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Biotechnology Letters
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October 1, 2013
Decolorization of Alizarin Red and other synthetic dyes by a recombinant laccase from Pichia pastoris
Miaomiao Zheng, Yujie Chi, Hongwei Yi, et al.
Comprehensive Reviews in Food Science and Food Safety
|
October 30, 2025
Egg Freshness Safety and Detection Techniques: A Comprehensive Review and Future Perspective
Shuo Yang, Zihong Ma, Yujie Chi, et al.
Comprehensive Reviews in Food Science and Food Safety
|
September 17, 2024
A comprehensive review on freeze-induced deterioration of frozen egg yolks: Freezing behaviors, gelation mechanisms, and control techniques
Yujie Chi, Zihong Ma, Ruihong Wang, et al.
International Journal of Biological Macromolecules
|
November 14, 2024
Preparation of mayonnaise with excellent thermal and storage stability from egg yolk-amino acid complex: Rheology, interfacial property, microstructure and lutein delivery
Lan Liu, Jiahui Bi, Yujie Chi, et al.
Food Chemistry
|
January 3, 2018
Physicochemical properties, in vitro digestibility and antioxidant activity of dry-heated egg white protein
Juntong Wang, Yujie Chi, Yuan Cheng, et al.
Foods (Basel, Switzerland)
|
April 13, 2024
Potassium Chloride as an Effective Alternative to Sodium Chloride in Delaying the Thermal Aggregation of Liquid Whole Egg
Jiayu Guo, Xin Gao, Yujie Chi, et al.
Food Chemistry
|
October 9, 2025
Mechanistic insights into heat-induced emulsion destabilization of key fractions in egg yolk: Betaine-mediated suppression of thermal aggregation
Lan Liu, Jiahui Bi, Yujie Chi, et al.
Food Chemistry
|
February 25, 2019
Effect of dry heating on the aggregation behaviour and aggregate morphologies of ovalbumin
Yanqiu Ma, Ying Zhao, Yuqing Jiang, et al.
Food Chemistry
|
September 28, 2021
Forces involved in freeze-induced egg yolk gelation: Effects of various bond dissociation reagents on gel properties and protein structure changes
Ruihong Wang, Longyuan Zhang, Yujie Chi, et al.
Food Chemistry
|
July 27, 2024
Extending the shelf-life of whole egg powder with different packaging: Based on the multivariate accelerated shelf-life test model
Jingnan Zang, Mingmin Qing, Yujie Chi, et al.
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of 8
Search research articles
Search
Showing results (21-30 of 78) with videos related to
Sort By:
Page
of 8
Biotechnology Letters
|
October 1, 2013
Decolorization of Alizarin Red and other synthetic dyes by a recombinant laccase from Pichia pastoris
Miaomiao Zheng, Yujie Chi, Hongwei Yi, et al.
Comprehensive Reviews in Food Science and Food Safety
|
October 30, 2025
Egg Freshness Safety and Detection Techniques: A Comprehensive Review and Future Perspective
Shuo Yang, Zihong Ma, Yujie Chi, et al.
Comprehensive Reviews in Food Science and Food Safety
|
September 17, 2024
A comprehensive review on freeze-induced deterioration of frozen egg yolks: Freezing behaviors, gelation mechanisms, and control techniques
Yujie Chi, Zihong Ma, Ruihong Wang, et al.
International Journal of Biological Macromolecules
|
November 14, 2024
Preparation of mayonnaise with excellent thermal and storage stability from egg yolk-amino acid complex: Rheology, interfacial property, microstructure and lutein delivery
Lan Liu, Jiahui Bi, Yujie Chi, et al.
Food Chemistry
|
January 3, 2018
Physicochemical properties, in vitro digestibility and antioxidant activity of dry-heated egg white protein
Juntong Wang, Yujie Chi, Yuan Cheng, et al.
Foods (Basel, Switzerland)
|
April 13, 2024
Potassium Chloride as an Effective Alternative to Sodium Chloride in Delaying the Thermal Aggregation of Liquid Whole Egg
Jiayu Guo, Xin Gao, Yujie Chi, et al.
Food Chemistry
|
October 9, 2025
Mechanistic insights into heat-induced emulsion destabilization of key fractions in egg yolk: Betaine-mediated suppression of thermal aggregation
Lan Liu, Jiahui Bi, Yujie Chi, et al.
Food Chemistry
|
February 25, 2019
Effect of dry heating on the aggregation behaviour and aggregate morphologies of ovalbumin
Yanqiu Ma, Ying Zhao, Yuqing Jiang, et al.
Food Chemistry
|
September 28, 2021
Forces involved in freeze-induced egg yolk gelation: Effects of various bond dissociation reagents on gel properties and protein structure changes
Ruihong Wang, Longyuan Zhang, Yujie Chi, et al.
Food Chemistry
|
July 27, 2024
Extending the shelf-life of whole egg powder with different packaging: Based on the multivariate accelerated shelf-life test model
Jingnan Zang, Mingmin Qing, Yujie Chi, et al.
Page
of 8