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Food Chemistry|April 27, 2025
Improving the quality of egg yolk granules via cryogenic processing: A comprehensive analysis of structural, physicochemical, and functional propertiesFayez Khalaf Mourad, Haoyang Sun, Mahmoud Youssef, et al.
Food Chemistry|February 13, 2026
Ultrasound-induced ternary composite system for off-flavor reduction in thermally processed egg white proteinsMohamed Salama, Mostafa Gouda, Mahmoud Abou-Elsoud, et al.
Mikrochimica Acta|November 13, 2019
ε-Poly-L-lysine-protected Ti3C2 MXene quantum dots with high quantum yield for fluorometric determination of cytochrome c and trypsinMingwang Liu, Ji Zhou, Yu He, et al.
Ultrasonics Sonochemistry|August 28, 2019
Study on structural, rheological and foaming properties of ovalbumin by ultrasound-assisted glycation with xyloseXing Fu, Qiao Liu, Chaoqing Tang, et al.
Food Chemistry|September 3, 2021
Gel properties of heat-induced transparent hydrogels from ovalbumin by acylation modificationsGan Hu, Meihu Ma, Zahra Batool, et al.
Food Chemistry|March 29, 2021
Production of self-assembling acylated ovalbumin nanogels as stable delivery vehicles for curcuminGan Hu, Zahra Batool, Zhaoxia Cai, et al.
International Journal of Biological Macromolecules|July 27, 2025
ATGL modulates lipid-protein interactions to restore foaming capacity in yolk-residue egg white systemsXiaomeng Li, Zizhen Sun, Mohamed Salama, et al.
Food Chemistry|April 26, 2026
Flavor deterioration and texture changes in mud-packing salted egg yolks: A role of lipid oxidation and fatty acid degradationMingcai Duan, Qiqi Li, Ligen Xu, et al.
Journal of Proteomics|January 17, 2012
Proteomic analysis of egg white proteins during the early phase of embryonic developmentNing Qiu, Meihu Ma, Zhaoxia Cai, et al.
Colloids and Surfaces. B, Biointerfaces|July 30, 2011
Affinity adsorption and separation behaviors of avidin on biofunctional magnetic nanoparticles binding to iminobiotinShuguo Sun, Meihu Ma, Ning Qiu, et al.
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