1. A comprehensive review on functional properties of preserved eggs as an excellent food ingredient with anti-inflammatory and anti-cancer aspects. (December 2021) Authors: Batool, Zahra; Hu, Gan; Xinyue, Huang; Wu, Yan; Fu, Xing; Cai, Zhaoxia; Huang, Xi; Ma, Meihu Journal: Food bioscience Issue: Volume 44:Part A(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. A Sensitive and Selective Fluorimetric Method of Quick Determination of Sialic Acids in Egg Products by Lectin‐CdTe Quantum Dots as Nanoprobe. Issue 12 (14th November 2014) Authors: Wang, Qi; Wang, Beibei; Ma, Meihu; Cai, Zhaoxia Journal: Journal of food science Issue: Volume 79:Issue 12(2014) Page Start: C2434 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. A simple method for isolating chicken egg yolk immunoglobulin using effective delipidation solution and ammonium sulfate. (26th December 2014) Authors: Tong, Chenyao; Geng, Fang; He, Zhenjiao; Cai, Zhaoxia; Ma, Meihu Journal: Poultry science Issue: Volume 94:Number 1(2015:Jan.) Page Start: 104 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. A study of storage impact on ovalbumin structure of chicken egg. (February 2018) Authors: Sheng, Long; Huang, Mengjie; Wang, Jing; Xu, Qi; Hammad, H.H.M.; Ma, Meihu Journal: Journal of food engineering Issue: Volume 219(2018) Page Start: 1 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Anti-inflammatory effect of preserved egg with simulated gastrointestinal digestion on LPS-stimulated RAW264.7 cells. (30th April 2019) Authors: Ding, Ni; Mao, Changyi; Cai, Zhaoxia; Ma, Meihu Journal: Poultry science Issue: Volume 98:Number 10(2019:Oct.) Page Start: 4401 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Antioxidant and anti‐fatigue activities of egg white peptides prepared by pepsin digestion. (27th May 2014) Authors: Sun, Shuguo; Niu, Huihui; Yang, Tao; Lin, Qinlu; Luo, Feijun; Ma, Meihu Journal: Journal of the science of food and agriculture Issue: Volume 94:Number 15(2014:Dec. 15) Page Start: 3195 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Bioconversion of chitin waste using a cold-adapted chitinase to produce chitin oligosaccharides. (November 2020) Authors: Fu, Xing; Guo, Yunxue; Jin, Yongguo; Ma, Meihu Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 133(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Central metabolic pathways of Aureobasidium pullulans CGMCC1234 for pullulan production. (10th December 2015) Authors: Sheng, Long; Liu, Chang; Tong, Qunyi; Ma, Meihu Journal: Carbohydrate polymers Issue: Volume 134(2015) Page Start: 333 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Central metabolic pathways of Aureobasidium pullulans CGMCC1234 for pullulan production. (10th December 2015) Authors: Sheng, Long; Liu, Chang; Tong, Qunyi; Ma, Meihu Journal: Carbohydrate polymers Issue: Volume 134(2015) Page Start: 333 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Characterization of chitinase from Exiguobacterium antarcticum and its bioconversion of crayfish shell into chitin oligosaccharides. (August 2022) Authors: Lv, Jiran; Zhang, Yumeng; Ma, Meihu; Oh, Deog-Hwan; Fu, Xing Journal: Food research international Issue: Volume 158(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗