Lu Yang

Actual time determination of egg freshness: A centroid rate based approach

Xuebo Liu, Xiang Duan, Wen Tan, 2020 .

Effects of short-term fermentation with lactic acid bacteria on the characterization, rheological and emulsifying properties of egg yolk.

Xuebo Liu, Xiang Duan, Wen Tan, 2020, Food chemistry.

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.

Multi-Omics Analysis of the Effects of Egg Ovotransferrin on the Gut Environment in Mice: Mucosal Gene Expression, Microbiota Composition, and Intestinal Structural Homeostasis.

Xuebo Liu, Xiang Duan, Wen Tan, 2020, Molecular nutrition & food research.

Consequences of ball-milling treatment on the physicochemical, rheological and emulsifying properties of egg phosvitin

Xuebo Liu, Xiang Duan, Qinjun Zhang, 2019, Food Hydrocolloids.

Phosvitin-wheat gluten complex catalyzed by transglutaminase in the presence of Na2SO3: Formation, cross-link behavior and emulsifying properties.

Xuebo Liu, Yan-jun Yang, Xiang Duan, 2020, Food chemistry.

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.