Lu Liu

发表

Generation and characterization of dipeptidyl peptidase-IV inhibitory peptides from trypsin-hydrolyzed α-lactalbumin-rich whey proteins.

N. Hussain, Cheng-li Jia, Obaroakpo Joy Ujiroghene, 2020, Food chemistry.

Effect of high intensity ultrasound pretreatment on functional and structural properties of micellar casein concentrates.

Xiao-yang Pang, Shu-wen Zhang, Jing Lu, 2018, Ultrasonics sonochemistry.

Functional Characteristics of Milk Protein Concentrates and Their Modification

H. Uluko, Shu-wen Zhang, Lu Liu, 2016, Critical reviews in food science and nutrition.

Pilot-scale membrane fractionation of ACE inhibitory and antioxidative peptides from ultrasound pretreated milk protein concentrate hydrolysates

H. Uluko, Shu-wen Zhang, Jing Lu, 2014 .

Effects of microwave and ultrasound pretreatments on enzymolysis of milk protein concentrate with different enzymes

Yanling Su, H. Uluko, Shu-wen Zhang, 2013 .

Antidiabetic Effect of High-Chromium Yeast Against Type 2 Diabetic KK-Ay Mice.

Xiao-yang Pang, Shu-wen Zhang, Jing Lu, 2018, Journal of food science.

The hyperglycemic regulatory effect of sprouted quinoa yoghurt in high-fat-diet and streptozotocin-induced type 2 diabetic mice via glucose and lipid homeostasis.

Wenlong Nan, Xiao-yang Pang, Jing Lu, 2020, Food & function.

In vitro modulation of glucagon-like peptide release by DPP-IV inhibitory polyphenol-polysaccharide conjugates of sprouted quinoa yoghurt.

Xiao-yang Pang, Jing Lu, Lu Liu, 2020, Food chemistry.

Oral Administration of the High-Chromium Yeast Improve Blood Plasma Variables and Pancreatic Islet Tissue in Diabetic Mice

Lu Liu, J. Lv, W. Jin, 2010, Biological Trace Element Research.

Antifungal activities and effect of Lactobacillus casei AST18 on the mycelia morphology and ultrastructure of Penicillium chrysogenum

Fanhua Kong, H. Uluko, Xiao-yang Pang, 2014 .

Comparative proteomics of milk fat globule membrane in different species reveals variations in lactation and nutrition.

Xinyu Wang, Xiao-yang Pang, Jing Lu, 2016, Food chemistry.

Antioxidative activity of lactic acid bacteria in yogurt

X. Liang, Yanling Su, Lu Liu, 2011 .

Identification and Functional Validation of Autolysis—Associated Genes in Lactobacillus bulgaricus ATCC BAA-365

Changlu Ma, Xiao-yang Pang, Jing Lu, 2017, Front. Microbiol..

Identification of Quorum Sensing Signal Molecule of Lactobacillus delbrueckii subsp. bulgaricus.

Cuiping Liu, Changlu Ma, Xiao-yang Pang, 2016, Journal of agricultural and food chemistry.

Gene Knockout and Overexpression Analysis Revealed the Role of N-Acetylmuramidase in Autolysis of Lactobacillus delbrueckii subsp. bulgaricus Ljj-6

Xiao-yang Pang, Lu Liu, J. Lv, 2014, PloS one.

Effects of thermal, microwave, and ultrasound pretreatments on antioxidative capacity of enzymatic milk protein concentrate hydrolysates

M. Tsakama, H. Uluko, Jing Lu, 2015 .

Comparison of milk samples collected from some buffalo breeds and crossbreeds in China

X. Liang, Jing Lu, Lu Liu, 2014 .

Potent α-amylase inhibitory activity of sprouted quinoa-based yoghurt beverages fermented with selected anti-diabetic strains of lactic acid bacteria

Cai Zhang, Xiao-yang Pang, Jing Lu, 2019, RSC advances.

α-Glucosidase and ACE dual inhibitory protein hydrolysates and peptide fractions of sprouted quinoa yoghurt beverages inoculated with Lactobacillus casei.

Xiao-yang Pang, Jing Lu, Lu Liu, 2019, Food chemistry.

Effect of power ultrasound pretreatment on peptidic profiles and angiotensin converting enzyme inhibition of milk protein concentrate hydrolysates.

H. Uluko, Lu Liu, J. Lv, 2014, Journal of the science of food and agriculture.

Antioxidant capacity of germinated quinoa-based yoghurt and concomitant effect of sprouting on its functional properties

Cai Zhang, Min Zhang, Obaroakpo Joy Ujiroghene, 2019 .

Bioactive assessment of the antioxidative and antidiabetic activities of oleanane triterpenoid isolates of sprouted quinoa yoghurt beverages and their anti-angiogenic effects on HUVECS line

Xiao-yang Pang, Lu Liu, J. Lv, 2020 .

Identification of Antifungal Compounds Produced by Lactobacillus casei AST18

Lu Liu, J. Lv, Hongjuan Li, 2012, Current Microbiology.

Potential use of Lactobacillus casei AST18 as a bioprotective culture in yogurt

H. Uluko, Lu Liu, J. Lv, 2013 .

Identification of Antifungal Compounds Produced by Lactobacillus casei AST18

Lu Liu, J. Lv, Hongjuan Li, 2012, Current Microbiology.

Effect of ultrasound pretreatment on rennet-induced coagulation properties of goat's milk.

Fanhua Kong, H. Uluko, Jing Lu, 2014, Food chemistry.

Differences in the Triacylglycerol and Fatty Acid Compositions of Human Colostrum and Mature Milk.

Xiao-yang Pang, Jing Lu, Lu Liu, 2018, Journal of agricultural and food chemistry.

Comparative proteomics analysis of human and ruminant milk serum reveals variation in protection and nutrition.

Changlu Ma, Xiao-yang Pang, Jing Lu, 2018, Food chemistry.

Comparative proteomics of milk fat globule membrane in goat colostrum and mature milk.

Changlu Ma, Xiao-yang Pang, Jing Lu, 2016, Food chemistry.

Response surface optimization of angiotensin converting enzyme inhibition of milk protein concentrate hydrolysates in vitro after ultrasound pretreatment

Yanling Su, Yanling Su, H. Uluko, 2013 .

Development an effective system to expression recombinant protein in E. coli via comparison and optimization of signal peptides: Expression of Pseudomonas fluorescens BJ-10 thermostable lipase as case study

Xiao-yang Pang, Jing Lu, Lu Liu, 2018, Microbial Cell Factories.

Purification and characterization of chromium-binding substances from high-chromium yeast.

H. Uluko, Lu Liu, J. Lv, 2013, Journal of agricultural and food chemistry.

Use of Microfiltration to Improve Quality and Shelf Life of Ultra‐High Temperature Milk

Xiao-yang Pang, Jing Lu, Lu Liu, 2016 .

Pilot scale production of micellar casein concentrate using stainless steel membrane

Xiao-yang Pang, Jing Lu, Lu Liu, 2018 .

Investigation of Protease Production by Pseudomonas fluorescens BJ‐10 and Degradation on Milk Proteins

H. Uluko, Xiao-yang Pang, Lu Liu, 2015 .

Response to comment on purification and characterization of chromium-binding substance from high-chromium yeast.

Lu Liu, J. Lv, W. Cui, 2013, Journal of agricultural and food chemistry.