Xiaomeng Li

Restoration of Immunity by Whole Egg Was Superior to Egg White or Egg Yolk in a Cyclophosphamide-Induced Immunocompromised Mouse Model

D. Ahn, Xinyu Zhang, Z. Cai, 2022, SSRN Electronic Journal.

Immunomodulatory effects of chicken soups prepared with the native cage-free chickens and the commercial caged broilers

D. Ahn, Guofeng Jin, Z. Cai, 2022, Poultry science.

Fab Fragment of Immunoglobulin Y Modulates NF-κB and MAPK Signaling through TLR4 and αVβ3 Integrin and Inhibits the Inflammatory Effect on R264.7 Macrophages.

D. Ahn, Z. Cai, Qi Zeng, 2021, Journal of agricultural and food chemistry.

Encapsulation efficiency and oral delivery stability of chitosan-liposome-encapsulated immunoglobulin Y.

M. Salama, Z. Cai, Long Sheng, 2022, Journal of food science.

Interaction research of resveratrol and phosvitin based on fluorescence spectroscopy and molecular docking analysis.

D. Ahn, M. Ma, Xi Huang, 2022, Journal of food science.

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.

Enhancement of the formation and stability of low-fat Pickering emulsion gels stabilized with egg yolk granules-chitosan complex: Insights into the development of mayonnaise substitutes.

Xiaomeng Li, Fayez Khalaf Mourad, Qiqi Li, 2024, Food chemistry.