Mingruo Guo

Publication Activity (10 Years)

Years Active: 2018-2021
Publications (10 Years): 5

Top Topics

Top Venues

Journal of food science

Food science & nutrition

This page only lists publications with an associated author ORCID identifier.

Publications

Hao Wang, Ce Wang, Mingruo Guo
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 86 (3) (2021)
Hao Shi, Jana Kraft, Mingruo Guo
Physicochemical and microstructural properties and probiotic survivability of symbiotic almond yogurt alternative using polymerized whey protein as a gelation agent. Journal of food science 85 (10) (2020)
Xiao Song, Xiaomeng Sun, Qingfeng Ban, Jianjun Cheng, Siyu Zhang, Mingruo Guo
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 85 (11) (2020)
Yuxue Sun, Cuina Wang, Xiaomeng Sun, Mingruo Guo
Comparative Proteomics of Whey and Milk Fat Globule Membrane Proteins of Guanzhong Goat and Holstein Cow Mature Milk. Journal of food science 84 (2) (2019)
Shuang Ma, Xu Yang, Changhui Zhao, Mingruo Guo
Ultrasound-induced changes in structural and physicochemical properties of β-lactoglobulin. Food science & nutrition 6 (4) (2018)