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2024 Journal Article Ability to re-foam frothed milk at different solid concentrations and their foam structureHo, Thao M, Lu, Yu-Jen, Xiong, Xiaoying, Bhandari, Bhesh R. and Bansal, Nidhi (2024). Ability to re-foam frothed milk at different solid concentrations and their foam structure. International Journal of Dairy Technology, 77 (3), 874-883. doi: 10.1111/1471-0307.13074 |
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2024 Journal Article In vitro assessment of addition of soy protein isolate on milk protein digestion and conformational behaviourMo, Qiaoya, Yang, Qian, Mao, Yingyi, Deng, Feifei, Xiong, Xiaoying, Li, Xiang and Li, Wei (2024). In vitro assessment of addition of soy protein isolate on milk protein digestion and conformational behaviour. International Journal of Dairy Technology, 77 (3), 916-929. doi: 10.1111/1471-0307.13094 |
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2024 Journal Article Foaming properties and foam structure of milk determined by its protein content and protein to fat ratioHo, Thao M., Xiong, Xiaoying, Bhandari, Bhesh R. and Bansal, Nidhi (2024). Foaming properties and foam structure of milk determined by its protein content and protein to fat ratio. Food and Bioprocess Technology, 17 (12), 4665-4678. doi: 10.1007/s11947-024-03407-y |
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2024 Journal Article Trajectories of Human Milk Gangliosides during the First Four Hundred Days and Maternal-to-Offspring Transfer of Gangliosides: Results from a Chinese Cohort StudyYang, Meng-Tao, Lan, Qiu-Ye, Tian, Fang, Xiong, Xiao-Ying, Li, Xiang, Wu, Tong, Huang, Si-Yu, Chen, Xiao-Yan, Mao, Ying-Yi and Zhu, Hui-Lian (2024). Trajectories of Human Milk Gangliosides during the First Four Hundred Days and Maternal-to-Offspring Transfer of Gangliosides: Results from a Chinese Cohort Study. Journal of Nutrition, 154 (3), 940-948. doi: 10.1016/j.tjnut.2024.01.006 |
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2023 Journal Article Carotenoids in maternal and cord blood, breast milk and their association with maternal dietary intake: a longitudinal study in Shanghai, ChinaSun, Anran, Tian, Luojia, Xiong, Xiaoying, Kuchan, Matthew, Dai, Xinyao, Sun, Hanxiao, Wang, He, Li, Xiang, Zhang, Lishi, Zhao, Yanrong, Chen, Jinyao, Mao, Yingyi and Li, Xiaomeng (2023). Carotenoids in maternal and cord blood, breast milk and their association with maternal dietary intake: a longitudinal study in Shanghai, China. British Journal of Nutrition, 131 (6), 1041-1052. doi: 10.1017/s000711452300257x |
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2023 Journal Article Lactational and geographical variation in the concentration of six oligosaccharides in Chinese breast milk: a multicenter study over 13?months postpartumLiu, Shuang, Mao, Yingyi, Wang, Jin, Tian, Fang, Hill, David R., Xiong, Xiaoying, Li, Xiang, Zhao, Yanrong and Wang, Shuo (2023). Lactational and geographical variation in the concentration of six oligosaccharides in Chinese breast milk: a multicenter study over 13?months postpartum. Frontiers in Nutrition, 10 1267287, 1-15. doi: 10.3389/fnut.2023.1267287 |
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2023 Journal Article Longitudinal changes in choline concentration and associated factors in human breast milkWu, Tong, Lan, Qiu-Ye, Tian, Fang, Xiong, Xiao-Ying, Yang, Meng-Tao, Huang, Si-Yu, Chen, Xiao-Yan, Kuchan, Matthew J., Li, Xiang, Zhao, Yan-Rong, Mao, Ying-Yi and Zhu, Hui-Lian (2023). Longitudinal changes in choline concentration and associated factors in human breast milk. Clinical Nutrition, 42 (9), 1647-1656. doi: 10.1016/j.clnu.2023.07.016 |
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2023 Journal Article Influence of minerals on the foaming properties of milkXiong, Xiaoying, Pundalik, Eeshaan, Kontogiorgos, Vassilis, Thao Ho, Minh, Mo, Chuanzi, Bhandari, Bhesh and Bansal, Nidhi (2023). Influence of minerals on the foaming properties of milk. Food Research International, 169 112796, 1-13. doi: 10.1016/j.foodres.2023.112796 |
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2022 Other Outputs A study of milk foaming: influence of milk components and improving the foaming propertiesXiong, Xiaoying (2022). A study of milk foaming: influence of milk components and improving the foaming properties. PhD Thesis, School of Agriculture and Food Sciences, The University of Queensland. doi: 10.14264/ddcbd0b |
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2022 Book Chapter β-LactoglobulinXiong, Xiaoying and Bansal, Nidhi (2022). β-Lactoglobulin. Encyclopedia of dairy sciences (Third edition). (pp. 860-869) edited by Paul L.H. McSweeney and John P. McNamara. London, United Kingdom: Elsevier. doi: 10.1016/b978-0-12-818766-1.00372-x |
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2020 Journal Article Foaming properties of milk protein dispersions at different protein content and casein to whey protein ratiosXiong, Xiaoying, Ho, Minh Thao, Bhandari, Bhesh and Bansal, Nidhi (2020). Foaming properties of milk protein dispersions at different protein content and casein to whey protein ratios. International Dairy Journal, 109 104758, 104758. doi: 10.1016/j.idairyj.2020.104758 |
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2014 Journal Article Preparation and antioxidant activity of xanthan oligosaccharides derivatives with similar substituting degreesXiong, Xiaoying, Li, Ming, Xie, Jing, Xue, Bin and Sun, Tao (2014). Preparation and antioxidant activity of xanthan oligosaccharides derivatives with similar substituting degrees. Food Chemistry, 164, 7-11. doi: 10.1016/j.foodchem.2014.05.001 |
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2013 Journal Article Antioxidant activity of xanthan oligosaccharides prepared by different degradation methodsXiong, Xiaoying, Li, Ming, Xie, Jing, Jin, Qi, Xue, Bin and Sun, Tao (2013). Antioxidant activity of xanthan oligosaccharides prepared by different degradation methods. Carbohydrate Polymers, 92 (2), 1166-1171. doi: 10.1016/j.carbpol.2012.10.069 |
