Interactions between tea polyphenol and two kinds of typical egg white proteins—ovalbumin and lysozyme: Effect on the gastrointestinal digestion of both proteins in vitro
Shen, Fei, Niu, Fuge, Li, Junhua, Su, Yujie, Liu, Yuntao, Yang, Yanjun
Published in Food research international (01.05.2014)
Published in Food research international (01.05.2014)
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Journal Article
Effect of enzymatic hydrolysis on characteristics and synergistic efficiency of pectin on emulsifying properties of egg white protein
Chang, Cuihua, Li, Xin, Li, Junhua, Niu, Fuge, Zhang, Mengqi, Zhou, Bei, Su, Yujie, Yang, Yanjun
Published in Food hydrocolloids (01.04.2017)
Published in Food hydrocolloids (01.04.2017)
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Journal Article
The influence of KCl concentration on the gelation of myofibrillar protein giant squid ( Dosidicus gigas ) due to molecular conformation change
Niu, Fuge, Ma, Shuang, Zhang, Xiuzhen, Ritzoulis, Christos, Chen, Yueyue, Pan, Weichun
Published in Frontiers in nutrition (Lausanne) (04.01.2023)
Published in Frontiers in nutrition (Lausanne) (04.01.2023)
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Journal Article
Controlled enzymatic hydrolysis on characteristic and antioxidant properties of soybean protein isolate-maltodextrin conjugates
Zhang, Yating, Niu, Fuge, Zhang, Xiaoming, Lu, Zhengli, Guo, Yi, Wang, Hongwu
Published in International journal of food properties (01.01.2018)
Published in International journal of food properties (01.01.2018)
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Journal Article
Preparation, characterization and antibacterial activity of new ionized chitosan
Han, Xiaoxiang, Zheng, Zhehao, Yu, Chen, Deng, Yunli, Ye, Qing, Niu, Fuge, Chen, Qing, Pan, Weichun, Wang, Yanbo
Published in Carbohydrate polymers (15.08.2022)
Published in Carbohydrate polymers (15.08.2022)
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Journal Article
Preparation of ultra-long stable ovalbumin/sodium carboxymethylcellulose nanoparticle and loading properties of curcumin
Niu, Fuge, Hu, Demei, Gu, Feina, Du, Yixuan, Zhang, Bin, Ma, Shuang, Pan, Weichun
Published in Carbohydrate polymers (01.11.2021)
Published in Carbohydrate polymers (01.11.2021)
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Journal Article
Ovalbumin/gum arabic-stabilized emulsion: Rheology, emulsion characteristics, and Raman spectroscopic study
Niu, Fuge, Niu, Debao, Zhang, Huijun, Chang, Cuihua, Gu, Luping, Su, Yujie, Yang, Yanjun
Published in Food hydrocolloids (01.01.2016)
Published in Food hydrocolloids (01.01.2016)
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Journal Article
Ovalbumin/carboxymethylcellulose colloids: Particle compactness and interfacial stability
Niu, Fuge, Du, Yixuan, Zhang, Qiuping, Zhang, Bin, Hu, Demei, Ma, Shuang, Gu, Feina, Pan, Weichun
Published in Food chemistry (15.03.2022)
Published in Food chemistry (15.03.2022)
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Journal Article
Effects of environmental stresses on physiochemical stability of β-carotene in zein-carboxymethyl chitosan-tea polyphenols ternary delivery system
Ba, Chujie, Fu, Yuying, Niu, Fuge, Wang, Mei, Jin, Bing, Li, Zeya, Chen, Guowen, Zhang, Hao, Li, Xiaomeng
Published in Food chemistry (01.05.2020)
Published in Food chemistry (01.05.2020)
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Journal Article
Characteristics and emulsifying properties of acid and acid-heat induced egg white protein
Chang, Cuihua, Niu, Fuge, Su, Yujie, Qiu, Yan, Gu, Luping, Yang, Yanjun
Published in Food hydrocolloids (01.03.2016)
Published in Food hydrocolloids (01.03.2016)
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