Huaying Du

Changes in physico-chemical properties, microstructure, protein structures and intermolecular force of egg yolk, plasma and granule gels during salting

Lilan Xu, Yan Zhao, Mingsheng Xu et al. · Food Chemistry · 2018 · 99 citations

Engineering, Food Physic, Protein Folding +10

Changes in aggregation behavior of raw and cooked salted egg yolks during pickling

Lilan Xu, Yan Zhao, Mingsheng Xu et al. · Food Hydrocolloids · 2018 · 96 citations

Egg Yolks, Aggregation Behavior

Hydrogen sulfide extends the postharvest life and enhances antioxidant activity of kiwifruit during storage

Liqin Zhu, Wei Wang, Jingying Shi et al. · Journal of the Science of Food and Agriculture · 2014 · 93 citations

Changes in physico-chemical properties, microstructure and intermolecular force of preserved egg yolk gels during pickling

Yuan‐Han Yang, Yan Zhao, Mingsheng Xu et al. · Food Hydrocolloids · 2018 · 86 citations

Food Colloid, Food Physic, Food Structure +6

Effects of salting treatment on the physicochemical properties, textural properties, and microstructures of duck eggs

Lilan Xu, Yan Zhao, Mingsheng Xu et al. · PLoS ONE · 2017 · 77 citations · Full text

Food Chemistry, Duck Eggs, Salt Concentration +11