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Food & Function
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July 6, 2023
Untargeted metabolomics revealed the regulatory effect of Maillard reaction products of ovalbumin with different degrees on the metabolism of colitis mice
Qi Yang, Xiaomin Shang, Ting Li, et al.
Nanoscale
|
January 19, 2026
A flexible plasmonic SERS hydrogel patch for metabolite sensing on bio-interfaces
Yide Yang, Zehou Su, Xuanting Liu, et al.
Journal of Agricultural and Food Chemistry
|
May 22, 2024
Recent Advances in the Inhibition of Membrane Lipid Peroxidation by Food-Borne Plant Polyphenols via the Nrf2/GPx4 Pathway
Mengmeng Zhang, Jingbo Liu, Yiding Yu, et al.
Food Chemistry
|
September 9, 2022
Aggregation of egg white peptides (EWP) induced by proanthocyanidins: A promising fabrication strategy for EWP emulsion
Hedi Wen, Zihao Li, Yuchen Li, et al.
Journal of Agricultural and Food Chemistry
|
February 19, 2024
Egg White Peptides Accelerating the Wound Healing Process Through Modulating the PI3K-AKT Pathway: A Joint Analysis of Transcriptomic and Proteomic
Huifang Ge, Qi Yang, Siwen Lyu, et al.
Food & Function
|
January 28, 2025
Multi-omics analysis reveals the anti-fatigue mechanism of BCAA-enriched egg white peptides: the role of the gut-muscle axis
Shengrao Li, Jingbo Liu, Qi Yang, et al.
Food Chemistry
|
December 25, 2024
Ultrasound-mediated soybean-egg white protein acid-induced emulsion gels: A multi-design approach integrating techno-functional properties, digestibility, and nutritional value
Yudan Zhang, Jingbo Liu, Zhiyuan Zheng, et al.
Food Chemistry: X
|
July 23, 2025
Emerging strategies for controlled digestion of fat substitutes: Synergistic modification of egg white protein by combined polyphenol heat treatment for preparation of double network emulsion gel
Renzhao Zhang, Jingbo Liu, Meijing Yu, et al.
International Journal of Biological Macromolecules
|
September 7, 2023
Substitution of sucrose by erythritol in angel cake: Effect on protein foaming, baking performance and digestion properties
Zhaohui Yan, Jingbo Liu, Sijia Cao, et al.
International Journal of Biological Macromolecules
|
May 10, 2025
The novel salt-containing high internal phase emulsions stabilized by complex coacervation of ovalbumin and chitosan: Application for enhancing saltiness and flavor of low-salt meat sausages
Ting Zhang, Jiaqi Lin, Jialu Gao, et al.
Page
of 6
Search research articles
Search
Showing results (21-30 of 54) with videos related to
Sort By:
Page
of 6
Food & Function
|
July 6, 2023
Untargeted metabolomics revealed the regulatory effect of Maillard reaction products of ovalbumin with different degrees on the metabolism of colitis mice
Qi Yang, Xiaomin Shang, Ting Li, et al.
Nanoscale
|
January 19, 2026
A flexible plasmonic SERS hydrogel patch for metabolite sensing on bio-interfaces
Yide Yang, Zehou Su, Xuanting Liu, et al.
Journal of Agricultural and Food Chemistry
|
May 22, 2024
Recent Advances in the Inhibition of Membrane Lipid Peroxidation by Food-Borne Plant Polyphenols via the Nrf2/GPx4 Pathway
Mengmeng Zhang, Jingbo Liu, Yiding Yu, et al.
Food Chemistry
|
September 9, 2022
Aggregation of egg white peptides (EWP) induced by proanthocyanidins: A promising fabrication strategy for EWP emulsion
Hedi Wen, Zihao Li, Yuchen Li, et al.
Journal of Agricultural and Food Chemistry
|
February 19, 2024
Egg White Peptides Accelerating the Wound Healing Process Through Modulating the PI3K-AKT Pathway: A Joint Analysis of Transcriptomic and Proteomic
Huifang Ge, Qi Yang, Siwen Lyu, et al.
Food & Function
|
January 28, 2025
Multi-omics analysis reveals the anti-fatigue mechanism of BCAA-enriched egg white peptides: the role of the gut-muscle axis
Shengrao Li, Jingbo Liu, Qi Yang, et al.
Food Chemistry
|
December 25, 2024
Ultrasound-mediated soybean-egg white protein acid-induced emulsion gels: A multi-design approach integrating techno-functional properties, digestibility, and nutritional value
Yudan Zhang, Jingbo Liu, Zhiyuan Zheng, et al.
Food Chemistry: X
|
July 23, 2025
Emerging strategies for controlled digestion of fat substitutes: Synergistic modification of egg white protein by combined polyphenol heat treatment for preparation of double network emulsion gel
Renzhao Zhang, Jingbo Liu, Meijing Yu, et al.
International Journal of Biological Macromolecules
|
September 7, 2023
Substitution of sucrose by erythritol in angel cake: Effect on protein foaming, baking performance and digestion properties
Zhaohui Yan, Jingbo Liu, Sijia Cao, et al.
International Journal of Biological Macromolecules
|
May 10, 2025
The novel salt-containing high internal phase emulsions stabilized by complex coacervation of ovalbumin and chitosan: Application for enhancing saltiness and flavor of low-salt meat sausages
Ting Zhang, Jiaqi Lin, Jialu Gao, et al.
Page
of 6