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| 1 | Evaluation of probiotic yoghurt by the mixed culture with Lactobacillus plantarum A3显示文摘Lactic acid bacteria(LAB)fermentation is the simplest and safest way of food preservation,and the use of probiotics in yoghurt could provide dairy products with unique flavors,textures and health benefits.In this study,Lactobacillus bulgaricus,Streptococcus thermophilus,L.reuteri DSMZ 8533 and the potential probiotic strain L.plantarum A3 were used for the milk fermentation.Results found the texture properties such as hardness,consistency,and viscosity of the yoghurt were enhanced in the mixed culture condition.Furthermore,components like amino acid(leucine),vanilla(vanillin),C;(unsaturated fatty acids)were also accumulated in L.plantarum A3 fermented yoghut,which leads to the significant sensory profiling difference compared with the former plain yoghurt.All these results proved L.plantarum A3 is a potential probiotic stom winch could enhance the sensory and nutrition profiling of the fermented milk.Future work still needs to be done on the synergistic interaction between the traditional strains and the probiotics during the fermentation process. | Fengxuan Lang Jianzhu Wen Zhen Wu Daodong Pan Linjun Wang | 2022 | Food Science and Human Wellness2022，11，2： | 3 |
| 2 | Purification of chicken breast protein hydrolysate and analysis of its antioxidant activity显示文摘 | Yangying Sun Daodong Pan Yuxing Guo Junjiang Li | 2012 | Food and Chemical Toxicology2012，，10： | 2 |
| 3 | Optimisation of hydrolysis conditions for the production of the angiotensin-I converting enzyme (ACE) inhibitory peptides from whey protein using response surface methodology显示文摘 | Yuxing Guo Daodong Pan Masaru Tanokura | 2008 | Food Chemistry2008，，1： | 2 |
| 4 | Antioxidant activity of an exopolysaccharide purified from Lactococcus lactis subsp. lactis 12显示文摘 | Daodong Pan Xiuming Mei | 2010 | Carbohydrate Polymers2010，，3： | 2 |
| 5 | Optimisation of hydrol- ysis conditions for the production of the angiotensin-I convertingenzyme (ACE) inhibitory peptides from whey protein using response surface methodology显示文摘 | Yuxing Guo Daodong Pan Masaru Tanokura | 2009 | Food Chemistry2009，114，： | 1 |
| 6 | Characterisation of Lactobacillus fermentum SM-7 isolated from koumiss, a potential probiotic bacterium with cholesterol-lowering effects显示文摘 | PAN Daodong ZENG Xiaoqun YAN Yuting | 2011 | Journal of the Science of Food and Agriculture2011，91，3： | 1 |
| 7 | Angiotensin I-converting enzyme inhibitory peptides derived from bovine casein and identified by MALDI-TOF-MS/MS显示文摘 | Zhen Wu Daodong Pan Xiaoqun Zhen | | 0，，06： | 1 |
| 8 | A newly isolated Ca binding peptide from whey protein显示文摘 | PAN Daodong LU Haoqian ZENG Xiaoqun | 2013 | International Journal of Food Properties2013，16，： | 1 |
| 9 | Optimization of hydrolysis conditions for the production of the angiotensin - I con- verting enzyme (ACE) inhibitory peptides from whey protein using response surface methodology 显示文摘 | Guo Yuxing Pan Daodong Tanokura M | 2009 | Food Chemistry2009，114，1： | 1 |
| 10 | Gel properties of surimi from silver carp ( Hypophthalmichthys molitrix ) as affected by heat treatment and soy protein isolate显示文摘 | Yongkang Luo Huixing Shen Daodong Pan Guanhao Bu | 2007 | Food Hydrocolloids2007，，8： | 1 |
| 11 | Antioxidant activity of an exopolysaccharide purified from Lactococcus lactis subsp, lactis 12显示文摘 | PAN Daodong MEI Xiuming | 2010 | Carbohydrate Polymers2010，80，： | 1 |
| 12 | Optimization of sour milk fermentation for the production of ACE-inhibitory pepfides and purification of a novel peptide from whey protein hydrolysate显示文摘 | PAN Daodong GUO Yuxing | 2010 | International Dairy Journal2010，20，7： | 1 |
| 13 | Antihypertensive peptides from skimmed milk hydrolysate digested by cell-free extract of Lactobacillus helveticus JCM1004显示文摘 | PAN Daodong LUO Yongkang TANOKURA M | 2005 | Food Chemislry2005，91，1： | 1 |
| 14 | Purification of chicken breast protein hydrolysate and analysis of its antioxidant activity显示文摘 | SUN Yangying PAN Daodong | 2012 | Food and Chemical Toxicology2012，50，： | 1 |
| 15 | Optimisation of hydrolysis con-ditions for the production of the angiotensin-I converting enzyme (ACE) in-hibitory peptides from whey protein usinggresponse surface methodology显示文摘 | Yuxing Guo Daodong Pan Masaru Tanokura | | 0，，： | 1 |
| 16 | 1 H NMR and multivariate data analysis of the relationship between the age and quality of duck meat显示文摘 | Chunli Liu Daodong Pan Yangfang Ye Jinxuan Cao | 2013 | Food Chemistry2013，，2： | 1 |
| 17 | Purification of chicken breast protein hydrolysate and analysis of its antioxidant activity显示文摘 | SUN Yangying PAN Daodong GUO Yuxing | 2012 | Food and Chemical Toxicology2012，50，10： | 1 |
| 18 | Optimisation of hy- drolysis conditions for the production of the angiotensin-1 convenrting enzyme(ACE) inhibitory peptides from whey protein using response surface methodology显示文摘 | GUO Yuxing PAN Daodong TANOKURA M | 2009 | Food Chemistry2009，114，1： | 1 |
| 19 | Andhypertensive peptides from skimmed milk hydrolysate digested by cell-free extract of Lactobacillus helveticus JCMIOO4显示文摘 | PAN daodong TANOKURA M | 2005 | Food Chemistry2005，91，1： | 1 |
| 20 | Antihypertensive peptidesfrom skimmed milk hydrolysate digested by cell-freeextract of Lactobacillus helveticus JCM 1004 显示文摘 | Daodong Pan Yongkang Luo Masaru Tanokura | 2005 | Food Chemistry2005，91，1： | 1 |
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