41. Effect of protein microparticle and pectin on properties of light mayonnaise. (1st September 2017) Authors: Chang, Cuihua; Li, Junhua; Li, Xin; Wang, Chenying; Zhou, Bei; Su, Yujie; Yang, Yanjun Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 82(2017) Page Start: 8 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
42. Effect of soybean protein isolate and egg white mixture on gelation of chicken myofibrillar proteins under salt/-free conditions. (September 2021) Authors: Lv, Yuanqi; Xu, Lilan; Su, Yujie; Chang, Cuihua; Gu, Luping; Yang, Yanjun; Li, Junhua Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 149(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
43. Effects of pH and NaCl on the physicochemical and interfacial properties of egg white/yolk. (June 2018) Authors: Li, Junhua; Wang, Chenying; Li, Xin; Su, Yujie; Yang, Yanjun; Yu, Xiaobing Journal: Food bioscience Issue: Volume 23(2018) Page Start: 115 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
44. Effects of pre-heating soybean protein isolate and transglutaminase treatments on the properties of egg-soybean protein isolate composite gels. (15th July 2020) Authors: Zhang, Mengqi; Yang, Yanjun; Acevedo, Nuria C. Journal: Food chemistry Issue: Volume 318(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
45. Effects of selected phosphate salts on gelling properties and water state of whole egg gel. (April 2018) Authors: Li, Junhua; Wang, Chenying; Zhang, Mengqi; Zhai, Yinghong; Zhou, Bei; Su, Yujie; Yang, Yanjun Journal: Food hydrocolloids Issue: Volume 77(2018) Page Start: 1 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
46. Effects of short-term fermentation with lactic acid bacteria on egg white: Characterization, rheological and foaming activities. (April 2020) Authors: Jiang, Yawen; Jia, Jie; Xiong, Dandan; Xu, Xueming; Yang, Yanjun; Liu, Xuebo; Duan, Xiang Journal: Food hydrocolloids Issue: Volume 101(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
47. Egg white protein microgels as aqueous Pickering foam stabilizers: Bubble stability and interfacial properties. (January 2020) Authors: Li, Xin; Murray, Brent S.; Yang, Yanjun; Sarkar, Anwesha Journal: Food hydrocolloids Issue: Volume 98(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
48. Encapsulation and release of egg white protein in alginate microgels: Impact of pH and thermal treatment. (June 2019) Authors: Su, Yujie; Gu, Luping; Zhang, Zipei; Chang, Cuihua; Li, Junhua; McClements, David Julian; Yang, Yanjun Journal: Food research international Issue: Volume 120(2019) Page Start: 305 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
49. Encapsulation in egg white protein nanoparticles protects anti-oxidant activity of curcumin. (15th May 2019) Authors: Chang, Cuihua; Meikle, Thomas G.; Su, Yujie; Wang, Xuting; Dekiwadia, Chaitali; Drummond, Calum J.; Conn, Charlotte E.; Yang, Yanjun Journal: Food chemistry Issue: Volume 280(2019) Page Start: 65 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
50. Enhancing gelling properties of high internal phase emulsion-filled chicken gels: Effect of droplet fractions and salts. (15th January 2022) Authors: Xu, Lilan; Lv, Yuanqi; Su, Yujie; Chang, Cuihua; Gu, Luping; Yang, Yanjun; Li, Junhua 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) ↗