| [1] |
ZHANG Ting, WEN Hedi, SONG Jingyi, GE Huifang, WANG Minghua, CHEN Yan, LIU Boqun, LIU Jingbo.
Preparation and in Vivo and in Vitro Sustained-Release Characteristics of Egg White Peptide Liposomes by Ethanol Injection Combined with High-Pressure Homogenization
[J]. FOOD SCIENCE, 2021, 42(13): 79-86.
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| [2] |
LIU Xixin, CHI Yujie, ZHANG Hong, WANG Lechuan, ZHANG Huajiang, XIA Ning, Ahmed M. RAYAN, CHEN Hui, Amro ABDELAZEZ.
Improved Properties of Polysaccharide-Based Edible Films Incorporated with Egg White Protein and Apple Polyphenols and Application to Quality Preservation of Cashews during Storage
[J]. FOOD SCIENCE, 2021, 42(13): 174-184.
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| [3] |
TAN Wen, ZHANG Qinjun, WAN Pengyu, LIU Xuebo, DUAN Xiang.
Effect of Ball-Milling Treatment on Protein Structure and Physicochemical and Foaming Properties of Egg White
[J]. FOOD SCIENCE, 2021, 42(11): 124-129.
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| [4] |
FANG Aihu, LI Lingyun, YANG Zongyun, XU Xinglian, WANG Yuexi, WANG Peng.
Preparation and Colloidal Properties of High-Concentration Linseed Oil Emulsions Stabilized by Egg White Protein Isolate
[J]. FOOD SCIENCE, 2020, 41(8): 21-26.
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| [5] |
MA Sitong, LIU Jingbo, ZHANG Ting, WANG Ying, SUN Huiyan, WEI Yiheng, WANG Hanying, LEI Honghui, LIU Boqun.
Differences in Antioxidant Activity and Sequence Analysis of Egg White Peptides Derived from Simulated Gastrointestinal Digestion and Alkaline Protease Treatment
[J]. FOOD SCIENCE, 2020, 41(21): 113-120.
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| [6] |
MA Weiwei, LI Wenzhao, WEI Jing, TIAN Miaomiao, CHEN Huan, RUAN Meijuan.
Effect of Egg White Powder on the Characteristics of Proso Millet-Wheat Flour Dough and Steamed Bread
[J]. FOOD SCIENCE, 2020, 41(14): 30-35.
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| [7] |
LI Gongzhong, ZHAO Ying, WANG Juntong, CHI Yujie.
Effect of Ultrasonic Treatment on Protein Structure and Physicochemical and Foaming Properties of Liquid Egg White
[J]. FOOD SCIENCE, 2019, 40(9): 68-75.
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| [8] |
ZHANG Yan, HU Rong, ZHENG Jian, MA Zhongsu, YANG Taifen, LIU Jingbo.
Effects of Egg White-Derived Bioactive Peptide on Antioxidative Enzyme Activities and IL-8 Secretion in HEK293 Cells under Oxidative Stress Induced by Hydrogen Peroxide
[J]. FOOD SCIENCE, 2019, 40(5): 130-136.
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| [9] |
LIU Jianhua, SU Qi, ZHU Minqi, LUO Yahong, DING Yuting.
Effect of Glycosylated Gel Enhancers on the Gel Properties of Surimi Products
[J]. FOOD SCIENCE, 2019, 40(4): 102-107.
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| [10] |
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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| [11] |
BI Haidan, CUI Xuhai, YU Bin, GUO Ying.
Effect of Freeze-Thaw Cycles on Properties of Hen Egg White Proteins
[J]. FOOD SCIENCE, 2018, 39(6): 51-56.
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| [12] |
YE Yu, GAO Jinyan, CHEN Hongbing, TONG Ping.
Effect of Ultrasonic Processing on Protein Structure and Gel Properties of Egg White
[J]. FOOD SCIENCE, 2018, 39(21): 45-52.
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| [13] |
SUN Zhuo, LI Peishan, SHENG Long, MA Meihu, JIN Yongguo.
Effect of Ultrasonic Treatment on Instant Solubility of Egg White Powder
[J]. FOOD SCIENCE, 2018, 39(21): 78-86.
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| [14] |
ZHOU Xuxia, CHEN Ting, Lü Fei, GU Saiqi, LIU Jianhua, DING Yuting.
Effect and Mechanism of Modification with Tea Polyphenols on the Gel Properties of Egg White Protein
[J]. FOOD SCIENCE, 2018, 39(16): 13-18.
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| [15] |
ZHANG Yan, WEI Rujun, PAN Fengguang, LIU Zhen, WANG Hansong, LIU Jingbo.
Antioxidant and Anti-Inflammatory Effects of Bioactive Peptides Derived from Egg White Proteins
[J]. FOOD SCIENCE, 2018, 39(13): 153-158.
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