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SHI Pujie, XU Shiqi, WANG Zhenyu, WU Chao, LU Weihong, DU Ming.
Advances in Biological Activity and Functional Mechanism of Peptides from Lactoferrin
[J]. FOOD SCIENCE, 2021, 42(7): 267-274.
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ZHAO Xiao, XU Jinghan, CUI Dongying, XU Jinzhao, LIU Yang, TENG Guoxin, XU Xiaoxi.
Positive Regulation of Lactoferrin on Gut Micro-Ecology of Rats with Inflammatory Bowel Disease
[J]. FOOD SCIENCE, 2021, 42(13): 136-142.
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HUANG Junyi, WANG Fengna, WU Xiang, LIU Shan, LI Cong, LI Xinfu, XU Baocai.
Effect of Mixed Starter Cultures on the Quality of Fermented Sausage
[J]. FOOD SCIENCE, 2020, 41(24): 95-101.
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ZHANG Qiuyue, WANG Gang, CHEN Kunpeng, PAN Daodong, ZENG Xiaoqun, WU Zhen, GUO Yuxing.
Effect of Lactobacillus acidophilus on Regulating the Production of Immune Factors in HT-29 Cells under Initial Weak Acidic and Alkaline Conditions
[J]. FOOD SCIENCE, 2020, 41(19): 191-197.
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XIE Yindan, ZHAO Tianyu, XU Yan, REN Haowei, AN Jingjing, LIU Ning.
Repairing Effect of Lactoferrin on Triadimefon-Induced Damage of Bone Marrow Mesenchymal Stem Cells
[J]. FOOD SCIENCE, 2020, 41(13): 141-147.
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ZHANG Nana, LIU Yang, YU Yi, ZHAO Yu, DOU Tonghai, XU Qiong, DUAN Wenfeng, WENG Shiyu.
Real-Time Fluorescent Quantitative PCR Method for Detection of Lactobacillus acidophilus in Probiotic Beverages
[J]. FOOD SCIENCE, 2019, 40(8): 27-32.
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XI Enze, ZHAO Xiao, CUI Dongying, SHENG Xue, LI Menghan, XU Xiaoxi.
Effect of in Vitro Digestion Hydrolysate of Bovine Lactoferrin Subjected to Different Pasteurization Treatments on Proliferation of IEC-6 Cells
[J]. FOOD SCIENCE, 2019, 40(23): 60-65.
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LIANG Ruihong, HUA Hui, WANG Xuedong, LI Ya, LIU Chengmei, CHEN Jun.
Effect of Dynamic High Pressure Microfluidization Treatment Sequence on the Structure and Properties of Pectin-Lactoferrin Complexes
[J]. FOOD SCIENCE, 2019, 40(19): 143-148.
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WU Jing, WANG Wenwen, XIONG Ronglu, WU Zhen, PAN Daodong, ZENG Xiaoqun, GUO Yuxing.
Cloning, Expression and Characterization of Sortase A from Lactobacillus acidophilus ATCC4356
[J]. FOOD SCIENCE, 2018, 39(4): 76-81.
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PI Bingbing, ZHAO Xiao, Lü Pingping, PENG Yukai, PAN Lin, XU Xiaoxi.
Comparative Study on the Effects of Lactoferrin and Lactoferricin from Different Sources on Proliferation of Mouse Spleen Lymphocytes
[J]. FOOD SCIENCE, 2018, 39(13): 184-189.
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LI Xin, WANG Xu, LIU Jiawei, LI Yu, XU Duoxia, CAO Yanping.
Influence of Heteroaggregation and Enzymatic Cross-Linking on Rheological Properties of Lactoferrin and Whey Protein Isolate Emulsions
[J]. FOOD SCIENCE, 2018, 39(12): 20-25.
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WANG Yong, JIA Yan, REN Xiaodong, MING Zhu, JIANG Yan, ZHAO Pei, PANG Guangchang, YAN Yali, CHEN Qingsen.
Extracellular Proteins from Lactobacillus acidophilus Regulate the Activation of Critical Proteins Involved in the MAPK and PI3K-AKT Signaling Pathways
[J]. FOOD SCIENCE, 2017, 38(3): 155-163.
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BAO Xiaoyu, CHEN Meixia, WANG Jiaqi, ZHENG Nan.
Advances in Bioactive Functions of Milk Proteins
[J]. FOOD SCIENCE, 2017, 38(19): 315-323.
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JIA Yan, LI Maomao, CHEN Rui, JIANG Yan, MING Zhu, ZHAO Pei, PANG Guangchang, YAN Yali, CHEN Qingsen.
Effect of Eucommia ulmoides Oliv. Bark Aqueous Extract on the Growth and Fermentation Products of Lactobacillus acidophilus
[J]. FOOD SCIENCE, 2016, 37(23): 147-153.
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ZHOU Yingshuang, FAN Fengjiao, LIU Meng, YANG Jian, WANG Yun, DU Ming*, ZHANG Lanwei.
Interaction Mechanism between Lactoferrin and Other Proteins in Bovine Milk
[J]. FOOD SCIENCE, 2015, 36(5): 244-249.
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