Xing G - Search Results

1

Effect of Fermentation pH on Protein Bioaccessibility of Soymilk Curd with Added Tea Polyphenols As Assessed by in Vitro Gastrointestinal Digestion.

Xing G, Rui X, Wang D, Liu M, Chen X, Dong M. Xing G, et al. J Agric Food Chem. 2017 Dec 20;65(50):11125-11132. doi: 10.1021/acs.jafc.7b04456. Epub 2017 Dec 11. J Agric Food Chem. 2017. PMID: 29185340

2

In vitro gastrointestinal digestion study of a novel bio-tofu with special emphasis on the impact of microbial transglutaminase.

Xing G, Rui X, Jiang M, Xiao Y, Guan Y, Wang D, Dong M. Xing G, et al. PeerJ. 2016 Dec 15;4:e2754. doi: 10.7717/peerj.2754. eCollection 2016. PeerJ. 2016. PMID: 27994970 Free PMC article.

3

Effect of Co-Fermentation with Lactic Acid Bacteria and K. marxianus on Physicochemical and Sensory Properties of Goat Milk.

Huang Z, Huang L, Xing G, Xu X, Tu C, Dong M. Huang Z, et al. Among authors: xing g. Foods. 2020 Mar 6;9(3):299. doi: 10.3390/foods9030299. Foods. 2020. PMID: 32155720 Free PMC article.

4

Gelling behavior of bio-tofu coagulated by microbial transglutaminase combined with lactic acid bacteria.

Xing G, Giosafatto CVL, Carpentieri A, Pasquino R, Dong M, Mariniello L. Xing G, et al. Food Res Int. 2020 Aug;134:109200. doi: 10.1016/j.foodres.2020.109200. Epub 2020 Mar 31. Food Res Int. 2020. PMID: 32517936

5

Comparison on Protein Bioaccessibility of Soymilk Gels Induced by Glucono-δ-Lactone and Lactic Acid Bacteria.

Hui T, Tang T, Gu X, Yuan Z, Xing G. Hui T, et al. Among authors: xing g. Molecules. 2022 Sep 21;27(19):6202. doi: 10.3390/molecules27196202. Molecules. 2022. PMID: 36234732 Free PMC article.

6

Effect of transglutaminase crosslinking combined with lactic fermentation on the potential allergenicity and conformational structure of soy protein.

Xing G, Yang S, Huang L, Liu S, Wan X. Xing G, et al. J Sci Food Agric. 2024 Oct;104(13):7977-7984. doi: 10.1002/jsfa.13628. Epub 2024 May 30. J Sci Food Agric. 2024. PMID: 38817117

7

Assessment of transglutaminase catalyzed cross-linking on the potential allergenicity and conformation of heterologous protein polymers.

Xing G, Liu J, Wang R, Wu Y. Xing G, et al. J Food Sci. 2024 Dec;89(12):9257-9270. doi: 10.1111/1750-3841.17611. Epub 2024 Dec 16. J Food Sci. 2024. PMID: 39686659

8

Effect of Transglutaminase Pre-Crosslinking Treatment Incorporated with Glucono-δ-lactone on the Physicochemical and Digestive Properties of Tofu.

Hui T, Xing G. Hui T, et al. Among authors: xing g. Polymers (Basel). 2022 Jun 11;14(12):2364. doi: 10.3390/polym14122364. Polymers (Basel). 2022. PMID: 35745940 Free PMC article.

9

Dual-protein system composed of soy protein and β-lactoglobulin: effect of transglutaminase-mediated crosslinking on its allergenicity and conformation.

Xing G, Liu J, Tang R, Hui T. Xing G, et al. J Sci Food Agric. 2025 Jan 15. doi: 10.1002/jsfa.14125. Online ahead of print. J Sci Food Agric. 2025. PMID: 39815679

10

Cerebral perfusion correlates with amyloid deposition in patients with mild cognitive impairment due to Alzheimer's disease.

Wang C, Ji D, Su X, Liu F, Zhang Y, Lu Q, Cai L, Wang Y, Qin W, Xing G, Liu P, Liu X, Liu M, Zhang N. Wang C, et al. Among authors: xing g. J Prev Alzheimers Dis. 2025 Feb;12(2):100031. doi: 10.1016/j.tjpad.2024.100031. Epub 2025 Jan 1. J Prev Alzheimers Dis. 2025. PMID: 39863326 Free article.

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