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Food Chemistry
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September 3, 2021
Gel properties of heat-induced transparent hydrogels from ovalbumin by acylation modifications
Gan Hu, Meihu Ma, Zahra Batool, et al.
Food Research International (Ottawa, Ont.)
|
January 15, 2026
pH-mediated inhibition of water-induced egg white precipitation: A structural and quantitative proteomic analysis
Gan Hu, Bingye Zhao, Mostafa Gouda, et al.
Food Chemistry
|
February 6, 2026
Heating-cooling bidirectional gelation mechanism for synergistic enhancement of performance in acylated ovalbumin/gellan gum double-network gel
Jiao Wu, Yunfei Zou, Keshan Wang, et al.
International Journal of Biological Macromolecules
|
November 15, 2023
Chicken egg white precipitates induced by water dilution
Bingye Zhao, Jing Pu, Gan Hu, et al.
Food Research International (Ottawa, Ont.)
|
September 14, 2024
Formation mechanism and stability of egg white fluid gels under ultrahigh-pressure homogenization pretreatment and synergistic heating effect
Di Zhu, Gan Hu, Hong He, et al.
Poultry Science
|
January 7, 2022
Nondestructive characterization gender of chicken eggs by odor using SPME/GC-MS coupled with chemometrics
Xiao-le Xiang, Gan Hu, Yong-Guo Jin, et al.
Food Chemistry
|
March 29, 2021
Production of self-assembling acylated ovalbumin nanogels as stable delivery vehicles for curcumin
Gan Hu, Zahra Batool, Zhaoxia Cai, et al.
Food Chemistry
|
May 23, 2025
Molecular mechanism of succinylation-mediated inhibition of heat-induced egg white protein aggregation: Structural characterization and molecular dynamics simulations
Gan Hu, Xuan Yao, Xinyue Huang, et al.
Macromolecular Bioscience
|
February 27, 2024
A Novel Food Bore Protein Hydrogel with Silver Ions for Promoting Burn Wound Healing
Xiaowen Fu, Gan Hu, Adil M Abker, et al.
International Journal of Biological Macromolecules
|
October 20, 2023
Quantitative proteomics provides new insights into the mechanism of improving rehydration of egg white powder by ultrasonic pretreatment
Xiaolin Wang, Gan Hu, Xuemei Wang, et al.
Page
of 6
Search research articles
Search
Showing results (21-30 of 57) with videos related to
Sort By:
Page
of 6
Food Chemistry
|
September 3, 2021
Gel properties of heat-induced transparent hydrogels from ovalbumin by acylation modifications
Gan Hu, Meihu Ma, Zahra Batool, et al.
Food Research International (Ottawa, Ont.)
|
January 15, 2026
pH-mediated inhibition of water-induced egg white precipitation: A structural and quantitative proteomic analysis
Gan Hu, Bingye Zhao, Mostafa Gouda, et al.
Food Chemistry
|
February 6, 2026
Heating-cooling bidirectional gelation mechanism for synergistic enhancement of performance in acylated ovalbumin/gellan gum double-network gel
Jiao Wu, Yunfei Zou, Keshan Wang, et al.
International Journal of Biological Macromolecules
|
November 15, 2023
Chicken egg white precipitates induced by water dilution
Bingye Zhao, Jing Pu, Gan Hu, et al.
Food Research International (Ottawa, Ont.)
|
September 14, 2024
Formation mechanism and stability of egg white fluid gels under ultrahigh-pressure homogenization pretreatment and synergistic heating effect
Di Zhu, Gan Hu, Hong He, et al.
Poultry Science
|
January 7, 2022
Nondestructive characterization gender of chicken eggs by odor using SPME/GC-MS coupled with chemometrics
Xiao-le Xiang, Gan Hu, Yong-Guo Jin, et al.
Food Chemistry
|
March 29, 2021
Production of self-assembling acylated ovalbumin nanogels as stable delivery vehicles for curcumin
Gan Hu, Zahra Batool, Zhaoxia Cai, et al.
Food Chemistry
|
May 23, 2025
Molecular mechanism of succinylation-mediated inhibition of heat-induced egg white protein aggregation: Structural characterization and molecular dynamics simulations
Gan Hu, Xuan Yao, Xinyue Huang, et al.
Macromolecular Bioscience
|
February 27, 2024
A Novel Food Bore Protein Hydrogel with Silver Ions for Promoting Burn Wound Healing
Xiaowen Fu, Gan Hu, Adil M Abker, et al.
International Journal of Biological Macromolecules
|
October 20, 2023
Quantitative proteomics provides new insights into the mechanism of improving rehydration of egg white powder by ultrasonic pretreatment
Xiaolin Wang, Gan Hu, Xuemei Wang, et al.
Page
of 6