1. Ascorbyl palmitate effects on the stability of curcumin-loaded soybean phosphatidylcholine liposomes. (June 2021) Authors: Li, Junhua; Chang, Cuihua; Zhai, Jiali; Yang, Yanjun; Yu, Haitao Journal: Food bioscience Issue: Volume 41(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Changes in microbial, physiochemical, and functional properties of pasteurized liquid whole egg during refrigerated storage. (3rd March 2020) Authors: Wang, Jing; Gu, Luping; Su, Yujie; Chang, Cuihua; Xu, Lilan; Yang, Yanjun; Li, Junhua Journal: Journal of the science of food and agriculture Issue: Volume 100:Number 7(2020) Page Start: 2873 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Changes in partial properties of glycosylated egg white powder during storage. (28th September 2022) Authors: Su, Yujie; Zhang, Wanqiu; Chang, Cuihua; Li, Junhua; Sun, Yuanyuan; Cai, Yundan; Xiong, Wen; Gu, Luping; Yang, Yanjun Journal: Journal of the science of food and agriculture Issue: Volume 103:Number 3(2023) Page Start: 1261 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Changes in stability and in vitro digestion of egg‐protein stabilized emulsions and β‐carotene gels in the presence of sodium tripolyphosphate. (24th March 2021) Authors: Li, Junhua; Wang, Chenying; Chang, Cuihua; Jiao, Han; Su, Yujie; Gu, Luping; Yang, Yanjun; Yu, Haitao Journal: Journal of the science of food and agriculture Issue: Volume 101:Number 13(2021) Page Start: 5591 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Characteristics and emulsifying properties of acid and acid-heat induced egg white protein. (March 2016) Authors: Chang, Cuihua; Niu, Fuge; Su, Yujie; Qiu, Yan; Gu, Luping; Yang, Yanjun Journal: Food hydrocolloids Issue: Volume 54 Part B(2015:Dec.) Page Start: 342 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Characterization of physical properties, volatile compounds and aroma profiles of different salted egg yolk lipids. (March 2023) Authors: Gao, Xuejing; Li, Junhua; Chang, Cuihua; Gu, Luping; Xiong, Wen; Su, Yujie; Yang, Yanjun Journal: Food research international Issue: Volume 165(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Characterization of salted egg yolk flavoring prepared by enzyme hydrolysis and microwave irradiation. (15th February 2021) Authors: Su, Yujie; Chen, Zheng; Li, Junhua; Chang, Cuihua; Gu, Luping; Yang, Yanjun Journal: Food chemistry Issue: Volume 338(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Combined effect of heating and enzymatic hydrolysis on the dispersibility and structure properties of egg white powder. (August 2023) Authors: Wang, Tingting; Chang, Cuihua; Cheng, Wanying; Gu, Luping; Su, Yujie; Yang, Yanjun; Li, Junhua Journal: Journal of food engineering Issue: Volume 351(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Comparison of cubosomes and liposomes for the encapsulation and delivery of curcumin. Issue 12 (24th February 2021) Authors: Chang, Cuihua; Meikle, Thomas G.; Drummond, Calum J.; Yang, Yanjun; Conn, Charlotte E. Journal: Soft matter Issue: Volume 17:Issue 12(2021) Page Start: 3306 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Comparison of the functionality of egg white liquid with different desugaring treatments. (11th July 2022) Authors: Wang, Tingting; Chang, Cuihua; Gu, Luping; Su, Yujie; Zhang, Ming; Yang, Yanjun; Li, Junhua Journal: International journal of food science & technology Issue: Volume 57:Number 9(2022) Page Start: 5811 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗