Shuping Chen

发表

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.

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.

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

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

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.

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

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

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

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

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.

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.

Ovotransferrin Inhibits TNF-α Induced Inflammatory Response in Gastric Epithelial Cells via MAPK and NF-κB Pathway.

Yan Huang, Huaying Du, Yonggang Tu, 2023, Journal of agricultural and food chemistry.