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Food Research International (Ottawa, Ont.)|September 7, 2017
Anti-inflammatory effects of egg yolk livetins (α, β, and γ-livetin) fraction and its enzymatic hydrolysates in lipopolysaccharide-induced RAW 264.7 macrophagesChalamaiah Meram, Jianping Wu
Advances in Protein Chemistry and Structural Biology|April 23, 2018
Protein and Peptides for Elderly HealthNan Shang, Chalamaiah Meram, Nandika Bandara, et al.
Nutrients|February 13, 2019
Mechanism and Potential of Egg Consumption and Egg Bioactive Components on Type-2 DiabetesXiaofeng Wang, Myoungjin Son, Chalamaiah Meram, et al.
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