Strategies to Improve Hydrolysis Efficiency of Fish Skin Collagen: Study on ACE Inhibitory Activity and Fibroblast Proliferation Activity by Cuihua Chang, Yuzhou Ma, Yanjun Yang, Yujie Su, Luping Gu, Junhua Li

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The Effects of Polyphenols on Texture and Flavor of Egg Yolk: A Molecular Docking Study by Tingting Tang, Ruyi Zhang, Cuihua Chang, Junhua Li, Luping Gu, Yanjun Yang, Yujie Su

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Novel Insights into the Effects of Different Cooking Methods on Salted Egg Yolks: Physicochemical and Sensory Analysis by Xuejing Gao, Mengya Zhang, Junhua Li, Luping Gu, Cuihua Chang, Zijian Huang, Yanjun Yang, Yujie Su

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Chicken Egg White Gels: Fabrication, Modification, and Applications in Foods and Oral Nutraceutical Delivery by Junhua Li, Xuechun Wang, Cuihua Chang, Luping Gu, Yujie Su, Yanjun Yang, Dominic Agyei, Qi Han

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Studies on the Efficient Extraction of Ovotransferrin and the Effect of Heating Treatment on Its Structure and Activity by Yujie Su, Qianwen Zhao, Cuihua Chang, Junhua Li, Lulu Guo, Shende Hu, Zijian Huang, Luping Gu, Yanjun Yang

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Studies on the Properties and Stability Mechanism of Double Emulsion Gels Prepared by Heat-Induced Aggregates of Egg White Protein-Oligosaccharides Glycosylation Products by Qianwen Zhao, Cheng Lu, Cuihua Chang, Luping Gu, Junhua Li, Lulu Guo, Shende Hu, Zijian Huang, Yanjun Yang, Yujie Su

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Developing a Simple and Feasible Process for the Crude Extraction of Livetins and Phosvitin from Egg Yolk by Fan Zhang, Yongmei Ding, Zipei Zhang, Hangxin Zhu, Han Jiao, Shijian Dong, Junhua Li, Luping Gu, Cuihua Chang, Yanjun Yang, Yujie Su

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