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HAO Xinyue, LI Xiaodong, LIU Lu, ZHANG Xiuxiu, YANG Wanshuang, ZHANG Gengxu, WANG Dong.
Effect of Lactobacillus helveticus on Production of ACE Inhibitory Peptides in Cheddar Cheese during Ripening and Its Digestion Stability
[J]. FOOD SCIENCE, 2021, 42(18): 143-149.
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HUANG Rong, ZHANG Xueliang, HAN Shuo, ZHOU Ziwen, MO Qiaoya, DONG Mingsheng, RUI Xin, ZHANG Qiuqin, CHEN Xiaohong, LI Wei.
Effect of Exopolysaccharides of Lactobacillus helveticus MB2-1 on Growth Characteristics of Ten Probiotics
[J]. FOOD SCIENCE, 2020, 41(6): 163-169.
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ZANG Kaili, JIA Yan, CUI Wenjing, MA Xinying, WANG Yong, ZHAO Linsen, ZHAO Pei, YE Lei, YAN Yali, CHEN Qingsen.
Modulation of Probiotic Lactobacillus helveticus on Gut Microbiota in Mice
[J]. FOOD SCIENCE, 2018, 39(1): 156-164.
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SONG Jiaojiao, BAO Qiuhua, WANG Yali, SHANG Yina, HUO Qiwen, ZHANG Xiaoning, CHEN Jing, LI Minghui, WANG Junguo.
Optimization of Preparation Process and Properties of Microcapsules Containing Lactobacillus helveticus MG9-2
[J]. FOOD SCIENCE, 2017, 38(14): 49-57.
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WANG Yong, YE Lei, JIA Yan, PANG Guangchang, ZHAO Pei, YAN Yali, CHEN Qingsen.
Lactobacillus helveticus TS206 Regulates Serum Lipid Levels and Fecal Bile Acid Levels in Mice
[J]. FOOD SCIENCE, 2017, 38(11): 196-201.
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ZHOU Huimin1, LIU Chen1, GUO Yuxing1,*, PAN Daodong1,2, ZENG Xiaoqun2, SUN Yangying2.
Optimization of Enzymatic Hydrolysis Conditions for Production of ACE Inhibitory Peptides from Whey Protein Using Immobilized Proteinase of Lactobacillus helveticus
[J]. FOOD SCIENCE, 2015, 36(7): 61-65.
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QIAO Lixin, WU Susheng, PANG Guangchang.
Biosensor Preparation for Detecting Antibiotics by Immobilized Lactobacilli
[J]. FOOD SCIENCE, 2015, 36(16): 261-265.
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JI Juan, LI Wei, CHEN Xiao-hong, JIANG Mei, RUI Xin, DONG Ming-sheng.
Optimization of Fermentation Conditions for the Production of Exopolysaccharides by Lactobacillus helveticus MB2-1
[J]. FOOD SCIENCE, 2014, 35(7): 95-101.
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YANG Pei-jie，LI Teng，CHEN Xiao-hong，LI Wei，DONG Ming-sheng.
MTT Colorimetric Method for Lactobacillus helveticus MB 2-1 Viable Cell Counting
[J]. FOOD SCIENCE, 2013, 34(20): 99-102.
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LEI Hua-wei，CHEN Xiao-hong，LI Wei，WANG Yan，PENG Jing，LI Shun，DONG Ming-sheng.
Analysis of Main Flavor Components in Milk Fermented by Original Strains from Sayram Ketteki
[J]. FOOD SCIENCE, 2013, 34(20): 127-130.
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GUO Yu-xing，PAN Dao-dong,，LIU Yang，WANG Cui-cui.
Optimization of Conditions for Immobilization of Lactobacillus helveticus Using Sodium Alginate
[J]. FOOD SCIENCE, 2012, 33(5): 188-192.
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WANG Cui-cui，GUO Yu-xing，PAN Dao-dong.
Optimization of Process Conditions for Immobilization of Lactobacillus helveticus Proteinase with Chitosan
[J]. FOOD SCIENCE, 2012, 33(3): 110-115.
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Extraction and Antioxidant Activity in vitro of Capsular Polysaccharide from Lactobacillus helveticus MB2-1 in Sayram Yogurt from Xinjiang
[J]. FOOD SCIENCE, 2012, 33(21): 34-38.
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Immobilization of Conjuated Linoeic Acid-Producing Lactobacillus helveticus L7
[J]. FOOD SCIENCE, 2012, 33(21): 231-235.
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LU Hui-hui1 PAN Dao-dong1,2,* LU Li-shuang1.
Optimizing Fermentation Conditions of Lactobacillus helveticus for Preparing ACE Inhibitory Peptides from Whey Protein
[J]. FOOD SCIENCE, 2010, 31(3): 165-169.
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