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Food Chemistry
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November 3, 2021
Effect of glycation degree on the structure and digestion properties of ovalbumin: A study of amino acids and peptides release after in vitro gastrointestinal simulated digestion
Qi Yang, Ying Wang, Meng Yang, et al.
Food Research International (Ottawa, Ont.)
|
February 19, 2022
Lipid oxidation induced egg white protein foaming properties enhancement: The mechanism study revealed by high resolution mass spectrometry
Ting Zhang, Ping Gong, Ying Wang, et al.
Food Chemistry
|
November 21, 2024
Double network emulsion gel prepared with different polyphenol modified egg white protein: A promising fat substitute for oral processing and fatty taste supplement
Renzhao Zhang, Jingbo Liu, Zhiyuan Zheng, et al.
Journal of Agricultural and Food Chemistry
|
May 10, 2023
Integrated Microbiome and Metabolomic Analysis Reveal the Repair Mechanisms of Ovalbumin on the Intestine Barrier of Colitis Mice
Qi Yang, Jingbo Liu, Ting Li, et al.
Food Chemistry
|
June 15, 2023
Tailoring a novel ovalbumin emulsion gel for stability improvement and functional properties enhancement: Effect of oil phase structure changes by beeswax
Renzhao Zhang, Jingbo Liu, Zhaohui Yan, et al.
Ultrasonics Sonochemistry
|
March 2, 2021
Ultrasound-assisted Maillard reaction of ovalbumin/xylose: The enhancement of functional properties and its mechanism
Xuanting Liu, Qi Yang, Meng Yang, et al.
Food Research International (Ottawa, Ont.)
|
September 9, 2025
Transglutaminase-catalyzed glycosylation of egg white peptides: Structural modulation and molecular mechanism of umami enhancement via T1R1/T1R3 interactions
Xuanting Liu, Yongqi Yu, Jingbo Liu, et al.
Food Chemistry
|
December 14, 2025
Polyphenol-modified ovalbumin-lysozyme heteroprotein microcapsules: A complex coacervation approach for enhancing probiotic viability
Zhaohui Yan, Zhiyuan Zheng, Sijia Cao, et al.
Food Chemistry
|
April 28, 2022
Relationship of co-gelation and co-aggregation on egg white ovalbumin-lysozyme heteroprotein complex: Formation and thermodynamics
Jingbo Liu, Hongyu Jiang, Min Zhang, et al.
International Journal of Biological Macromolecules
|
March 31, 2024
Mechanism of ultrasound-induced soybean/egg white composite gelation: Gel properties, morphological structure and co-aggregation kinetics
Yudan Zhang, Jingbo Liu, Zhaohui Yan, et al.
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of 6
Search research articles
Search
Showing results (11-20 of 54) with videos related to
Sort By:
Page
of 6
Food Chemistry
|
November 3, 2021
Effect of glycation degree on the structure and digestion properties of ovalbumin: A study of amino acids and peptides release after in vitro gastrointestinal simulated digestion
Qi Yang, Ying Wang, Meng Yang, et al.
Food Research International (Ottawa, Ont.)
|
February 19, 2022
Lipid oxidation induced egg white protein foaming properties enhancement: The mechanism study revealed by high resolution mass spectrometry
Ting Zhang, Ping Gong, Ying Wang, et al.
Food Chemistry
|
November 21, 2024
Double network emulsion gel prepared with different polyphenol modified egg white protein: A promising fat substitute for oral processing and fatty taste supplement
Renzhao Zhang, Jingbo Liu, Zhiyuan Zheng, et al.
Journal of Agricultural and Food Chemistry
|
May 10, 2023
Integrated Microbiome and Metabolomic Analysis Reveal the Repair Mechanisms of Ovalbumin on the Intestine Barrier of Colitis Mice
Qi Yang, Jingbo Liu, Ting Li, et al.
Food Chemistry
|
June 15, 2023
Tailoring a novel ovalbumin emulsion gel for stability improvement and functional properties enhancement: Effect of oil phase structure changes by beeswax
Renzhao Zhang, Jingbo Liu, Zhaohui Yan, et al.
Ultrasonics Sonochemistry
|
March 2, 2021
Ultrasound-assisted Maillard reaction of ovalbumin/xylose: The enhancement of functional properties and its mechanism
Xuanting Liu, Qi Yang, Meng Yang, et al.
Food Research International (Ottawa, Ont.)
|
September 9, 2025
Transglutaminase-catalyzed glycosylation of egg white peptides: Structural modulation and molecular mechanism of umami enhancement via T1R1/T1R3 interactions
Xuanting Liu, Yongqi Yu, Jingbo Liu, et al.
Food Chemistry
|
December 14, 2025
Polyphenol-modified ovalbumin-lysozyme heteroprotein microcapsules: A complex coacervation approach for enhancing probiotic viability
Zhaohui Yan, Zhiyuan Zheng, Sijia Cao, et al.
Food Chemistry
|
April 28, 2022
Relationship of co-gelation and co-aggregation on egg white ovalbumin-lysozyme heteroprotein complex: Formation and thermodynamics
Jingbo Liu, Hongyu Jiang, Min Zhang, et al.
International Journal of Biological Macromolecules
|
March 31, 2024
Mechanism of ultrasound-induced soybean/egg white composite gelation: Gel properties, morphological structure and co-aggregation kinetics
Yudan Zhang, Jingbo Liu, Zhaohui Yan, et al.
Page
of 6