Synergistic effects of sugar beet pectin and laccase on gel properties of egg white
Xia, Minquan, Jin, Haobo, Dong, Wanyi, Cai, Zhaoxia
Published in Food Science of Animal Products (01.03.2023)
Published in Food Science of Animal Products (01.03.2023)
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Journal Article
Preliminary nannofossil and geochemical data from Jurassic black shales from the Qiangtang Basin, northern Tibet
Chen, Lan, Jenkyns, Hugh C., Xu, Guiwen, Mattioli, Emanuela, Da, Xuejuan, Yi, Haisheng, Xia, Minquan, Zhu, Zhangxiong, Huang, Zhaohui
Published in Journal of Asian earth sciences (01.01.2016)
Published in Journal of Asian earth sciences (01.01.2016)
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Journal Article
Eggstraordinary health: exploring avian egg proteins and peptides in boosting immunity and health maintenance
Li, Xiaomeng, Xia, Minquan, Zeng, Qi, Zhang, Xinyue, Sun, Haoyang, Huang, Xi, Ahn, Dong Uk, Salama, Mohamed, Mourad, Fayez Khalaf, Cai, Zhaoxia
Published in Food Science of Animal Products (01.12.2023)
Published in Food Science of Animal Products (01.12.2023)
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Journal Article
Intelligent colorimetric film incorporated with anthocyanins-loaded ovalbumin-propylene glycol alginate nanocomplexes as a stable pH indicator of monitoring pork freshness
Zhang, Xinyue, Zou, Wenjie, Xia, Minquan, Zeng, Qi, Cai, Zhaoxia
Published in Food chemistry (30.01.2022)
Published in Food chemistry (30.01.2022)
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Journal Article
Active Proteins and Phospholipids Prepared from Chicken Egg Yolk by Green and Efficient Sequential Separation Technology
Cong LIU, Xin ZHOU, Jinxu LUO, Minquan XIA, Xiaomeng LI, Chen WANG, Zhaoxia CAI
Published in Shipin gongye ke-ji (01.01.2022)
Published in Shipin gongye ke-ji (01.01.2022)
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Journal Article
Effect of magnetic field modification on oxidative stability of myoglobin in sarcoplasm systems
Jiang, Jingjiao, Xia, Minquan, Gong, Honghong, Ma, Jing, Sun, Weiqing
Published in Food chemistry (15.03.2024)
Published in Food chemistry (15.03.2024)
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Journal Article
Role of lysozyme on liquid egg white foaming properties: Interface behavior, physicochemical characteristics and protein structure
Zhao, Qiannan, Ding, Lixian, Xia, Minquan, Huang, Xi, Isobe, Kazuhiro, Handa, Akihiro, Cai, Zhaoxia
Published in Food hydrocolloids (01.11.2021)
Published in Food hydrocolloids (01.11.2021)
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Journal Article
Effects of oxidative modification on textural properties and gel structure of pork myofibrillar proteins
Xia, Minquan, Chen, Yinxia, Guo, Juanjuan, Feng, Xiaolong, Yin, Xiaoli, Wang, Lan, Wu, Wenjin, Li, Zhenshun, Sun, Weiqing, Ma, Jing
Published in Food research international (01.07.2019)
Published in Food research international (01.07.2019)
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Journal Article
Gel properties of myofibrillar proteins heated at different heating rates under a low-frequency magnetic field
Wang, Xian, Xia, Minquan, Zhou, Yuanhua, Wang, Limei, Feng, Xiaolong, Yang, Kun, Ma, Jing, Li, Zhenshun, Wang, Lan, Sun, Weiqing
Published in Food chemistry (15.08.2020)
Published in Food chemistry (15.08.2020)
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Journal Article
Improved effect of ultrasound-assisted enzymolysis on egg yolk powder: Structural properties, hydration properties and stability characteristics
Li, Qiqi, Zhang, Xinyue, Tang, Shitao, Mi, Sijie, Lu, Lizhi, Zeng, Qi, Xia, Minquan, Cai, Zhaoxia
Published in Food chemistry (15.07.2022)
Published in Food chemistry (15.07.2022)
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Journal Article
Gel properties of grass carp myofibrillar protein modified by low-frequency magnetic field during two-stage water bath heating
Wang, Limei, Xia, Minquan, Zhou, Yuanhua, Wang, Xian, Ma, Jing, Xiong, Guangquan, Wang, Lan, Wang, Shaojin, Sun, Weiqing
Published in Food hydrocolloids (01.10.2020)
Published in Food hydrocolloids (01.10.2020)
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Journal Article
Foaming properties and aggregation mechanism of egg white protein with different physical treatments
Ding, Lixian, Xia, Minquan, Zeng, Qi, Zhao, Qiannan, Cai, Zhaoxia, Zhu, Zhihui
Published in Food science & technology (01.01.2022)
Published in Food science & technology (01.01.2022)
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Journal Article
Water distribution and textual properties of heat-induced pork myofibrillar protein gel as affected by sarcoplasmic protein
Xia, Minquan, Chen, Yinxia, Guo, Juanjuan, Huang, Han, Wang, Lan, Wu, Wenjin, Xiong, Guangquan, Sun, Weiqing
Published in Food science & technology (01.04.2019)
Published in Food science & technology (01.04.2019)
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Journal Article
Sucrose-phosphate osmotic system improves the quality characteristics of reduced-salt salted egg yolk: Profiling from protein structure and lipid distribution perspective
Li, Qiqi, Jin, Haobo, Xia, Minquan, Sun, Haoyang, Zeng, Tao, Wang, Yulin, Lu, Lizhi, Cai, Zhaoxia
Published in Food chemistry (01.07.2024)
Published in Food chemistry (01.07.2024)
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Journal Article
pH-responsive multi-network composite cellulose-based hydrogels for stable delivery of oral IgY-Fab fragments
Xia, Minquan, Cui, Zhaoyu, Zeng, Tao, Lu, LiZhi, Sheng, Long, Cai, Zhaoxia
Published in Food chemistry (01.03.2024)
Published in Food chemistry (01.03.2024)
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Journal Article
Lysozyme impacts gel properties of egg white protein via electrostatic interactions, polarity differences, local pH regulation, or as a filler
Xia, Minquan, Zhao, Qiannan, Isobe, Kazuhiro, Handa, Akihiro, Cai, Zhaoxia, Huang, Xi
Published in International journal of biological macromolecules (31.12.2022)
Published in International journal of biological macromolecules (31.12.2022)
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Journal Article