Utilization of low-temperature heating method to improve skim milk production: Microstructure, stability, and constituents of milk fat globule membrane by Juan Wang, Yanmei Xi, Baoguo Sun, Jianjun Deng, Nasi Ai

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Effects of Homogenization on Organoleptic Quality and Stability of Pasteurized Milk Samples by Yiwei Shao, Yiting Yuan, Yanmei Xi, Tong Zhao, Nasi Ai

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Assessing Sensory Attributes and Properties of Infant Formula Milk Powder Driving Consumers’ Preference by Yanmei Xi, Tong Zhao, Ruirui Liu, Fuhang Song, Jianjun Deng, Nasi Ai

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Improvement of rheological and sensory properties of Lactobacillus helveticus fermented milk by prebiotics by Xuelu Chi, Qingyu Yang, Yufang Su, Jian Zhang, Baoguo Sun, Nasi Ai

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Effect of prebiotics on rheological properties and flavor characteristics of Streptococcus thermophilus fermented milk by Xuelu Chi, Qingyu Yang, Yufang Su, Yanmei Xi, Weizhe Wang, Baoguo Sun, Nasi Ai

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2-Heptanone, 2-nonanone, and 2-undecanone confer oxidation off-flavor in cow milk storage by Yanmei Xi, Sana Ikram, Tong Zhao, Yiwei Shao, Ruirui Liu, Fuhang Song, Baoguo Sun, Nasi Ai

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Exploration of milk flavor: From the perspective of raw milk, pasteurized milk, and UHT milk by Lixiang Lan, Weizhe Wang, Yufang Su, Hongyan Xu, Jiyu Han, Xuelu Chi, Yanmei Xi, Baoguo Sun, Nasi Ai

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