付星｜华中农业大学｜学者主页

2026

Ultrasound-assisted enzymatic synthesis of medium- and long-chain triacylglycerols from tricaprylin and algal oil.

Xian-Jiang Ye, Heng-En Cao, Talha Riaz, Min-Jie Cao, Xing Fu, Tao Zhang

Food Chemistry

DOI

2026

Processing sequence as a design lever: pectin pre-complexation enhances ultrasound-driven interfacial loading, functionality, and volatile profile of yeast protein.

Talha Riaz, Yuan Ma, Zhi-Jun Xia, Muhammad Moeid Khan, Xian-Jiang Ye, M. A. Ashraf, Rabiya Riaz, Xing Fu, Yong-Guo Jin

Food Research International

DOI

2026

Process-driven structural evolution of ovotransferrin during acid-heat-induced fibril formation

Xian-Jiang Ye, Yun-Ping Lan, Zhou Chen, Yu-Zhong Zheng, Yong-Ping Huang, Bing-Yu Wang, Shu-Gang Li, Xing Fu

Food Structure

DOI

2026

Partial substitution of pork lean meat with black soldier fly larvae protein: Enhancing the quality and volatile flavor of low-salt sausages.

Yue Tian, Xi Zeng, Yu-Zhong Zheng, Yong-Ping Huang, Bing-Yu Wang, Xing Fu

Food Research International

DOI

2026

Chitinase-primed ultrasound enhances Saccharomyces cerevisiae cell-wall deconstruction and yeast-protein remodelling in two complementary model systems.

Talha Riaz, Xian-Jiang Ye, Te Yu, Zhi-Jun Xia, Muhammad Moeid Khan, Xuan Yao, Rabiya Riaz, Sadia Ansar, Zhou Chen, M. A. Ashraf, Chuan-Yan Pan, Yong-Guo Jin, Xing Fu

Food Research International

DOI

2026

Eco-efficient valorization of agri-food and industrial waste into high-functionality microbial proteins: bacteria, yeast, and algae

T. Riaz, Xi Zeng, Xian-Jiang Ye, Te Yu, Zhi-Jun Xia, Tanveer Ahmad, Muhammad Atiq Ashraf, Rassoul Mozafarpour, Muhammad Moeid Khan, Sadia Ansar, Rabiya Riaz, Yong-Guo Jin, Xing Fu

European Food Research and Technology

DOI

2026

Lysozyme as a protein-based carrier for bioactives: advances in delivery systems and gut environment interactions

Te Yu, Yu-Zhong Zheng, Yong-Ping Huang, Yuan Ma, G. Neunert, Jiefeng Cao, Xing Fu

Trends in Food Science & Technology

DOI

2026

Yeast vs Plant Protein Isolates: Structure–Function for Food Interfaces, High-Solids Rheology, Thermal Stability, and In Vitro Digestibility

Talha Riaz, Xi Zeng, Xian-Jiang Ye, Te Yu, Zhi-Jun Xia, Rabiya Riaz, Muhammad Moeid Khan, M. A. Ashraf, Yong-Guo Jin, Xing Fu

ACS Food Science & Technology

DOI

2025

Thermal polymerization and structural analysis of ovotransferrin fibrils: Antibacterial activity and mechanism of action.

Xian-Jiang Ye, Wei Hu, Xi Zeng, Peng Geng, Yixin Zhang, Jihan M. Kassem, Xing Fu

Food Research International

DOI

2025

Biodegradable and antibacterial edible films based on egg yolk granules/gelatin/CMC with e-poly-l-lysine: Application in fresh chicken meat preservation.

Muhammad Moeid Khan, Shu-Guo Sun, Ran Shi, Aichun Lv, O. Lee, Xing Fu

Food Chemistry

DOI

2025

Chitin nanofiber-stabilized pickering emulsions loaded with citrus essential oil: Characterization and application for pork preservation.

Ge Wang, Te Yu, Jiran Lv, Linhua Huang, Ok-Hwan Lee, Xing Fu

Food Research International

DOI

2025

Preparation and characterization of ovomucin-xanthan gum stabilized pickering emulsions: Microstructure, rheology, and stability.

Binyan Zeng, Zhou Chen, Yimeng Lou, Yujuan Tian, Yong-Guo Jin, Xing Fu

Food Chemistry

DOI

2025

Valorization of brewing by-products as protein resources: Extraction, structural insights, functional properties, and value-added applications.

Lin Deng, Hao-Yang Sun, Xiao-Meng Li, Mohamed Salama, Xing Fu, Jian Su, Jia Zheng, Zhao-Xia Cai

International Journal of Biological Macromolecules

DOI

2025

The Biophysics of Nanocellulose Packaging: Linking Nanoscale Structure to Food Preservation and Safety

T. Riaz, Xi Zeng, Xian-Jiang Ye, Te Yu, Zhi-Jun Xia, Muhammad Moeid Khan, Tanveer Ahmad, A. Kalsoom, M. Rauf, M. A. Ashraf, Rabiya Riaz, Yong-Guo Jin, Xing Fu

Food Biophysics

DOI

2025

Ultrasound-assisted shear homogenization for preparing chitin nanocrystal-stabilized Pickering emulsions.

Yimeng Lou, Te Yu, Binyan Zeng, Muhammad Moeid Khan, Nikolai Kuhnert, Ok-Hwan Lee, Xing Fu

Food Chemistry

DOI

2025

Research advances of nano chitin in the food industry: Focusing on physiological mechanisms of gut modulation

Yue Tian, Zhou Chen, Jiran Lv, Yong-Guo Jin, Ok-Hwan Lee, Nikolai Kuhnert, Shao-Qing Yang, Zheng-Qiang Jiang, Xing Fu

Trends in Food Science & Technology

DOI

2025

Characterization of Cold-Adapted Lipase from Exiguobacterium sp. and Its Cold Adaptation Mechanism.

Yanpo Li, Fang-Fang Huang, Yong-Guo Jin, Danjuan Wang, Yan Yao, Ok-Hwan Lee, Nikolai Kuhnert, Xing Fu

Journal of Agricultural and Food Chemistry

DOI

2024

Magnetic Polydopamine Nanoparticles Modified with Bialdehyde Chitosan: A Novel Material Enhancing Catalytic Performance of Immobilized Lipase

Ran Shi, Xian-Jiang Ye, Yumeng Zhang, Yan Yao, Linhua Huang, Xing Fu

Food and Bioprocess Technology

DOI

2024

Magnetic polydopamine nanoparticles as stabilisers for enzyme-Pickering emulsions: Application in the interfacial catalytic reaction of olive oil.

Ziqiang Lin, Linhua Huang, Adil M. Abker, Deog-Hwan Oh, Jihan M. Kassem, Mohamed Salama, Ran Shi, Xing Fu

Food Chemistry

DOI

2024

Insights of the trypsin inhibitory activity and ultrasound effect of ovomucoid based on molecular docking and spectroscopic

Rui Cui, Lixian Ding, S. Ji, Xing Fu, Zhaoxia Cai, Xi Huang

Food, Nutrition and Health

DOI

2024

New Findings on the Effect of Egg White Protein on the Quality Characteristics of Gorraassa Flatbread

Adil M. Abker, Xue-Qiang Liu, Muhammad Moeid Khan, Zhi-Jun Xia, Meihu Ma, Ran Shi, Xing Fu

ACS Food Science & Technology

DOI

2024

Egg white fermentation by lactic acid bacteria: Effects on gel characteristics and preliminary investigation of suitable genera

Xiao-Hui Lv, Hao-Bo Jin, Xing Fu, Jiran Lv, Rong Chen, Manqi Shi, Yunzheng Lv, Yong-Guo Jin

Food Bioscience

DOI

2024

Preparation of Fe3O4 magnetic nanomaterials for the enrichment of phosvitin phosphopeptides

Shu-Ze Ren, Songming Li, M. Abou-Elsoud, Rui Cui, Xing Fu, Xi Huang

Food Bioscience

DOI

2024

Emulsifying properties of egg proteins: Influencing factors, modification techniques, and applications.

Yujuan Tian, Xiaohui Lv, Deog-Hwan Oh, Jihan M. Kassem, Mohamed Salama, Xing Fu

Comprehensive Reviews in Food Science and Food Safety

DOI

2024

Chitin nanofiber-stabilized Pickering emulsion interacting with egg white protein: structural features, interfacial properties, and stability

Zhouyi Xiong, Te Yu, Jiran Lv, Ji-Hui Wang, Xing Fu

Food Hydrocolloids

DOI

2024

A Novel Food Bore Protein Hydrogel with Silver Ions for Promoting Burn Wound Healing.

Xiao-Wen Fu, Gan Hu, Adil M. Abker, Deog-Hwan Oh, Meihu Ma, Xing Fu

Macromolecular Bioscience

DOI

2024

Research progress of protein fibrils: A review of formation mechanism, characterization and applications in the food field

Yixin Zhang, Xiaohui Lv, Adil M. Abker, Deog-Hwan Oh, Jihan Mohamed Kassem, Mohamed Salama, Xing Fu

Food Hydrocolloids

DOI

2024

Using salted egg white in steamed bread: Impact on functional and structural characteristics.

Adil M. Abker, Zhi-Jun Xia, Gan Hu, Xiao-Wen Fu, Yixin Zhang, Yong-Guo Jin, Meihu Ma, Xing Fu

Food Chemistry

DOI

2024

Modification Effects of Microorganisms and Enzymes on Egg Components: A Review.

Xiao-Hui Lv, Zhi-Jun Xia, Xuan Yao, Yumeng Shan, Nannan Wang, Qi Zeng, Xiaoli Liu, Xi Huang, Xing Fu, Yong-Guo Jin, Meihu Ma

Journal of Agricultural and Food Chemistry

DOI

2024

Transglutaminase cross-linking ovalbumin-flaxseed oil emulsion gels: Properties, microstructure, and performance in oxidative stability.

Yue Tian, Shurui Wang, Jiran Lv, Meihu Ma, Yong-Guo Jin, Xing Fu

Food Chemistry

DOI

2024

Polydopamine-immobilized lysozyme for the fabrication of antibacterial films and its application in the preservation of fresh pork

Aichun Lv, Guang-Sen Fan, Zhe Yang, Xinyue Zhang, Muhammad Moeid Khan, Xing Fu

Food Packaging and Shelf Life

DOI

2023

Chitin nanofibers prepared by enzymatic hydrolysis: Characterization and application for Pickering emulsions.

Jiran Lv, Yumeng Zhang, Yong-Guo Jin, Deog-Hwan Oh, Xing Fu

International Journal of Biological Macromolecules

DOI

2023

Effect of transglutaminase on ovalbumin emulsion gels: as a carrier of encapsulated probiotic bacteria.

Yujuan Tian, Shurui Wang, Tian-Yun Li, Jiran Lv, Xianli Zhang, Deog-Hwan Oh, Xing Fu

The Journal of the Science of Food and Agriculture

DOI

2023

A novel antibacterial hydrogel based on thiolated ovalbumin/gelatin with silver ions to promote wound healing in mice.

Xiao-Wen Fu, Yue Chen, Gan Hu, Jiran Lv, Jihong Liu, Meihu Ma, Xing Fu

International Journal of Biological Macromolecules

DOI

2023

Ultrasound-assisted glycation on ovalbumin fibrosis: A novel, efficient immobilization for lipase

Yixin Zhang, Jihong Liu, Jiran Lv, Qiu-Yu Li, Deog-Hwan Oh, Xing Fu

Food Bioscience

DOI

2023

Effect of Coaddition of Soybean-Soluble Polysaccharide and High-Methoxylated Pectin on Vinegar-Egg Beverage: Structural, Rheological, and Stability Study

Jiran Lv, Xiao-Hui Lv, Yong-Guo Jin, Mei-Hu Ma, Xing Fu

ACS Food Science & Technology

DOI

2023

Allergenicity, assembly and applications of ovalbumin in egg white: a review

Bin Ma, Xing Fu, Ping Zhu, Zhaoxin Lu, Jia-Feng Niu, Fengxia Lu

Critical reviews in food science and nutrition

DOI

2023

The impact of ultrasound treatment combined with flaxseed gum on the foaming properties of egg white

Yue Tian, Jingzi Pi, Jiran Lv, Yinxia Chen, Meihu Ma, Xing Fu

Food Hydrocolloids

DOI

2023

Modification of ovalbumin by the enzymatic method: Consequences for foaming characteristics of fibrils

Jingzi Pi, Jia Wang, Jiran Lv, Yong-Guo Jin, D. Oh, Xing Fu

Food Hydrocolloids

DOI

2023

Characterization of the Dynamic Gastrointestinal Digests of the Preserved Eggs and Their Effect and Mechanism on HepG2 Cells

Yan Wu, Xiu-Juan Li, Mei-Hu Ma, Gan Hu, Xing Fu, Jihong Liu

Foods

DOI

2022

溜曲霉M3b产壳聚糖酶的固体发酵工艺优化及酶学性质

姚炎，李菁菁，张雨萌，赵南鹏，丁德征，苏淑慧，付星

《华中农业大学学报》

2022

Chitin and chitin-based biomaterials: A review of advances in processing and food applications.

Jiran Lv, Xiao-Hui Lv, Mei-Hu Ma, D. Oh, Zheng-Qiang Jiang, Xing Fu

Carbohydrate Polymers

DOI

2022

Preparation and characterization of a novel antibacterial hydrogel based on thiolated ovalbumin/gelatin with silver ions

Yue Chen, N. Qiu, Bin Ma, Gan Hu, D. Oh, Xing Fu

Innovative Food Science & Emerging Technologies

DOI

2022

Characterization of chitinase from Exiguobacterium antarcticum and its bioconversion of crayfish shell into chitin oligosaccharides.

Jiran Lv, Yu-Meng Zhang, Mei-Hu Ma, D. Oh, Xing Fu

Food Research International

DOI

2022

Use of peptide-modified nanoparticles as a bacterial cell targeting agent for enhanced antibacterial activity and other biomedical applications.

Bin Ma, Gan Hu, Shuang-Shuang Guo, Qi Zeng, Yue Chen, Deog Hwan Oh, Yong-Guo Jin, Xing Fu

Food Research International

DOI

2022

The effects of high-intensity ultrasound and oil types on the physicochemical properties of egg white protein emulsions

Adil M. Abker, Shurui Wang, Shihan Chen, Xing Fu, Mei-Hu Ma

Journal of Food Engineering

DOI

2022

Microwave-Assisted Extraction and Ultrasound-Assisted Glycation of Ovomucoid: Structural and Functional Properties

Aichun Lv, Yixing Liang, Gan Hu, Yong-Guo Jin, Xing Fu

ACS Food Science & Technology

DOI

2022

Mechanistic studies of polyphenols reducing the trypsin inhibitory activity of ovomucoid: Structure, conformation, and interactions

Rui Cui, Shengnan Ji, Minquan Xia, Xing Fu, Xi Huang

Food Chemistry

DOI

2022

Enzymatic modification of eggshell membrane with the application in biomimetic scaffold

Xing Fu, Qiancheng Zhao, Dong Uk Ahn, Meihu Ma, Xi Huang

Journal of Materials Science

DOI

2022

Modification methods and applications of egg protein gel properties: A review

Xiaohui Lv, Xi Huang, Bin Ma, Yue Chen, Zahra Batool, Xing Fu, Yongguo Jin

Comprehensive Reviews in Food Science and Food Safety

DOI

2022

Effects of ultrasound-assisted glycosylation on the interface and foaming characteristics of ovotransferrin

Shugang Li, Shan Zhang, Ying LIU, Xing Fu, Xiaole Xiang, Sihai Gao

Ultrasonics Sonochemistry

DOI

2021

Author response for "Effect of thermal treatment on the antioxidant activity of egg white hydrolysate and the preparation of novel antioxidant peptides"

Yue Chen, Peng-Lei Han, Bin Ma, Xue-Fen Wang, Mei-Hu Ma, N. Qiu, Xing Fu

DOI

2021

Ovotransferrin Antibacterial Peptide Coupling Mesoporous Silica Nanoparticle as an Effective Antibiotic Delivery System for Treating Bacterial Infection In Vivo

Bin Ma, Yue Chen, Gan Hu, Qi Zeng, Xiaohui Lv, Deog Hwan Oh, Xing Fu, Yongguo Jin

ACS Biomaterials Science & Engineering

DOI

2021

A comprehensive review on functional properties of preserved eggs as an excellent food ingredient with anti-inflammatory and anti-cancer aspects

Zahra Batool, Gan Hu, Xinyue Huang, Yan Wu, Xing Fu, Zhaoxia Cai, Xi Huang, Meihu Ma

Food Bioscience

DOI

2021

Effect of thermal treatment on the antioxidant activity of egg white hydrolysate and the preparation of novel antioxidant peptides

Yue Chen, Peng Han, Bin Ma, Xuefen Wang, Meihu Ma, Ning Qiu, Xing Fu

International Journal of Food Science & Technology

DOI

2020

淡紫紫孢菌的筛选、鉴定及产壳聚糖酶固体发酵条件优化

张馨月，岳晓洁，李铮峥，刘倩，黄茜，马美湖，付星

《中国食品学报》

DOI

2020

卵转铁蛋白生物活性肽功能研究进展

马斌，张琪，付星，金永国

《食品工业科技》

DOI

2020

鸡蛋卵转铁蛋白螯合铁及其对大鼠贫血模型的影响

付星，李述刚，黄茜，袁小军，胡明烨，马美湖

《中国食品学报》

DOI

2020

Ultrasonic pretreatment enhanced the glycation of ovotransferrin and improved its antibacterial activity

Xianli Zhang, Xiaojie Yue, Bin Ma, Xing Fu, Heling Ren, Meihu Ma

Food Chemistry

DOI

2020

Bioconversion of chitin waste using a cold-adapted chitinase to produce chitin oligosaccharides

Xing Fu, Yunxue Guo, Yongguo Jin, Meihu Ma

LWT

DOI

2020

Identification and antimicrobial mechanisms of a novel peptide derived from egg white ovotransferrin hydrolysates

Bin Ma, Yunxue Guo, Xing Fu, Yongguo Jin

LWT

DOI

2020

Characterization of enzymatically modified liquid egg yolk: Structural, interfacial and emulsifying properties

Xing Fu, Xi Huang, Yongguo Jin, Shisi Zhang, Meihu Ma

Food Hydrocolloids

DOI

2019

醋蛋乳化液制备过程中蛋白质理化性质的变化

陈雨洁，马美湖，付星

《现代食品科技》

2019

Analyzing Structural and Functional Characteristics of Collagenase from Bacillus cereus MH19 via in silico Approaches

Shihua Chen, Meihu Ma, Xing Fu

Current Proteomics

DOI

2019

Study on structural, rheological and foaming properties of ovalbumin by ultrasound-assisted glycation with xylose

Xing Fu, Qiao Liu, Chaoqing Tang, Jingxu Luo, Xiudong Wu, Lizhi Lu, Zhaoxia Cai

Ultrasonics Sonochemistry

DOI

2019

Interfacial and enhanced emulsifying behavior of phosphorylated ovalbumin

Shitao Tang, Jialin Yu, Lizhi Lu, Xing Fu, Zhaoxia Cai

International Journal of Biological Macromolecules

DOI

2018

可食性涂膜保鲜剂的制备及在早餐蛋中的应用

付星，赵艳，马美湖，蔡朝霞

《中国食品学报》

2018

High Density Lipoprotein from Egg Yolk (EYHDL) Improves Dyslipidemia by Mediating Fatty Acids Metabolism in High Fat Diet-induced Obese Mice

Zhihui Yu, Changyi Mao, Xing Fu, Meihu Ma

Food Science of Animal Resources

DOI

2017

Fluorescence switch biosensor based on quantum dots and gold nanoparticles for discriminative detection of lysozyme.

Xuan Fu, Xing Fu, Qi Wang, Long Sheng, Xi Huang, Mei-Hu Ma, Zhao-Xia Cai

International Journal of Biological Macromolecules

DOI

2015

巴伦葛兹类芽孢杆菌和米黑根毛霉的几丁质酶生化性质研究

付星

《中国农业大学》

2015

高产几丁质酶巴伦葛兹类芽孢杆菌的筛选和发酵条件优化

付星，闫巧娟，江正强，杨鑫斌，刘竹青，杨绍青

《微生物学通报》

2015

A “Turn-on-off-on” fluorescence switch based on quantum dots and gold nanoparticles for discriminative detection of ovotransferrin

Qi Wang, Yongguo Jin, Xing Fu, Meihu Ma, Zhaoxia Cai

Talanta

DOI

2013

高产几丁质酶高温紫链霉菌的筛选和发酵条件优化

杨绍青，张舒平，闫巧娟，付星，江正强

《中国农业大学学报》

2011

OHAA涂膜保鲜剂对鸡蛋保鲜效果研究

李述刚，刘莉如，张锐利，付星，马美湖

《食品研究与开发》

2010

不同涂膜剂对鸡蛋涂膜保鲜效果的比较研究

付星，马美湖，蔡朝霞，熊伟，陈苗

《食品科学》

Author response for "Effect of thermal treatment on the antioxidant activity of egg white hydrolysate and the preparation of novel antioxidant peptides"

Yue Chen, Peng-Lei Han, Bin Ma, Xue-Fen Wang, Mei Ma, N. Qiu, Xing Fu

DOI

精选作品

期刊论文

Ultrasound-assisted enzymatic synthesis of medium- and long-chain triacylglycerols from tricaprylin and algal oil.

Processing sequence as a design lever: pectin pre-complexation enhances ultrasound-driven interfacial loading, functionality, and volatile profile of yeast protein.

Process-driven structural evolution of ovotransferrin during acid-heat-induced fibril formation

Partial substitution of pork lean meat with black soldier fly larvae protein: Enhancing the quality and volatile flavor of low-salt sausages.

Chitinase-primed ultrasound enhances Saccharomyces cerevisiae cell-wall deconstruction and yeast-protein remodelling in two complementary model systems.

Eco-efficient valorization of agri-food and industrial waste into high-functionality microbial proteins: bacteria, yeast, and algae

Lysozyme as a protein-based carrier for bioactives: advances in delivery systems and gut environment interactions

Yeast vs Plant Protein Isolates: Structure–Function for Food Interfaces, High-Solids Rheology, Thermal Stability, and In Vitro Digestibility

Thermal polymerization and structural analysis of ovotransferrin fibrils: Antibacterial activity and mechanism of action.

Biodegradable and antibacterial edible films based on egg yolk granules/gelatin/CMC with e-poly-l-lysine: Application in fresh chicken meat preservation.

Chitin nanofiber-stabilized pickering emulsions loaded with citrus essential oil: Characterization and application for pork preservation.

Preparation and characterization of ovomucin-xanthan gum stabilized pickering emulsions: Microstructure, rheology, and stability.

Valorization of brewing by-products as protein resources: Extraction, structural insights, functional properties, and value-added applications.

The Biophysics of Nanocellulose Packaging: Linking Nanoscale Structure to Food Preservation and Safety

Ultrasound-assisted shear homogenization for preparing chitin nanocrystal-stabilized Pickering emulsions.

Research advances of nano chitin in the food industry: Focusing on physiological mechanisms of gut modulation

Characterization of Cold-Adapted Lipase from Exiguobacterium sp. and Its Cold Adaptation Mechanism.

Magnetic Polydopamine Nanoparticles Modified with Bialdehyde Chitosan: A Novel Material Enhancing Catalytic Performance of Immobilized Lipase

Magnetic polydopamine nanoparticles as stabilisers for enzyme-Pickering emulsions: Application in the interfacial catalytic reaction of olive oil.

Insights of the trypsin inhibitory activity and ultrasound effect of ovomucoid based on molecular docking and spectroscopic

New Findings on the Effect of Egg White Protein on the Quality Characteristics of Gorraassa Flatbread

Egg white fermentation by lactic acid bacteria: Effects on gel characteristics and preliminary investigation of suitable genera

Preparation of Fe3O4 magnetic nanomaterials for the enrichment of phosvitin phosphopeptides

Emulsifying properties of egg proteins: Influencing factors, modification techniques, and applications.

Chitin nanofiber-stabilized Pickering emulsion interacting with egg white protein: structural features, interfacial properties, and stability

A Novel Food Bore Protein Hydrogel with Silver Ions for Promoting Burn Wound Healing.

Research progress of protein fibrils: A review of formation mechanism, characterization and applications in the food field

Using salted egg white in steamed bread: Impact on functional and structural characteristics.

Modification Effects of Microorganisms and Enzymes on Egg Components: A Review.

Transglutaminase cross-linking ovalbumin-flaxseed oil emulsion gels: Properties, microstructure, and performance in oxidative stability.

Polydopamine-immobilized lysozyme for the fabrication of antibacterial films and its application in the preservation of fresh pork

Chitin nanofibers prepared by enzymatic hydrolysis: Characterization and application for Pickering emulsions.

Effect of transglutaminase on ovalbumin emulsion gels: as a carrier of encapsulated probiotic bacteria.

A novel antibacterial hydrogel based on thiolated ovalbumin/gelatin with silver ions to promote wound healing in mice.

Ultrasound-assisted glycation on ovalbumin fibrosis: A novel, efficient immobilization for lipase

Effect of Coaddition of Soybean-Soluble Polysaccharide and High-Methoxylated Pectin on Vinegar-Egg Beverage: Structural, Rheological, and Stability Study

Allergenicity, assembly and applications of ovalbumin in egg white: a review

The impact of ultrasound treatment combined with flaxseed gum on the foaming properties of egg white

Modification of ovalbumin by the enzymatic method: Consequences for foaming characteristics of fibrils

Characterization of the Dynamic Gastrointestinal Digests of the Preserved Eggs and Their Effect and Mechanism on HepG2 Cells

溜曲霉M3b产壳聚糖酶的固体发酵工艺优化及酶学性质

Chitin and chitin-based biomaterials: A review of advances in processing and food applications.

Preparation and characterization of a novel antibacterial hydrogel based on thiolated ovalbumin/gelatin with silver ions

Characterization of chitinase from Exiguobacterium antarcticum and its bioconversion of crayfish shell into chitin oligosaccharides.

Use of peptide-modified nanoparticles as a bacterial cell targeting agent for enhanced antibacterial activity and other biomedical applications.

The effects of high-intensity ultrasound and oil types on the physicochemical properties of egg white protein emulsions

Microwave-Assisted Extraction and Ultrasound-Assisted Glycation of Ovomucoid: Structural and Functional Properties

Mechanistic studies of polyphenols reducing the trypsin inhibitory activity of ovomucoid: Structure, conformation, and interactions

Enzymatic modification of eggshell membrane with the application in biomimetic scaffold

Modification methods and applications of egg protein gel properties: A review

Effects of ultrasound-assisted glycosylation on the interface and foaming characteristics of ovotransferrin

Author response for "Effect of thermal treatment on the antioxidant activity of egg white hydrolysate and the preparation of novel antioxidant peptides"

Ovotransferrin Antibacterial Peptide Coupling Mesoporous Silica Nanoparticle as an Effective Antibiotic Delivery System for Treating Bacterial Infection In Vivo

A comprehensive review on functional properties of preserved eggs as an excellent food ingredient with anti-inflammatory and anti-cancer aspects

Effect of thermal treatment on the antioxidant activity of egg white hydrolysate and the preparation of novel antioxidant peptides

淡紫紫孢菌的筛选、鉴定及产壳聚糖酶固体发酵条件优化

卵转铁蛋白生物活性肽功能研究进展

鸡蛋卵转铁蛋白螯合铁及其对大鼠贫血模型的影响

Ultrasonic pretreatment enhanced the glycation of ovotransferrin and improved its antibacterial activity

Bioconversion of chitin waste using a cold-adapted chitinase to produce chitin oligosaccharides

Identification and antimicrobial mechanisms of a novel peptide derived from egg white ovotransferrin hydrolysates

Characterization of enzymatically modified liquid egg yolk: Structural, interfacial and emulsifying properties

醋蛋乳化液制备过程中蛋白质理化性质的变化

Analyzing Structural and Functional Characteristics of Collagenase from Bacillus cereus MH19 via in silico Approaches

Study on structural, rheological and foaming properties of ovalbumin by ultrasound-assisted glycation with xylose

Interfacial and enhanced emulsifying behavior of phosphorylated ovalbumin

可食性涂膜保鲜剂的制备及在早餐蛋中的应用

High Density Lipoprotein from Egg Yolk (EYHDL) Improves Dyslipidemia by Mediating Fatty Acids Metabolism in High Fat Diet-induced Obese Mice

Fluorescence switch biosensor based on quantum dots and gold nanoparticles for discriminative detection of lysozyme.

巴伦葛兹类芽孢杆菌和米黑根毛霉的几丁质酶生化性质研究

高产几丁质酶巴伦葛兹类芽孢杆菌的筛选和发酵条件优化

A “Turn-on-off-on” fluorescence switch based on quantum dots and gold nanoparticles for discriminative detection of ovotransferrin

高产几丁质酶高温紫链霉菌的筛选和发酵条件优化

OHAA涂膜保鲜剂对鸡蛋保鲜效果研究

不同涂膜剂对鸡蛋涂膜保鲜效果的比较研究

Author response for "Effect of thermal treatment on the antioxidant activity of egg white hydrolysate and the preparation of novel antioxidant peptides"

研究方向