科研 成果 |
1、Xiuxiu Zhang, Lu Liu, Lina Wang, Yue Pan, Xinyue Hao, Gengxu Zhang, Xiaodong Li*, and Muhammad Hussain. Comparative lipidomics analysis of human milk and different fat source infant formulas by using UHPLC-Q-TOF-MS. Journal of Agricultural and Food Chemistry, 2021, 69(3):1146–1155。 2、Xiuxiu Zhang, XinYue Hao, Haixia Wang, Xiaodong Li *, Lu Liu, Wanshuang Yang, Mingqi Zhao, Lina Wang, Awa Fanny Massounga Bora，The effects ofLactobacillus plantarum combined with inulin on the physicochemical properties and sensory acceptance of low-fat Cheddar cheese during ripening，International Dairy Journal,2021,115:104947。 3、Xiuxiu Zhang, Xiaodong Li*, Lu Liu, Lina Wang, Awa Fanny Massounga Bora, Lingling Du, Covalent conjugation of whey protein isolate hydrolysates and galactose through Maillard reaction to improve the functional properties and antioxidant activity, International Dairy Journal,2020,102, 104584。 4、张秀秀，曲佳林，李晓东*，赵铭琪，杨婉霜，齐岩，周虹.植物甾醇酯的微囊制备及其在夸克干酪中的应用.中国食品学报，2018，18(05):78-87 5、张秀秀，刘璐，赵铭琪，白杰，李晓东*，王瑜，黄油的烘焙稳定特性及其脂肪酸含量变化的研究，中国食品学报：. 2020,20(12):221-228。 |
