蔡朝霞

2026

Machine learning-driven development of food liposomes: phospholipid extraction, formulation design, preparation control, and stability prediction

Food Research International

DOI

2026

Cryogenic ultrasound-assisted ethyl acetate extraction enables selective defatting of egg yolk powder with enhanced phospholipid retention and functionality

Food Research International

DOI

2026

Deep eutectic solvent plasticization of chitosan/distiller's grains prolamin films: Hydrogen bond-driven structural regulation and enhanced food preservation performance

Food Research International

DOI

2026

Combined γ-cyclodextrin and trehalose regulate thermal aggregation and volatile profiles in alkaline heat-pretreated egg white protein systems

Food Hydrocolloids

DOI

2026

Boosting foam ferformance of egg white protein: synergy between supercritical carbon dioxide and sucrose for superior freeze-thaw stability

Food Science of Animal Products

DOI

2026

Future trends in 3D-printed oleogels based on personalized nutrition and applications

Critical Reviews in Food Science and Nutrition

DOI

2026

Increased polysaccharide molecular interaction improves foam template oil absorption behavior of egg white protein oleogel

Food Chemistry

DOI

2026

Intestinal unidirectional sustained-release hydrogel patch designed for stable oral delivery of active nutrient macromolecules based on pH response

Food Science and Biotechnology

DOI

2026

Novel ACE-inhibitory peptides from egg yolk protein by stepwise enzymatic hydrolysis: Optimization, structural-activity characterization and molecular dynamics simulation

Food Chemistry

DOI

2026

Structural and chemical insights into egg yolk granule-chitosan complex system: How pH-modulation improve functional properties

Food Chemistry

DOI

2026

Flavor deterioration and texture changes in mud-packing salted egg yolks: A role of lipid oxidation and fatty acid degradation

Food Chemistry

DOI

2026

An antibacterial active packaging system based on chitosan-stabilized W/O/W emulsion for the room-temperature storage of pork

Food, Nutrition and Health.

DOI

2026

Exploring the role of NaOH in modulating the properties of metal-free preserved egg white gels: physicochemical, rheological, and structural properties

Food Chemistry X

DOI

2026

Novel pectin-low-density lipoprotein oleogels as techno-functional ingredients improved the structural and textural characteristics of gluten-free bread

Food Chemistry

DOI

2026

Fabrication of low-fat mayonnaise via egg white protein fibril-stabilized emulsion gels: Enhanced interfacial adsorption and network support

Food Chemistry

DOI

2026

pH-triggered synergy of phospholipase and protease: Interfacial film reinforcement unlocks ultra-thermostable egg yolk liquid

Food Chemistry

DOI

2026

Ultrasound-induced ternary composite system for off-flavor reduction in thermally processed egg white proteins

Food Chemistry

DOI

2026

Alginate polysaccharides stabilized yolk W/O/W emulsions for DHA-based multinutrient delivery: Interfacial design, stability and spray-dried powder characteristics

Food Hydrocolloids

DOI

2026

Regulation of solubility and thermal stability for egg white proteins via alkaline heat treatment: A new insight into protein conformation and interactions at the nanoscale

Food Chemistry

DOI

2025

Preservation of supramolecular structure and technofunctionality in egg yolk granules via cryogenic processing

International Journal of Biological Macromolecules

DOI

2025

Pectin/calcium crosslinking can reinforce low-density lipoprotein emulsion gels/oleogels: Multimodal and computational insights into structural and physicochemical properties

International Journal of Biological Macromolecules

DOI

2025

Ultrasound-assisted egg yolk granule–EGCG conjugation via multiple mechanisms for improved functionality and stability

Food Chemistry

DOI

2025

Impact of fatty acid unsaturation levels on the physicochemical properties and oxidative/digestive stability of pectin/LDL-based oleogels

Food Hydrocolloids

DOI

2025

Synergistic construction of high-performance oil-in-water emulsions by egg white protein-whey protein isolate dual-protein: achieving efficient utilization of bioactive substances

Food Research International

DOI

2025

ATGL modulates lipid-protein interactions to restore foaming capacity in yolk-residue egg white systems

International Journal of Biological Macromolecules

DOI

2025

Immobilization of trypsin on resin-carriers: A novel strategy to realize controlled hydrolysis and enhance the foaming properties of pasteurized and frozen-thawed egg white

Food Chemistry

DOI

2025

Ultrasound-assisted xylitol conjugation improves heat resistance of egg white-casein complexes for food colloidal applications

Food Hydrocolloids

DOI

2025

Microwave and ultrasound-assisted pectin treatment: A novel method to boost liquid egg white's foaming and baking efficiency

Food Hydrocolloids

DOI

2025

Identification of a novel calcium transport-promoting peptide from phosvitin Hydrolysate: Establishment of a Caco-2 cell monolayer, sequence determination, and molecular interaction analysis

Food Bioscience

DOI

2025

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

International Journal of Biological Macromolecules

DOI

2025

Improving the quality of egg yolk granules via cryogenic processing: A comprehensive analysis of structural, physicochemical, and functional properties

Food Chemistry

DOI

2025

Insight into dairy casein implications that enhance egg white proteins' thermodynamic and microrheological functions

Food Chemistry

DOI

2025

Successive extraction of key protein and polysaccharide from distillers' grains: Optimization, characterization, and economic analysis

International Journal of Biological Macromolecules

DOI

2025

Exploring the mechanisms of thermal aggregation resistance egg white: CMC concentration-mediated modification of protein structure and formation of microgel particles

Food Hydrocolloids

DOI

2025

A standardized detection method for various poultry egg yolk immunoglobulin based on effective sample pretreatment and size exclusion-HPLC

Journal of Food Composition and Analysis

DOI

2024

欧盟与中国禽蛋食品安全农兽药残留限量对比分析

《食品安全质量检测学报》

2024

Disturbing egg yolk protein structure via pH-shifting treatment for interface reorganization: Improving solubility to enhance oil-water interface adsorption and emulsification properties

Food Chemistry

DOI

2024

Impact of ultrasonication and high-pressure homogenization on the structure and characteristics of emulsion-templated oleogels stabilized by low-density lipoprotein/pectin complexes

Food Hydrocolloids

DOI

2024

Preparation and characterization of natural microcapsules EYG (egg yolk granules) with OPO(1,3-dioleic acid-2-palmitic acid triglyceride): Unique application of EYG riches in low/high-density lipoproteins on OPO stability

International Journal of Biological Macromolecules

DOI

2024

Role of ultrasound and pectin in regulating the foaming properties and baking applications of liquid egg white

International Journal of Biological Macromolecules

DOI

2024

Physicochemical integration of egg white proteins and milk casein based on phase separation as a stable and optimized colloidal complex

Food Hydrocolloids

DOI

2024

Water-in-oil-in-water (W/O/W) emulsions with antioxidant and bacteriostatic capabilities: A preliminary exploration of food preservation films

International Journal of Biological Macromolecules

DOI

2024

Enhancement of the formation and stability of low-fat Pickering emulsion gels stabilized with egg yolk granules-chitosan complex: Insights into the development of mayonnaise substitutes

Food Chemistry

DOI

2024

Structuring low-density lipoprotein-based oleogels with pectin via an emulsion-templated approach: Formation and characterization

Journal of Food Engineering

DOI

2024

Phosvitin phosphopeptides and peptides-calcium chelate promote calcium deposition in a three-cell co-culture system by modulating the OPG/RANKL/RANK signaling pathway

Food Bioscience

DOI

2024

Hydrogel foam with designed structural properties of egg white protein through building aggregates as potential dysphagia food

Food Hydrocolloids

DOI

2024

Preparation of thermally stable egg white protein microgel particles as assisted by differently charged polysaccharides: A comparatively study

Food Hydrocolloids

DOI

2024

Phosvitin phosphopeptides alleviate the inhibitory effect of oxidative stress on osteoblast function through FoxO/Wnt signaling

Food Bioscience

DOI

2024

Eggceptional variances: Exploring immunomodulation across commercial caged, free-range, and Tibetan environments

Food Bioscience

DOI

2024

Enhancement of emulsion pH stability by Ca2+ modulation: A novel approach for preparing egg white protein fibril cold emulsion gels

Food Hydrocolloids

DOI

2024

Promoting effect of phosvitin in the mineralization of eggshell inner membrane with the application in osteogenic induction scaffold

Colloids and Surfaces B Biointerfaces

DOI

2024

Sucrose-phosphate osmotic system improves the quality characteristics of reduced-salt salted egg yolk: Profiling from protein structure and lipid distribution perspective

Food Chemistry

DOI

2023

Eggstraordinary health: exploring avian egg proteins and peptides in boosting immunity and health maintenance

Food Science of Animal Products

DOI

2023

Optimizing the Encapsulation Behavior of Egg Yolk on DHA by Vacuum Low-Temperature Spray Drying to Improve the Hydration Properties of the Powder

Food and Bioprocess Technology

DOI

2023

Effect of egg yolk lipoproteins on foaming properties and interfacial behavior of egg white: Insights into implications for aerated food production

Colloids and Surfaces A Physicochemical and Engineering Aspects

DOI

2023

Exploring xylitol as a low-salt alternative for effective inhibition of gelation in frozen egg yolks

Food Chemistry

DOI

2023

pH-responsive multi-network composite cellulose-based hydrogels for stable delivery of oral IgY-Fab fragments

Food Chemistry

DOI

2023

Development of stable organogels using egg yolk granules-chitosan complex: Structure, rheology, and stability

Colloids and Surfaces A Physicochemical and Engineering Aspects

DOI

2023

Win-Win Cooperation: Magnetic relaxation switching biosensor for chloramphenicol detection based on the pipet platform and antigen-driven enzyme-free dual signal amplification strategy

Sensors and Actuators B Chemical

DOI

2023

Large-scale isolation and purification of yolk immunoglobulin with different purity levels via a combination technique based on high-speed-shear crossflow membrane separation

Food Hydrocolloids

DOI

2023

Synergistic effects of sugar beet pectin and laccase on gel properties of egg white

Food Science of Animal Products

DOI

2023

Natural egg yolk emulsion as wall material to encapsulate DHA by two-stage homogenization: Emulsion stability, rheology analysis and powder properties

Food Research International

DOI

2022

“食品标准与法规”课程思政教育改革思路与实际案例

《食品工业》

2022

Encapsulation efficiency and oral delivery stability of chitosan–liposome‐encapsulated immunoglobulin Y

Journal of Food Science

DOI

2022

The effectiveness of polypeptides from phosvitin and eggshell membrane in enhancing the bioavailability of eggshell powder calcium and its accumulation in bones

Food Bioscience

DOI

2022

A basis for IgY-themed functional foods: Digestion profile of oral yolk immunoglobulin (IgY) by INFOGEST static digestion model

Food Research International

DOI

2022

Lysozyme impacts gel properties of egg white protein via electrostatic interactions, polarity differences, local pH regulation, or as a filler

International Journal of Biological Macromolecules

DOI

2022

Effect of salt penetration and water migration on cooked salted egg yolk gel during storage: Physicochemical properties, structural characteristics and flavor changes

Food Chemistry

DOI

2022

Enhancement of emulsification properties by modulation of egg white protein fibril structure with different heating times

Food Hydrocolloids

DOI

2022

Utilization of ovalbumin-propylene glycol alginate complex system for superior foam: The effect of pH-driven phase behavior

Food Hydrocolloids

DOI

2022

Improved effect of ultrasound-assisted enzymolysis on egg yolk powder: Structural properties, hydration properties and stability characteristics

Food Chemistry

DOI

2022

Formation of Natural Egg Yolk Granule Stabilized Pickering High Internal Phase Emulsions by Means of NaCl Ionic Strength and pH Change

Foods

DOI

2022

Restoration of Immunity by Whole Egg Was Superior to Egg White or Egg Yolk in a Cyclophosphamide-Induced Immunocompromised Mouse Model

Food Bioscience

DOI

2021

“工厂化”中央厨房将成为中国食品制造业的重要领域

《肉类工业》

2021

信息化背景下“动物性食品加工学”的改革与实践

《科教文汇》

DOI

2021

Positive response to surfactants on the interfacial behavior and aggregation stability of Fab fragments from yolk immunoglobulin

International Journal of Biological Macromolecules

DOI

2021

Effect of high intensity ultrasound assisted glycosylation on the gel properties of ovalbumin: Texture, rheology, water state and microstructure

Food Chemistry

DOI

2021

Foaming properties and aggregation mechanism of egg white protein with different physical treatments

LWT

DOI

2021

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

Food Bioscience

DOI

2021

Preparation and characterization of egg yolk immunoglobulin loaded chitosan-liposome assisted by supercritical carbon dioxide

Food Chemistry

DOI

2021

Gel properties of heat-induced transparent hydrogels from ovalbumin by acylation modifications

Food Chemistry

DOI

2021

Intelligent colorimetric film incorporated with anthocyanins-loaded ovalbumin-propylene glycol alginate nanocomplexes as a stable pH indicator of monitoring pork freshness

Food Chemistry

DOI

2021

Fab Fragment of Immunoglobulin Y Modulates NF-κB and MAPK Signaling through TLR4 and αVβ3 Integrin and Inhibits the Inflammatory Effect on R264.7 Macrophages

Journal of Agricultural and Food Chemistry

DOI

2021

Role of lysozyme on liquid egg white foaming properties: Interface behavior, physicochemical characteristics and protein structure

Food Hydrocolloids

DOI

2021

Enhancing the resistance of anthocyanins to environmental stress by constructing ovalbumin-propylene glycol alginate nanocarriers with novel configurations

Food Hydrocolloids

DOI

2020

咸鸭蛋腌制废料液的绿色高效联合膜分离循环利用

《食品工业》

2020

基于GC-MS比较3种地方特色生鲜原料鸭蛋的脂肪酸和挥发性物质

《食品科技》

DOI

2020

Volcanic Rock-Inspired Fabrication of Porous Chitosan Macroparticles via Gas Porogen for Enhancing the Activity of Immobilized Enzymes

ACS Sustainable Chemistry & Engineering

DOI

2020

Effect of eggshell membrane as porogen on the physicochemical structure and protease immobilization of chitosan-based macroparticles

Carbohydrate Polymers

DOI

2020

Phase separation behavior and characterization of ovalbumin and propylene glycol alginate complex coacervates

Food Hydrocolloids

DOI

2020

Changes in protein structure and physicochemical properties of egg white by super critical carbon dioxide treatment

Journal of Food Engineering

DOI

2020

Addition of cationic guar-gum and oleic acid improved the stability of plasma emulsions prepared with enzymatically hydrolyzed egg yolk

Food Hydrocolloids

DOI

2020

Mechanism of enhancing foaming properties of egg white by super critical carbon dioxide treatment

Food Chemistry

DOI

2020

An easy and simple separation method for Fc and Fab fragments from chicken immunoglobulin Y (IgY)

Journal of Chromatography B

DOI

2019

Anti-inflammatory effect of preserved egg with simulated gastrointestinal digestion on LPS-stimulated RAW264.7 cells

Poultry Science

DOI

2019

A magnetic relaxation switching and visual dual-mode sensor for selective detection of Hg2+ based on aptamers modified Au@Fe3O4 nanoparticles

Journal of Hazardous Materials

DOI

2019

Emulsifying stability of enzymatically hydrolyzed egg yolk granules and structural analysis

Food Hydrocolloids

DOI

2019

ε-Poly-L-lysine-protected Ti3C2 MXene quantum dots with high quantum yield for fluorometric determination of cytochrome c and trypsin

Microchimica Acta

DOI

2019

Effects of high-intensity ultrasonic (HIU) treatment on the functional properties and assemblage structure of egg yolk

Ultrasonics Sonochemistry

DOI

2019

Development of an antibacterial nanobiomaterial for wound-care based on the absorption of AgNPs on the eggshell membrane

Colloids and Surfaces B Biointerfaces

DOI

2019

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

Ultrasonics Sonochemistry

DOI

2019

Nanoparticles-Enabled Surface-Enhanced Imaging Ellipsometry for Amplified Biosensing

Analytical Chemistry

DOI

2019

Effect of enzymatic hydrolysis on the solubility of egg yolk powder from the changes in structure and functional properties

LWT

DOI

2019

Structure-property of crosslinked chitosan/silica composite films modified by genipin and glutaraldehyde under alkaline conditions

Carbohydrate Polymers

DOI

2019

Interfacial and enhanced emulsifying behavior of phosphorylated ovalbumin

International Journal of Biological Macromolecules

DOI

2019

Influence of nanosilica on inner structure and performance of chitosan based films

Carbohydrate Polymers

DOI

2019

Consequences of phosphorylation on the structural and foaming properties of ovalbumin under wet-heating conditions

Food Hydrocolloids

DOI

2018

禽蛋营养特点及鸭蛋加工业概况

《中国禽业导刊》

2018

可食性涂膜保鲜剂的制备及在早餐蛋中的应用

《中国食品学报》

2018

Phosphorylation of phosvitin plays a crucial effects on the protein-induced differentiation and mineralization of osteoblastic MC3T3-E1 cells

International Journal of Biological Macromolecules

DOI

2018

Rapid and universal detection of ovalbumin based on N,O,P-co-doped carbon dots-fluorescence resonance energy transfer technology

Sensors and Actuators B Chemical

DOI

2017

糖基化修饰对IgG/IgY结构和功能特性的影响

《中国食品学报》

2017

Mass spectrometry characterization for N-glycosylation of immunoglobulin Y from hen egg yolk

International Journal of Biological Macromolecules

DOI

2017

Hydroxyapatite nucleation and growth on collagen electrospun fibers controlled with different mineralization conditions and phosvitin

Macromolecular Research

DOI

2017

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

International Journal of Biological Macromolecules

DOI

2016

鸡蛋蛋黄高密度脂蛋白结构、组成、来源及功能研究进展

《中国家禽》

2016

动物性食品加工学创新性实验教学设计与实践

《教育教学论坛》

2016

食品工程专业创新性实验教学项目探索与实践

《教育教学论坛》

2016

Monitoring glycation-induced structural and biofunctional changes in chicken immunoglobulin Y by different monosaccharides

Poultry Science

DOI

2016

The impact of N -glycosylation on conformation and stability of immunoglobulin Y from egg yolk

International Journal of Biological Macromolecules

DOI

2016

A rapid triple-mode fluorescence switch assay for immunoglobulin detection by using quantum dots-gold nanoparticles nanocomposites

Sensors and Actuators B Chemical

DOI

2016

A sensitive and selective resonance Rayleigh scattering method for quick detection of avidin using affinity labeling Au nanoparticles

Spectrochimica Acta Part A Molecular and Biomolecular Spectroscopy

DOI

2016

Determination of Egg Yolk Immunoglobulin by Resonance Light Scattering of Affinity-Labeled Au Nanoparticles

Food Analytical Methods

DOI

2015

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

Talanta

DOI

2015

Mass Spectrometry and Two-Dimensional Electrophoresis To Characterize the Glycosylation of Hen Egg White Ovomacroglobulin

Journal of Agricultural and Food Chemistry

DOI

2014

卵粘蛋白的糖链解析及构效关系研究进展

《食品研究与开发》

2014

Simultaneous, rapid and sensitive detection of three food-borne pathogenic bacteria using multicolor quantum dot probes based on multiplex fluoroimmunoassay in food samples

LWT

DOI

2014

Two-color quantum dots-based fluorescence resonance energy transfer for rapid and sensitive detection of Salmonella on eggshells

Journal of Photochemistry and Photobiology A Chemistry

DOI

2014

The inhibition of fluorescence resonance energy transfer between multicolor quantum dots for rapid and sensitive detection of Staphylococcus aureus

Spectrochimica Acta Part A Molecular and Biomolecular Spectroscopy

DOI

2014

A simple method for isolating chicken egg yolk immunoglobulin using effective delipidation solution and ammonium sulfate

Poultry Science

DOI

2013

2012年我国蛋品加工业监测分析与预警

《农业工程技术》

2013

蛋品加工新技术

《中国农业出版社》

2013

4种复合型涂膜剂对鸡蛋的保鲜效果

《食品科学》

2013

蛋与蛋制品脂质氧化研究进展

《中国家禽》

DOI

2013

蛋壳源活性碳酸钙的研究进展

《家禽科学》

2013

A simple quantum dot-based fluoroimmunoassay method for selective capturing and rapid detection of Salmonella Enteritidis on eggs

Food Control

DOI

2013

Application of Quantum Dots as Newly Emerging Nano-probes in Food Analysis and Detection

Food Science

2012

我国禽蛋加工标准体系工作的现状与建议

《中国家禽》

DOI

2012

离子交换色谱法分离纯化鸡卵黄免疫球蛋白

《色谱》

2012

Proteomic analysis of egg white proteins during the early phase of embryonic development

Journal of Proteomics

DOI

2011

饲料营养与禽蛋品质及功能特性关系的研究进展

《中国家禽》

DOI

2011

Systematic evaluation of avidin–biotin interaction by fluorescence spectrophotometry

Spectrochimica Acta Part A Molecular and Biomolecular Spectroscopy

DOI

2011

Affinity adsorption and separation behaviors of avidin on biofunctional magnetic nanoparticles binding to iminobiotin

Colloids and Surfaces B Biointerfaces

DOI

2011

Determination of lysozyme at the nanogram level in chicken egg white using Resonance Rayleigh-scattering method with Cd-doped ZnSe quantum dots as probe

Sensors and Actuators B Chemical

DOI

2010

不同涂膜剂对鸡蛋涂膜保鲜效果的比较研究

《食品科学》

2010

废弃鸡蛋壳中碳酸钙制取丙酸钙的工艺条件

《环境化学》

2010

复合酶解可溶性蛋膜蛋白制备多肽的工艺优化

《食品科学》

2010

中国蛋品加工为发展报告(三)

《中国禽业导刊》

2010

中国蛋品加工业发展报告(二)

《中国禽业导刊》

2010

中国蛋品加工业发展报告(一)

《中国禽业导刊》

2010

Determination of lysozyme at the nanogram level in food sample using Resonance Rayleigh-scattering method with Au nanoparticles as probe

Spectrochimica Acta Part A Molecular and Biomolecular Spectroscopy

DOI

2009

鸡蛋贮藏方法及涂膜保鲜机理

《中国家禽》

DOI

2009

荧光量子点快速检测禽蛋中致病菌的应用

《中国家禽》

2009

鸡蛋涂膜保鲜材料及其特性

《中国家禽》

2009

蛋膜蛋白光谱分析及其酶解液抗氧化性研究

《食品科学》

2009

几种酶制剂对鸡蛋壳膜酶解效果的研究

《食品工业》

2009

鸡蛋壳中CaCO3制备C6H10O4Ca的研究

《食品工业》

2009

咸蛋清蛋白酶解工艺条件的研究

《食品科技》

2009

鸡蛋壳膜高效环保分离方法的研究

《环境工程》

2009

Study on the enzymatic hydrolysis processes on salty white of salt-pickled egg

Food Science and Technology International

2008

蛋壳膜中角蛋白与胶原蛋白的提取分离技术及功能多肽的研究

《中国家禽》

2008

鲜蛋清洁消毒技术的研究

《家禽科学》

2008

对蛋壳膜中角蛋白与胶原蛋白的提取分离技术及功能多肽的概述

《食品与发酵科技》

2008

Study on the Transformation of Calcium Carbonate into Organic Calcium from Eggshell

Sichuan Food and Fermentation

2023

Inactivation of the trypsin inhibitory activity of ovomucoid by ultrasound treatment

Research Square

DOI

2026

Animal biosystems advances: Egg white protein functionalization by casein and xylitol conjugations' emerging applications

Elsevier eBooks

DOI