Influence of high-intensity ultrasound on foaming and structural properties of egg white

Long Sheng, Yibo Wang, Jiahui Chen, +3

Food Research International

Biomedical AcousticsStructural PropertiesMedical UltrasoundEngineeringPower Ultrasound +6

Preparation process optimization of pig bone collagen peptide-calcium chelate using response surface methodology and its structural characterization and stability analysis

Wenmin Wu, Lichao He, Yanhui Liang, +4

Food Chemistry

Tissue EngineeringPreparation Process OptimizationEngineeringResponse Surface MethodologyBiomechanics +9

Molecular characteristics and foaming properties of ovalbumin-pullulan conjugates through the Maillard reaction

Long Sheng, Guiyue Tang, Qi Wang, +3

Food Hydrocolloids

Bioorganic ChemistryEngineeringBiochemistryNatural PolymerNatural Sciences +8

Determination of monomethylarsonous acid, a key arsenic methylation intermediate, in human urine.

X. Chris Le, Meihu Ma, Walter Cullen, +3

Environmental Health Perspectives

Monomethylarsonous AcidEngineeringForensic ChemistryChemistryEnvironmental Chemistry +22

DDT, PAH and PCB in Sediments from the Intertidal Zone of the Bohai Sea and the Yellow Sea

Meihu Ma, Zhihua Feng, Chunjiang Guan, +3

Marine Pollution Bulletin

Organic GeochemistryMarine GeologyChemical OceanographyEarth ScienceEngineering +12

Effects of high-intensity ultrasonic (HIU) treatment on the functional properties and assemblage structure of egg yolk

Yunxiao Xie, Jinqiu Wang, Yi Wang, +6

Ultrasonics Sonochemistry

Biomedical AcousticsMedical UltrasoundFunctional PropertiesEngineeringSonoelectrochemistry +13

Consequences of phosphorylation on the structural and foaming properties of ovalbumin under wet-heating conditions

Long Sheng, Siqi Ye, Ke Han, +3

Food Hydrocolloids

BiochemistryProtein FoldingNatural SciencesFood BiophysicsProtein Engineering +5

Structure-property of crosslinked chitosan/silica composite films modified by genipin and glutaraldehyde under alkaline conditions

Yuanyuan Liu, Zhaoxia Cai, Long Sheng, +3

Carbohydrate Polymers

Materials ScienceBiofunctional MaterialEngineeringNatural PolymerPolymer Science +4

Emulsifying properties of ovalbumin: Improvement and mechanism by phosphorylation in the presence of sodium tripolyphosphate

Zhouyi Xiong, Maojie Zhang, Meihu Ma

Food Hydrocolloids

Food ChemistryLipid PreparationBiochemistrySodium TripolyphosphateMicroemulsion +2

Effect of microwave-assisted phosphorylation modification on the structural and foaming properties of egg white powder

Peishan Li, Zhuo Sun, Meihu Ma, +2

LWT

Microwave-assisted Phosphorylation ModificationProtein EngineeringFood EngineeringEgg White PowderFoam +3