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| 1 | Chemical Composition of Bovine Colostrum显示文摘ChemicalCompositionofBovineColostrumGuoBenheng;LuoChengxiang(NortheastAgriculturalUniversity,Harbin150030,PRChina.)Abstract:C... | Guo Benheng Luo Chengxiang(Northeast Agricultural University,Harbin 150030,PR China.) | 1996 | Journal of Northeast Agricultural University(English Edition)1996，3，1： | 3 |
| 2 | Aggregation and adhesion properties of 22 Lactobacillus strains显示文摘 | Yanfeng Tuo Hanli Yu Lianzhong Ai Zhengjun Wu Benheng Guo Wei Chen | 2013 | Journal of Dairy Science2013，，7： | 1 |
| 3 | Preparation, partial characterization and bioactivity of exopolysaccharides from Lactobacil- lus casei LC2W显示文摘 | AI Lianzhong ZHANG Hao GUO Benheng | 2008 | Carbohydrate Polymers2008，74，： | 1 |
| 4 | Preparation,partial characterization and bioactivity of exopolysaccharides from Lactobacillus casei LC2W显示文摘 | Al Lianzhong ZHANG Hao GUO Benheng | 2008 | Carbohydrate Polymers2008，74，3： | 1 |
| 5 | Preparation, partial characterization and bioactivity of exopolysaccharides from Lactobacillus casei LC2W显示文摘 | Lianzhong Ai Hao Zhang Benheng Guo Wei Chen Zhengjun Wu Yan Wu | 2008 | Carbohydrate Polymers2008，，3： | 1 |
| 6 | Preparation, partial characterization and bioactivity of exopolysaecharides from Lactobacil- lus casei LC2W显示文摘 | AI Lianzhong ZHANG Hao GUO Benheng | 2008 | Carbohydrate Polymers2008，74，3： | 1 |
| 7 | Preparation, partial characterization and bioactivity of exopolysaccharides from Lactobacillus casei LC2W显示文摘 | Lianzhong Ai Hao Zhang Benheng Guo Wei Chen Zhengjun Wu Yan Wu | 2008 | Carbohydrate Polymers2008，，3： | 1 |
| 8 | Storage stability of freeze-dried colostral whey powders with different additives显示文摘Effects of different additives(sucrose and maltodextrin)on storage stability of colostral whey(CW)powders packaged in aluminium-laminated polyethylene pouches were investigated under different storage conditions(4℃and 40%-70%relative humidity(RH),25℃and 50%RH,and 50℃and 20%-60%RH).All the samples stored under 50℃and 20%-60%RH showed the highest levels of lipid oxidation,Maillard reaction,proteolysis,and color difference,and the lowest immunoglobulin G(IgG)retention.Moisture contents showed an increase trend with increasing RH.Addition of sucrose into CW powders increased water adsorption capacity and Maillard reaction,whereas addition of maltodextrin showed the opposite effects.Maltodextrin as drying aids was suitable for keeping quality during storage.Sucrose did not clearly play any roles in protecting denaturation of IgG during 90-day storage.The low storage temperature and RH were helpful for keeping storage stability of CW powders with different additives. | Yu Huaning Guo Benheng | 2013 | International Journal of Agricultural and Biological Engineering2013，6，2： | 0 |
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