Jian Cui

发表

Coagulation behaviour of milk under gastric digestion: Effect of pasteurization and ultra-high temperature treatment.

Harjinder Singh, Jianzhong Han, Weilin Liu, 2019, Food chemistry.

Effect of homogenization and heat treatment on the behavior of protein and fat globules during gastric digestion of milk.

D. Dalgleish, Harjinder Singh, A. Ye, 2017, Journal of dairy science.

Proteolysis of milk fat globule membrane proteins during in vitro gastric digestion of milk.

H. Singh, A. Ye, J. Cui, 2011, Journal of dairy science.

Encapsulation of Food Ingredients Using Nanoliposome Technology

M. R. Mozafari, A. Pardakhty, M. Mozafari, 2008 .

Recent Advances in Oral Peptide or Protein-Based Drug Liposomes

J. Cui, Wei Zhang, Wei Wu, 2022, Pharmaceuticals.

High pressure processing of meat: effects on ultrastructure and protein digestibility.

L. Kaur, O. Loison, M. Boland, 2016, Food & function.

Dynamic in vitro gastric digestion of infant formulae made with goat milk and cow milk: Influence of protein composition

Harjinder Singh, A. Ye, J. Cui, 2019, International Dairy Journal.

The formation and breakdown of structured clots from whole milk during gastric digestion.

D. Dalgleish, Harjinder Singh, A. Ye, 2016, Food & function.

Effect of the fat globule membrane on in vitro digestion of milk fat globules with pancreatic lipase.

Harjinder Singh, A. Ye, J. Cui, 2010 .

Effect of calcium on the kinetics of free fatty acid release during in vitro lipid digestion in model emulsions.

Harjinder Singh, A. Ye, J. Cui, 2013, Food chemistry.