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An Efficient Processing Strategy to Improve the Flavor Profile of Egg Yolk: Ozone-Mediated Oxidation

Molecules (Basel, Switzerland), 2022-12, Vol.28 (1), p.124

2022

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Identification of novel Tet(X6)-Tet(X2) recombinant variant in Elizabethkingia meningoseptica from a bullfrog farm and downstream river in China

Frontiers in microbiology, 2024-07, Vol.15, p.1453801

2024

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Synergistic effects of sugar beet pectin and laccase on gel properties of egg white

Food Science of Animal Products, 2023-03, Vol.1 (1), p.9240003

2023

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The DegU Orphan Response Regulator Contributes to Heat Stress Resistance in Listeria monocytogenes

Frontiers in cellular and infection microbiology, 2021-12, Vol.11, p.761335-761335

2021

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Effect of sodium tripolyphosphate on the interaction and aggregation behavior of ovalbumin-lysozyme complex

Food chemistry, 2021-08, Vol.352, p.129457-129457, Article 129457

2021

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Impact of phosphates on heat-induced egg white gel properties: Texture, water state, micro-rheology and microstructure

Food hydrocolloids, 2021-01, Vol.110, p.106200, Article 106200

2021

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A new insight into the influence of pH on the adsorption at oil-water interface and emulsion stability of egg yolk protein

International journal of biological macromolecules, 2023-08, Vol.246, p.125711-125711, Article 125711

2023

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Impact of ozone-induced oxidation on the textural, moisture, micro-rheology and structural properties of egg yolk gels

Food chemistry, 2021-11, Vol.361, p.130075-130075, Article 130075

2021

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Multidimensional evaluation of structural properties of ovalbumin at the air-water interface: Spectroscopy and molecular dynamics simulations

Food hydrocolloids, 2022-10, Vol.131, p.107809, Article 107809

2022

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Preparation and characterization of edible carboxymethyl cellulose films containing natural antibacterial agents: Lysozyme

Food chemistry, 2022-08, Vol.385, p.132708-132708, Article 132708

2022

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Adsorption kinetics of ovalbumin and lysozyme at the air-water interface and foam properties at neutral pH

Food hydrocolloids, 2022-03, Vol.124, p.107352, Article 107352

2022

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A Comprehensive Identification of Chicken Egg White Phosphoproteomics Based on a Novel Digestion Approach

Journal of agricultural and food chemistry, 2020-08, Vol.68 (34), p.9213-9222

2020

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Competitive adsorption of binary negatively charged proteins in egg white during foam evolution: From bulk solution to air-water interface

Food hydrocolloids, 2023-07, Vol.140, p.108680, Article 108680

2023

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Enhancement of foaming properties and storage stability of pasteurized liquid egg white through ultrasound modification

Food hydrocolloids, 2024-01, Vol.146, p.109282, Article 109282

2024

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Utilization of ovalbumin-propylene glycol alginate complex system for superior foam: The effect of pH-driven phase behavior

Food hydrocolloids, 2023-02, Vol.135, p.108169, Article 108169

2023

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Protein aggregation caused by pasteurization processing affects the foam performance of liquid egg white

Food chemistry, 2024-07, Vol.446, p.138881-138881, Article 138881

2024

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Improvement and mechanism of emulsifying properties of liquid egg yolk by ozonation technology

Food science & technology, 2022-02, Vol.156, p.113038, Article 113038

2022

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Comprehensive identification and hydrophobic analysis of key proteins affecting foam capacity and stability during the evolution of egg white foam

Food hydrocolloids, 2023-01, Vol.134, p.108033, Article 108033

2023

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Natural egg yolk emulsion as wall material to encapsulate DHA by two-stage homogenization: Emulsion stability, rheology analysis and powder properties

Food research international, 2023-05, Vol.167, p.112658-112658, Article 112658

2023

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Research advances on the effects of thermal and non-thermal processing techniques on the physicochemical properties and microbiological control of liquid eggs

Food control, 2024-01, Vol.155, p.110106, Article 110106

2024

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Sucrose-phosphate osmotic system improves the quality characteristics of reduced-salt salted egg yolk: Profiling from protein structure and lipid distribution perspective

Food chemistry, 2024-07, Vol.445, p.138750-138750, Article 138750

2024

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Modulation of molecular state and air-water interface adsorption behavior of ovalbumin via interference with its surrounding charge distribution

Food hydrocolloids, 2024-07, Vol.152, p.109907, Article 109907

2024

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Underlying mechanisms of egg white thinning in hot spring eggs during storage: Weak gel properties and quantitative proteome analysis

Food research international, 2023-10, Vol.172, p.113157-113157, Article 113157

2023

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Investigating the influence mechanism of interfacial protein and lipid changes on the foam properties of whole egg liquid

Food hydrocolloids, 2024-05, Vol.150, p.109759, Article 109759

2024

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The Regulatory Mechanism of Salt-Induced Lipid Metabolism in Porcine biceps femoris Through Proteomic Analysis of Lipid Droplets

Food and bioprocess technology, 2024-11, Vol.17 (11), p.4163-4176

2024

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An Efficient Processing Strategy to Improve the Flavor Profile of Egg Yolk: Ozone-Mediated Oxidation

Identification of novel Tet(X6)-Tet(X2) recombinant variant in Elizabethkingia meningoseptica from a bullfrog farm and downstream river in China

Synergistic effects of sugar beet pectin and laccase on gel properties of egg white

The DegU Orphan Response Regulator Contributes to Heat Stress Resistance in Listeria monocytogenes

Effect of sodium tripolyphosphate on the interaction and aggregation behavior of ovalbumin-lysozyme complex

Impact of phosphates on heat-induced egg white gel properties: Texture, water state, micro-rheology and microstructure

A new insight into the influence of pH on the adsorption at oil-water interface and emulsion stability of egg yolk protein

Impact of ozone-induced oxidation on the textural, moisture, micro-rheology and structural properties of egg yolk gels

Multidimensional evaluation of structural properties of ovalbumin at the air-water interface: Spectroscopy and molecular dynamics simulations

Preparation and characterization of edible carboxymethyl cellulose films containing natural antibacterial agents: Lysozyme

Adsorption kinetics of ovalbumin and lysozyme at the air-water interface and foam properties at neutral pH

A Comprehensive Identification of Chicken Egg White Phosphoproteomics Based on a Novel Digestion Approach

Competitive adsorption of binary negatively charged proteins in egg white during foam evolution: From bulk solution to air-water interface

Enhancement of foaming properties and storage stability of pasteurized liquid egg white through ultrasound modification

Utilization of ovalbumin-propylene glycol alginate complex system for superior foam: The effect of pH-driven phase behavior

Protein aggregation caused by pasteurization processing affects the foam performance of liquid egg white

Improvement and mechanism of emulsifying properties of liquid egg yolk by ozonation technology

Comprehensive identification and hydrophobic analysis of key proteins affecting foam capacity and stability during the evolution of egg white foam

Natural egg yolk emulsion as wall material to encapsulate DHA by two-stage homogenization: Emulsion stability, rheology analysis and powder properties

Research advances on the effects of thermal and non-thermal processing techniques on the physicochemical properties and microbiological control of liquid eggs

Sucrose-phosphate osmotic system improves the quality characteristics of reduced-salt salted egg yolk: Profiling from protein structure and lipid distribution perspective

Modulation of molecular state and air-water interface adsorption behavior of ovalbumin via interference with its surrounding charge distribution

Underlying mechanisms of egg white thinning in hot spring eggs during storage: Weak gel properties and quantitative proteome analysis

Investigating the influence mechanism of interfacial protein and lipid changes on the foam properties of whole egg liquid

The Regulatory Mechanism of Salt-Induced Lipid Metabolism in Porcine biceps femoris Through Proteomic Analysis of Lipid Droplets

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