基本信息
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Career Trajectory
Bio
Mingruo Guo, a food chemist and inventor, specializes in the areas of functional foods, whey based environmentally safe products, prebiotics and probiotics, infant formula, herbs and nutritional food development. His ongoing research projects include whey protein-based, environmentally safe adhesive and glue products; milk, soy and oat-based symbiotic foods; soy-based coffee creamer; application of limited proteolysis of milk proteins in infant formula; and functional goat-milk yogurt kefir. He is author of the textbook "Functional Foods- Principles and Technology", published in 2007. He serves as a consultant to both trouble shoot and help food manufacturers develop new products. He has a patent on spray drying technology and two others pending on functional foods and whey protein based wood finishes. The environmentally safe wood finish was awarded as one of the top 10 Green Products in the US.
Research Interests
Papers共 216 篇Author StatisticsCo-AuthorSimilar Experts
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Journal of dairy scienceno. 7 (2024): 4205-4215
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGYno. 2 (2024): 292-303
Food and Fermentation Industriesno. 22 (2023)
FOOD BIOSCIENCE (2023): 102347-102347
International journal of biological macromolecules (2023): 125796-125796
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRYno. 31 (2023): 12116-12128
FOOD CHEMISTRYno. Pt A (2023): 134830-134830
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