Ling Xiong

    20162021

    Research output per year

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    Research Output

    2020

    Dataset on proteomic changes of whey protein after different heat treatment

    Xiong, L., Boeren, S., Vervoort, J. & Hettinga, K., 1 Apr 2020, In : Data in Brief. 29, 105227.

    Research output: Contribution to journalArticleAcademicpeer-review

    Open Access

    Effect of heat treatment on bacteriostatic activity and protein profile of bovine whey proteins

    Xiong, L., Li, C., Boeren, S., Vervoort, J. & Hettinga, K., 1 Jan 2020, In : Food Research International. 127, 108688.

    Research output: Contribution to journalArticleAcademicpeer-review

    Open Access
    7 Citations (Scopus)

    Effect of milk serum proteins on aggregation, bacteriostatic activity and digestion of lactoferrin after heat treatment

    Xiong, L., Boeren, S., Vervoort, J. & Hettinga, K., 8 Sep 2020, In : Food Chemistry. 337, 127973.

    Research output: Contribution to journalArticleAcademicpeer-review

    Loss of allergy-protective capacity of raw cow's milk after heat treatment coincides with loss of immunologically active whey proteins

    Abbring, S., Xiong, L., Diks, M. A. P., Baars, T., Garssen, J., Hettinga, K. & van Esch, B. C. A. M., 24 Jun 2020, In : Food & Function. 11, 6, p. 4982-4993 12 p.

    Research output: Contribution to journalArticleAcademicpeer-review

    Open Access
    1 Citation (Scopus)