| 1. Yisha Xie, Feng Yang, Kangyu Zhao, Wenwen Zhang, Qingqing Liu, Yongjun Yuan. (2023) Regulation of Protein Flexibility and Promoting the Cod Protein Gel Formation Using Ultrasound Treatment. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, (24): [PMID:37967368] [10.1021/acs.jafc.3c05645] |
| 2. Xinran Dong, Yunhao Ma, Yong Xie, Wei Cui, Hui Zhou, Kai Zhou, Feiran Xu, Baocai Xu. (2023) Identification and Mechanism Elucidation of Anti-Inflammatory Peptides in Jinhua Ham: An Integrative In Silico and In Vitro Study. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 71 (45): (17097–17111). [PMID:37921432] [10.1021/acs.jafc.3c05132] |
| 3. Shanshan Lu, Wenfei Xiong, Yijun Yao, Jing Zhang, Lifeng Wang. (2023) Investigating the physicochemical properties and air-water interface adsorption behavior of Transglutaminase-crosslinking rapeseed protein isolate. FOOD RESEARCH INTERNATIONAL, (1): (113505). [PMID:37986500] [10.1016/j.foodres.2023.113505] |
| 4. Jing-Jing Liu, Zhan-Yi Wang, Bin-Bin Jiang, Shu-Qin Gao, Ying-Wu Lin. (2023) Protective effect of thymoquinone on glycation of human myoglobin induced by d-ribose. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 253 (7): (127016). [PMID:37741485] [10.1016/j.ijbiomac.2023.127016] |
| 5. Xiaojuan Xin, Wei Qiu, Hui Xue, Guowen Zhang, Hui Hu, Yan Zhao, Yonggang Tu. (2023) Improving the gel properties of salted egg white/cooked soybean protein isolate composite gels by ultrasound treatment: Study on the gelling properties and structure. ULTRASONICS SONOCHEMISTRY, 97 (106442). [PMID:37244085] [10.1016/j.ultsonch.2023.106442] |
| 6. Lu Liu, Jijun Zhang, Pengjie Wang, Yi Tong, Yi Li, Han Chen. (2023) Functional Properties of Corn Byproduct-Based Emulsifier Prepared by Hydrothermal–Alkaline. MOLECULES, 28 (2): (665). [PMID:36677721] [10.3390/molecules28020665] |
| 7. Hui Xue, Meng Xu, Guowen Zhang, Ping Wang, Lin Yu, Ying Zhao, Yonggang Tu, Yan Zhao. (2022) Study on the mechanism of enhanced gel strength of heat-induced egg white by shikimic acid braising. POULTRY SCIENCE, 101 (101774). [PMID:35278755] [10.1016/j.psj.2022.101774] |
| 8. Tianfeng Han, Hui Xue, Xiaobo Hu, Ruiling Li, Huilan Liu, Yonggang Tu, Yan Zhao. (2022) Combined effects of NaOH, NaCl, and heat on the gel characteristics of duck egg white. LWT-FOOD SCIENCE AND TECHNOLOGY, 159 (113178). [PMID:] [10.1016/j.lwt.2022.113178] |
| 9. Hui Xue, Guowen Zhang, Tianfeng Han, Ruiling Li, Huilan Liu, Binghong Gao, Yonggang Tu, Yan Zhao. (2022) Improvement of gel properties and digestibility of the water-soluble polymer of tea polyphenol-egg white under thermal treatment. FOOD CHEMISTRY, 372 (131319). [PMID:34818739] [10.1016/j.foodchem.2021.131319] |
| 10. Hui Xue, Meng Xu, Guowen Zhang, Feng Feng, Yuting Wang, Danhui Cao, Yonggang Tu, Yan Zhao. (2021) Effects of stewing with tea polyphenol on the gel properties, microstructure, and secondary structure of boiled egg white. JOURNAL OF FOOD SCIENCE, 86 (10): (4262-4274). [PMID:34564852] [10.1111/1750-3841.15919] |
| 11. Lanlan Wu, Jianhua Li, Weijing Wu, Libo Wang, Fei Qin, Wen Xie. (2021) Effect of extraction pH on functional properties, structural properties, and in vitro gastrointestinal digestion of tartary buckwheat protein isolates. JOURNAL OF CEREAL SCIENCE, 101 (103314). [PMID:] [10.1016/j.jcs.2021.103314] |
| 12. Hui Xue, Meng Xu, Mingfu Liao, Wenxiang Luo, Guowen Zhang, Yonggang Tu, Yan Zhao. (2021) Effects of tea and illicium verum braise on physicochemical characteristics, microstructure, and molecular structure of heat-induced egg white protein gel. FOOD HYDROCOLLOIDS, 110 (106181). [PMID:] [10.1016/j.foodhyd.2020.106181] |
| 13. Hui Xue, Yonggang Tu, Meng Xu, Mingfu Liao, Wenxiang Luo, Weibo Guo, Guowen Zhang, Yan Zhao. (2020) Changes in physicochemical properties, gel structure and in vitro digestion of marinated egg white gel during braising. FOOD CHEMISTRY, 330 (127321). [PMID:32569937] [10.1016/j.foodchem.2020.127321] |
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