Tianfeng Han

Improvement of gel properties and digestibility of the water-soluble polymer of tea polyphenol-egg white under thermal treatment

Hui Xue, Guowen Zhang, Tianfeng Han et al. · Food Chemistry · 2021 · 65 citations

Food Chemistry, Thermal Treatment, Biopolymer Gel +11

Isolation and screening of umami peptides from preserved egg yolk by nano-HPLC-MS/MS and molecular docking

Binghong Gao, Xiaobo Hu, Hui Xue et al. · Food Chemistry · 2022 · 65 citations

Biochemistry, Natural Sciences, Medicine +12

Physicochemical properties and digestibility of thermally induced ovalbumin–oil emulsion gels: Effect of interfacial film type and oil droplets size

Ruiling Li, Hui Xue, Binghong Gao et al. · Food Hydrocolloids · 2022 · 52 citations

Food Chemistry, Food Colloid, Engineering +8

Combined effects of NaOH, NaCl, and heat on the gel characteristics of duck egg white

Tianfeng Han, Hui Xue, Xiaobo Hu et al. · LWT · 2022 · 32 citations · Full text

Food Chemistry, Biopolymer Gel, Engineering +13

Study on the enhancement effect and mechanism of heat-induced gel strength of duck egg white by emulsified lipids

Ruiling Li, Hui Xue, Binghong Gao et al. · LWT · 2022 · 26 citations · Full text

Food Chemistry, Food Colloid, Emulsified Lard +11