57 results on '"Ma, Meihu"'
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2. Using salted egg white in steamed bread: Impact on functional and structural characteristics
3. Exploration of novel DPP-IV inhibitory peptides from discarded eggshell membrane: An integrated in silico and in vitro study
4. The impact of ultrasound treatment combined with flaxseed gum on the foaming properties of egg white
5. Reducing infertile eggs and dead embryos during egg hatching based on respiration
6. A novel antibacterial hydrogel based on thiolated ovalbumin/gelatin with silver ions to promote wound healing in mice
7. Papain immobilization on interconnected-porous chitosan macroparticles: Application in controllable hydrolysis of egg white for foamability improvement
8. Nondestructive prediction of fertilization status and growth indicators of hatching eggs based on respiration
9. Improved thermal tolerance of ovotransferrin against pasteurization by phosphorylation
10. Elastic and transparent ovalbumin hydrogels formed via succinylation combined with pH-shifting treatment
11. Effect of catechin and tannins on the structural and functional properties of sodium alginate/gelatin/ poly(vinylalcohol) blend films
12. The effects of high-intensity ultrasound and oil types on the physicochemical properties of egg white protein emulsions
13. Chitin and chitin-based biomaterials: A review of advances in processing and food applications
14. Improving rehydration of egg white powder through modifying its physicochemistry properties by ultrasound-assisted glutaminase deamidation
15. Characterization of chitinase from Exiguobacterium antarcticum and its bioconversion of crayfish shell into chitin oligosaccharides
16. Identification and molecular mechanisms of novel antioxidant peptides from two sources of eggshell membrane hydrolysates showing cytoprotection against oxidative stress: A combined in silico and in vitro study
17. Gel properties of heat-induced transparent hydrogels from ovalbumin by acylation modifications
18. A comprehensive review on functional properties of preserved eggs as an excellent food ingredient with anti-inflammatory and anti-cancer aspects
19. Production of self-assembling acylated ovalbumin nanogels as stable delivery vehicles for curcumin
20. Ultrasonic pretreatment enhanced the glycation of ovotransferrin and improved its antibacterial activity
21. Anti-hyperglycemic effects of dihydromyricetin in streptozotocin-induced diabetic rats
22. Effect of eggshell membrane as porogen on the physicochemical structure and protease immobilization of chitosan-based macroparticles
23. Characterization of the interaction between hen egg white lysozyme and ovalbumin: Interaction between lysozyme and ovalbumin
24. Preserved egg digests promote the apoptosis of HT29 and HepG2 cells
25. Characterization of enzymatically modified liquid egg yolk: Structural, interfacial and emulsifying properties
26. Foam and conformational changes of egg white as affected by ultrasonic pretreatment and phenolic binding at neutral pH
27. A magnetic relaxation switching and visual dual-mode sensor for selective detection of Hg2+ based on aptamers modified Au@Fe3O4 nanoparticles
28. Molecular characteristics and foaming properties of ovalbumin-pullulan conjugates through the Maillard reaction
29. High-density lipoproteins from egg yolk's effect on hyperlipidemia in a high-fat-diet obese mouse using lipidomic analysis
30. Phosphorylation of porcine bone collagen peptide to improve its calcium chelating capacity and its effect on promoting the proliferation, differentiation and mineralization of osteoblastic MC3T3-E1 cells
31. Effects of high-intensity ultrasonic (HIU) treatment on the functional properties and assemblage structure of egg yolk
32. Studies on foaming and physicochemical properties of egg white during cold storage
33. Effect of nano-TiO2 on the physical, mechanical and optical properties of pullulan film
34. Structure-property of crosslinked chitosan/silica composite films modified by genipin and glutaraldehyde under alkaline conditions
35. Consequences of phosphorylation on the structural and foaming properties of ovalbumin under wet-heating conditions
36. Influence of nanosilica on inner structure and performance of chitosan based films
37. Effect of irradiation modification on conformation and gelation properties of pork myofibrillar and sarcoplasmic protein
38. Influence of bio-active terpenes on the characteristics and functional properties of egg yolk
39. Emulsifying properties development of pork myofibrillar and sacroplasmic protein irradiated at different dose: A combined FT-IR spectroscopy and low-field NMR study
40. A study of storage impact on ovalbumin structure of chicken egg
41. Synthesis and structural characterization of lysozyme–pullulan conjugates obtained by the Maillard reaction
42. Enhanced ovalbumin stability at oil-water interface by phosphorylation and identification of phosphorylation site using MALDI-TOF mass spectrometry
43. A Molecularly Imprinted Electrochemical Sensor Based on Polypyrrole/Carbon Nanotubes Composite for the Detection of S-ovalbumin in Egg White
44. Emulsifying properties of ovalbumin: Improvement and mechanism by phosphorylation in the presence of sodium tripolyphosphate
45. A sensitive and selective resonance Rayleigh scattering method for quick detection of avidin using affinity labeling Au nanoparticles
46. Calcium binding characteristics and structural changes of phosvitin
47. A “Turn-on-off-on” fluorescence switch based on quantum dots and gold nanoparticles for discriminative detection of ovotransferrin
48. Application of high resolution pyrolysis gas chromatography/mass spectrometry (HRPGC/MS) for detecting Listeria monocytogenes
49. Antioxidant enzyme activities are affected by salt content and temperature and influence muscle lipid oxidation during dry-salted bacon processing
50. A novel two-step controlled basic water phase method for synthesizing size-tunable CdTe/Cd(OH)2 core/shell quantum dots with high quantum yield and excellent stability
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