1. 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) ↗
2. 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) ↗
3. 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) ↗
4. 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) ↗
5. Characterization and film-forming mechanism of egg white/pullulan blend film. (15th June 2020) Authors: Han, Ke; Liu, Yaofa; Liu, Yuanyuan; Huang, Xi; Sheng, Long Journal: Food chemistry Issue: Volume 315(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. 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) ↗
7. 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) ↗
8. Consequences of phosphorylation on the structural and foaming properties of ovalbumin under wet-heating conditions. (June 2019) Authors: Sheng, Long; Ye, Siqi; Han, Ke; Zhu, Guilan; Ma, Meihu; Cai, Zhaoxia Journal: Food hydrocolloids Issue: Volume 91(2019) Page Start: 166 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Construction and evaluation of ovalbumin-pullulan nanogels as a potential delivery carrier for curcumin. (15th January 2022) Authors: Zeng, Qi; Zeng, Wenhao; Jin, Yongguo; Sheng, Long Journal: Food chemistry Issue: Volume 367(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Effect of eggshell membrane as porogen on the physicochemical structure and protease immobilization of chitosan-based macroparticles. (15th August 2020) Authors: Liu, Yuanyuan; Cai, Zhaoxia; Ma, Meihu; Sheng, Long; Huang, Xi Journal: Carbohydrate polymers Issue: Volume 242(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗