| [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] |
ZHU Zhihui, JIN Yongtao, LI Wolin, HAN Yutong, MA Meihu, WANG Qiaohua.
Detection of Adulterants in Egg White Powder Using Near-Infrared Spectroscopy Based on an Improved One-Dimensional Convolutional Neural Network
[J]. FOOD SCIENCE, 2026, 47(5): 296-304.
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| [3] |
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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| [4] |
ZHU Zhihui, LI Wolin, HAN Yutong, JIN Yongtao, YE Wenjie, WANG Qiaohua, MA Meihu.
Authenticity Detection of Egg White Powder Using Near-Infrared Spectroscopy Based on Improved One-Dimensional Convolutional Neural Network Model
[J]. FOOD SCIENCE, 2025, 46(6): 245-253.
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| [5] |
XIANG Cong, ZHONG Mengzhen, HUO Jiaying, LI Shugang, MA Lulu.
Effects of Storage Conditions on Gel Characteristics of Soft-Boiled Egg White and Underlying Mechanisms
[J]. FOOD SCIENCE, 2025, 46(5): 281-291.
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| [6] |
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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| [7] |
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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| [8] |
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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| [9] |
XIN Xiaojuan, LIU Ying, MA Lulu, HUO Jiaying, GAO Ying, DONG Shijian, LIU Liya, WANG Fengzhong, LI Shugang.
Deodorization of Egg White Powder by Ozone Treatment and Underlying Mechanism
[J]. FOOD SCIENCE, 2024, 45(24): 178-186.
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| [10] |
CHEN Hang, WANG Yulin, CAI Zhaoxia, LIU Meiyu, HUANG Xi.
In Vivo and in Vitro Hypolipidemic Efficacy of Egg White Hydrolysate and Screening and Characterization of Active Peptides from It
[J]. FOOD SCIENCE, 2024, 45(21): 10-19.
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| [11] |
LI Yajuan, ZHANG Leiyi, ZHANG Ting, LIU Jingbo, DU Zhiyang.
Egg White Peptide and Curcumin Synergistically Enhance the Interfacial Structure of Polysaccharide-Based High Internal Phase Pickering Emulsions, Which in Turn Improve Their Bioaccessibility
[J]. FOOD SCIENCE, 2024, 45(21): 20-28.
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| [12] |
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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| [13] |
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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| [14] |
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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| [15] |
QI Tengda, MA Yanqiu, CHI Yujie, CHI Yuan.
Effect of Trypsin Modification on Heat Resistance and Structural Properties of Liquid Egg White during Heat Sterilization
[J]. FOOD SCIENCE, 2023, 44(24): 26-33.
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