1. Changes in protein structure and physicochemical properties of egg white by super critical carbon dioxide treatment. (November 2020) Authors: Ding, Lixian; Zhao, Qiannan; Zhou, Xin; Tang, Chaoqing; Chen, Yujun; Cai, Zhaoxia Journal: Journal of food engineering Issue: Volume 284(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Enhancement of emulsification properties by modulation of egg white protein fibril structure with different heating times. (February 2023) Authors: Dong, Wanyi; Zhang, Xinyue; Ding, Lixian; Liu, Cong; Ai, Minhui; Jin, Yongguo; Isobe, Kazuhiro; Handa, Akihiro; Cai, Zhaoxia Journal: Food hydrocolloids Issue: Volume 135(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Mechanism of enhancing foaming properties of egg white by super critical carbon dioxide treatment. (1st July 2020) Authors: Ding, Lixian; Lu, Lizhi; Sheng, Long; Tang, Chaoqing; Chen, Yujun; Cai, Zhaoxia Journal: Food chemistry Issue: Volume 317(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Natural egg yolk emulsion as wall material to encapsulate DHA by two-stage homogenization: Emulsion stability, rheology analysis and powder properties. (May 2023) Authors: Liu, Xiaoyun; Zhang, Xinyue; Ding, Lixian; Jin, Haobo; Chen, Nan; Huang, Xi; Jin, Yongguo; Cai, Zhaoxia Journal: Food research international Issue: Volume 167(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Role of lysozyme on liquid egg white foaming properties: Interface behavior, physicochemical characteristics and protein structure. (November 2021) Authors: Zhao, Qiannan; Ding, Lixian; Xia, Minquan; Huang, Xi; Isobe, Kazuhiro; Handa, Akihiro; Cai, Zhaoxia Journal: Food hydrocolloids Issue: Volume 120(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗