| [1] |
LI Dongxuan, ZHAO Lingling, LI Hongkun, CHEN Lei, GUO Yufan, YI Yang, WANG Hongxun, GUO Danjun, XU Wei.
Effect of Dynamic High-pressure Micro-fluidization on the Functional Properties of Egg White Protein
[J]. FOOD SCIENCE, 2026, 47(7): 283-289.
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| [2] |
LIU Qing, JIN Yuchang, LIN Lin, MA Yanqiu.
Effect of Soluble Starch on Gelation Properties and Structural Characteristics of Egg White Protein as a Function of Preheating Time
[J]. FOOD SCIENCE, 2025, 46(8): 61-71.
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| [3] |
CUI Yaxue, LI Wenzhao, YANG Xiaofei, YAN Feng, ZHANG Jiaping, RUAN Meijuan.
Preparation and Characterization of Carrageenan-Modified Starch-Egg White Protein Composite Gels
[J]. FOOD SCIENCE, 2025, 46(2): 72-80.
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| [4] |
LIU Ying, CHEN Shiyun, GUO Xiao, HAO Yacheng, FANG Min, LIU Xin, GONG Zhiyong, YANG Qing.
Effect of Free Radical-Mediated Conjugation with Rosmarinic Acid on Allergenicity and Functional Properties of Egg White Protein
[J]. FOOD SCIENCE, 2025, 46(12): 75-83.
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| [5] |
XIONG Wenfei, ZHU Shuxin, LU Shanshan, YAO Yijun, WANG Lifeng.
Effect of Transglutaminase Cross-Linked Rapeseed Protein on Cake Quality
[J]. FOOD SCIENCE, 2025, 46(11): 57-63.
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| [6] |
HU Sijia, HU Qiuyue, ZHAN Shengnan, YANG Wenge, YING Qingfang, OU Changrong, HUANG Tao.
Effects of Egg White Protein and Konjac Glucomannan on the Digestion and Fermentation Properties of Trachypenaeus curvirostris Surimi Gel
[J]. FOOD SCIENCE, 2024, 45(21): 138-146.
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| [7] |
CAI Zhihong, HE Hong, WANG Mei, WANG Yuting, LI Shugang, WANG Jinqiu, GENG Fang.
Structural Identification of Glycopeptides Derived from Chicken Egg White Proteins
[J]. FOOD SCIENCE, 2024, 45(21): 58-67.
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| [8] |
CHANG Cuihua, LI Junhua, SU Yujie, GU Luping, YANG Yanjun.
Rheological Characteristics and Quality Optimization of Low-Fat Salad Dressing Based on Egg White Protein Microparticles
[J]. FOOD SCIENCE, 2024, 45(14): 43-50.
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| [9] |
LIU Xinshuo, LIU Qiannan, LIU Wei, XU Fen, ZHANG Liang, HU Honghai.
Gelling Properties of Potato Protein-Egg White Mixtures
[J]. FOOD SCIENCE, 2022, 43(2): 34-40.
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| [10] |
YUAN Huagen, SHI Shuai, XI Zhaoshou, PAN Xuefeng, CHEN Xia, CHEN Yinji.
Insight into the Regulatory Mechanism of the Microstructure of Myofibrillar Protein-Konjac Glucomannan Gel Systems on Their Textural Properties
[J]. FOOD SCIENCE, 2022, 43(16): 129-134.
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| [11] |
WANG Chen, MA Yanqiu, ZHANG Zixiang, ZHANG Longyuan, CHI Yujie, CHI Yuan.
Effects of Different Processing Methods on the Immunogenicity and Structure of Egg White Protein
[J]. FOOD SCIENCE, 2022, 43(15): 93-100.
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| [12] |
ZHANG Gensheng, LIU Xinci, YUE Xiaoxia, DING Yidan, ZHAO Chenmeihui, GOU Fengqi, LÜ Yunxiong.
Comparative Effects of Ultra-high Pressure and Pasteurization on Structure and Foaming Properties of Egg White Protein
[J]. FOOD SCIENCE, 2022, 43(1): 119-126.
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| [13] |
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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| [14] |
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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| [15] |
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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