Yan Zhao

发表

Effects of packaging methods on the quality of heavy metals–free preserved duck eggs during storage

Yuting Wang, C. Xiong, Wenxiang Luo, 2021, Poultry science.

Combined effects of NaOH, NaCl, and heat on the gel characteristics of duck egg white

T. Han, Xiaobo Hu, Yonggang Tu, 2022, LWT.

Chemical composition, antibacterial properties, and mechanism of Smilax china L. polyphenols

G. Zheng, Yan Zhao, Hui Xue, 2019, Applied Microbiology and Biotechnology.

Inorganic Elements in Preserved Egg

Yonggang Tu, Yan Zhao, 2017 .

Isolation, purification, and structure identification of antioxidant peptides from embryonated eggs.

Junjie Wang, C. Xiong, Jian-ke Li, 2019, Poultry science.

Characterization of duck egg white gel under the action of baijiu (Chinese liquor)

C. Xiong, Yonggang Tu, Yan Zhao, 2021, LWT.

Egg yolk oils exert anti-inflammatory effect via regulating Nrf2/NF-κB pathway.

Huaying Du, Yonggang Tu, Yan Zhao, 2021, Journal of ethnopharmacology.

Antioxidant Stress and Anti-Inflammatory Activities of Egg White Proteins and Their Derived Peptides: A Review.

Jianping Wu, Huaying Du, Yonggang Tu, 2021, Journal of agricultural and food chemistry.

Properties, digestion and peptide release of heat-induced duck egg white

Yonggang Tu, Yan Zhao, Mingsheng Xu, 2021, LWT.

Physicochemical properties and digestibility of thermally induced ovalbumin–oil emulsion gels: Effect of interfacial film type and oil droplets size

Xiaobo Hu, Yonggang Tu, Yan Zhao, 2022, Food Hydrocolloids.

Study on the enhancement effect and mechanism of heat-induced gel strength of duck egg white by emulsified lipids

T. Han, Xiaobo Hu, Yonggang Tu, 2022, LWT.

Formation mechanism of ovalbumin gel induced by alkali

Jian-ke Li, Yonggang Tu, Yan Zhao, 2016 .

Biological activities of egg yolk lipids: A review.

Huaying Du, Yonggang Tu, Yan Zhao, 2020, Journal of agricultural and food chemistry.

The anti-inflammatory activity of peptides from simulated gastrointestinal digestion of preserved egg white in DSS-induced mouse colitis.

Mengya Zhang, Huaying Du, Yonggang Tu, 2018, Food & function.

Physicochemical and nutritional characteristics of preserved duck egg white.

Huaying Du, Jian-ke Li, Yonggang Tu, 2014, Poultry science.

Simulated gastrointestinal digest from preserved egg white exerts anti-inflammatory effects on Caco-2 cells and a mouse model of DSS-induced colitis

Yonggang Tu, Yan Zhao, Mingsheng Xu, 2017 .

Changes in physico-chemical properties, microstructure and intermolecular force of preserved egg yolk gels during pickling

Huaying Du, Yonggang Tu, Yan Zhao, 2019, Food Hydrocolloids.

Processing technology, principle, and nutritional characteristics of preserved eggs: A review

Wenjun Wang, Guowen Zhang, Yonggang Tu, 2022, Trends in Food Science & Technology.

Effects of different copper salts on the physicochemical properties, microstructure and intermolecular interactions of preserved egg white.

Huaying Du, Yonggang Tu, Yan Zhao, 2022, Food chemistry.

The role of metal compounds in dynamically regulating alkali infiltration during pickling of preserved eggs.

Huaying Du, Yonggang Tu, Yan Zhao, 2022, Food research international.

Changes in physicochemical and antioxidant properties of egg white during the Maillard reaction induced by alkali

Huaying Du, Yonggang Tu, Yan Zhao, 2021 .

The sol-gel-sol transformation behavior of egg white proteins induced by alkali.

Xue-Li Gao, Yonggang Tu, Yan Zhao, 2020, International journal of biological macromolecules.

Changes in physico-chemical properties, microstructures, molecular forces and gastric digestive properties of preserved egg white during pickling with the regulation of different metal compounds

C. Xiong, Jian-ke Li, Yonggang Tu, 2020 .

Relationship between protein structure changes and in vitro digestion of preserved egg white during pickling.

Huaying Du, Yonggang Tu, Yan Zhao, 2019, International journal of biological macromolecules.

Changes of microstructure characteristics and intermolecular interactions of preserved egg white gel during pickling.

Jian-ke Li, Yonggang Tu, Yan Zhao, 2016, Food chemistry.

Changes in gel characteristics of egg white under strong alkali treatment

Junjie Wang, Jian-ke Li, Yonggang Tu, 2015 .

Gelatin-Based Nanocomposite Film with Bacterial Cellulose–MgO Nanoparticles and Its Application in Packaging of Preserved Eggs

Yuting Wang, Wenxiang Luo, Yonggang Tu, 2021 .

Effects of tea and illicium verum braise on physicochemical characteristics, microstructure, and molecular structure of heat-induced egg white protein gel

Guowen Zhang, Wenxiang Luo, Yonggang Tu, 2021 .

Changes in physicochemical properties, gel structure and in vitro digestion of marinated egg white gel during braising.

Guowen Zhang, Wenxiang Luo, Yonggang Tu, 2020, Food Chemistry.

Di‐μ‐chlorido‐bis{aqua[5‐ethyl‐2‐(5‐isopropyl‐5‐methyl‐4‐oxo‐4,5‐dihydro‐1H‐imidazol‐2‐yl)nicotinato]copper(II)}

Kun Qian, Jian-ke Li, Yonggang Tu, 2007 .

Introduction on a Kind of Environmental Biological Materials - Dextrins

Yonggang Tu, Yan Zhao, 2013 .

Effects of citric acid crosslinking on the structure and properties of ovotransferrin and chitosan composite films.

Yonggang Tu, Yan Zhao, Zhongping Yin, 2022, International journal of biological macromolecules.

VF-4 and DR-8 derived from salted egg white inhibit inflammatory activity via NF-κB/PI3K-Akt/MAPK signal transduction pathways in HT-29 cells induced by TNF-α.

Huaying Du, Yonggang Tu, Yan Zhao, 2021, Molecular nutrition & food research.

The Quality Characteristics Formation and Control of Salted Eggs: A Review

Xiaoya Li, Yonggang Tu, Yan Zhao, 2022, Foods.

Mechanism of ultrasound and tea polyphenol assisted ultrasound modification of egg white protein gel

Guowen Zhang, Yonggang Tu, Yan Zhao, 2021, Ultrasonics sonochemistry.

Egg white protein-based delivery system for bioactive substances: a review.

Huaying Du, Yonggang Tu, Yan Zhao, 2022, Critical reviews in food science and nutrition.

Effect of pH and xanthan gum on emulsifying property of ovalbumin stabilized oil-in water emulsions

Huaying Du, Yonggang Tu, Yan Zhao, 2021, LWT.

Alkali induced gelation behavior of low-density lipoprotein and high-density lipoprotein isolated from duck eggs.

Huaying Du, Yonggang Tu, Yan Zhao, 2019, Food chemistry.

Effect of polysaccharides on the functional properties of egg white protein: A review.

Huaying Du, Yonggang Tu, Yan Zhao, 2021, Journal of food science.

The underlying mechanism of alkali-induced ovalbumin gel transforms to sol: physicochemical properties, structure and quantitative protein degradation analysis

Xue-Li Gao, Yonggang Tu, Yan Zhao, 2021 .

Influence and effect mechanism of disulfide bonds linkages between protein-coated lipid droplets and the protein matrix on the physicochemical properties, microstructure, and protein structure of ovalbumin emulsion gels.

Xiaobo Hu, Yonggang Tu, Yan Zhao, 2023, Colloids and surfaces. B, Biointerfaces.

Study on the mechanism of enhanced gel strength of heat-induced egg white by shikimic acid braising

Guowen Zhang, Yonggang Tu, Yan Zhao, 2022, Poultry science.

Changes in physicochemical properties and lipid oxidation lead to the formation of mud on salted egg yolks during storage.

Guowen Zhang, Yonggang Tu, Yan Zhao, 2022, Food chemistry.

Improving the gel properties of duck egg white by synergetic phosphorylation/ultrasound: Gel properties, crystalline structures, and protein structure

Guowen Zhang, Yonggang Tu, Yan Zhao, 2022, Ultrasonics sonochemistry.

Mechanism of the amelioration of the protein digestibility of whole marinated eggs by strong alkali pickling: Physicochemical properties, gel structure, and proteomics.

Guowen Zhang, Yonggang Tu, Yan Zhao, 2022, Food research international.

A review on recent advances of egg byproducts: Preparation, functional properties, biological activities and food applications.

Huaying Du, Xi Huang, Yonggang Tu, 2021, Food research international.

Effects of ethanol treatment on the physicochemical properties, microstructure and protein structures of egg yolk gels.

Guowen Zhang, Yonggang Tu, Yan Zhao, 2022, Food chemistry.

Changes in lipid properties of duck egg yolks under extreme processing conditions

Yuting Wang, Jian-ke Li, Yonggang Tu, 2021, Poultry science.

Effects of strong alkali treatment on the physicochemical properties, microstructure, protein structures, and intermolecular forces in egg yolks, plasma, and granules.

Huaying Du, Yonggang Tu, Yan Zhao, 2019, Food chemistry.

Formation mechanism of low-density lipoprotein gel induced by NaCl.

Xu-Liang Nie, Yonggang Tu, Yan Zhao, 2019, Poultry science.

Changes in physico-chemical properties, microstructure, protein structures and intermolecular force of egg yolk, plasma and granule gels during salting.

Huaying Du, Yonggang Tu, Yan Zhao, 2019, Food chemistry.

Formation mechanism of salted egg yolk mudding during storage: Protein oxidation, gel structure, and conformation.

Guowen Zhang, Yonggang Tu, Yan Zhao, 2023, Food chemistry.

Effects of salting treatment on the physicochemical properties, textural properties, and microstructures of duck eggs

Xu-Liang Nie, Huaying Du, Yonggang Tu, 2017, PloS one.

A review on the development of pickled eggs: rapid pickling and quality optimization

Yonggang Tu, Yan Zhao, Mingsheng Xu, 2022, Poultry science.

Gelation behavior of egg yolk under physical and chemical induction: A review.

Yonggang Tu, Yan Zhao, Feng Feng, 2021, Food chemistry.

Ovotransferrin alleviated acute gastric mucosal injury in BALB/c mice caused by ethanol.

Yan Huang, Huaying Du, Yonggang Tu, 2023, Food & function.

Anti-inflammatory activity of di-peptides derived from ovotransferrin by simulated peptide-cut in TNF-α-induced Caco-2 cells

Mengya Zhang, Huaying Du, Yonggang Tu, 2017 .

Effects of copper ions on the characteristics of egg white gel induced by strong alkali

Yonggang Tu, Yan Zhao, Mingsheng Xu, 2017, Poultry science.

Improvement of gel properties and digestibility of the water-soluble polymer of tea polyphenol-egg white under thermal treatment

Guowen Zhang, Yonggang Tu, Yan Zhao, 2021, Food Chemistry.

Effects of temperature on quality of preserved eggs during storage

Wenxiang Luo, Jian-ke Li, Yonggang Tu, 2020, Poultry science.

Changes in aggregation behavior of raw and cooked salted egg yolks during pickling

Xu-Liang Nie, Huaying Du, Yonggang Tu, 2018, Food Hydrocolloids.

Isolation and screening of umami peptides from preserved egg yolk by nano-HPLC-MS/MS and molecular docking.

Xiaobo Hu, Yonggang Tu, Yan Zhao, 2022, Food chemistry.

Effects of salt and heat treatment on the physicochemical properties, microstructure, secondary structure and simulated in vitro gastrointestinal digestion of duck egg white.

Huaying Du, Xue-Li Gao, Yonggang Tu, 2021, Journal of the science of food and agriculture.

Effects of partial replacement of NaCl by KCl and CaCl2 on physicochemical properties, microstructure, and textural properties of salted eggs.

Xiaobo Hu, Yonggang Tu, Yan Zhao, 2022, Journal of food science.

Amelioration of ovalbumin gel properties by EGCG via protein aggregation, hydrogen, and van der Waals force.

Guowen Zhang, Yonggang Tu, Yan Zhao, 2023, Food chemistry.

Effects of stewing with tea polyphenol on the gel properties, microstructure, and secondary structure of boiled egg white.

Guowen Zhang, Yuting Wang, Yonggang Tu, 2021, Journal of food science.

Ethanol induced the gelation behavior of duck egg whites

Wenxiang Luo, Jian-ke Li, Yonggang Tu, 2020 .

The changes of umami substances and influencing factors in preserved egg yolk: pH, endogenous protease, and proteinaceous substance

Xiaobo Hu, Yonggang Tu, Yan Zhao, 2022, Frontiers in Nutrition.

Determination of Multi-Element in Egg of Poyang Lake Anas platyrhynchos by ICP-AES

Yonggang Tu, Yan Zhao, 2012 .

Screening of characteristic umami substances in preserved egg yolk based on the electronic tongue and UHPLC-MS/MS

Xiaobo Hu, Yonggang Tu, Yan Zhao, 2021 .

Isolation and identification of peptides from simulated gastrointestinal digestion of preserved egg white and their anti-inflammatory activity in TNF-α-induced Caco-2 cells.

Mengya Zhang, Huaying Du, Yonggang Tu, 2019, The Journal of nutritional biochemistry.

Effects of metal ions on the physico-chemical, microstructural and digestion characteristics of alkali-induced egg white gel

Yonggang Tu, Yan Zhao, Mingsheng Xu, 2020 .

Inhibition of the liquefaction of alkali-induced egg white gel by sodium ascorbate.

Huaying Du, Yonggang Tu, Yan Zhao, 2022, Food chemistry.

Effects of sulfhydryl compounds, carbohydrates, organic acids, and sodium sulfite on the formation of lysinoalanine in preserved egg.

Jun-jie Wang, Jian-ke Li, Yonggang Tu, 2014, Journal of food science.

Effect of basic alkali-pickling conditions on the production of lysinoalanine in preserved eggs.

Jian-ke Li, Yonggang Tu, Yan Zhao, 2015, Poultry science.

Simultaneous Determination of 20 Inorganic Elements in Preserved Egg Prepared with Different Metal Ions by ICP-AES

Huaying Du, Yonggang Tu, Yan Zhao, 2013, Food Analytical Methods.

Formation of lysinoalanine in egg white under alkali treatment.

Jian-ke Li, Yonggang Tu, Yan Zhao, 2016, Poultry science.

Effects of alkaline concentration, temperature, and additives on the strength of alkaline-induced egg white gel.

Xu-Liang Nie, Huaying Du, Jian-ke Li, 2014, Poultry science.

Egg Yolk Lipids Alleviated Dextran Sulfate Sodium-Induced Colitis by Inhibiting NLRP3 Inflammasome and Regulating Gut Microbiota.

Huaying Du, Yonggang Tu, Yan Zhao, 2023, Molecular nutrition & food research.

Characteristics of hen egg white lysozyme, strategies to break through antibacterial limitation, and its application in food preservation: A review.

Yonggang Tu, Yan Zhao, Yao Yao, 2024, Food research international.

Changes of microstructure characteristics and intermolecular interactions of preserved egg white gel during pickling.

Jian-ke Li, Yonggang Tu, Yan Zhao, 2016, Food chemistry.

The Effect of Ionic Strength on the Formation and Stability of Ovalbumin–Xanthan Gum Complex Emulsions

Yonggang Tu, Yan Zhao, Wen He, 2024, Foods.

Separation of ovomucin from duck egg white and its “acid-tight /alkali-loose” self-supporting gel properties under different pH

Yonggang Tu, Yan Zhao, Yao Yao, 2024, Food Hydrocolloids.

Effects of different temperatures on the physicochemical characteristics, microstructure and protein structure of preserved egg yolk

Yonggang Tu, Yan Zhao, Yao Yao, 2024, Food chemistry: X.

Effects of ovotransferrin-chitosan composite coating agent on the storage quality of heavy metals-free preserved eggs

Yonggang Tu, Yan Zhao, Mingsheng Xu, 2024, LWT.