Impacts of Thermal Treatment on the Digestibility of Astaxanthin-enriched Eggs by Luping GU, Qiao FAN, Junhua LI, Cuihua CHANG, Yanjun YANG, Yujie SU

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Analysis on Antioxidant Activity and Composition of Eggshell Membrane Peptides Prepared by Extrution and Enzymatic Hydrolysis by Luping GU, Yu ZHANG, Junhua LI, Cuihua CHANG, Yanjun YANG, Yujie SU

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Cell-Free Supernatant of <i>Lactiplantibacillus plantarum</i> 90: A Clean Label Strategy to Improve the Shelf Life of Ground Beef Gel and Its Bacteriostatic Mechanism by Jing Wang, Lilan Xu, Luping Gu, Yuanqi Lv, Junhua Li, Yanjun Yang, Xiangren Meng

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Stability of protein particle based Pickering emulsions in various environments: Review on strategies to inhibit coalescence and oxidation by Cuihua Chang, Xin Li, Jiali Zhai, Yujie Su, Luping Gu, Junhua Li, Yanjun Yang

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Emulsion-Templated Liquid Oil Structuring with Egg White Protein Microgel- Xanthan Gum by Yujie Su, Wanqiu Zhang, Ruidan Liu, Cuihua Chang, Junhua Li, Wen Xiong, Yanjun Yang, Luping Gu

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Preparation and characterization of folate-enriched eggs and egg yolk powders by Luping Gu, Yan Yang, David Julian McClements, Shijian Dong, Yufang Liu, Junhua Li, Cuihua Chang, Yanjun Yang, Yujie Su

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