356 results on '"Ma, Meihu"'
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2. Using salted egg white in steamed bread: Impact on functional and structural characteristics
3. Transglutaminase cross-linking ovalbumin-flaxseed oil emulsion gels: Properties, microstructure, and performance in oxidative stability
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 Novel Food Bore Protein Hydrogel with Silver Ions for Promoting Burn Wound Healing.
19. A comprehensive review on functional properties of preserved eggs as an excellent food ingredient with anti-inflammatory and anti-cancer aspects
20. Production of self-assembling acylated ovalbumin nanogels as stable delivery vehicles for curcumin
21. Ultrasonic pretreatment enhanced the glycation of ovotransferrin and improved its antibacterial activity
22. Anti-hyperglycemic effects of dihydromyricetin in streptozotocin-induced diabetic rats
23. Effect of eggshell membrane as porogen on the physicochemical structure and protease immobilization of chitosan-based macroparticles
24. Characterization of the interaction between hen egg white lysozyme and ovalbumin: Interaction between lysozyme and ovalbumin
25. Preserved egg digests promote the apoptosis of HT29 and HepG2 cells
26. Characterization of enzymatically modified liquid egg yolk: Structural, interfacial and emulsifying properties
27. Foam and conformational changes of egg white as affected by ultrasonic pretreatment and phenolic binding at neutral pH
28. A magnetic relaxation switching and visual dual-mode sensor for selective detection of Hg2+ based on aptamers modified Au@Fe3O4 nanoparticles
29. Molecular characteristics and foaming properties of ovalbumin-pullulan conjugates through the Maillard reaction
30. High-density lipoproteins from egg yolk's effect on hyperlipidemia in a high-fat-diet obese mouse using lipidomic analysis
31. 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
32. Effects of high-intensity ultrasonic (HIU) treatment on the functional properties and assemblage structure of egg yolk
33. Studies on foaming and physicochemical properties of egg white during cold storage
34. Effect of nano-TiO2 on the physical, mechanical and optical properties of pullulan film
35. Effects of galangal extract on lipid oxidation, antioxidant activity and fatty acid profiles of salted duck eggs
36. High-throughput lipidomic profiling of high-density lipoprotein from egg yolk (EYHDL): comparison based on UPLC-MS/MS and GC–MS
37. Structure-property of crosslinked chitosan/silica composite films modified by genipin and glutaraldehyde under alkaline conditions
38. Consequences of phosphorylation on the structural and foaming properties of ovalbumin under wet-heating conditions
39. Influence of nanosilica on inner structure and performance of chitosan based films
40. Effect of irradiation modification on conformation and gelation properties of pork myofibrillar and sarcoplasmic protein
41. Regulation of physiological pH and consumption of potential food ingredients for maintaining homeostasis and metabolic function: An overview.
42. Influence of bio-active terpenes on the characteristics and functional properties of egg yolk
43. Emulsifying properties development of pork myofibrillar and sacroplasmic protein irradiated at different dose: A combined FT-IR spectroscopy and low-field NMR study
44. A study of storage impact on ovalbumin structure of chicken egg
45. Effect of clove extract on lipid oxidation, antioxidant activity, volatile compounds and fatty acid composition of salted duck eggs
46. Synthesis and structural characterization of lysozyme–pullulan conjugates obtained by the Maillard reaction
47. The Influence of Liquid Smoke on the Chemical Characteristics of Salted Egg
48. Enhanced ovalbumin stability at oil-water interface by phosphorylation and identification of phosphorylation site using MALDI-TOF mass spectrometry
49. A Molecularly Imprinted Electrochemical Sensor Based on Polypyrrole/Carbon Nanotubes Composite for the Detection of S-ovalbumin in Egg White
50. Effect of preserved eggs on the health of SD rats, and anti‐tumor action of HT‐29 cells.
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