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M

Mingruo Guo

University of Vermont

H指数:32

被引数:2,894

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Mechanisms of reduced sensitization by extensive hydrolysis of milk protein concentrate: Impact on the immune response of Th1/Th2 and Treg/Th17 cells in mice

JOURNAL OF DAIRY SCIENCE

IF4.4

2025-02-010

OAAI

Physicochemical Properties, Antioxidant Capacity and Bioavailability of Whey Protein Concentrate-Based Coenzyme Q10 Nanoparticles

IF6.6

2024-12-150

OAAI

Comparison of lipidome profiles in human milk from Chinese Han and Korean ethnic groups based on high-throughput lipidomic techniques

JOURNAL OF DAIRY SCIENCE

IF4.4

2024-07-011

OAAI

Performance evaluation of Iron3, Vitamin B12, and homocysteine assays on the Atellica CI analyzer

CLINICA CHIMICA ACTA

IF2.9

2024-05-010

PRE

Insights from 4D Label-Free Proteomic Analysis into Variation of Milk Fat Globule Membrane Proteins of Human Milk Associated with Infant's Gender

4D无标记蛋白质组学分析对与婴儿性别相关的人乳脂肪球膜蛋白变化的见解

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2023-07-288

PRE

Pharmacokinetic profile and sub-chronic toxicity of coenzyme Q10 loaded whey protein nanoparticles

FOOD BIOSCIENCE

IF5.9

2023-04-011

OAAI

Proteomic characterization and comparison of milk fat globule membrane proteins of Saanen goat milk from 3 habitats in China using SWATH-MS technique

JOURNAL OF DAIRY SCIENCE

IF4.4

2023-04-018

OAAI

Comparative proteomics analyses of whey proteins from breastmilk collected from two ethnic groups in northeast China

FOOD CHEMISTRY-X

IF8.2

2023-03-013

OAAI

Protein modification, IgE binding capacity, and functional properties of soybean protein upon conjugation with polyphenols

IF9.8

2023-03-0148

PRE

Heat-induced changes in epitopes and IgE binding capacity of soybean protein isolate

IF9.8

2023-03-0112

PRE

Investigation of the differences in the effect of (-)-epigallocatechin gallate and proanthocyanidins on the functionality and allergenicity of soybean protein isolate

FOOD CHEMISTRY-X

IF8.2

2023-03-019

OAAI

Comparative proteomics of human milk casein fraction collected from women of Korean and Han ethnic groups in China

FRONTIERS IN NUTRITION

IF5.1

2023-01-236

OAAI

Effect of proanthocyanidins on protein composition, conformational structure, IgE binding capacities and functional properties in soybean protein

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2023-01-0112

PRE

Characterization of the improved functionality in soybean protein-proanthocyanidins conjugates prepared by the alkali treatment

FOOD HYDROCOLLOIDS

IF12.4

2023-01-0149

PRE

Proteomic characterization and comparison of milk fat globule membrane proteins collected from two ethnic groups of women in China using DIA technique

FOOD BIOSCIENCE

IF5.9

2022-12-014

PRE

Physicochemical and in vitro digestion properties of soy isoflavones loaded whey protein nanoparticles using a pH-driven method

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2022-12-0113

PRE

Investigation of differences in allergenicity of protein from different soybean cultivars through LC/MS-MS

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2022-11-013

PRE

Peptide profiles and antioxidant capacity of extensive hydrolysates of milk protein concentrate

JOURNAL OF DAIRY SCIENCE

IF4.4

2022-10-0119

OAAI

Fabrication and characterization of a cannabidiol-loaded emulsion stabilized by a whey protein-maltodextrin conjugate and rosmarinic acid complex

JOURNAL OF DAIRY SCIENCE

IF4.4

2022-08-0118

OAAI

Analysis and comparison of lipids in Saanen goat milk from different geographic regions in China based on UHPLC-QTOF-MS lipidomics

FOOD RESEARCH INTERNATIONAL

IF8

2022-07-0112

PRE