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Number Cited by Other Article(s)
1
Hu Y, Bian Q, Chen L, Wang X, Zhong J. Effect of glycation with three polysaccharides on the structural and emulsifying properties of ovalbumin. Food Chem X 2024;23:101632. [PMID: 39100252 PMCID: PMC11295946 DOI: 10.1016/j.fochx.2024.101632] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2024] [Revised: 07/02/2024] [Accepted: 07/05/2024] [Indexed: 08/06/2024]  Open
2
Jiang J, Yang X, Wang H, Chi Y, Chi Y. Study on the gelling properties of egg white/surfactant system by different heating intensities. Poult Sci 2024;103:103876. [PMID: 38833746 PMCID: PMC11190698 DOI: 10.1016/j.psj.2024.103876] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2024] [Revised: 05/06/2024] [Accepted: 05/13/2024] [Indexed: 06/06/2024]  Open
3
Yao X, Gao J, Wang L, Hou X, Ge L, Qin X, Qiu J, Deng X, Li W, Wang J. Cananga oil inhibits Salmonella infection by mediating the homeostasis of purine metabolism and the TCA cycle. JOURNAL OF ETHNOPHARMACOLOGY 2024;325:117864. [PMID: 38325671 DOI: 10.1016/j.jep.2024.117864] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/08/2023] [Revised: 01/22/2024] [Accepted: 02/03/2024] [Indexed: 02/09/2024]
4
Zhong M, Ma L, Liu X, Liu Y, Wei S, Gao Y, Wang Z, Chu S, Dong S, Yang Y, Gao S, Li S. Exploring the influence of ultrasound on the antibacterial emulsification stability of lysozyme-oregano essential oil. ULTRASONICS SONOCHEMISTRY 2023;94:106348. [PMID: 36871524 PMCID: PMC9988396 DOI: 10.1016/j.ultsonch.2023.106348] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/16/2023] [Revised: 02/06/2023] [Accepted: 02/24/2023] [Indexed: 06/18/2023]
5
Chen Q, Dong L, Li Y, Liu Y, Xia Q, Sang S, Wu Z, Xiao J, Liu L, Liu L. Research advance of non-thermal processing technologies on ovalbumin properties: The gelation, foaming, emulsification, allergenicity, immunoregulation and its delivery system application. Crit Rev Food Sci Nutr 2023;64:7045-7066. [PMID: 36803106 DOI: 10.1080/10408398.2023.2179969] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/22/2023]
6
Liu Y, Guo X, Wang N, Lu S, Dong J, Qi Z, Zhou J, Wang Q. Evaluation of changes in egg yolk lipids during storage based on lipidomics through UPLC-MS/MS. Food Chem 2023;398:133931. [DOI: 10.1016/j.foodchem.2022.133931] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2022] [Revised: 07/21/2022] [Accepted: 08/09/2022] [Indexed: 10/15/2022]
7
Preparation of an LZ-OEO Compound Antibacterial Gel and the Effect of Microwave Treatment on Its Structure and Stability. Gels 2022;8:gels8120838. [PMID: 36547362 PMCID: PMC9777647 DOI: 10.3390/gels8120838] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Revised: 12/12/2022] [Accepted: 12/15/2022] [Indexed: 12/24/2022]  Open
8
Wu Y, Xiang X, Liu L, An F, Geng F, Huang Q, Wei S. Ultrasound-assisted succinylation comprehensively improved functional properties of egg white protein. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114155] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
9
Zhang T, Gong P, Wang Y, Jiang H, Zhang M, Yang M, Du Z, Liu J, Liu X. Oxidation-mediated structure and molecular interaction transformation of egg white protein: The underlying mechanism of functional properties and in vitro gastric digestibility improvement. Food Chem 2022;405:134874. [DOI: 10.1016/j.foodchem.2022.134874] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2022] [Revised: 11/02/2022] [Accepted: 11/03/2022] [Indexed: 11/09/2022]
10
Chen S, Zhen S. Interaction Mechanism of Mangiferin and Ovalbumin Based on Spectrofluorimetry and Molecular Docking. Nat Prod Commun 2022. [DOI: 10.1177/1934578x221119914] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]  Open
11
Wang Z, Liu X, Ojangba T, Zhang L, Yu Q, Han L. Storage and Packaging Effects on the Protein Oxidative Stability, Functional and Digestion Characteristics of Yak Rumen Smooth Muscle. Foods 2022;11:foods11142099. [PMID: 35885342 PMCID: PMC9319803 DOI: 10.3390/foods11142099] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2022] [Revised: 07/07/2022] [Accepted: 07/12/2022] [Indexed: 02/04/2023]  Open
12
Xin L, Zhang Y, Duan W, Ai M, Song H, Huang Q, Lu J. Effect of malondialdehyde oxidation on structure and physicochemical properties of amandin. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15213] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
13
Wu Y, Zhang Y, Duan W, Wang Q, An F, Luo P, Huang Q. Ball-milling is an effective pretreatment of glycosylation modified the foaming and gel properties of egg white protein. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110908] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
14
Lipid oxidation induced egg white protein foaming properties enhancement: The mechanism study revealed by high resolution mass spectrometry. Food Res Int 2022;152:110713. [PMID: 35181111 DOI: 10.1016/j.foodres.2021.110713] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2021] [Revised: 08/20/2021] [Accepted: 09/12/2021] [Indexed: 01/25/2023]
15
Huang Q, Liu L, Wu Y, Huang X, Wang G, Song H, Geng F, Luo P. Mechanism of differences in characteristics of thick/thin egg whites during storage: Physicochemical, functional and molecular structure characteristics analysis. Food Chem 2022;369:130828. [PMID: 34488128 DOI: 10.1016/j.foodchem.2021.130828] [Citation(s) in RCA: 28] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2021] [Revised: 07/13/2021] [Accepted: 08/06/2021] [Indexed: 12/19/2022]
16
Improvement and mechanism of emulsifying properties of liquid egg yolk by ozonation technology. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.113038] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
17
Yu Y, Guan Y, Liu J, Hedi W, Yu Y, Zhang T. Molecular structural modification of egg white protein by pH-shifting for improving emulsifying capacity and stability. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.107071] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
18
Comparison of muscle lipidomes between cattle-yak, yak, and cattle using UPLC–MS/MS. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.104113] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
19
Cheng Y, Chi Y, Geng X, Chi Y. Effect of 2,2′-azobis(2-amidinopropane) dihydrochloride (AAPH) induced oxidation on the physicochemical properties, in vitro digestibility, and nutritional value of egg white protein. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111103] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
20
Microwave pretreatment enhanced the properties of ovalbumin-inulin-oil emulsion gels and improved the storage stability of pomegranate seed oil. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106548] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
21
Geng F, Xie Y, Wang Y, Wang J. Depolymerization of chicken egg yolk granules induced by high-intensity ultrasound. Food Chem 2021;354:129580. [PMID: 33756312 DOI: 10.1016/j.foodchem.2021.129580] [Citation(s) in RCA: 46] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2020] [Revised: 03/01/2021] [Accepted: 03/07/2021] [Indexed: 12/12/2022]
22
Li M, Karboune S, Liu L, Light K, L'Hocine L, Achouri A, Pitre M, Mateo C. Combining phenolic grafting and laccase-catalyzed cross-linking: Effects on structures, technofunctional properties and human immunoglobulin E binding capacity of egg white proteins. Food Chem 2021;355:129587. [PMID: 33857721 DOI: 10.1016/j.foodchem.2021.129587] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2020] [Revised: 01/31/2021] [Accepted: 03/06/2021] [Indexed: 11/19/2022]
23
Onishi M, Ueda M, Saito D, Takata M, Ojima Y, Azuma M. Identification of yeast-derived emulsification proteins through analyses of proteins distributed into the emulsified phase. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106321] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
24
Recent developments in food foams. Curr Opin Colloid Interface Sci 2020. [DOI: 10.1016/j.cocis.2020.101394] [Citation(s) in RCA: 41] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
25
Zhang H, Ai M, Shi F, He H, Song H, Luo Z, Huang Q, Lu J. Deterioration mechanism of minced mutton induced by Fenton oxidation treatment. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109980] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
26
Quantitative N-glycoproteomic analyses provide insights into the effects of thermal processes on egg white functional properties. Food Chem 2020;342:128252. [PMID: 33067044 DOI: 10.1016/j.foodchem.2020.128252] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2020] [Revised: 09/25/2020] [Accepted: 09/27/2020] [Indexed: 11/22/2022]
27
Liu X, Wang J, Huang Q, Cheng L, Gan R, Liu L, Wu D, Li H, Peng L, Geng F. Underlying mechanism for the differences in heat-induced gel properties between thick egg whites and thin egg whites: Gel properties, structure and quantitative proteome analysis. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105873] [Citation(s) in RCA: 50] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
28
Xie Y, Wang J, Shi Y, Wang Y, Cheng L, Liu L, Wang N, Li H, Wu D, Geng F. Molecular aggregation and property changes of egg yolk low-density lipoprotein induced by ethanol and high-density ultrasound. ULTRASONICS SONOCHEMISTRY 2020;63:104933. [PMID: 31952003 DOI: 10.1016/j.ultsonch.2019.104933] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/18/2019] [Revised: 12/09/2019] [Accepted: 12/16/2019] [Indexed: 06/10/2023]
29
Xie Y, Wang J, Wang Y, Wu D, Liang D, Ye H, Cai Z, Ma M, Geng F. Effects of high-intensity ultrasonic (HIU) treatment on the functional properties and assemblage structure of egg yolk. ULTRASONICS SONOCHEMISTRY 2020;60:104767. [PMID: 31539731 DOI: 10.1016/j.ultsonch.2019.104767] [Citation(s) in RCA: 60] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/15/2019] [Revised: 08/03/2019] [Accepted: 09/04/2019] [Indexed: 05/23/2023]
30
Quan TH, Benjakul S. Duck egg albumen hydrolysate-epigallocatechin gallate conjugates: Antioxidant, emulsifying properties and their use in fish oil emulsion. Colloids Surf A Physicochem Eng Asp 2019. [DOI: 10.1016/j.colsurfa.2019.123711] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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