Effects of Grafting Degree on the Physicochemical Properties of Egg White Protein-Sodium Carboxymethylcellulose Conjugates and Their Aerogels by Shuaishuai Tang, Yan Jiang, Tingting Tang, Huaying Du, Yonggang Tu, Mingsheng Xu

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Effects of temperature on quality of preserved eggs during storage by Wenxiang Luo, Hui Xue, Chunhong Xiong, Jianke Li, Yonggang Tu, Yan Zhao

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Improving the gel properties of duck egg white by synergetic phosphorylation/ultrasound: Gel properties, crystalline structures, and protein structure by Hui Xue, Huilan Liu, Na Wu, Guowen Zhang, Yonggang Tu, Yan Zhao

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Effects of packaging methods on the quality of heavy metals–free preserved duck eggs during storage by Yuting Wang, Chunhong Xiong, Wenxiang Luo, Jianke Li, Yonggang Tu, Yan Zhao

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Anti-inflammatory activity of di-peptides derived from ovotransferrin by simulated peptide-cut in TNF-α-induced Caco-2 cells by Xiong Wang, Yan Zhao, Yao Yao, Mingsheng Xu, Huaying Du, Mengya Zhang, Yonggang Tu

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Improving the gel properties of salted egg white/cooked soybean protein isolate composite gels by ultrasound treatment: Study on the gelling properties and structure by Xiaojuan Xin, Wei Qiu, Hui Xue, Guowen Zhang, Hui Hu, Yan Zhao, Yonggang Tu

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The Quality Characteristics Formation and Control of Salted Eggs: A Review by Xiaoya Li, Shuping Chen, Yao Yao, Na Wu, Mingsheng Xu, Yan Zhao, Yonggang Tu

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A review on the development of pickled eggs: rapid pickling and quality optimization by Mengting Zheng, Shuping Chen, Yao Yao, Na Wu, Mingsheng Xu, Yan Zhao, Yonggang Tu

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Antiviral effect of ovotransferrin in mouse peritoneal macrophages by up-regulating type I interferon expression by Yulan Zhou, Qun Tang, Huaying Du, Yonggang Tu, Shaofu Wu, Wenjun Wang, Mingsheng Xu

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Improvement of the Gel Properties of Salted Egg White and Its Application in the Processing of Dried Salted-Egg-White Curd by Jiawen NIE, Yuqing WU, Yuqin CHEN, Jianwei ZANG, Jiguang CHEN, Yonggang TU, Daobang TANG, Zhongping YIN

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The Effect of Ionic Strength on the Formation and Stability of Ovalbumin–Xanthan Gum Complex Emulsions by Yuanxue Gao, Wen He, Yan Zhao, Yao Yao, Shuping Chen, Lilan Xu, Na Wu, Yonggang Tu

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The clinical and radiographic characteristics of avascular necrosis after pediatric femoral neck fracture: a systematic review and retrospective study of 115 patients by Pengfei Xin, Yonggang Tu, Zhinan Hong, Fan Yang, Fengxiang Pang, Qiushi Wei, Wei He, Ziqi Li

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Study on the mechanism of enhanced gel strength of heat-induced egg white by shikimic acid braising by Hui Xue, Meng Xu, Guowen Zhang, Ping Wang, Lin Yu, Ying Zhao, Yonggang Tu, Yan Zhao

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Effects of different temperatures on the physicochemical characteristics, microstructure and protein structure of preserved egg yolk by Xianlong Luo, Ji'en Tan, Yao Yao, Na Wu, Shuping Chen, Lilan Xu, Yan Zhao, Yonggang Tu

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The changes of umami substances and influencing factors in preserved egg yolk: pH, endogenous protease, and proteinaceous substance by Binghong Gao, Binghong Gao, Xiaobo Hu, Hui Xue, Ruiling Li, Huilan Liu, Tianfeng Han, Yonggang Tu, Yan Zhao

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Corrigendum: The changes of umami substances and influencing factors in preserved egg yolk: pH, endogenous protease, and proteinaceous substance by Binghong Gao, Binghong Gao, Xiaobo Hu, Hui Xue, Ruiling Li, Huilan Liu, Tianfeng Han, Yonggang Tu, Yan Zhao

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Changes in lipid properties of duck egg yolks under extreme processing conditions by Danhui Cao, Feng Feng, Chunhong Xiong, Jianke Li, Hui Xue, Ying Zhao, Yuting Wang, Yonggang Tu, Yan Zhao

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Mechanism of ultrasonic enhancement of the gelling properties of salted ovalbumin-cooked soybean isolate hybrid gels by Ji'en Tan, Wei Qiu, Na Wu, Lilan Xu, Shuping Chen, Yao Yao, Mingsheng Xu, Yan Zhao, Yonggang Tu

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