Shugang Li

Formation mechanism of egg white protein/κ-Carrageenan composite film and its application to oil packaging

Xiang Huang, Xin Luo, Lan Liu et al. · Food Hydrocolloids · 2020 · 118 citations

Materials Science, Food Colloid, Edible Film +10

Ovomucin may be the key protein involved in the early formation of egg-white thermal gel

Jinqiu Wang, Xin Liu, Shugang Li et al. · Food Chemistry · 2021 · 116 citations

Oocyte, Key Protein, Biochemistry +9

Microwave pretreatment enhanced the properties of ovalbumin-inulin-oil emulsion gels and improved the storage stability of pomegranate seed oil

Shugang Li, Kangping Wang, Qun Huang et al. · Food Hydrocolloids · 2020 · 77 citations

Food Chemistry, Health Sciences, Ovalbumin-inulin-oil Emulsion Gels +6

Quantitative N-glycoproteomic analyses provide insights into the effects of thermal processes on egg white functional properties

Xin Liu, Jinqiu Wang, Lili Liu et al. · Food Chemistry · 2020 · 75 citations

Glycoproteomics, Protein Chemistry, Quantitative N-glycoproteomic Analyses +11

Improvement of quality and flavor of salted egg yolks by ultrasonic assisted cooking

Xuyue Wang, Yu Huang, Bin Zhou et al. · Ultrasonics Sonochemistry · 2021 · 68 citations · Full text

Food Chemistry, Sodium Chloride, Engineering +14