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Journal of Food Science
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March 29, 2024
The effects of sucrose/NaCl combined pickling on the textural characteristics, moisture distribution, and protein aggregation behavior of egg yolk
Manqi Shi, Qi Zeng, Xiaoxian Hu, et al.
Food Chemistry
|
February 21, 2024
Sucrose-phosphate osmotic system improves the quality characteristics of reduced-salt salted egg yolk: Profiling from protein structure and lipid distribution perspective
Qiqi Li, Haobo Jin, Minquan Xia, et al.
Food Chemistry
|
May 1, 2026
Structural and chemical insights into egg yolk granule-chitosan complex system: How pH-modulation improve functional properties
Sijie Mi, Mingzhu Li, Mohamed Salama, et al.
Food Research International (Ottawa, Ont.)
|
September 10, 2023
Underlying mechanisms of egg white thinning in hot spring eggs during storage: Weak gel properties and quantitative proteome analysis
Rong Chen, Haobo Jin, Jiajing Pan, et al.
Food Chemistry
|
October 12, 2023
Exploring xylitol as a low-salt alternative for effective inhibition of gelation in frozen egg yolks
Xiaoli Xu, Zhe Li, Qinyue Tang, et al.
Food Research International (Ottawa, Ont.)
|
December 6, 2025
Coacervation mechanism of ovalbumin and lysozyme under charge perturbation and its inhibitory effect on volatile components of garlic essential oil
Haobo Jin, Jiankun Niu, Lili Zhao, et al.
Food Chemistry
|
January 15, 2026
Multispectral characterization, molecular docking, and dynamics simulation of trans-cinnamaldehyde-ovalbumin interactions: implications for gel texture, water retention, and microstructural properties
Yi Sun, Bao Chen, Haobo Jin, et al.
Journal of the Science of Food and Agriculture
|
July 13, 2023
New insights into the function of lipid droplet-related proteins and lipid metabolism of salt-stimulated porcine biceps femoris: label-free quantitative phosphoproteomics, morphometry and bioinformatics
Jiajing Pan, Yongguo Jin, Haobo Jin, et al.
Food Research International (Ottawa, Ont.)
|
November 1, 2025
Synergistic construction of high-performance oil-in-water emulsions by egg white protein-whey protein isolate dual-protein: achieving efficient utilization of bioactive substances
Yanli Wang, Yuanyuan Zhang, Erjiao Li, et al.
International Journal of Biological Macromolecules
|
December 9, 2024
Role of ultrasound and pectin in regulating the foaming properties and baking applications of liquid egg white
Sadaqat Ali, Haobo Jin, Yaqin Yang, et al.
Page
of 4
Search research articles
Search
Showing results (21-30 of 34) with videos related to
Sort By:
Page
of 4
Journal of Food Science
|
March 29, 2024
The effects of sucrose/NaCl combined pickling on the textural characteristics, moisture distribution, and protein aggregation behavior of egg yolk
Manqi Shi, Qi Zeng, Xiaoxian Hu, et al.
Food Chemistry
|
February 21, 2024
Sucrose-phosphate osmotic system improves the quality characteristics of reduced-salt salted egg yolk: Profiling from protein structure and lipid distribution perspective
Qiqi Li, Haobo Jin, Minquan Xia, et al.
Food Chemistry
|
May 1, 2026
Structural and chemical insights into egg yolk granule-chitosan complex system: How pH-modulation improve functional properties
Sijie Mi, Mingzhu Li, Mohamed Salama, et al.
Food Research International (Ottawa, Ont.)
|
September 10, 2023
Underlying mechanisms of egg white thinning in hot spring eggs during storage: Weak gel properties and quantitative proteome analysis
Rong Chen, Haobo Jin, Jiajing Pan, et al.
Food Chemistry
|
October 12, 2023
Exploring xylitol as a low-salt alternative for effective inhibition of gelation in frozen egg yolks
Xiaoli Xu, Zhe Li, Qinyue Tang, et al.
Food Research International (Ottawa, Ont.)
|
December 6, 2025
Coacervation mechanism of ovalbumin and lysozyme under charge perturbation and its inhibitory effect on volatile components of garlic essential oil
Haobo Jin, Jiankun Niu, Lili Zhao, et al.
Food Chemistry
|
January 15, 2026
Multispectral characterization, molecular docking, and dynamics simulation of trans-cinnamaldehyde-ovalbumin interactions: implications for gel texture, water retention, and microstructural properties
Yi Sun, Bao Chen, Haobo Jin, et al.
Journal of the Science of Food and Agriculture
|
July 13, 2023
New insights into the function of lipid droplet-related proteins and lipid metabolism of salt-stimulated porcine biceps femoris: label-free quantitative phosphoproteomics, morphometry and bioinformatics
Jiajing Pan, Yongguo Jin, Haobo Jin, et al.
Food Research International (Ottawa, Ont.)
|
November 1, 2025
Synergistic construction of high-performance oil-in-water emulsions by egg white protein-whey protein isolate dual-protein: achieving efficient utilization of bioactive substances
Yanli Wang, Yuanyuan Zhang, Erjiao Li, et al.
International Journal of Biological Macromolecules
|
December 9, 2024
Role of ultrasound and pectin in regulating the foaming properties and baking applications of liquid egg white
Sadaqat Ali, Haobo Jin, Yaqin Yang, et al.
Page
of 4