1. A self-assembled amphiphilic polysaccharide-based co-delivery system for egg white derived peptides and curcumin with oral bioavailability enhancement. Issue 21 (27th September 2021) Authors: Yang, Meng; Liu, Jingbo; Li, Yajuan; Yang, Qi; Liu, Xuanting; Liu, Chunmei; Ma, Sitong; Liu, Boqun; Zhang, Ting; Xiao, Hang; Du, Zhiyang Journal: Food & function Issue: Volume 12:Issue 21(2021) Page Start: 10512 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Aggregation of egg white peptides (EWP) induced by proanthocyanidins: A promising fabrication strategy for EWP emulsion. (30th January 2023) Authors: Wen, Hedi; Li, Zihao; Li, Yuchen; Hao, Yanrui; Du, Zhiyang; Liu, Xuanting; Shang, Xiaomin; Liu, Jingbo; Zhang, Ting Journal: Food chemistry Issue: Volume 400(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Application of γ‐cyclodextrin‐lysozyme as host materials for encapsulation of curcumin: characterization, stability, and controlled release properties. (4th June 2022) Authors: Wen, Hedi; Zhang, Deju; Liu, Jingbo; Shang, Xiaomin; Liu, Xuanting; Du, Zhiyang; Zhang, Ting Journal: Journal of the science of food and agriculture Issue: Volume 102:Number 13(2022) Page Start: 5925 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effect of glycation degree on the in vitro simulated gastrointestinal digestion: A promising formulation for egg white gel with controlled digestibility. (1st July 2021) Authors: Yang, Meng; Liu, Jingbo; Yang, Xiaohan; Li, Shoulu; Li, Chuang; Liu, Boqun; Ma, Sitong; Liu, Xuanting; Du, Zhiyang; Zhang, Ting; Yu, Yiding Journal: Food chemistry Issue: Volume 349(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effect of glycation degree on the structure and digestion properties of ovalbumin: A study of amino acids and peptides release after in vitro gastrointestinal simulated digestion. (30th March 2022) Authors: Yang, Qi; Wang, Ying; Yang, Meng; Liu, Xuanting; Lyu, Siwen; Liu, Boqun; Liu, Jingbo; Zhang, Ting Journal: Food chemistry Issue: Volume 373:Part B(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Effect of soy lecithin concentration on physiochemical properties and rehydration behavior of egg white protein powder: Role of dry and wet mixing. (September 2022) Authors: Zhang, Ting; Yang, Yi; Zhang, Min; Jiang, Hongyu; Yan, Zhaohui; Liu, Jingbo; Liu, Xuanting Journal: Journal of food engineering Issue: Volume 328(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Effect of the degree of glycation on the stability and aggregation of bovine serum albumin. (September 2020) Authors: Liu, Xuanting; Liu, Jingbo; Zhang, Wenqi; Pearce, Robin; Chen, Meiru; Zhang, Ting; Liu, Boqun Journal: Food hydrocolloids Issue: Volume 106(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Electron beam irradiation-induced structural changes increase the antioxidant activities of egg white protein. (August 2019) Authors: Liu, Xuanting; Liu, Jingbo; Zhang, Wenqi; Han, Shuo; Zhang, Ting; Liu, Boqun Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 111(2019) Page Start: 846 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Fermented egg-milk beverage alleviates dextran sulfate sodium-induced colitis in mice through the modulation of intestinal flora and short-chain fatty acids. Issue 2 (22nd December 2021) Authors: Lyu, Siwen; Pan, Fengguang; Ge, Huifang; Yang, Qi; Duan, Xuehui; Feng, Mengmeng; Liu, Xuanting; Zhang, Ting; Liu, Jingbo Journal: Food & function Issue: Volume 13:Issue 2(2022) Page Start: 702 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Ions-induced ovalbumin foaming properties enhancement: Structural, rheological, and molecular aggregation mechanism. (March 2022) Authors: Zhang, Ting; Zhang, Min; Gong, Ping; Jiang, Hongyu; Liu, Jingbo; Liu, Xuanting Journal: Food hydrocolloids Issue: Volume 124:Part A(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗