Author

Xing-Ying Dai

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Open access Aug 2026

Evaluation of a Lactobacillus biopreservative on milk cake quality: Effects on physicochemical, microbiological, and flavor properties

This study investigated the effectiveness of preservation films derived from two Lactobacillus biopreservatives in maintaining the freshness of milk cake. The biopreservatives, fermented whey and its cell-free supernatant (CFS), were produced synergistically by high-exopolysaccharide (EPS)-producing Limosilactobacillus...

Ran-Ning Wang, Teng Wang, Jun-Lei Zhang et al. · Food Chemistry: X · 0 citations

Aug 2026

Identification and structural characterization of a novel antioxidant tripeptide RGW from Rubing whey and its protective effect against oxidative stress.

Findings provide a candidate sequence for identifying antioxidant short peptides from Rubing whey and for the valorization of this dairy by-product.

Yanzhengyuan Zhou, Chong-Ying Shi, Xing-Ying Dai et al. · Food Research International · 0 citations