Peng Gao

A pH-Responsive Phase-Transition Polymer with High Serum Stability in Cytosolic Protein Delivery.

Jia Lv, Yiyun Cheng, Hui Wang, 2021, Nano letters.

Comparison of twelve human milk oligosaccharides in mature milk from different areas in China in the Chinese Human Milk Project (CHMP) study.

Yumeng Zhang, J. Vervoort, Baorong Chen, 2022, Food chemistry.

Robust Reversible Cross-Linking Strategy for Intracellular Protein Delivery with Excellent Serum Tolerance.

Yiyun Cheng, Hui Wang, Song Zhang, 2022, Nano letters.

Analysis of the non-volatile components and volatile compounds of hydrolysates derived from unmatured cheese curd hydrolysis by different enzymes

Peng Gao, Xiao-yang Pang, J. Lv, 2022, LWT.

Chemical and Flavor Characteristics of Enzyme-Modified Cheese Made by Two-Stage Processing

M. Zhang, Peng Gao, Xiao-yang Pang, 2022, Gels.

Histidine-based coordinative polymers for efficient intracellular protein delivery via enhanced protein binding, cellular uptake, and endosomal escape.

Jia Lv, Yiyun Cheng, Hui Wang, 2023, Biomaterials science.

Comparison of Whey Proteome and Glycoproteome in Bovine Colostrum and Mature Milk.

K. Hettinga, Peng Gao, Xiao-yang Pang, 2023, Journal of agricultural and food chemistry.

Identification of the coagulation properties of Chinese Holstein bovine milk: Effects of milk compositions, milk protein polymorphism, and phosphorylation levels on milk coagulation ability

K. Hettinga, Peng Gao, Xiao-yang Pang, 2023, Food Hydrocolloids.