawa, Ont.). 157: 111441. PMID 35761681 DOI: 10.1016/j.foodres.2022.111441 |
0.099 |
|
| 2022 |
Xie Q, Zhang Y, Zhang J, Cui D, Zhou Q, Guo M. Promotion effect of the blend containing 2'-FL, OPN and DHA on oligodendrocyte progenitor cells myelination . Frontiers in Nutrition. 9: 1054431. PMID 36438761 DOI: 10.3389/fnut.2022.1054431 |
0.098 |
|
| 2022 |
Ban Q, Sun X, Jiang Y, Cheng J, Guo M. Effect of symbiotic yogurt fortified with monk fruit extract on hepatic lipid biomarkers and metabolism in type 2 diabetes rats. Journal of Dairy Science. PMID 35248379 DOI: 10.3168/jds.2021-21204 |
0.073 |
|
| 2005 |
Ross J, Guo M. Sensory Evaluation of Organic Tofu Containing Recipes by College Students in an Introductory Foods Class Journal of the American Dietetic Association. 105: 48. DOI: 10.1016/j.jada.2005.05.162 |
0.062 |
|
| 2005 |
Guo M, Gokavi SS. Prebiotics and Probiotics for the Prevention of Colon Cancer Journal of Cancer Integrative Medicine. 3: 112. DOI: 10.2310/7200.2005.33005 |
0.038 |
|
| 2019 |
Khan A, Chawla RK, Guo M, Wang C. Risk factors associated with anaemia among adolescent girls: a cross sectional study in District Peshawar, Pakistan. Jpma. the Journal of the Pakistan Medical Association. 69: 1591-1595. PMID 31740861 DOI: 10.5455/JPMA.295006. |
0.017 |
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