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Food Research International (Ottawa, Ont.)|July 6, 2026
pH-Shifting combined with heat treatment regulates the aggregate structure and interfacial functional properties of egg white protein microparticles powderYating Wu, Yicheng Guo, Junhua Li, et al.Journal of Agricultural and Food Chemistry|November 23, 2022
The Association of Dietary Cholesterol from Egg Consumption on Cardiovascular Diseases Risk Varies from Person to PersonFan Zhang, Junhua Li, Cuihua Chang, et al.Food Chemistry|September 10, 2023
Effects of cholesterol removal treatment on the flavor and physicochemical properties of hot gel egg yolkTingting Tang, Xuejing Gao, Junhua Li, et al.Food Chemistry|December 10, 2020
Enhancing the oxidative stability of algal oil powders stabilized by egg yolk granules/lecithin compositesJunhua Li, Yimei Shen, Jiali Zhai, et al.Journal of Clinical Nursing|January 8, 2022
Characteristics and risk factors of nasal mucosal pressure injury in intensive care unitsRuiling Nan, Yujie Su, Juhong Pei, et al.Journal of Agricultural and Food Chemistry|September 26, 2022
Identification and Immunomodulatory Effect on Immunosuppressed Mice of Selenium-Enriched Peptides of Egg WhiteMengwei Chen, Fan Zhang, Yujie Su, et al.Food Science and Biotechnology|January 2, 2023
Novel extraction technologies and potential applications of egg yolk proteinsLuping Gu, Yufang Liu, Wanqiu Zhang, et al.RSC Advances|May 11, 2022
Separation of bovine hemoglobin using novel magnetic molecular imprinted nanoparticlesYujie Su, Bixia Qiu, Cuihua Chang, et al.Food Chemistry: X|April 24, 2023
Stability of protein particle based Pickering emulsions in various environments: Review on strategies to inhibit coalescence and oxidationCuihua Chang, Xin Li, Jiali Zhai, et al.Journal of Food Science|May 9, 2026
Role of Enzymatic Hydrolysis-Induced Macromolecular Interactions of Egg Yolk Plasma in Regulating Texture and Flavor of Gluten-Free BiscuitsRuyi Zhang, Tingting Tang, Yanjun Yang, et al.Pageof 133