Xi Huang

The effect of pressurized heat treatment on the textural, flavor, nutritional, and digestive characteristics of soft-boiled and marinated eggs

Zuyue Li, Hairu Zhang, D. U. Ahn, 2023, Food Science of Animal Products.

Modification Effects of Microorganisms and Enzymes on Egg Components: A Review.

X. Fu, Xiaohui Lv, Xi Huang, 2024, Journal of agricultural and food chemistry.

Phosvitin phosphopeptides alleviate the inhibitory effect of oxidative stress on osteoblast function through FoxO/Wnt signaling

Lixian Ding, Dewei Shu, Zhaoxia Cai, 2024, Food Bioscience.