Wanyi Dong

Enhancement of emulsification properties by modulation of egg white protein fibril structure with different heating times

A. Handa, Z. Cai, Yongguo Jin, 2022, Food Hydrocolloids.

Effect of high intensity ultrasound assisted glycosylation on the gel properties of ovalbumin: Texture, rheology, water state and microstructure.

Z. Cai, Long Sheng, Qiao Liu, 2021, Food chemistry.

Identification of ovalbumin-derived peptides as multi-target inhibitors of AChE, BChE and BACE1.

Zhipeng Yu, Sijia Wu, F. Zheng, 2020, Journal of the science of food and agriculture.

Preparation and characterization of egg yolk immunoglobulin loaded chitosan-liposome assisted by supercritical carbon dioxide.

Z. Cai, Long Sheng, Minquan Xia, 2021, Food chemistry.

Optimizing the Encapsulation Behavior of Egg Yolk on DHA by Vacuum Low-Temperature Spray Drying to Improve the Hydration Properties of the Powder

Lixian Ding, Wanyi Dong, Xiaomeng Li, 2023, Food and Bioprocess Technology.