Synergistic Effect of Heating pH and Transglutaminase on the Gelation Kinetics and Texture of Yak Skim Milk Gels

by Lin Yang, Zhaomin Li, Xuedong Gu, Fumin Chi, Yahui Zhu
Published 2021-01-01

Optimization of Antioxidant Hydrolysate Produced from Tibetan Egg White with Papain and Its Application in Yak Milk Yogurt

by Fumin Chi, Ting Liu, Liu Liu, Zhankun Tan, Xuedong Gu, Lin Yang, Zhang Luo
Published 2019-12-01