Yongkang Luo

机构：China Agricultural University

发表论文 25 篇 · 总被引 636 次 · h-index 13

代表论文

• Effect of heat treatment on the antigenicity of bovine α-lactalbumin and β-lactoglobulin in whey protein isolate (2009 · Food and Agricultural Immunology · 被引 128)
• Effects of fermentation by Lactobacillus casei on the antigenicity and allergenicity of four bovine milk proteins (2013 · International Dairy Journal · 被引 76)
• The anti-photoaging effect of antioxidant collagen peptides from silver carp (Hypophthalmichthys molitrix) skin is preferable to tea polyphenols and casein peptides (2017 · Food & Function · 被引 59)
• Effects of pH, temperature and enzyme-to-substrate ratio on the antigenicity of whey protein hydrolysates prepared by Alcalase (2008 · International Dairy Journal · 被引 56)
• Effects of heat treatment on the antigenicity of four milk proteins in milk protein concentrates (2015 · Food and Agricultural Immunology · 被引 48)
• Generation of novel antioxidant peptides from silver carp muscle hydrolysate: Gastrointestinal digestion stability and transepithelial absorption property (2022 · Food Chemistry · 被引 34)