Xu‐Liang Nie

Changes in aggregation behavior of raw and cooked salted egg yolks during pickling

Lilan Xu, Yan Zhao, Mingsheng Xu et al. · Food Hydrocolloids · 2018 · 96 citations

Egg Yolks, Aggregation Behavior

Effects of salting treatment on the physicochemical properties, textural properties, and microstructures of duck eggs

Lilan Xu, Yan Zhao, Mingsheng Xu et al. · PLoS ONE · 2017 · 77 citations · Full text

Food Chemistry, Duck Eggs, Salt Concentration +11

An efficient chemical precipitation route to fabricate 3D flower-like CuO and 2D leaf-like CuO for degradation of methylene blue

Qian Liu, Wenyong Deng, Qing‐Wen Wang et al. · Advanced Powder Technology · 2020 · 45 citations

Chemical Engineering, Engineering, Methylene Blue +9

Effects of alkaline concentration, temperature, and additives on the strength of alkaline-induced egg white gel

Yan Zhao, Yonggang Tu, Jianke Li et al. · Poultry Science · 2014 · 41 citations · Full text

Food Chemistry, Extreme Ph, Food Biophysics +7

Design, synthesis and antifungal activity of novel pyrazole amides derivates

Liang Zhong, Rong Zeng, Cong Huang et al. · Journal of Molecular Structure · 2022 · 28 citations

Medicinal Chemistry, Antifungal Agent, Antifungal Activity +7