1. Adsorption kinetics of ovalbumin and lysozyme at the air-water interface and foam properties at neutral pH. (March 2022) Authors: Jin, Haobo; Sun, Yi; Pan, Jiajing; Fang, Yue; Jin, Yongguo; Sheng, Long Journal: Food hydrocolloids Issue: Volume 124:Part B(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Competitive adsorption of binary negatively charged proteins in egg white during foam evolution: From bulk solution to air-water interface. (July 2023) Authors: Jin, Haobo; Pan, Jiajing; Zeng, Qi; Li, Zuyue; Jin, Yongguo; Sheng, Long Journal: Food hydrocolloids Issue: Volume 140(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Comprehensive identification and hydrophobic analysis of key proteins affecting foam capacity and stability during the evolution of egg white foam. (January 2023) Authors: Jin, Haobo; Jin, Yongguo; Pan, Jiajing; Mi, Sijie; Zeng, Qi; Li, Zhe; Wang, Qi; Sun, Yi; Sheng, Long Journal: Food hydrocolloids Issue: Volume 134(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effect of salt penetration and water migration on cooked salted egg yolk gel during storage: Physicochemical properties, structural characteristics and flavor changes. (15th March 2023) Authors: Li, Qiqi; Jin, Haobo; Zhang, Xinyue; Hu, Gan; Lei, Chan; Sun, Haoyang; Sheng, Long; Jin, Yongguo; Huang, Xi; Lu, Lizhi; Cai, Zhaoxia Journal: Food chemistry Issue: Volume 404:Part A(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effect of sodium tripolyphosphate on the interaction and aggregation behavior of ovalbumin-lysozyme complex. (1st August 2021) Authors: Jin, Haobo; Li, Peishan; Jin, Yongguo; Sheng, Long Journal: Food chemistry Issue: Volume 352(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Impact of ozone-induced oxidation on the textural, moisture, micro-rheology and structural properties of egg yolk gels. (1st November 2021) Authors: Sun, Yi; Wang, Qi; Jin, Haobo; Li, Zhe; Sheng, Long Journal: Food chemistry Issue: Volume 361(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Impact of phosphates on heat-induced egg white gel properties: Texture, water state, micro-rheology and microstructure. (January 2021) Authors: Jin, Haobo; Chen, Jiahui; Zhang, Jian; Sheng, Long Journal: Food hydrocolloids Issue: Volume 110(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Improvement and mechanism of emulsifying properties of liquid egg yolk by ozonation technology. (15th February 2022) Authors: Li, Zhe; Sun, Yi; Jin, Haobo; Wang, Qi; Jin, Yongguo; Huang, Xi; Sheng, Long Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 156(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Multidimensional evaluation of structural properties of ovalbumin at the air-water interface: Spectroscopy and molecular dynamics simulations. (October 2022) Authors: Jin, Haobo; Jin, Yongguo; Pan, Jiajing; Sun, Yi; Sheng, Long Journal: Food hydrocolloids Issue: Volume 131(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. 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) ↗