Jingnan Zang

发表

BAP31 regulates the expression of ICAM-1/VCAM-1 via MyD88/NF-κB pathway in acute lung injury mice model.

Xiaoyu Liang, Yue Hou, X. Jiang, 2023, Life sciences.

High-temperature glycosylation modifies the molecular structure of ovalbumin to improve the freeze-thaw stability of its high internal phase emulsion.

Yuan Chi, Yanqiu Ma, Jingnan Zang, 2023, International journal of biological macromolecules.

Mechanistic insights into the improved properties of mayonnaise from the changes in protein structures of enzymatic modification-treated egg yolk

Wenfei Zhao, Yuan Chi, Jingnan Zang, 2022, RSC advances.

Glycosylation of egg white protein with maltodextrin in the dry state: Changes in structural and gel properties.

Huajiang Zhang, Yuan Chi, Yanqiu Ma, 2022, Food chemistry.

Thermal behaviour of egg yolk involved by lipoprotein instability

Wenfei Zhao, Yuan Chi, Jingnan Zang, 2022, Journal of Food Engineering.

Molecular interactions in the dry heat-facilitated hydrothermal gel formation of egg white protein.

A. Shan, Huajiang Zhang, Yuan Chi, 2022, Food research international.

Effects of CaCl2 on salting kinetics, water migration, aggregation behavior and protein structure in rapidly salted separated egg yolks.

Yuan Chi, Jingnan Zang, Y-P Chi, 2023, Food research international.

Shelf-life modeling for whole egg powder: Application of the general stability index and multivariate accelerated shelf-life test

Y. Chi, Yuan Chi, Yanqiu Ma, 2022, Journal of Food Engineering.

Effects of rice vinegar treatment on the antioxidant activities and protein structures of whole egg liquid before and after gastrointestinal digestion.

Yuan Chi, Yanqiu Ma, Jingnan Zang, 2022, Food chemistry.

p20BAP31 induces cell apoptosis via both AIF caspase-independent and the ROS/JNK mitochondrial pathway in colorectal cancer

X. Jiang, Guo-xun Li, Bing Wang, 2023, Cellular & Molecular Biology Letters.

Predicting quality of the whole egg powder during storage: Based on Arrhenius and radial basis function model

Yuan Chi, Jingnan Zang, Mingmin Qing, 2023, Journal of Food Composition and Analysis.

Regulating the thermal properties of egg white by adding surfactants

Yuan Chi, Yanqiu Ma, Jingnan Zang, 2023, Journal of Food Engineering.

Addition of NaCl or Sucrose on the Protein Content, and Functional and Physicochemical Properties of Egg Whites Liquid under Heat Treatment

Yuan Chi, Yanqiu Ma, Lifeng Wang, 2023, Foods.