Nanhai Xiao

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

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

Biological activities of egg yolk lipids: A review.

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

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

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

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

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

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 soy peptides and pH on foaming and physicochemical properties of egg white powder

Ting-Cheng Tang, Yan-ping Jiang, Shuaishuai Tang, 2022, LWT.

Effect of modified egg white powder on the properties of angel cakes

Lei Wu, Ting-Cheng Tang, Shuaishuai Tang, 2022, Journal of Food Engineering.

Industrial Application of Protein Hydrolysates in Food.

Ting-Cheng Tang, Yan-ping Jiang, Shuaishuai Tang, 2023, Journal of agricultural and food chemistry.

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.