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Journal of Biomedical Nanotechnology|May 11, 2019
Ovalbumin as a Precursor for Green Synthesis of Highly Fluorescent Carbon Dots for Cell ImagingXing Fu, Xuan Fu, Wanyi Li, et al.
International Journal of Biological Macromolecules|November 20, 2021
Positive response to surfactants on the interfacial behavior and aggregation stability of Fab fragments from yolk immunoglobulinMinquan Xia, Yanru Wang, Long Sheng, et al.
Carbohydrate Polymers|June 23, 2020
Effect of eggshell membrane as porogen on the physicochemical structure and protease immobilization of chitosan-based macroparticlesYuanyuan Liu, Zhaoxia Cai, Meihu Ma, et al.
Poultry Science|July 16, 2016
Monitoring glycation-induced structural and biofunctional changes in chicken immunoglobulin Y by different monosaccharidesZhenjiao He, Chenyao Tong, Long Sheng, et al.
Poultry Science|December 28, 2014
A simple method for isolating chicken egg yolk immunoglobulin using effective delipidation solution and ammonium sulfateChenyao Tong, Fang Geng, Zhenjiao He, et al.
Food Chemistry|September 6, 2021
Preparation and characterization of egg yolk immunoglobulin loaded chitosan-liposome assisted by supercritical carbon dioxideWanyi Dong, Chaoqing Tang, Minquan Xia, et al.
International Journal of Biological Macromolecules|December 10, 2025
Preservation of supramolecular structure and technofunctionality in egg yolk granules via cryogenic processingFayez Khalaf Mourad, Ahmed Taha, Haoyang Sun, et al.
Food Chemistry|October 1, 2023
pH-responsive multi-network composite cellulose-based hydrogels for stable delivery of oral IgY-Fab fragmentsMinquan Xia, Zhaoyu Cui, Tao Zeng, et al.
Spectrochimica Acta. Part A, Molecular and Biomolecular Spectroscopy|March 16, 2016
A sensitive and selective resonance Rayleigh scattering method for quick detection of avidin using affinity labeling Au nanoparticlesQi Wang, Xi Huang, Xuan Fu, et al.
Food Chemistry|February 21, 2020
Mechanism of enhancing foaming properties of egg white by super critical carbon dioxide treatmentLixian Ding, Lizhi Lu, Long Sheng, et al.
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