Zeng Q - Search Results

1

Improved effect of ultrasound-assisted enzymolysis on egg yolk powder: Structural properties, hydration properties and stability characteristics.

Li Q, Zhang X, Tang S, Mi S, Lu L, Zeng Q, Xia M, Cai Z. Li Q, et al. Among authors: zeng q. Food Chem. 2022 Jul 15;382:132549. doi: 10.1016/j.foodchem.2022.132549. Epub 2022 Feb 25. Food Chem. 2022. PMID: 35247662

2

Emulsifying properties development of pork myofibrillar and sacroplasmic protein irradiated at different dose: A combined FT-IR spectroscopy and low-field NMR study.

Li C, Peng A, He L, Ma S, Wu W, Yang H, Sun X, Zeng Q, Jin G, Zhang J, Ma M. Li C, et al. Among authors: zeng q. Food Chem. 2018 Jun 30;252:108-114. doi: 10.1016/j.foodchem.2018.01.104. Epub 2018 Feb 2. Food Chem. 2018. PMID: 29478520

3

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.

Zhou X, Ahn DU, Xia M, Zeng Q, Li X, Cai Z. Zhou X, et al. Among authors: zeng q. J Agric Food Chem. 2021 Aug 11;69(31):8747-8757. doi: 10.1021/acs.jafc.1c03330. Epub 2021 Aug 2. J Agric Food Chem. 2021. PMID: 34337939

4

Construction and evaluation of ovalbumin-pullulan nanogels as a potential delivery carrier for curcumin.

Zeng Q, Zeng W, Jin Y, Sheng L. Zeng Q, et al. Among authors: zeng w. Food Chem. 2022 Jan 15;367:130716. doi: 10.1016/j.foodchem.2021.130716. Epub 2021 Jul 28. Food Chem. 2022. PMID: 34384981

5

Intelligent colorimetric film incorporated with anthocyanins-loaded ovalbumin-propylene glycol alginate nanocomplexes as a stable pH indicator of monitoring pork freshness.

Zhang X, Zou W, Xia M, Zeng Q, Cai Z. Zhang X, et al. Among authors: zeng q. Food Chem. 2022 Jan 30;368:130825. doi: 10.1016/j.foodchem.2021.130825. Epub 2021 Aug 11. Food Chem. 2022. PMID: 34496332

6

Quantitative proteomics provides insights into the mechanism of the differences in heat-induced gel properties for egg white proteins with different interior quality during ageing in laying hens.

Li G, Mi S, Zeng Q, Wang L, Liu X, Zhang M, Lv Z, Jin Y, Li J, Guo Y, Zhang B. Li G, et al. Among authors: zeng q. Food Chem. 2023 Sep 1;419:136031. doi: 10.1016/j.foodchem.2023.136031. Epub 2023 Mar 29. Food Chem. 2023. PMID: 37004363

7

Underlying mechanisms of egg white thinning in hot spring eggs during storage: Weak gel properties and quantitative proteome analysis.

Chen R, Jin H, Pan J, Zeng Q, Lv X, Xia J, Ma J, Shi M, Jin Y. Chen R, et al. Among authors: zeng q. Food Res Int. 2023 Oct;172:113157. doi: 10.1016/j.foodres.2023.113157. Epub 2023 Jun 18. Food Res Int. 2023. PMID: 37689846

8

Effect of bi-enzyme hydrolysis on the properties and composition of hydrolysates of Manchurian walnut dreg protein.

Shen Y, Fang L, Liu C, Wang J, Wu D, Zeng Q, Leng Y, Min W. Shen Y, et al. Among authors: zeng q. Food Chem. 2024 Jul 30;447:138947. doi: 10.1016/j.foodchem.2024.138947. Epub 2024 Mar 13. Food Chem. 2024. PMID: 38492294

9

The effects of sucrose/NaCl combined pickling on the textural characteristics, moisture distribution, and protein aggregation behavior of egg yolk.

Shi M, Zeng Q, Hu X, Jin H, Lv X, Ma J, Chen R, Jin Y. Shi M, et al. Among authors: zeng q. J Food Sci. 2024 May;89(5):2684-2700. doi: 10.1111/1750-3841.17007. Epub 2024 Mar 29. J Food Sci. 2024. PMID: 38551186

10

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

Lv X, Xia Z, Yao X, Shan Y, Wang N, Zeng Q, Liu X, Huang X, Fu X, Jin Y, Ma M. Lv X, et al. Among authors: zeng q. J Agric Food Chem. 2024 Nov 20;72(46):25462-25480. doi: 10.1021/acs.jafc.4c08536. Epub 2024 Nov 11. J Agric Food Chem. 2024. PMID: 39526490 Review.

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