Ruiling Li

发表

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

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

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.

Cytosolic glucose-6-phosphate dehydrogenases play a pivotal role in Arabidopsis seed development.

Xiaomin Wang, Wenliang He, Y. Bi, 2022, Plant physiology and biochemistry : PPB.

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.

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 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.

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.

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 .