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Xiang Huang

Fujian Agriculture and Forestry University

11

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59

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Mechanism of differences in characteristics of thick/thin egg whites during storage: Physicochemical, functional and molecular structure characteristics analysis.

2022 Food Chemistry
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Mulberry fruit powder enhanced the antioxidant capacity and gel properties of hammered minced beef: Oxidation degree, rheological, and structure

2022 Lwt - Food Science and Technology
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Optimization of Preparation Process of Egg White Protein/κ-carrageenan Composite Film

2021 Journal of Food Processing and Preservation
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Omics analysis of holoproteins and modified proteins of quail egg.

2020 Food Chemistry
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Formation mechanism of egg white protein/κ-Carrageenan composite film and its application to oil packaging

2020 Food Hydrocolloids
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