Ling Mo

Facile synthesis of pH-responsive sodium alginate/carboxymethyl chitosan hydrogel beads promoted by hydrogen bond.

Xiaojing Du, Huijuan Jing, Xin Huang, 2021, Carbohydrate polymers.

Effects of different extraction on the antibacterial and antioxidant activities of phenolic compounds of areca nut (husks and seeds)

Xiaojing Du, Huijuan Jing, Ling Mo, 2022, Journal of Food Measurement and Characterization.

Processing milk causes the formation of protein oxidation products which impair spatial learning and memory in rats

Yuhui Yang, Yuncong Xu, Yueting Ge, 2019, RSC advances.

Self-coacervation of carboxymethyl chitosan as a pH-responsive encapsulation and delivery strategy.

Xiaojing Du, Huijuan Jing, Ling Mo, 2021, International journal of biological macromolecules.

Nanosized niosomes as effective delivery device to improve the stability and bioaccessibility of goat milk whey protein peptide.

Xiaojing Du, Huijuan Jing, Xin Huang, 2022, Food research international.

pH-shifting formation of goat milk casein nanoparticles from insoluble peptide aggregates and encapsulation of curcumin for enhanced dispersibility and bioactivity

Xiaojing Du, Huijuan Jing, Xin Huang, 2021, LWT.

Oxidized casein impairs antioxidant defense system and induces hepatic and renal injury in mice.

Yong-hui Shi, G. Le, Ling Mo, 2014, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

Oxidized Milk Induces Spatial Learning and Memory Impairment by Altering Gut Microbiota in Offspring Mice during Pregnancy and Lactation.

Ling Mo, Chaochao Zhao, Jing-Jing Li, 2021, Journal of agricultural and food chemistry.

Preparation, identification, and inhibitory mechanism of dipeptidyl peptidase IV inhibitory peptides from goat milk whey protein.

Xiaojing Du, Huijuan Jing, Ling Mo, 2023, Journal of food science.