Aimin Jiang

发表

The effect of Ganoderma lucidum spore oil in early skin wound healing: interactions of skin microbiota and inflammation

Burton B. Yang, Chunyan He, Qingping Wu, 2020, Aging.

Understanding the hydration of alkali-induced duck egg white gel at high temperature

Aimin Jiang, Hong Fan, Minmin Ai, 2021 .

High-intensity ultrasound together with heat treatment improves the oil-in-water emulsion stability of egg white protein peptides

Aimin Jiang, Hong Fan, Minmin Ai, 2021 .

Isolation and molecular characterisation of Achromobacter phage phiAxp-3, an N4-like bacteriophage

Jing Yuan, Xiangna Zhao, Z. Qi, 2016, Scientific Reports.

The modification of ovalbumin surface properties treated by pulsed electric field combined with divalent metal ions.

Aimin Jiang, Jia Zhang, Zhuo Jiang, 2019, Food chemistry.

Enhancement of gel characteristics of NaOH-induced duck egg white gel by adding Ca(OH)2 with/without heating

N. Xiao, Aimin Jiang, Hong Fan, 2020 .

Biological characteristics of luminescent Lactococcus lactis transformed with lux genes

M. Griffiths, Haifeng Wang, G. Yang, 2006 .

Potential Starter Culture Isolated from Traditionally Fermented YangJiang Lobster Sauce and Protease Characteristics Research

H. Ockerman, Aimin Jiang, L. Basu, 2012 .

The investigation of the changes in physicochemical, texture and rheological characteristics of salted duck egg yolk during salting

Aimin Jiang, Minmin Ai, Wei-Liang Wu, 2018 .

The relationship between acylation degree and gelling property of NaOH-induced egg white gel: Efficient is better?

N. Xiao, Aimin Jiang, Weiling Chen, 2022, Food research international.

Characterization of Tail Sheath Protein of N4-Like Phage phiAxp-3

Jing Yuan, Xiangna Zhao, Xiao Wei, 2018, Front. Microbiol..

Molecular structural modification of duck egg white protein conjugates with monosaccharides for improving emulsifying capacity

N. Xiao, Aimin Jiang, Minmin Ai, 2021 .

Antioxidant properties of protein hydrolysate from Douchi by membrane ultrafiltration

Lanfang Wu, Yongshuai Jing, Aimin Jiang, 2017 .

Effect of hsian-tsao gum (HG) content upon rheological properties of film-forming solutions (FFS) and physical properties of soy protein/hsian-tsao gum films

L. Lai, Mengna Fan, Aimin Jiang, 2015 .

Thermal kinetics of enzyme inactivation, color changes, and allicin degradation of garlic under blanching treatments

Aimin Jiang, Wei-Liang Wu, Quan Zhou, 2019, Journal of Food Process Engineering.

Effect of different alkali treatments on the chemical composition, physical properties, and microstructure of pidan white

Xianwei Zhang, Jiaojiao Chen, H. Ockerman, 2015, Journal of Food Science and Technology.

Targeting the Gut Microbiota to Investigate the Mechanism of Lactulose in Negating the Effects of a High-Salt Diet on Hypertension.

Jing Yuan, Xiangna Zhao, Xiao Wei, 2019, Molecular nutrition & food research.

Fabrication egg white gel hydrolysates-stabilized oil-in-water emulsion and characterization of its stability and digestibility

Aimin Jiang, Hong Fan, Minmin Ai, 2020 .

Effects of a Lactulose-Rich Diet on Fecal Microbiome and Metabolome in Pregnant Mice.

Jing Yuan, Xiangna Zhao, Xiao Wei, 2019, Journal of agricultural and food chemistry.

Physical, antioxidant and structural characterization of blend films based on hsian-tsao gum (HG) and casein (CAS).

L. Lai, Aimin Jiang, M. Chen, 2015, Carbohydrate polymers.

Phosphorylation modification affects the gelation behavior of alkali-induced duck egg white gels.

Aimin Jiang, Minmin Ai, 2020, Food chemistry.

Physicochemical, conformational properties and ACE-inhibitory activity of peanut protein marinated by aged vinegar

Zifeng Luo, Jielang Liu, Aimin Jiang, 2019, LWT.

Stabilisation of oil-in-water emulsions under alkaline conditions by egg-white-gel-derived peptides and xanthan gum complexes

N. Xiao, Aimin Jiang, Weiling Chen, 2022, Food Hydrocolloids.

Characterization of ethanol-induced egg white gel and transportation of active nutraceuticals

Aimin Jiang, L. Yao, Ling Chen, 2020 .

Characterizing the Biology of Lytic Bacteriophage vB_EaeM_φEap-3 Infecting Multidrug-Resistant Enterobacter aerogenes

Jing Yuan, Xiangna Zhao, Xiao Wei, 2019, Front. Microbiol..

Raman spectroscopy coupled with chemometrics for food authentication: A review

Yi Xu, Peng Zhong, Xing Shen, 2020, TrAC Trends in Analytical Chemistry.

Effects of different proteases on the emulsifying capacity, rheological and structure characteristics of preserved egg white hydrolysates

Aimin Jiang, Minmin Ai, Ting Tang, 2019, Food Hydrocolloids.

Isolation and characterization of a bacteriophage phiEap-2 infecting multidrug resistant Enterobacter aerogenes

Jing Yuan, Xiangna Zhao, Xiao Wei, 2016, Scientific Reports.

Characterization of a novel Achromobacter xylosoxidans specific siphoviruse: phiAxp-1

Jing Yuan, Xiangna Zhao, Xiao Wei, 2016, Scientific Reports.

Combination of chronic alcohol consumption and high-salt intake elicits gut microbial alterations and liver steatosis in mice.

Bo Cui, Haiteng Tao, Aimin Jiang, 2020, Journal of agricultural and food chemistry.

Effect of Functional Oligosaccharides and Ordinary Dietary Fiber on Intestinal Microbiota Diversity

Jing Yuan, Bingjun Yang, Xiao Wei, 2017, Front. Microbiol..

Endogenous ethanol produced by intestinal bacteria induces mitochondrial dysfunction in non‐alcoholic fatty liver disease

Jing Yuan, Xiangna Zhao, Xiao Wei, 2020, Journal of gastroenterology and hepatology.

Identification and molecular characterization of bacteriophage phiAxp-2 of Achromobacter xylosoxidans

Jing Yuan, Xiangna Zhao, Xiao Wei, 2016, Scientific Reports.

Effects of tea polyphenol and Ca(OH)2 on the intermolecular forces and mechanical, rheological, and microstructural characteristics of duck egg white gel

Aimin Jiang, Hong Fan, Minmin Ai, 2019, Food Hydrocolloids.

Identification and molecular characterization of Serratia marcescens phages vB_SmaA_2050H1 and vB_SmaM_2050HW

Jing Yuan, Xiangna Zhao, Xiao Wei, 2019, Archives of Virology.

Polysaccharide-addition order regulates sonicated egg white peptide stabilized nanoemulsions and β-carotene digestion in vitro

N. Xiao, Aimin Jiang, Minmin Ai, 2023, Food Research International.

Characteristics of intermolecular forces, physicochemical, textural and microstructural properties of preserved egg white with Ca(OH)2 addition.

Aimin Jiang, Hong Fan, Minmin Ai, 2020, Food chemistry.