Yanrui Qiao

Qiao, Y. R., Gumpertz, M., & Van Kempen, T. (2005). Stability of a pancreatic enzyme cocktail during in vitro protein digestibility assays. JOURNAL OF FOOD BIOCHEMISTRY, 29(2), 205–220. https://doi.org/10.1111/j.1745-4514.2005.00003.x

Van Kempen, T., Peak, S., & YanRui, Q. (2004). In vitro digestibility could meet quality control needs. Feedstuffs, 76(8), 11.

Qiao, Y., Lin, X., Odle, J., Whittaker, A., & van Kempen, T. A. T. G. (2004). Refining in vitro digestibility assays: Fractionation of digestible and indigestible peptides. Journal of Animal Science, 82(6), 1669–1677. https://doi.org/10.2527/2004.8261669x

Qiao, Y., & Kempen, T. (2004). Technical note: Comparison of Raman, mid, and near infrared spectroscopy for predicting the amino acid content in animal meals. Journal of Animal Science, 82(9), 2596–2600. https://doi.org/10.2527/2004.8292596x

Qiao, Y. R., Gumpertz, M., & Van Kempen, T. (2002, September). Stability of pepsin (EC 3.4.23.1) during in vitro protein digestibility assay. JOURNAL OF FOOD BIOCHEMISTRY, Vol. 26, pp. 355–375. https://doi.org/10.1111/j.1745-4514.2002.tb00759.x