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1 . Academic Journal
Inhibition of water-diluted precipitate formation from egg whites by ultrasonic pretreatment: Insights from quantitative proteomics analysis
저자
by
Hu, Gan
;
Zhao, Bingye
;
Ma, Lulu
;
Yao, Xuan
;
Li, Shugang
, et al.
소스
In
International Journal of Biological Macromolecules
March 2024 262 Part 1
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7 . Academic Journal
Comprehensive analysis of Pigeon egg proteins: Composition, function, and health significance
저자
by
Hu, Gan
;
Yang, Chenrui
;
He, Hong
;
Li, Shugang
;
Xiang, Xiaole
, et al.
소스
In
Journal of Food Composition and Analysis
February 2024 126
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7 . Academic Journal
Chicken egg white precipitates induced by water dilution
저자
by
Zhao, Bingye
;
Pu, Jing
;
Hu, Gan
;
Liu, Xin
;
Li, Shugang
, et al.
소스
In
International Journal of Biological Macromolecules
January 2024 254 Part 3
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7 . Academic Journal
Quantitative proteomics provides new insights into the mechanism of improving rehydration of egg white powder by ultrasonic pretreatment
저자
by
Wang, Xiaolin
;
Hu, Gan
;
Wang, Xuemei
;
Ma, Lulu
;
Li, Shugang
, et al.
소스
In
International Journal of Biological Macromolecules
31 December 2023 253 Part 8
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7 . Academic Journal
A novel antibacterial hydrogel based on thiolated ovalbumin/gelatin with silver ions to promote wound healing in mice
저자
by
Fu, Xiaowen
;
Chen, Yue
;
Hu, Gan
;
Lv, Jiran
;
Liu, Jihong
, et al.
소스
In
International Journal of Biological Macromolecules
31 December 2023 253 Part 5
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7 . Academic Journal
Translucency mechanism of heat-induced pigeon egg white gel
저자
by
Yang, Chenrui
;
Hu, Gan
;
Xiang, Xiaole
;
Wu, Di
;
Wang, Beibei
, et al.
소스
In
International Journal of Biological Macromolecules
31 December 2023 253 Part 3
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7 . Academic Journal
Quantitative N-glycoproteomic analysis of egg yolk powder during thermal processing
저자
by
Hu, Gan
;
Liu, Xialei
;
Wu, Di
;
Wang, Beibei
;
Wang, Jinqiu
, et al.
소스
In
Food Research International
December 2023 174 Part 2
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7 . Academic Journal
Effect of salt penetration and water migration on cooked salted egg yolk gel during storage: Physicochemical properties, structural characteristics and flavor changes
저자
by
Li, Qiqi
;
Jin, Haobo
;
Zhang, Xinyue
;
Hu, Gan
;
Lei, Chan
, et al.
소스
In
Food Chemistry
15 March 2023 404 Part A
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7 . Academic Journal
Elastic and transparent ovalbumin hydrogels formed via succinylation combined with pH-shifting treatment
저자
by
Hu, Gan
;
Huang, Xinyue
;
Ma, Jiaxuan
;
Ma, Lulu
;
Ma, Meihu
, et al.
소스
In
Food Research International
March 2023 165
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7 . Academic Journal
Use of peptide-modified nanoparticles as a bacterial cell targeting agent for enhanced antibacterial activity and other biomedical applications
저자
by
Ma, Bin
;
Hu, Gan
;
Guo, Shuangshuang
;
Zeng, Qi
;
Chen, Yue
, et al.
소스
In
Food Research International
November 2022 161
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