Wanqiu Zhang

Novel extraction technologies and potential applications of egg yolk proteins

Yujie Su, Cuihua Chang, Yan-jun Yang, 2022, Food Science and Biotechnology.

Preparation and characterization of W1 /O/W2 emulsions stabilized by glycated and heat-modified egg white proteins.

Cheng Lu, Yujie Su, Cuihua Chang, 2022, Journal of the science of food and agriculture.

Emulsion-Templated Liquid Oil Structuring with Egg White Protein Microgel- Xanthan Gum

Yujie Su, Cuihua Chang, Yan-jun Yang, 2023, Foods.