Chitin nanofiber-stabilized pickering emulsion interacting with egg white protein: Structural features, interfacial properties, and stability von Xiong, Zhouyi, Yu, Te, Lv, Jiran, Wang, Jihui, Fu, Xing

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Modification of ovalbumin by the enzymatic method: Consequences for foaming characteristics of fibrils von Pi, Jingzi, Wang, Jia, Lv, Jiran, Jin, Yongguo, Oh, Deog-Hwan, Fu, Xing

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Chitin nanofibers prepared by enzymatic hydrolysis: Characterization and application for Pickering emulsions von Lv, Jiran, Zhang, Yumeng, Jin, Yongguo, Oh, Deog-Hwan, Fu, Xing

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A novel antibacterial hydrogel based on thiolated ovalbumin/gelatin with silver ions to promote wound healing in mice von Fu, Xiaowen, Chen, Yue, Hu, Gan, Lv, Jiran, Liu, Jihong, Ma, Meihu, Fu, Xing

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Effect of Coaddition of Soybean-Soluble Polysaccharide and High-Methoxylated Pectin on Vinegar-Egg Beverage: Structural, Rheological, and Stability Study von Lv, Jiran, Lv, Xiaohui, Jin, Yongguo, Ma, Meihu, Fu, Xing

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Optimal glycine allowance levels in low-protein diets and the dynamic requirement model for broilers von Liu, Yongfa, Zhao, Yizhu, Ma, Jiran, Guo, Siyan, Gao, Xuyang, Wang, Bin, Gong, Lu, Lv, Zengpeng, Guo, Yuming

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