[1] |
CAO Qiang, HU Wei, GAO Jinyan, CHEN Hongbing, TONG Ping.
Interaction Mechanism of Ovalbumin with Resveratrol and Its Effect on Ovalbumin
[J]. FOOD SCIENCE, 2021, 42(4): 31-37.
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[2] |
YANG Lingling, JIANG Yan, TU Yonggang, BI Yawen, LIU Jing, YANG Yanjun, XU Mingsheng.
Effect of Ovalbumin and Soybean Protein Isolate Mixtures on Gel Properties and Microstructure of Minced Meat Products
[J]. FOOD SCIENCE, 2021, 42(18): 22-27.
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[3] |
WANG Wujing, TONG Ping, CHEN Hongbing, GAO Jinyan.
Effects of Interaction on the Structure and Potential Allergenicity of Ovalbumin and Lysozyme
[J]. FOOD SCIENCE, 2020, 41(6): 16-24.
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[4] |
LEI Yuqing, WANG Kangping, YU Xiongwei, FU Qinli, LIU Wei, LI Shugang.
Stability of Pomegranate Seed Oil Loaded in Ovalbumin-Inluin-Tea Polyphenol Microcapsules
[J]. FOOD SCIENCE, 2020, 41(21): 58-65.
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[5] |
JIANG Guochuan, YAN Xiaohui, TAN Chuanxin, SUN Hongrui, ZHANG Jialin, LIU Xuejun, WANG Liyan.
Effect of γ-Aminobutyric Acid on Storage Quality of Eggs
[J]. FOOD SCIENCE, 2019, 40(15): 249-254.
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[6] |
YANG Ran, SONG Hongbo, HUANG Qun, LIU Lili, QIU Ning, MA Meihu.
Identification and Analysis of Phosphoproteome in Chicken Egg White
[J]. FOOD SCIENCE, 2019, 40(11): 30-35.
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[7] |
HU Zhihe, XIA Lei, LI Yanjun, WANG Lijuan, XUE Lu.
Antihypertensive and Hepatoprotective Effects of Yogurt Containing Purple Sweet Potato Extract and Casein Hydrolysate
[J]. FOOD SCIENCE, 2018, 39(7): 207-214.
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[8] |
WANG Lijuan, WU Zijian, LIU Lu, CHEN Yihua, PEI Gaoxin, WANG Yong.
Allergenicity in Vivo and in Vitro of Ovomucoid
[J]. FOOD SCIENCE, 2018, 39(5): 247-251.
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[9] |
NING Yawei, LIU Zhuo, FAN Sufang, MA Junmei, LI Qiang, ZHANG Yan.
Detection of Egg Allergen Ovalbumin in Food by Ultra-High Performance Liquid Chromatography-Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2018, 39(20): 332-336.
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[10] |
FU Dandan, WANG Qiaohua, MA Meihu, XU Feng.
Correlation Analysis between Egg Freshness Indexes and S-Ovalbumin Content during Storage
[J]. FOOD SCIENCE, 2018, 39(19): 1-6.
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[11] |
WEN Chongwei, ZHAO Yeqing, SHI Li, OUYANG Zhen.
Protein Precipitation from Egg White with Polyethylene Glycol and Its Application for Ovalbumin Separation
[J]. FOOD SCIENCE, 2018, 39(1): 29-35.
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[12] |
TAN Zhilei, WU Yanan, FANG Siqi, SUN Xiaoguang, LIANG Li, GUO Fengzhu, JIA Shiru, ZHOU Bin.
Interaction of ε-Poly-L-lysine with Ovalbumin and Its Influence on Antibacterial Activity
[J]. FOOD SCIENCE, 2018, 39(1): 73-77.
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[13] |
ZHAO Yongjuan, WENG Ling, YAN Longjie, LIU Mengqi, ZHANG Lingjing, CAO Minjie,.
Quantification of Added Egg White in Surimi Products by Competitive Enzyme Linked-Immunosorbent Assay
[J]. FOOD SCIENCE, 2017, 38(14): 284-289.
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[14] |
XING Xiaojuan, LIU Jianlei, JING Hao.
Spectroscopic Analysis of the Interaction between Ovalbumin and Oleic Acid
[J]. FOOD SCIENCE, 2016, 37(17): 38-44.
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[15] |
LIU Lili, WANG Huan, LI Dan, YIN Guangjun, KANG Huaibin.
Enzymatic Hydrolysis and Structural Properties of Egg White Ovalbumin
[J]. FOOD SCIENCE, 2016, 37(10): 54-61.
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