1. Antibacterial activity and mechanism of lactobionic acid against Pseudomonas fluorescens and Methicillin-resistant Staphylococcus aureus and its application on whole milk. (February 2020) Authors: Kang, Shimo; Kong, Fanhua; Shi, Xinyang; Han, Hongjiao; Li, Mohan; Guan, Boyuan; Yang, Mei; Cao, Xueyan; Tao, Dongbing; Zheng, Yan; Yue, Xiqing Journal: Food control Issue: Volume 108(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Assessment of the Concentration of Advanced Glycation End Products in Traditional Chinese Foods. Issue 2 (6th May 2016) Authors: Xu, Rui; Yue, Lu; Kang, Shimo; Liu, Ling Journal: Journal of food processing and preservation Issue: Volume 41:Issue 2(2017) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Characterization and comparison of lipids in bovine colostrum and mature milk based on UHPLC-QTOF-MS lipidomics. (October 2020) Authors: Li, Mohan; Li, Qilong; Kang, Shimo; Cao, Xueyan; Zheng, Yan; Wu, Junrui; Wu, Rina; Shao, Junhua; Yang, Mei; Yue, Xiqing Journal: Food research international Issue: Volume 136(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Interaction of xylitol with whey proteins: Multi-spectroscopic techniques and docking studies. (1st October 2020) Authors: Kong, Fanhua; Kang, Shimo; Tian, Jinlong; Li, Mohan; Liang, Xiaona; Yang, Mei; Zheng, Yan; Pi, YuZhen; Cao, XueYan; Liu, YiMing; Yue, Xiqing Journal: Food chemistry Issue: Volume 326(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Label free-based proteomic analysis of the food spoiler Pseudomonas fluorescens response to lactobionic acid by SWATH-MS. (May 2021) Authors: Kang, Shimo; Shi, Chunlei; Chang, Jiang; Kong, Fanhua; Li, Mohan; Guan, Boyuan; Zhang, Zhenghan; Shi, Xinyang; Zhao, Huiwen; Peng, Yanqi; Zheng, Yan; Yue, Xiqing Journal: Food control Issue: Volume 123(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Main anthraquinone components in Aloe vera and their inhibitory effects on the formation of advanced glycation end‐products. Issue 5 (27th December 2016) Authors: Kang, Shimo; Zhao, Xin; Yue, Lu; Liu, Ling Journal: Journal of food processing and preservation Issue: Volume 41:Issue 5(2017) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Quantitative lipidomics reveals alterations in donkey milk lipids according to lactation. (25th April 2020) Authors: Li, Mohan; Li, Weixuan; Wu, Junrui; Zheng, Yan; Shao, Junhua; Li, Qilong; Kang, Shimo; Zhang, Zhenghan; Yue, Xiqing; Yang, Mei Journal: Food chemistry Issue: Volume 310(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Quantitative N-glycoproteomics of milk fat globule membrane in human colostrum and mature milk reveals changes in protein glycosylation during lactation. Issue 2 (24th January 2018) Authors: Cao, Xueyan; Kang, Shimo; Yang, Mei; Li, Weixuan; Wu, Shangyi; Han, Hongjiao; Meng, Lingshuai; Wu, Rina; Yue, Xiqing Journal: Food & function Issue: Volume 9:Issue 2(2018) Page Start: 1163 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. The effect of non-covalent interactions of xylitol with whey protein and casein on structure and functionality of protein. (December 2020) Authors: Kong, Fanhua; Kang, Shimo; An, Yuejia; Li, Weixuan; Han, Hongjiao; Guan, Boyuan; Yang, Mei; Zheng, Yan; Yue, Xiqing Journal: International dairy journal Issue: Volume 111(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. The non-covalent interactions between whey protein and various food functional ingredients. (15th November 2022) Authors: Kong, Fanhua; Kang, Shimo; Zhang, Juan; Jiang, Lu; Liu, Yiming; Yang, Mei; Cao, Xueyan; Zheng, Yan; Shao, Junhua; Yue, Xiqing Journal: Food chemistry Issue: Volume 394(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗