105 results on '"Ma, Meihu"'
Search Results
2. Exploration of novel DPP-IV inhibitory peptides from discarded eggshell membrane: An integrated in silico and in vitro study
3. The impact of ultrasound treatment combined with flaxseed gum on the foaming properties of egg white
4. A novel antibacterial hydrogel based on thiolated ovalbumin/gelatin with silver ions to promote wound healing in mice
5. Papain immobilization on interconnected-porous chitosan macroparticles: Application in controllable hydrolysis of egg white for foamability improvement
6. Nondestructive prediction of fertilization status and growth indicators of hatching eggs based on respiration
7. Elastic and transparent ovalbumin hydrogels formed via succinylation combined with pH-shifting treatment
8. Improved thermal tolerance of ovotransferrin against pasteurization by phosphorylation
9. Effect of catechin and tannins on the structural and functional properties of sodium alginate/gelatin/ poly(vinylalcohol) blend films
10. The effects of high-intensity ultrasound and oil types on the physicochemical properties of egg white protein emulsions
11. Chitin and chitin-based biomaterials: A review of advances in processing and food applications
12. Improving rehydration of egg white powder through modifying its physicochemistry properties by ultrasound-assisted glutaminase deamidation
13. Characterization of chitinase from Exiguobacterium antarcticum and its bioconversion of crayfish shell into chitin oligosaccharides
14. 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
15. Differential proteomics between unhatched male and female egg yolks reveal the molecular mechanisms of sex-allocation and sex-determination in chicken
16. Gel properties of heat-induced transparent hydrogels from ovalbumin by acylation modifications
17. A comprehensive review on functional properties of preserved eggs as an excellent food ingredient with anti-inflammatory and anti-cancer aspects
18. Dietary therapeutic treatment of renal carcinoma cell lines by down-regulating cFlip, Mcl-1, Bcl-XL and STAT3 gene expression under the influence of up-regulated Bax and intrinsic apoptotic pathway
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. Effect of frozen and refrozen storage of beef and chicken meats on inoculated microorganisms and meat quality
22. Study of high pressure carbon dioxide on the physicochemical, interfacial and rheological properties of liquid whole egg
23. Bioconversion of chitin waste using a cold-adapted chitinase to produce chitin oligosaccharides
24. Nitroso-hemoglobin-ginger conjugates effects on bacterial growth and color stability in a minced beef model
25. Characterization of the interaction between hen egg white lysozyme and ovalbumin
26. Effect of eggshell membrane as porogen on the physicochemical structure and protease immobilization of chitosan-based macroparticles
27. Preserved egg digests promote the apoptosis of HT29 and HepG2 cells
28. Characterization of enzymatically modified liquid egg yolk: Structural, interfacial and emulsifying properties
29. Foam and conformational changes of egg white as affected by ultrasonic pretreatment and phenolic binding at neutral pH
30. Proteome-based identification of chicken egg yolk proteins associated with antioxidant activity on the Qinghai-Tibetan Plateau
31. A magnetic relaxation switching and visual dual-mode sensor for selective detection of Hg2+ based on aptamers modified Au@Fe3O4 nanoparticles
32. Molecular characteristics and foaming properties of ovalbumin-pullulan conjugates through the Maillard reaction
33. High-density lipoproteins from egg yolk's effect on hyperlipidemia in a high-fat-diet obese mouse using lipidomic analysis
34. Comparative characterization of proximate nutritional compositions, microbial quality and safety of camel meat in relation to mutton, beef, and chicken
35. 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
36. Effects of high-intensity ultrasonic (HIU) treatment on the functional properties and assemblage structure of egg yolk
37. Studies on foaming and physicochemical properties of egg white during cold storage
38. Sex differences in serum steroid hormone levels during embryonic development in hen eggs
39. SPME-GC-MS & metal oxide E-Nose 18 sensors to validate the possible interactions between bio-active terpenes and egg yolk volatiles
40. Impact of ultrasound treatment on the foaming and physicochemical properties of egg white during cold storage
41. Anti-inflammatory effect of preserved egg with simulated gastrointestinal digestion on LPS-stimulated RAW264.7 cells
42. Effect of nano-TiO2 on the physical, mechanical and optical properties of pullulan film
43. Structure-property of crosslinked chitosan/silica composite films modified by genipin and glutaraldehyde under alkaline conditions
44. Consequences of phosphorylation on the structural and foaming properties of ovalbumin under wet-heating conditions
45. Preparation process optimization of pig bone collagen peptide-calcium chelate using response surface methodology and its structural characterization and stability analysis
46. Influence of nanosilica on inner structure and performance of chitosan based films
47. Large-scale purification of ovalbumin using polyethylene glycol precipitation and isoelectric precipitation
48. Hydroxyl radical-induced early stage oxidation improves the foaming and emulsifying properties of ovalbumin
49. Preparation and characterization of novel eggshell membrane-chitosan blend films for potential wound-care dressing: From waste to medicinal products
50. Effect of microwave-assisted phosphorylation modification on the structural and foaming properties of egg white powder
Catalog
Books, media, physical & digital resources
Discovery Service for Jio Institute Digital Library
For full access to our library's resources, please sign in.