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Journal of the Science of Food and Agriculture|February 6, 2020
Changes in microbial, physiochemical, and functional properties of pasteurized liquid whole egg during refrigerated storageJing Wang, Luping Gu, Yujie Su, et al.
Acta Biomaterialia|September 2, 2022
Macrophage membrane-camouflaged lipoprotein nanoparticles for effective obesity treatment based on a sustainable self-reinforcement strategyYujie Su, Wei Wang, Qiaqia Xiao, et al.
Neuroscience Bulletin|August 19, 2022
Evidence in Support of Analogical Reasoning Improvements with Executive Attention Intervention in Healthy Young AdultsYixuan Lin, Qing Li, Mengke Zhang, et al.
Food Chemistry|August 3, 2021
Enhancing gelling properties of high internal phase emulsion-filled chicken gels: Effect of droplet fractions and saltsLilan Xu, Yuanqi Lv, Yujie Su, et al.
International Journal of Biological Macromolecules|December 29, 2024
Enhancing stability of fermented egg white gels: Influence of guar and xanthan gum addition order during yogurt-like fermentationJunhua Li, Yingxin Wei, Luping Gu, et al.
Foods (Basel, Switzerland)|January 25, 2025
The Effects of Polyphenols on Texture and Flavor of Egg Yolk: A Molecular Docking StudyTingting Tang, Ruyi Zhang, Cuihua Chang, et al.
Food Research International (Ottawa, Ont.)|December 6, 2024
Characterization of liquid egg yolks hydrolyzed by phospholipase: Structure, thermal stability and emulsification propertiesRuolin Xu, Qing Gao, Junhua Li, et al.
Food Chemistry|March 2, 2025
Effect of adding different egg yolk oil on the flavor and physicochemical properties of mayonnaiseXuejing Gao, Tingting Tang, Junhua Li, et al.
Food Chemistry|August 27, 2024
Extraction of egg yolk lipids via salt-induced synergistic heat treatment: Fabrication, characterization and flavor analysisXuejing Gao, Tingting Tang, Junhua Li, et al.
Journal of the Science of Food and Agriculture|June 28, 2023
Fabrication mechanism and functional properties of ovalbumin fibrils prepared by acidic heat treatmentCuihua Chang, Xin Li, Junhua Li, et al.
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