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Poultry Science
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January 26, 2025
Quantitative lipidomic analysis of modified liquid egg: Effects of combined high-pressure homogenization and heat treatment
Gan Hu, Jing Pu, Wenlong Xu, et al.
Current Research in Food Science
|
June 20, 2022
Ultrasound-assisted pH-shifting remodels egg-yolk low-density lipoprotein to enable construction of a stable aqueous solution of vitamin D<sub>3</sub>
Haolong Ye, Jinqiu Wang, Ning Wang, et al.
Food Chemistry
|
February 13, 2019
Comparative analysis of the interaction of mono-, dis-, and tris-azo food dyes with egg white lysozyme: A combined spectroscopic and computational simulation approach
Di Wu, Ran Duan, Fang Geng, et al.
Food Chemistry
|
December 9, 2021
Effects of tocopherols on the stability of flaxseed oil-in-water emulsions stabilized by different emulsifiers: Interfacial partitioning and interaction
Lei Wang, Xiao Yu, Fang Geng, et al.
Poultry Science
|
August 14, 2018
Hydroxyl radical-induced early stage oxidation improves the foaming and emulsifying properties of ovalbumin
Shugang Li, Yang Huang, Fengping An, et al.
Current Research in Food Science
|
May 1, 2023
Quantitative lipidomics analysis of changes in egg yolk lipids during spray-drying and subsequent accelerated storage
Wei Luo, Xialei Liu, Beibei Wang, et al.
Food Chemistry
|
December 16, 2021
Quantitative proteomic analyses during formation of chicken egg yolk
Yi Wang, Jinqiu Wang, Yaoqiang Shi, et al.
Poultry Science
|
September 6, 2018
Large-scale purification of ovalbumin using polyethylene glycol precipitation and isoelectric precipitation
Fang Geng, Yunxiao Xie, Jinqiu Wang, et al.
Molecules (Basel, Switzerland)
|
April 13, 2023
Divergence of Liver Lipidomes in Tibetan and Yorkshire Pigs Living at Different Altitudes
Wei Luo, Yisha Xu, Xuedong Gu, et al.
Current Research in Food Science
|
February 5, 2026
Characterization of the interaction between tartrazine and <i>β</i>-lactoglobulin under different pH conditions: multispectral analysis and computer simulation
Yating Liu, Na Gan, Peiran Liu, et al.
Page
of 28
Search research articles
Search
Showing results (41-50 of 274) with videos related to
Sort By:
Page
of 28
Poultry Science
|
January 26, 2025
Quantitative lipidomic analysis of modified liquid egg: Effects of combined high-pressure homogenization and heat treatment
Gan Hu, Jing Pu, Wenlong Xu, et al.
Current Research in Food Science
|
June 20, 2022
Ultrasound-assisted pH-shifting remodels egg-yolk low-density lipoprotein to enable construction of a stable aqueous solution of vitamin D<sub>3</sub>
Haolong Ye, Jinqiu Wang, Ning Wang, et al.
Food Chemistry
|
February 13, 2019
Comparative analysis of the interaction of mono-, dis-, and tris-azo food dyes with egg white lysozyme: A combined spectroscopic and computational simulation approach
Di Wu, Ran Duan, Fang Geng, et al.
Food Chemistry
|
December 9, 2021
Effects of tocopherols on the stability of flaxseed oil-in-water emulsions stabilized by different emulsifiers: Interfacial partitioning and interaction
Lei Wang, Xiao Yu, Fang Geng, et al.
Poultry Science
|
August 14, 2018
Hydroxyl radical-induced early stage oxidation improves the foaming and emulsifying properties of ovalbumin
Shugang Li, Yang Huang, Fengping An, et al.
Current Research in Food Science
|
May 1, 2023
Quantitative lipidomics analysis of changes in egg yolk lipids during spray-drying and subsequent accelerated storage
Wei Luo, Xialei Liu, Beibei Wang, et al.
Food Chemistry
|
December 16, 2021
Quantitative proteomic analyses during formation of chicken egg yolk
Yi Wang, Jinqiu Wang, Yaoqiang Shi, et al.
Poultry Science
|
September 6, 2018
Large-scale purification of ovalbumin using polyethylene glycol precipitation and isoelectric precipitation
Fang Geng, Yunxiao Xie, Jinqiu Wang, et al.
Molecules (Basel, Switzerland)
|
April 13, 2023
Divergence of Liver Lipidomes in Tibetan and Yorkshire Pigs Living at Different Altitudes
Wei Luo, Yisha Xu, Xuedong Gu, et al.
Current Research in Food Science
|
February 5, 2026
Characterization of the interaction between tartrazine and <i>β</i>-lactoglobulin under different pH conditions: multispectral analysis and computer simulation
Yating Liu, Na Gan, Peiran Liu, et al.
Page
of 28