D-M. Xiong

Dietary available phosphorus requirement of juvenile walking catfish, Clarias leather

Haixia Yu, H-R. Yu, Q. Zhang, 2013 .

Effects of short-term fermentation with lactic acid bacteria on egg white: Characterization, rheological and foaming activities

Xueming Xu, Xuebo Liu, Yan-jun Yang, 2020 .

Mechanism of improving solubility and emulsifying properties of wheat gluten protein by pH cycling treatment and its application in powder oils

Xiang Duan, Qian-qian Xu, D-M. Xiong, 2022, Food Hydrocolloids.

Mechanism study on enhanced emulsifying properties of phosvitin and calcium-binding capacity of its phosphopeptides by lactic acid bacteria fermentation

Xuebo Liu, Xiang Duan, D-M. Xiong, 2021, LWT.

Investigation on flavor and physicochemical properties of angel food cakes prepared by lactic acid fermented egg white

Chunfeng Guo, Xiang Duan, D-M. Xiong, 2022, LWT.

Effects of egg white on physicochemical and functional characteristics of steamed cold noodles (a wheat starch gel food)

Jiayu Li, Xiang Duan, D-M. Xiong, 2022, LWT.