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XU Yingrui, WU Shifang, YANG Xiaoli, XUE Yuantai, ZHU Yanli, ZHANG Weibing, ZHAO Jun, WEN Pengcheng.
Effect of Inonotus obliquus Polysaccharides on the Quality of Yak Yogurt
[J]. Journal of Dairy Science and Technology, 2021, 44(3): 12-18.
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XU Yingrui, ZHU Yanli, MA Ruijuan, ZHAO Jun, XUE Yuantai, ZHANG Weibing, ZHANG Yan, WEN Pengcheng.
Recent Advances in the Application of Bioactive Polysaccharides in Fermented Milk
[J]. Journal of Dairy Science and Technology, 2021, 44(2): 26-30.
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HONG Qing, LIU Zhenmin.
Recent Progress in Research on Bioactive Peptides Derived from Fermented Milk Proteins
[J]. Journal of Dairy Science and Technology, 2021, 44(2): 31-36.
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XU Xianrui, LI Cuifeng, ZHANG Zongbo, XIA Wenyang, SUI Yongjun, LI Daohe, CHEN Zhengyan, ZHANG Lanwei.
Antagonistic Effect of Lactobacillus Strains against Bacterial Pathogens and Performance Evaluation of Bio-preservative Starter Cultures
[J]. Journal of Dairy Science and Technology, 2021, 44(1): 18-22.
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XU Xianrui, LI Cuifeng, SUI Yongjun, ZHANG Zongbo, YANG Honglai, LI Daohe, CHEN Zhengyan, ZHANG Lanwei.
Response Surface Methodology for Optimizing the Formulation of Cryoprotectants for Bifidobacterium lactis Z-1
[J]. Journal of Dairy Science and Technology, 2020, 43(3): 6-11.
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XU Xianrui, LI Cuifeng, YANG Honglai, SUI Yongjun, LI Daohe, ZHANG Zongbo, CHEN Zhengyan, ZHANG Lanwei.
Screening of Lactobacillus for Probiotic Potential
[J]. Journal of Dairy Science and Technology, 2020, 43(2): 8-12.
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TAN Wenshi, OU Kai, LIU Guanchen, WANG Jian, FENG Yuhong, WU Weidu.
Effect of Microparticulated Whey Protein and Physically Modified Starches on Stability of High Protein Drinking Yogurt System
[J]. Journal of Dairy Science and Technology, 2020, 43(1): 1-4.
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QI Shihua, ZHANG Dong, ZHAO Linsen, AI Lianzhong, WANG Shijie.
Isolation, Identification and Properties of Lactococcuslactis casei LC577 from Tibetan Kefir
[J]. Journal of Dairy Science and Technology, 2019, 42(5): 16-20.
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WANG Jian, OU Kai, CHANG Yunhe, LI Luofei, WANG Yinjuan, GAO Xinghua.
Influence of Key Processing Parameters of Shelf-Stable Yoghurt on Modified Starch
[J]. Journal of Dairy Science and Technology, 2016, 39(4): 18-21.
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ZHANG Donglei, CHEN Hongxia, DE Liangliang, LIU Wenjun, SUN Tiansong.
Quantitative Polymerase Chain Reaction Analysis of Predominant Species of Lactic Acid Bacteria from Traditional Fermented Dairy Products from Ordos in Inner Mongolia
[J]. Journal of Dairy Science and Technology, 2015, 38(6): 1-5.
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WANG Jian, ZHANG Jiajia, WANG Yinjuan, LI Luofei, CHANG Yunhe, OU Kai, GAO Xinghua.
Gelatinization Properties and Application of Three Modified Starches in Long Shelf-Life Yogurt
[J]. Journal of Dairy Science and Technology, 2015, 38(5): 1-5.
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REN Jianghong, LI Longzhu, QIN Lihu, WANG Pan.
Effect of Milk Components on the Storage Quality of Set-Type Yoghurt
[J]. Journal of Dairy Science and Technology, 2015, 38(4): 14-17.
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CHEN Hongxia, DE Liangliang, REN Yan, ZHANG Donglei, YANG Yanrong, LIU Wenjun, ZHANG Heping.
Acid-Producing Ability of Streptococcus thermophilus and Organic Acid Composition in Fermented Milk
[J]. Journal of Dairy Science and Technology, 2015, 38(2): 1-5.
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LOUXinman, WANGCunfang.
Development and Stability of Beer Incorporated with Fermented Goat Milk with Added Red Date Juice
[J]. Journal of Dairy Science and Technology, 2015, 38(2): 15-19.
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ZHAO Xiao-yan, GAO Peng-fei, YAO Guo-qiang, LI Jing, GUO Jian-lin, GUO Xiao, WANG Xiao-wei, ZHANG He-ping.
Probiotic Properties of Saccharomy cescerevisiae and Screening of Strains Symbiotic with Lactobacillus plantarum IMAU10120
[J]. Journal of Dairy Science and Technology, 2014, 37(2): 1-5.
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