| [1] |
MAO Shuifang, ZENG Yujun, TIAN Jinhu, YE Xingqian.
Preparation, Characterization and Stability of Ovalbumin/Polysaccharide Nanocomplexes Loaded with Anthocyanins
[J]. FOOD SCIENCE, 2025, 46(20): 75-87.
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| [2] |
FAN Yan, YANG Wenhua, LIANG Canhuan, CHEN Jialin, GU Xun’an, GAO Jiali, LIANG Xiaotong, HUANG Sheng, WANG Qin.
Research Progress on the Structure and Biological Activity of Egg White Ovotransferrin
[J]. FOOD SCIENCE, 2025, 46(17): 424-434.
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| [3] |
ZHANG Ting, YUAN Yixin, JI Jinghong, GONG Lingling, WU Xinling, LIU Jingbo, SHANG Xiaomin.
Analysis of Phase Behavior and Rheological Properties of Ovalbumin-Fucoidan Complexes Based on Electrostatic Interaction
[J]. FOOD SCIENCE, 2024, 45(9): 51-59.
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| [4] |
HUO Jiaying, PAN Li, XIN Xiaojuan, DONG Shijian, LI Shugang.
Research Progress on the Antibacterial Properties and Enhancement of Egg White Lysozyme and Its Application in Foods
[J]. FOOD SCIENCE, 2024, 45(21): 29-38.
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| [5] |
ZHOU Bin, LI Junjiao, GUO Dashan, WU Can, HU Yuying, CUI Bing.
Formation Mechanism and Performance of Films through Reduced Glutathione-Induced Lysozyme Interface Assembly
[J]. FOOD SCIENCE, 2024, 45(19): 208-215.
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| [6] |
ZHAO Tong, YANG Shanping, CHEN Lingling, ZHAO Lianying, LIU Dongqing, MA Weiwei, ZHOU Cui.
Characteristics of Intestinal Flora in Egg-Allergic Population and Their Correlation with Serum Cytokines
[J]. FOOD SCIENCE, 2024, 45(17): 80-87.
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| [7] |
WANG Zhan, FU Xing, DONG Shijian, LI Shugang.
Development of Polyethylene Film with Improved Antibacterial Activity Based on Phase-Transited Lysozyme
[J]. FOOD SCIENCE, 2022, 43(5): 210-217.
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| [8] |
TAN Ji’en, YAO Yao, WU Na, XU Mingsheng, ZHAO Yan, LIU Huiping, TU Yonggang.
Effect of Temperature on Color, Physicochemical Characteristics and Antioxidant Activities of Ovalbumin-Glucose System under Alkaline Condition
[J]. FOOD SCIENCE, 2022, 43(24): 33-41.
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| [9] |
MENG Lingli, ZHANG Han, HOU Huijing, ZHANG Xiaoyan, LEI Dandan, ZHAO Pei, HE Yuwei, WU Zijian.
Effects of OVA-GA-DEX Conjugates on Stability and Antioxidant Activity of Resveratrol
[J]. FOOD SCIENCE, 2022, 43(16): 135-144.
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| [10] |
ZHANG Yanpeng, ZHANG Manjun, DIAO Yunchun, ZHANG Weinong, HU Zhixiong, XU Wei.
Foaming Characteristics and Underlying Mechanism of Rice Bran Protein-Ovalbumin Mixtures
[J]. FOOD SCIENCE, 2022, 43(12): 81-80.
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| [11] |
GUO Juan, ZHANG Jin, WANG Jiamin, ZHU Quanshan.
Natural Antibacterial Agents and Their Application in Food Packaging: A Review
[J]. FOOD SCIENCE, 2021, 42(9): 336-346.
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| [12] |
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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| [13] |
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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| [14] |
LI Cuihong, WEI Lijuan, MU Yuwen, FENG Yuqin.
Effect of Combined Treatment with Ice Water and Lysozyme on Spinach Quality and Nitrate Content
[J]. FOOD SCIENCE, 2020, 41(7): 203-209.
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| [15] |
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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