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Journal of the Science of Food and Agriculture|May 28, 2025
Unraveling the impact of protease hydrolysis on the gelation properties of whole egg liquid: physicochemical, textural and structural characteristicsZhishuo Zhang, Cuihua Chang, Luping Gu, et al.Journal of Food Science and Technology|October 4, 2022
Study on functional improvement of freeze-thaw egg yolk pellet by enzymatic hydrolysisYujie Su, Jingle Gao, Cuihua Chang, et al.Food Chemistry|May 10, 2018
Molecular forces and gelling properties of heat-set whole chicken egg protein gel as affected by NaCl or pHJunhua Li, Mengqi Zhang, Cuihua Chang, et al.Journal of Food Science|June 24, 2025
L-Alpha-Glycerylphosphorylcholine (L-α-GPC): A Comprehensive Review of Its Preparation Techniques and Versatile Biological EffectsJunhua Li, Jinping Zhang, Yi Wang, et al.Journal of Neurology|December 23, 2022
Salivary Aβ1-42 may be a quick-tested biomarker for clinical use in Alzheimer's disease: a meta-analysisZiqi Fan, Zheyu Li, Shuai Zhao, et al.Clinical Therapeutics|July 27, 2024
Proton Pump Inhibitors Versus Histamine-2 Receptor Blockers for Stress Ulcer Prophylaxis on In-hospital Mortality Among Intensive Care Unit Patients Hospitalized for Major Adverse Cardiovascular and Cerebrovascular Events: Retrospective Cohort StudyLanxiang Pu, Ting Jia, Shili Su, et al.International Journal of Biological Macromolecules|January 10, 2024
The differential non-covalent binding of epicatechin and chlorogenic acid to ovotransferrin and the enhancing efficiency of immunomodulatory activityTingting Tang, Yuanqi Lv, Yujie Su, et al.Journal of the Science of Food and Agriculture|March 4, 2025
Effect of pre-freezing and accelerated thawing on frozen egg yolk gelation behavior revealing the molecular mechanismCuihua Chang, Junhua Li, Yi Wang, et al.Food Research International (Ottawa, Ont.)|March 4, 2023
Characterization of physical properties, volatile compounds and aroma profiles of different salted egg yolk lipidsXuejing Gao, Junhua Li, Cuihua Chang, et al.Food Chemistry|May 3, 2021
Improving gelling properties of diluted whole hen eggs with sodium chloride and sodium tripolyphosphate: Study on intermolecular forces, water state and microstructureJunhua Li, Jing Wang, Jiali Zhai, et al.Pageof 133