耿放｜成都大学｜学者主页

2026

Egg-Based Materials and Interaction-Driven Assembly From Components to Functional Systems.

Ziyuan Wang, Huan-Song Li, Ke Zhao, Fang Geng, Xian-Jun Dai, Mei-Yu Liu, Teng Xu, Hong-Gang Tang

Comprehensive Reviews in Food Science and Food Safety

DOI

2026

A multifunctional role of sodium decanoate: Preventing thermal aggregation and enhancing foaming properties of enzymatically hydrolyzed egg white protein

Xingyu Li, Yuting Du, Z. Batool, Guofeng Jin, R. M. Aadil, Fang Geng, Jin-Qiu Wang, Gan Hu

Food Hydrocolloids

DOI

2026

Comparative analysis of phospholipid profiles in egg yolk, yolk plasma, and yolk granules using quantitative lipidomics

Yun-Xiao Xie, Yan-Yin Li, Yu-Ru Shui, Hong He, Gan Hu, Jin-Qiu Wang, Fang Geng

Poultry Science

DOI

2026

Lipidomic and physicochemical insights into thermal processing-induced changes in dried whole egg-dofu

Yun-Xiao Xie, Jiayao Peng, Yan-Yin Li, Yan Chen, Guo Chen, Renyi Qin, Jin-Qiu Wang, Gan Hu, Fang Geng

Food Bioscience

DOI

2026

Metabolic profiling of the liquid core and solidified outer layer of preserved duck egg yolk using widely targeted metabolomics

Yun-Xiao Xie, Dingrui Jia, Mohan Qiu, Jin-Qiu Wang, Fang Geng

Food Science of Animal Products

DOI

2026

Effect of pre-treated homogenized egg liquid addition on yogurt quality and metabolic profiles

Yu-Ru Shui, Gan Hu, Xin-Yu Jiang, Di Zhu, Zhi-Feng Zhao, Yizi Yuan, Yun-Xiao Xie, Jia-Fu Lin, Guofeng Jin, Fang Geng

Current Research in Food Science

DOI

2026

Preparation of ovomucin glycopeptides and their immunomodulatory effects on macrophages based on metabolomics

Hong He, Zhi-Hong Cai, Putri Widyanti Harlina, Han-Mei Li, Lei Cheng, Jin-Qiu Wang, Fang Geng

Journal of Future Foods

DOI

2026

pH-mediated inhibition of water-induced egg white precipitation: A structural and quantitative proteomic analysis.

Gan Hu, Bingye Zhao, M. Gouda, Guo Chen, Guofeng Jin, Jin-Qiu Wang, Fang Geng

Food Research International

DOI

2026

Enhanced rehydration of egg white powder by high-pressure homogenization: A quantitative proteomic perspective.

J. Zhai, Z. Batool, Guofeng Jin, R. Aadil, Fang Geng, Jin-Qiu Wang, Gan Hu

Food Chemistry

DOI

2026

Heterogeneity of low-density lipoprotein in chicken egg yolk.

Xing-Yu Li, Gan Hu, Yun-Xiao Xie, Yan-Yi Li, Yu-Mei Tang, Hong He, Jin-Qiu Wang, Zhen-Jian Xie, Putri Widyanti Harlina, Fang Geng

International Journal of Biological Macromolecules

DOI

2026

Effects of ultrasound–heat pretreated egg white powder addition on the quality, gel properties, and metatranscriptomic profiles of yogurt

Yun-Xiao Xie, Xiao-Lin Wang, Yu-Ru Shui, Gan Hu, Hong He, Jin-Qiu Wang, Fang Geng

Food Chemistry: X

DOI

2025

Nutrient migration and lipidomics changes in the liquid inner core of alkali-pickled duck egg yolk

Dingrui Jia, Yun-Xiao Xie, Zi-Hui Hu, Di Zhu, Hongliang Ye, Mohan Qiu, Fang Geng

Poultry Science

DOI

2025

Personalizing nutrition from eggs liquid: insights from integrated physicochemical and metabolomic profiling

Jiayao Peng, Yun-Xiao Xie, Ling Sun, Yuting Du, Yu-Ru Shui, Yan-Yin Li, Renyi Qin, Guo Chen, Yan Chen, Jin-Qiu Wang, Lei Cheng, Fang Geng

Applied Food Research

DOI

2025

Dynamic changes in microbiota succession of eggshell during storage by metagenomics

Bei-Bei Wang, Yan Chen, Yu-Ru Shui, Hong He, Putri Widyanti Harlina, Qionglian Zhang, Wenlong Xu, Jin-Qiu Wang, Fang Geng

LWT

DOI

2025

Insight into the difference in nutritional yolk granules of different poultry eggs from the perspective of quantitative lipidomics combined with nutrient analysis

Yuqi Zhang, Yun-Xiao Xie, Mohan Qiu, Hong He, Dacheng Liao, Hui-Jing Zhao, Gan Hu, Fang Geng

Food Science and Human Wellness

DOI

2025

Molecular mechanism of protein-lipid interactions in steamed egg gelation and deterioration: A quantitative proteomic study.

Shi-Wen Wang, Gan Hu, Yun-Xiao Xie, Jin-Qiu Wang, Renyi Qin, Guo Chen, Fang Geng

International Journal of Biological Macromolecules

DOI

2025

Effect and mechanism of ovomucin on the physicochemical properties of Lactobacillus plantarum Lp90

Mei Wang, Hong He, Yukai Wei, Xianhui Xiang, Jin-Qiu Wang, Shu-Gang Li, Fang Geng

Food Science and Human Wellness

DOI

2025

Molecular mechanism of succinylation-mediated inhibition of heat-induced egg white protein aggregation: Structural characterization and molecular dynamics simulations.

Gan Hu, Xuan Yao, Xinyue Huang, Yuting Du, Wenlong Xu, Jin-Qiu Wang, Fang Geng

Food Chemistry

DOI

2025

Quantitative lipidomic analysis of modified liquid egg: Effects of combined high-pressure homogenization and heat treatment

Gan Hu, Jing Pu, Wenlong Xu, Zhi-Feng Zhao, Jin-Qiu Wang, Fang Geng

Poultry Science

DOI

2024

Formation mechanism and stability of egg white fluid gels under ultrahigh-pressure homogenization pretreatment and synergistic heating effect.

Di Zhu, Gan Hu, Hong He, Chunmei Wang, Zhi-Feng Zhao, Jin-Qiu Wang, Fang Geng

Food Research International

DOI

2024

Integrated landscape of chicken egg chalaza proteomics

Jing Pu, Jian Hu, Jing Xiao, Shu-Gang Li, Bei-Bei Wang, Jin-Qiu Wang, Fang Geng

Poultry Science

DOI

2024

High pressure homogenization induced egg yolk low-density lipoprotein remodeling and its application in loaded paprika oleoresin

Di Xiao, Gan Hu, Xuan Yao, Bei-Bei Wang, Jin-Qiu Wang, Fang Geng

Food Science of Animal Products

DOI

2024

Inhibition of water-diluted precipitate formation from egg whites by ultrasonic pretreatment: Insights from quantitative proteomics analysis.

Gan Hu, Bingye Zhao, Lulu Ma, Xuan Yao, Shu-Gang Li, Putri Widyanti Harlina, Jin-Qiu Wang, Fang Geng

International Journal of Biological Macromolecules

DOI

2024

Quantitative metabolomic analysis of yolk granules from different poultry eggs

Yuqi Zhang, Yun-Xiao Xie, Xinping Chang, Shu-Gang Li, Qun Huang, Putri Widyanti Harlina, Jin-Qiu Wang, Fang Geng

Microchemical journal (Print)

DOI

2024

Applied Research Note: Proteomic analysis reveals potential immunomodulatory effects of egg white glycopeptides on macrophages

Hong He, Jing-Hui Wang, Lulu Ma, Shu-Gang Li, Jin-Qiu Wang, Fang Geng

Journal of Applied Poultry Research

DOI

2024

Enhancing the strength and transparency of egg white gels: mechanistic insights into the role of sodium decanoate

Yuting Du, Xuan Yao, Qian-Ying Ding, Gan Hu, Chunmei Wang, Yizi Yuan, Zhi-Feng Zhao, Fang Geng

Food Science of Animal Products

DOI

2024

Enhanced egg white powder through liquid-state ultrasound-heating pretreatment: Properties and digestibility.

Gan Hu, Xiao-Lin Wang, Z. Batool, Hong He, Jin-Qiu Wang, Fang Geng

Food Chemistry

DOI

2024

Solubilization effects of egg yolk granules induced by weakly alkaline treatment.

Yun-Xiao Xie, Hongliang Ye, Jin-Qiu Wang, Fang Geng

Food Chemistry

DOI

2024

Structural identification and immunomodulatory effects of chicken egg white glycopeptides

Hong He, Jing-Hui Wang, Pushuang Gong, Yu Xiao, Shu-Gang Li, Jin-Qiu Wang, Fang Geng

LWT

DOI

2023

稳定态二氧化氯作为鲜鸡蛋抑菌剂的效果评价与可行性探究

陈燕，耿放，刘文斌，徐文龙，王金秋

《中国家禽》

2023

Quantitative N-glycoproteomic analysis of egg yolk powder during thermal processing.

Gan Hu, Xia-Lei Liu, Di Wu, Bei-Bei Wang, Jin-Qiu Wang, Fang Geng

Food Research International

DOI

2023

Chicken egg white precipitates induced by water dilution.

Bingye Zhao, Jing Pu, Gan Hu, Xin Liu, Shu-Gang Li, Jin-Qiu Wang, Fang Geng

International Journal of Biological Macromolecules

DOI

2023

Comprehensive Analysis of Pigeon Egg Proteins: Composition, Function, and Health Significance

Gan Hu, Chenrui Yang, Hong He, Shu-Gang Li, Xiao-Le Xiang, Putri Widyanti Harlina, Jin-Qiu Wang, Fang Geng

Journal of Food Composition and Analysis

DOI

2022

鸡蛋黄脂质组的高通量鉴定与解析

何虹霄，周春燕，王艺，翟世英，耿放，王金秋

《成都大学学报(自然科学版)》

2019

蛋黄主要蛋白质研究进展

谢云霄，耿放，王金秋

《食品工业》

2019

蛋奶冻制作工艺及其质构特性

徐漪沙，谭昕，何睿琳，陈燕，耿放，肖静

《食品工业》

2019

蛋黄液热凝胶的质构特性研究

肖静，朱倩，叶鸿亮，于娟，郁蓓蕾，梁道崴，耿放，王金秋

《成都大学学报(自然科学版)》

2019

全谷物鸡蛋与土鸡蛋挥发性化合物的对比研究

刘鑫，周琳，常洪榕，徐述，王金秋，耿放，徐漪沙

《成都大学学报(自然科学版)》

2018

鸡蛋沙门氏菌感染来源与防控措施

谢云霄，何睿琳，耿放，王金秋

《成都大学学报(自然科学版)》

2017

糖基化修饰对IgG/IgY结构和功能特性的影响

贺真蛟，佟晨瑶，耿放，刘纯友，马美湖，黄茜，蔡朝霞

《中国食品学报》

2012

贮存条件对蛋清S-卵白蛋白形成的影响

黄群，马美湖，金永国，邱宁，孙术国，耿放

《农业工程学报》

精选作品

期刊论文

Egg-Based Materials and Interaction-Driven Assembly From Components to Functional Systems.

A multifunctional role of sodium decanoate: Preventing thermal aggregation and enhancing foaming properties of enzymatically hydrolyzed egg white protein

Comparative analysis of phospholipid profiles in egg yolk, yolk plasma, and yolk granules using quantitative lipidomics

Lipidomic and physicochemical insights into thermal processing-induced changes in dried whole egg-dofu

Metabolic profiling of the liquid core and solidified outer layer of preserved duck egg yolk using widely targeted metabolomics

Effect of pre-treated homogenized egg liquid addition on yogurt quality and metabolic profiles

Preparation of ovomucin glycopeptides and their immunomodulatory effects on macrophages based on metabolomics

pH-mediated inhibition of water-induced egg white precipitation: A structural and quantitative proteomic analysis.

Enhanced rehydration of egg white powder by high-pressure homogenization: A quantitative proteomic perspective.

Heterogeneity of low-density lipoprotein in chicken egg yolk.

Effects of ultrasound–heat pretreated egg white powder addition on the quality, gel properties, and metatranscriptomic profiles of yogurt

Nutrient migration and lipidomics changes in the liquid inner core of alkali-pickled duck egg yolk

Personalizing nutrition from eggs liquid: insights from integrated physicochemical and metabolomic profiling

Dynamic changes in microbiota succession of eggshell during storage by metagenomics

Insight into the difference in nutritional yolk granules of different poultry eggs from the perspective of quantitative lipidomics combined with nutrient analysis

Molecular mechanism of protein-lipid interactions in steamed egg gelation and deterioration: A quantitative proteomic study.

Effect and mechanism of ovomucin on the physicochemical properties of Lactobacillus plantarum Lp90

Molecular mechanism of succinylation-mediated inhibition of heat-induced egg white protein aggregation: Structural characterization and molecular dynamics simulations.

Quantitative lipidomic analysis of modified liquid egg: Effects of combined high-pressure homogenization and heat treatment

Formation mechanism and stability of egg white fluid gels under ultrahigh-pressure homogenization pretreatment and synergistic heating effect.

Integrated landscape of chicken egg chalaza proteomics

High pressure homogenization induced egg yolk low-density lipoprotein remodeling and its application in loaded paprika oleoresin

Inhibition of water-diluted precipitate formation from egg whites by ultrasonic pretreatment: Insights from quantitative proteomics analysis.

Quantitative metabolomic analysis of yolk granules from different poultry eggs

Applied Research Note: Proteomic analysis reveals potential immunomodulatory effects of egg white glycopeptides on macrophages

Enhancing the strength and transparency of egg white gels: mechanistic insights into the role of sodium decanoate

Enhanced egg white powder through liquid-state ultrasound-heating pretreatment: Properties and digestibility.

Solubilization effects of egg yolk granules induced by weakly alkaline treatment.

Structural identification and immunomodulatory effects of chicken egg white glycopeptides

稳定态二氧化氯作为鲜鸡蛋抑菌剂的效果评价与可行性探究

Quantitative N-glycoproteomic analysis of egg yolk powder during thermal processing.

Chicken egg white precipitates induced by water dilution.

Comprehensive Analysis of Pigeon Egg Proteins: Composition, Function, and Health Significance

鸡蛋黄脂质组的高通量鉴定与解析

蛋黄主要蛋白质研究进展

蛋奶冻制作工艺及其质构特性

蛋黄液热凝胶的质构特性研究

全谷物鸡蛋与土鸡蛋挥发性化合物的对比研究

鸡蛋沙门氏菌感染来源与防控措施

糖基化修饰对IgG/IgY结构和功能特性的影响

贮存条件对蛋清S-卵白蛋白形成的影响

会议论文

S-构型转化对卵白蛋白分子与乳化特性的影响

研究方向