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Food Chemistry: X|April 20, 2026
Exploring the role of NaOH in modulating the properties of metal-free preserved egg white gels: physicochemical, rheological, and structural propertiesPengfei Geng, Erjiao Li, Yanli Wang, et al.
International Journal of Biological Macromolecules|November 6, 2025
Pectin/calcium crosslinking can reinforce low-density lipoprotein emulsion gels/oleogels: Multimodal and computational insights into structural and physicochemical propertiesMahmoud Abou-Elsoud, Mohamed Salama, Zuyue Li, et al.
Ecotoxicology and Environmental Safety|February 6, 2025
Multi-omics elucidates the kidney damage caused by aquatic Cu via the gut-kidney axis in ducksMingcai Duan, Jinyu Liu, Zhaoxia Cai, et al.
Food Chemistry|October 12, 2023
Exploring xylitol as a low-salt alternative for effective inhibition of gelation in frozen egg yolksXiaoli Xu, Zhe Li, Qinyue Tang, et al.
Food Chemistry: X|May 6, 2026
Meat quality and metabolism alterations in broiler driven by selective breeding and their associations with gut microbiotaLigen Xu, Zhaoxia Cai, Ziqing Li, et al.
Ultrasonics Sonochemistry|September 21, 2019
Effects of high-intensity ultrasonic (HIU) treatment on the functional properties and assemblage structure of egg yolkYunxiao Xie, Jinqiu Wang, Yi Wang, et al.
Food Chemistry|April 12, 2024
A promising food-grade protector for Retinyl acetate emulsions with fibrillated egg whiteXiaomeng Li, Mengyao Wu, Minquan Xia, et al.
Food Chemistry|February 28, 2026
Novel pectin-low-density lipoprotein oleogels as techno-functional ingredients improved the structural and textural characteristics of gluten-free breadMahmoud Abou-Elsoud, Ramy M Khoder, Mohamed Salama, et al.
Food Chemistry|February 26, 2026
pH-triggered synergy of phospholipase and protease: Interfacial film reinforcement unlocks ultra-thermostable egg yolk liquidWei Wu, Ligen Xu, Xinyue Zhang, et al.
Food Chemistry|April 18, 2024
New evidence for gut-muscle axis: Lactic acid bacteria-induced gut microbiota regulates duck meat flavorLigen Xu, Tingting Mao, Minquan Xia, et al.
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