Long Sheng

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

Long Sheng, Yibo Wang, Jiahui Chen et al. · Food Research International · 2018 · 226 citations

Agriculture, Food Science, Rheology +13

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

Long Sheng, Guiyue Tang, Qi Wang et al. · Food Hydrocolloids · 2019 · 214 citations

Agriculture, Biochemistry, Food Science +5

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

Yuanyuan Liu, Zhaoxia Cai, Long Sheng et al. · Carbohydrate Polymers · 2019 · 141 citations

Natural Sciences, Materials Engineering, Materials Science +11

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

Long Sheng, Siqi Ye, Ke Han et al. · Food Hydrocolloids · 2019 · 139 citations

Agriculture, Biophysics, Food Science +10

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

Peishan Li, Zhuo Sun, Meihu Ma et al. · LWT · 2018 · 127 citations

Agriculture, Food Science, Materials Science +6