Foaming properties of egg white proteins improved by enzymatic hydrolysis: The changes in structure and physicochemical properties

Siwen Lyu, Mei‐Ru Chen, Ying Wang, +5

Food Hydrocolloids

Protein ChemistryBiochemistryProtein FoldingEgg White ProteinsEnzymatic Hydrolysis +4

Effect of glycation degree on the structure and digestion properties of ovalbumin: A study of amino acids and peptides release after in vitro gastrointestinal simulated digestion

Qi Yang, Ying Wang, Meng Yang, +5

Food Chemistry

BiochemistryMedicineDigestion PropertiesFood DigestionGlycobiology +6

Ovalbumin and its Maillard reaction products ameliorate dextran sulfate sodium-induced colitis by mitigating the imbalance of gut microbiota and metabolites

Qi Yang, Ting Li, Siwen Lyu, +6

International Journal of Biological Macromolecules

InflammationNutritionMedicineGastroenterologyGut Microbiota +8

Integrated Microbiome and Metabolomic Analysis Reveal the Repair Mechanisms of Ovalbumin on the Intestine Barrier of Colitis Mice

Qi Yang, Jingbo Liu, Ting Li, +5

Journal of Agricultural and Food Chemistry

Chronic Inflammatory DiseasesDysbiosisHost-microbe InteractionsImmunologyGastroenterology +19

Fermented egg-milk beverage alleviates dextran sulfate sodium-induced colitis in mice through the modulation of intestinal flora and short-chain fatty acids

Siwen Lyu, Fengguang Pan, Huifang Ge, +6

Food & Function

Soybean meal peptide Gly-Thr-Tyr-Trp could protect mice from acute alcoholic liver damage: A study of protein-protein interaction and proteomic analysis

Siwen Lyu, Zhuanzhang Cai, Qi Yang, +4

Food Chemistry

HepatologyBiochemistryMedicineLiver PhysiologyNatural Sciences +9

Antifungal activity of ginsenoside CK against Botrytis cinerea by targeting sterol 14α-demethylase cytochrome P450 (CYP51) and the application on cherry tomato preservation

Xiaodi Niu, Xuehui Duan, Siwen Lyu, +4

Postharvest Biology and Technology

Cherry Tomato PreservationAntifungal AgentAntifungal ActivityAntifungal AgentsMedicine +5

Impact of different cooling times during post-maturation on physicochemical and texture properties of fermented egg-milk beverage

Siwen Lyu, Qi Yang, Xuehui Duan, +4

Food Bioscience

Shelf LifeTexture PropertiesFermented Egg-milk BeverageFood EngineeringFood Texture +7

Egg White Peptides Accelerating the Wound Healing Process Through Modulating the PI3K-AKT Pathway: A Joint Analysis of Transcriptomic and Proteomic

Huifang Ge, Qi Yang, Siwen Lyu, +6

Journal of Agricultural and Food Chemistry