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Food Chemistry|February 21, 2024
Sucrose-phosphate osmotic system improves the quality characteristics of reduced-salt salted egg yolk: Profiling from protein structure and lipid distribution perspectiveQiqi Li, Haobo Jin, Minquan Xia, et al.
Food Chemistry|March 5, 2022
Improved effect of ultrasound-assisted enzymolysis on egg yolk powder: Structural properties, hydration properties and stability characteristicsQiqi Li, Xinyue Zhang, Shitao Tang, et al.
International Journal of Biological Macromolecules|May 11, 2025
Valorization of brewing by-products as protein resources: Extraction, structural insights, functional properties, and value-added applicationsLin Deng, Haoyang Sun, Xiaomeng Li, et al.
Food Research International (Ottawa, Ont.)|April 22, 2023
Natural egg yolk emulsion as wall material to encapsulate DHA by two-stage homogenization: Emulsion stability, rheology analysis and powder propertiesXiaoyun Liu, Xinyue Zhang, Lixian Ding, et al.
Food Chemistry|January 30, 2026
Regulation of solubility and thermal stability for egg white proteins via alkaline heat treatment: A new insight into protein conformation and interactions at the nanoscaleXiaomeng Li, Wei Hu, Lingzhuo Li, et al.
Food Chemistry|June 7, 2026
Increased polysaccharide molecular interaction improves foam template oil absorption behavior of egg white protein oleogelYarong Wang, Xinyue Zhang, Mohamed Salama, et al.
Food Science and Biotechnology|July 31, 2026
Intestinal unidirectional sustained-release hydrogel patch designed for stable oral delivery of active nutrient macromolecules based on pH responseMinquan Xia, Zhengfeng Fang, Lu Wang, et al.
Food Chemistry|May 1, 2026
Structural and chemical insights into egg yolk granule-chitosan complex system: How pH-modulation improve functional propertiesSijie Mi, Mingzhu Li, Mohamed Salama, et al.
International Journal of Biological Macromolecules|February 8, 2025
Whole process of Fab antibody aggregation in intestinal environment and their aggregation regulation: An insight from static and concentration perturbation aggregationsMinquan Xia, Lixian Ding, Dong Uk Ahn, et al.
International Journal of Biological Macromolecules|November 19, 2024
Water-in-oil-in-water (W/O/W) emulsions with antioxidant and bacteriostatic capabilities: A preliminary exploration of food preservation filmsYue Hu, Ligen Xu, Haoyang Sun, et al.
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