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Page 1
Comparison on Protein Bioaccessibility of Soymilk Gels Induced by Glucono-δ-Lactone and Lactic Acid Bacteria.
Molecules. 2022 Sep 21;27(19):6202. doi: 10.3390/molecules27196202.
Molecules. 2022.
PMID: 36234732
Free PMC article.
Effect of Transglutaminase Pre-Crosslinking Treatment Incorporated with Glucono-δ-lactone on the Physicochemical and Digestive Properties of Tofu.
Hui T, Xing G.
Hui T, et al. Among authors: xing g.
Polymers (Basel). 2022 Jun 11;14(12):2364. doi: 10.3390/polym14122364.
Polymers (Basel). 2022.
PMID: 35745940
Free PMC article.
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Gelling behavior of bio-tofu coagulated by microbial transglutaminase combined with lactic acid bacteria.
Xing G, Giosafatto CVL, Carpentieri A, Pasquino R, Dong M, Mariniello L.
Xing G, et al.
Food Res Int. 2020 Aug;134:109200. doi: 10.1016/j.foodres.2020.109200. Epub 2020 Mar 31.
Food Res Int. 2020.
PMID: 32517936
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Effect of Co-Fermentation with Lactic Acid Bacteria and K. marxianus on Physicochemical and Sensory Properties of Goat Milk.
Huang Z, Huang L, Xing G, Xu X, Tu C, Dong M.
Huang Z, et al. Among authors: xing g.
Foods. 2020 Mar 6;9(3):299. doi: 10.3390/foods9030299.
Foods. 2020.
PMID: 32155720
Free PMC article.
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In vitro gastrointestinal digestion study of a novel bio-tofu with special emphasis on the impact of microbial transglutaminase.
Xing G, Rui X, Jiang M, Xiao Y, Guan Y, Wang D, Dong M.
Xing G, et al.
PeerJ. 2016 Dec 15;4:e2754. doi: 10.7717/peerj.2754. eCollection 2016.
PeerJ. 2016.
PMID: 27994970
Free PMC article.
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Effect of Fermentation pH on Protein Bioaccessibility of Soymilk Curd with Added Tea Polyphenols As Assessed by in Vitro Gastrointestinal Digestion.
Xing G, Rui X, Wang D, Liu M, Chen X, Dong M.
Xing G, et al.
J Agric Food Chem. 2017 Dec 20;65(50):11125-11132. doi: 10.1021/acs.jafc.7b04456. Epub 2017 Dec 11.
J Agric Food Chem. 2017.
PMID: 29185340
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