329 results on '"Cai, Zhaoxia"'
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2. Optimizing the Encapsulation Behavior of Egg Yolk on DHA by Vacuum Low-Temperature Spray Drying to Improve the Hydration Properties of the Powder
3. New evidence for gut-muscle axis: Lactic acid bacteria-induced gut microbiota regulates duck meat flavor
4. A promising food-grade protector for Retinyl acetate emulsions with fibrillated egg white
5. Eggceptional variances: Exploring immunomodulation across commercial caged, free-range, and Tibetan environments
6. Enhancement of emulsion pH stability by Ca2+ modulation: A novel approach for preparing egg white protein fibril cold emulsion gels
7. Sucrose-phosphate osmotic system improves the quality characteristics of reduced-salt salted egg yolk: Profiling from protein structure and lipid distribution perspective
8. Phosvitin phosphopeptides alleviate the inhibitory effect of oxidative stress on osteoblast function through FoxO/Wnt signaling
9. Promoting effect of phosvitin in the mineralization of eggshell inner membrane with the application in osteogenic induction scaffold
10. Exploring xylitol as a low-salt alternative for effective inhibition of gelation in frozen egg yolks
11. pH-responsive multi-network composite cellulose-based hydrogels for stable delivery of oral IgY-Fab fragments
12. Hydrogel foam with designed structural properties of egg white protein through building aggregates as potential dysphagia food
13. Effect of egg yolk lipoproteins on foaming properties and interfacial behavior of egg white: Insights into implications for aerated food production
14. Effects of lactic acid bacteria-derived fermented feed on the taste and quality of duck meat
15. Development of stable organogels using egg yolk granules-chitosan complex: Structure, rheology, and stability
16. Large-scale isolation and purification of yolk immunoglobulin with different purity levels via a combination technique based on high-speed-shear crossflow membrane separation
17. Win-Win Cooperation: Magnetic relaxation switching biosensor for chloramphenicol detection based on the pipet platform and antigen-driven enzyme-free dual signal amplification strategy
18. Natural egg yolk emulsion as wall material to encapsulate DHA by two-stage homogenization: Emulsion stability, rheology analysis and powder properties
19. Effect of salt penetration and water migration on cooked salted egg yolk gel during storage: Physicochemical properties, structural characteristics and flavor changes
20. The effectiveness of polypeptides from phosvitin and eggshell membrane in enhancing the bioavailability of eggshell powder calcium and its accumulation in bones
21. Enhancement of emulsification properties by modulation of egg white protein fibril structure with different heating times
22. Utilization of ovalbumin-propylene glycol alginate complex system for superior foam: The effect of pH-driven phase behavior
23. A basis for IgY-themed functional foods: Digestion profile of oral yolk immunoglobulin (IgY) by INFOGEST static digestion model
24. Restoration of immunity by whole egg was superior to egg white or egg yolk in a cyclophosphamide-induced immunocompromised mouse model
25. Improved effect of ultrasound-assisted enzymolysis on egg yolk powder: Structural properties, hydration properties and stability characteristics
26. Effect of high intensity ultrasound assisted glycosylation on the gel properties of ovalbumin: Texture, rheology, water state and microstructure
27. Preparation and characterization of egg yolk immunoglobulin loaded chitosan-liposome assisted by supercritical carbon dioxide
28. Gel properties of heat-induced transparent hydrogels from ovalbumin by acylation modifications
29. Intelligent colorimetric film incorporated with anthocyanins-loaded ovalbumin-propylene glycol alginate nanocomplexes as a stable pH indicator of monitoring pork freshness
30. Optimizing the Encapsulation Behavior of Egg Yolk on DHA by Vacuum Low-Temperature Spray Drying to Improve the Hydration Properties of the Powder.
31. A comprehensive review on functional properties of preserved eggs as an excellent food ingredient with anti-inflammatory and anti-cancer aspects
32. Role of lysozyme on liquid egg white foaming properties: Interface behavior, physicochemical characteristics and protein structure
33. Production of self-assembling acylated ovalbumin nanogels as stable delivery vehicles for curcumin
34. Enhancing the resistance of anthocyanins to environmental stress by constructing ovalbumin-propylene glycol alginate nanocarriers with novel configurations
35. PMS1T, producing phased small-interfering RNAs, regulates photoperiod-sensitive male sterility in rice.
36. Phase separation behavior and characterization of ovalbumin and propylene glycol alginate complex coacervates
37. Changes in protein structure and physicochemical properties of egg white by super critical carbon dioxide treatment
38. Effect of eggshell membrane as porogen on the physicochemical structure and protease immobilization of chitosan-based macroparticles
39. Addition of cationic guar-gum and oleic acid improved the stability of plasma emulsions prepared with enzymatically hydrolyzed egg yolk
40. A magnetic relaxation switching and visual dual-mode sensor for selective detection of Hg2+ based on aptamers modified Au@Fe3O4 nanoparticles
41. Emulsifying stability of enzymatically hydrolyzed egg yolk granules and structural analysis
42. An easy and simple separation method for Fc and Fab fragments from chicken immunoglobulin Y (IgY)
43. Effects of high-intensity ultrasonic (HIU) treatment on the functional properties and assemblage structure of egg yolk
44. Eggstraordinary health: exploring avian egg proteins and peptides in boosting immunity and health maintenance
45. Inactivation of the trypsin inhibitory activity of ovomucoid by ultrasound treatment
46. Study on structural, rheological and foaming properties of ovalbumin by ultrasound-assisted glycation with xylose
47. Structure-property of crosslinked chitosan/silica composite films modified by genipin and glutaraldehyde under alkaline conditions
48. Consequences of phosphorylation on the structural and foaming properties of ovalbumin under wet-heating conditions
49. Influence of nanosilica on inner structure and performance of chitosan based films
50. pH-responsive multi-network composite cellulose-based hydrogels for stable delivery of oral IgY-Fab fragments
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