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View article: Characterizations of lactic acid bacteria derived from pickles and the effects of fermentation on phenolic compounds in peony flowers
Characterizations of lactic acid bacteria derived from pickles and the effects of fermentation on phenolic compounds in peony flowers Open
This study aims to characterize lactic acid bacteria (LAB) in pickles and investigate the effect of lactic acid fermentation on phenolic compounds in peony flowers. Six strains of Lactobacillus plantarum and one strain of Weissella identif…
View article: Soy food products and their health benefits
Soy food products and their health benefits Open
The aim of this chapter is to provide the history of soy products around the world as well as the morphology, chemical composition, nutritional, and physiological properties of the soybean. The chemistry and biological functions of isoflav…
View article: Microbiological profiles, physiochemical properties and volatile compounds of goat milk kefir fermented by reconstituted kefir grains
Microbiological profiles, physiochemical properties and volatile compounds of goat milk kefir fermented by reconstituted kefir grains Open
Kefir is a health-promoting fermented dairy products, consisting in a variety of bacterial and fungal species. The physical and chemical properties and the correlation between the microbiota and volatile compounds of goat milk kefir fermen…
View article: Promotion effect of the blend containing 2'-FL, OPN and DHA on oligodendrocyte progenitor cells myelination in vitro
Promotion effect of the blend containing 2'-FL, OPN and DHA on oligodendrocyte progenitor cells myelination in vitro Open
During early neurodevelopment of infant, myelination plays an essential role in brain connectivity and emergence of behavioral and cognitive function. Early life nutrition is an important factor to shape myelination and consequently cognit…
View article: Physicochemical, Digestive, and Sensory Properties of Panax Notoginseng Saponins Encapsulated by Polymerized Whey Protein
Physicochemical, Digestive, and Sensory Properties of Panax Notoginseng Saponins Encapsulated by Polymerized Whey Protein Open
Panax Notoginseng Saponins (PNS) may be beneficial to human health due to their bioactive function. The application of PNS in functional foods was limited due to the bitter taste and low oral bioavailability. PNS were encapsulated by polym…
View article: Polymerized Whey Protein Concentrate-Based Glutathione Delivery System: Physicochemical Characterization, Bioavailability and Sub-Chronic Toxicity Evaluation
Polymerized Whey Protein Concentrate-Based Glutathione Delivery System: Physicochemical Characterization, Bioavailability and Sub-Chronic Toxicity Evaluation Open
Glutathione (GSH) is a powerful antioxidant, but its application is limited due to poor storage stability and low bioavailability. A novel nutrient encapsulation and delivery system, consisting of polymerized whey protein concentrate and G…
View article: Formulation and storage properties of symbiotic rice-based yogurt-like product using polymerized whey protein as a gelation agent
Formulation and storage properties of symbiotic rice-based yogurt-like product using polymerized whey protein as a gelation agent Open
A symbiotic rice-based yogurt-like product (SRYP) using polymerized whey protein (PWP) as a gelation agent was developed. Rice milk was optimized and prepared by soaking rice for 3 h at room temperature, heating at 80°C for 10 min at then …
View article: Effects of High Intensity Ultrasound on Physiochemical and Structural Properties of Goat Milk β-Lactoglobulin
Effects of High Intensity Ultrasound on Physiochemical and Structural Properties of Goat Milk β-Lactoglobulin Open
This study aimed to compare the effects of high intensity ultrasound (HIU) applied at various amplitudes (20~40%) and for different durations (1~10 min) on the physiochemical and structural properties of goat milk β-lactoglobulin. No signi…
View article: Effect of Ultrasound Treatment on Physicochemical, Microstructural and Anti-Oxidative Properties of Whey Protein Concentrate Based 3,3′-Diindolylmethane Nanoparticles
Effect of Ultrasound Treatment on Physicochemical, Microstructural and Anti-Oxidative Properties of Whey Protein Concentrate Based 3,3′-Diindolylmethane Nanoparticles Open
OBJECTIVES: This study evaluated the impact of ultrasound duration on the encapsulation of 3,3′-diindolylmethane (DIM) using whey protein concentrate nanoparticles. METHODS: Whey protein concentrate-based DIM nanoparticles were prepared an…
View article: Formulation and Functional Properties of Whey Protein-Based Tissue Adhesive Using Totarol as an Antimicrobial Agent
Formulation and Functional Properties of Whey Protein-Based Tissue Adhesive Using Totarol as an Antimicrobial Agent Open
Tissue adhesives have been widely used in surgical procedures. Compared to traditional surgical sutures, tissue adhesives provide fast bonding experiences and full closure of wounds. However, current tissue adhesives are mostly fossil-base…
View article: Interactions between β-Lactoglobulin and 3,3′-Diindolylmethane in Model System
Interactions between β-Lactoglobulin and 3,3′-Diindolylmethane in Model System Open
The compound 3,3′-diindolylmethane (DIM) has a broad spectrum of anticancer activities. However, low stability and bioavailability limit its application. Elucidating interactions between DIM and β-lactoglobulin (β-LG) may be useful for fab…
View article: Effects of addition of strawberry juice pre- or postfermentation on physiochemical and sensory properties of fermented goat milk
Effects of addition of strawberry juice pre- or postfermentation on physiochemical and sensory properties of fermented goat milk Open
Fruit juice addition can influence the physiochemical and sensory properties of fermented milk. Effects of adding strawberry juice (15% vol/vol) pre- or postfermentation on particle size, rheology properties, volatile flavor profile, and m…
View article: Effects of Ultrasound Treatment on Extraction and Rheological Properties of Polysaccharides from Auricularia Cornea var. Li.
Effects of Ultrasound Treatment on Extraction and Rheological Properties of Polysaccharides from Auricularia Cornea var. Li. Open
Auricularia cornea var. Li. is an edible fungi and polysaccharides in Auricularia cornea var. Li. may have bioactive activities. Polysaccharides from Auricularia cornea var. Li. (ACP) was extracted using ultrasound-assisted extraction (UAE…
View article: Effect of sodium triphosphate on particle size of heat‐induced whey protein concentrate aggregates
Effect of sodium triphosphate on particle size of heat‐induced whey protein concentrate aggregates Open
Thermal treatment has been utilized to improve the functional properties of proteins for many years. In this study, we aimed to investigate the effect of sodium triphosphate (Na 5 P 3 O 10 ) on particle size and size distribution of heat‐i…
View article: Interactions between whey protein or polymerized whey protein and soybean lecithin in model system
Interactions between whey protein or polymerized whey protein and soybean lecithin in model system Open
Soybean lecithin is often used as a surfactant in food formulation. The aim of this study was to investigate the interactions between soybean lecithin (SL, 0-3%, wt/vol) and whey protein (WP, 10%, wt/vol) or polymerized whey protein (PWP, …
View article: Ultrasound‐induced changes in structural and physicochemical properties of β‐lactoglobulin
Ultrasound‐induced changes in structural and physicochemical properties of β‐lactoglobulin Open
Effect of ultrasound treatment on the physicochemical properties and structure of β‐lactoglobulin were investigated. β‐Lactoglobulin was treated with ultrasound at different amplitudes, temperatures, and durations. The surface hydrophobici…
View article: Effects of gamma radiation on microbial, physicochemical, and structural properties of whey protein model system
Effects of gamma radiation on microbial, physicochemical, and structural properties of whey protein model system Open
Gamma radiation has been used in food processing for many years, though it has certain effects on food components. Whey protein solutions (10%/30%, wt/vol) were treated with gamma radiation at various dosages (10-25 kGy) and evaluated for …
View article: Effects of amidated low methoxyl pectin on physiochemical and structural properties of polymerized whey proteins
Effects of amidated low methoxyl pectin on physiochemical and structural properties of polymerized whey proteins Open
This study aimed to investigate effects of amidated low methoxyl (ALM, 0.3%, w/v) pectin on physiochemical and structural properties of polymerized whey proteins (PWP, 10%, w/v) prepared by thermal aggregation at 85°C for 10–30 min. Partic…
View article: Effect of ultrasound treatment on antioxidant activity and structure of β-Lactoglobulin using the Box–Behnken design
Effect of ultrasound treatment on antioxidant activity and structure of β-Lactoglobulin using the Box–Behnken design Open
Effect of ultrasound treatment on antioxidant activity and structure of β-Lactoglobulin were investigated using antioxidant indexes and spectroscopy techniques. The 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activities had bee…
View article: Milk Protein Polymer and Its Application in Environmentally Safe Adhesives
Milk Protein Polymer and Its Application in Environmentally Safe Adhesives Open
Milk proteins (caseins and whey proteins) are important protein sources for human nutrition; in addition, they possess important natural polymers. These protein molecules can be modified by physical, chemical, and/or enzymatic means. Casei…
View article: Effects of Encapsulated Fish Oil by Polymerized Whey Protein on the Textural and Sensory Characteristics of Low-Fat Yogurt
Effects of Encapsulated Fish Oil by Polymerized Whey Protein on the Textural and Sensory Characteristics of Low-Fat Yogurt Open
Five types of polymerized whey protein (PWP1, PWP2, PWP3, PWP4 and PWP5) containing different amounts of fish oil were added to low-fat yogurt as fat replacers. The texture, apparent viscosity, and sensory properties of the yogurts were an…