Shanguang Guo

Effects of different proteases on the emulsifying capacity, rheological and structure characteristics of preserved egg white hydrolysates

Minmin Ai, Ting Tang, Ledan Zhou et al. · Food Hydrocolloids · 2018 · 187 citations

Emulsifying Capacity, Biomanufacturing, Structure Characteristics +9

Effects of tea polyphenol and Ca(OH)2 on the intermolecular forces and mechanical, rheological, and microstructural characteristics of duck egg white gel

Minmin Ai, Quan Zhou, Shanguang Guo et al. · Food Hydrocolloids · 2019 · 84 citations

Materials Science, Food Chemistry, Biopolymer Gel +12

The investigation of the changes in physicochemical, texture and rheological characteristics of salted duck egg yolk during salting

Minmin Ai, Shanguang Guo, Quan Zhou et al. · LWT · 2017 · 72 citations

Engineering, Food Physic, Rheology +4

Fabrication egg white gel hydrolysates-stabilized oil-in-water emulsion and characterization of its stability and digestibility

Ziting Ling, Minmin Ai, Quan Zhou et al. · Food Hydrocolloids · 2019 · 64 citations

Food Chemistry, Food Colloid, Biopolymer Gel +4

Enhancement of gel characteristics of NaOH-induced duck egg white gel by adding Ca(OH)2 with/without heating

Minmin Ai, Quan Zhou, Nan Xiao et al. · Food Hydrocolloids · 2020 · 46 citations

Gel Characteristics, Sol-gel Synthesis