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Food Chemistry|November 22, 2025
ROS-mediated oxidation of egg white proteins accelerates egg quality deteriorationBowen Deng, Nan Xiao, Shanguang Guo, et al.
Food Chemistry|April 10, 2026
Deciphering photooxidation-induced phase-separation aggregation of liquid egg white via amino acid residue responsesYingjie Yang, Nan Xiao, Shanguang Guo, et al.
Food Chemistry|February 22, 2025
Temperature-orientation changes in ROS-oxidized egg white protein conformation modulate the thermal aggregation behaviorJiayi Li, Shanguang Guo, Nan Xiao, et al.
Food Research International (Ottawa, Ont.)|June 10, 2026
Analysis of the cascade effect-based response of ovomucin to CO2 mass transfer across the eggshellMiaomiao Wu, Nan Xiao, Shanguang Guo, et al.
Food Chemistry|August 21, 2025
Lysozyme "self-sacrificing" quenching reactive oxygen species blocks egg white protein oxidation and dilution degradationJingping Chen, Ziyuan Wang, Nan Xiao, et al.
International Journal of Biological Macromolecules|April 25, 2024
Endogenous reactive oxygen species (ROS)-driven protein oxidation regulates emulsifying and foaming properties of liquid egg whiteJiayi Li, Ziyuan Wang, Nan Xiao, et al.
Journal of Agricultural and Food Chemistry|December 16, 2024
Unlocking the Potential of Keratin: A Comprehensive Exploration from Extraction and Structural Properties to Cross-Disciplinary ApplicationsZiyuan Wang, Nan Xiao, Shanguang Guo, et al.
Food Research International (Ottawa, Ont.)|May 31, 2023
Polysaccharide-addition order regulates sonicated egg white peptide stabilized nanoemulsions and β-carotene digestion in vitroYiwen Ding, Nan Xiao, Xingguo Tian, et al.
Food Chemistry|October 16, 2024
Storage deterioration and detection of egg multi-scale structure: A reviewBowen Deng, Ziyuan Wang, Nan Xiao, et al.
Food Chemistry|July 11, 2024
Impact of NaCl perturbation on physicochemical and structural properties of preheat-treated egg white protein modulating foaming propertyYiwen Ding, Nan Xiao, Shanguang Guo, et al.
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