1. A basis for IgY-themed functional foods: Digestion profile of oral yolk immunoglobulin (IgY) by INFOGEST static digestion model. (December 2022) Authors: Xia, Minquan; Ahn, Dong Uk; Liu, Cong; Cai, Zhaoxia Journal: Food research international Issue: Volume 162(2022)Part B Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Effects of low frequency magnetic field on myoglobin oxidation stability. (30th March 2020) Authors: Xia, Minquan; Chen, Yinxia; Ma, Jing; Yin, Xiaoli; Wang, Lan; Wu, Wenjin; Xiong, Guangquan; Sun, Weiqing; Zhou, Yuanhua Journal: Food chemistry Issue: Volume 309(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effects of oxidative modification on textural properties and gel structure of pork myofibrillar proteins. (July 2019) Authors: Xia, Minquan; Chen, Yinxia; Guo, Juanjuan; Feng, Xiaolong; Yin, Xiaoli; Wang, Lan; Wu, Wenjin; Li, Zhenshun; Sun, Weiqing; Ma, Jing Journal: Food research international Issue: Volume 121(2019) Page Start: 678 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Encapsulation efficiency and oral delivery stability of chitosan–liposome‐encapsulated immunoglobulin Y. Issue 4 (13th March 2022) Authors: Li, Xiaomeng; Tang, Chaoqing; Salama, Mohamed; Xia, Minquan; Huang, Xi; Sheng, Long; Cai, Zhaoxia Journal: Journal of food science Issue: Volume 87:Issue 4(2022) Page Start: 1708 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Gel properties of grass carp myofibrillar protein modified by low-frequency magnetic field during two-stage water bath heating. (October 2020) Authors: Wang, Limei; Xia, Minquan; Zhou, Yuanhua; Wang, Xian; Ma, Jing; Xiong, Guangquan; Wang, Lan; Wang, Shaojin; Sun, Weiqing Journal: Food hydrocolloids Issue: Volume 107(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Gel properties of myofibrillar proteins heated at different heating rates under a low-frequency magnetic field. (15th August 2020) Authors: Wang, Xian; Xia, Minquan; Zhou, Yuanhua; Wang, Limei; Feng, Xiaolong; Yang, Kun; Ma, Jing; Li, Zhenshun; Wang, Lan; Sun, Weiqing Journal: Food chemistry Issue: Volume 321(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Improved effect of ultrasound-assisted enzymolysis on egg yolk powder: Structural properties, hydration properties and stability characteristics. (15th July 2022) Authors: Li, Qiqi; Zhang, Xinyue; Tang, Shitao; Mi, Sijie; Lu, Lizhi; Zeng, Qi; Xia, Minquan; Cai, Zhaoxia Journal: Food chemistry Issue: Volume 382(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Intelligent colorimetric film incorporated with anthocyanins-loaded ovalbumin-propylene glycol alginate nanocomplexes as a stable pH indicator of monitoring pork freshness. (30th January 2022) Authors: Zhang, Xinyue; Zou, Wenjie; Xia, Minquan; Zeng, Qi; Cai, Zhaoxia Journal: Food chemistry Issue: Volume 368(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Large-scale isolation and purification of yolk immunoglobulin with different purity levels via a combination technique based on high-speed-shear crossflow membrane separation. (July 2023) Authors: Xia, Minquan; Liu, Cong; Ahn, Dong Uk; Huang, Xi; Jin, Yongguo; Cai, Zhaoxia 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) ↗
10. Low frequency magnetic fields modification on hydrogen peroxide oxidized myoglobin-isolate and mechanisms underlying the chain reaction process. (15th May 2020) Authors: Xia, Minquan; Chen, Yinxia; Ma, Jing; Yin, Xiaoli; Li, Zhenshun; Xiong, Guangquan; Wang, Lan; Wu, Wenjin; Sun, Weiqing; Zhou, Yuanhua Journal: Food chemistry Issue: Volume 312(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗