1. Characteristics of intermolecular forces, physicochemical, textural and microstructural properties of preserved egg white with Ca(OH)2 addition. (1st June 2020) Authors: Ai, Minmin; Zhou, Quan; Guo, Shanguang; Fan, Hong; Cao, Yuanyuan; Ling, Ziting; Zhou, Ledan; Jiang, Aimin Journal: Food chemistry Issue: Volume 314(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Effects of different proteases on the emulsifying capacity, rheological and structure characteristics of preserved egg white hydrolysates. (February 2019) Authors: Ai, Minmin; Tang, Ting; Zhou, Ledan; Ling, Ziting; Guo, Shanguang; Jiang, Aimin Journal: Food hydrocolloids Issue: Volume 87(2019) Page Start: 933 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effects of tea polyphenol and Ca(OH)2 on the intermolecular forces and mechanical, rheological, and microstructural characteristics of duck egg white gel. (September 2019) Authors: Ai, Minmin; Zhou, Quan; Guo, Shanguang; Ling, Ziting; Zhou, Ledan; Fan, Hong; Cao, Yuanyuan; Jiang, Aimin Journal: Food hydrocolloids Issue: Volume 94(2019) Page Start: 11 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Enhancement of gel characteristics of NaOH-induced duck egg white gel by adding Ca(OH)2 with/without heating. (June 2020) Authors: Ai, Minmin; Zhou, Quan; Xiao, Nan; Guo, Shanguang; Cao, Yuanyuan; Fan, Hong; Ling, Ziting; Zhou, Ledan; Li, Shuchang; Long, Jiaoli; Jiang, Aimin Journal: Food hydrocolloids Issue: Volume 103(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Fabrication egg white gel hydrolysates-stabilized oil-in-water emulsion and characterization of its stability and digestibility. (May 2020) Authors: Ling, Ziting; Ai, Minmin; Zhou, Quan; Guo, Shanguang; Zhou, Ledan; Fan, Hong; Cao, Yuanyuan; Jiang, Aimin Journal: Food hydrocolloids Issue: Volume 102(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗