Jin Y - Search Results

1

An Efficient Processing Strategy to Improve the Flavor Profile of Egg Yolk: Ozone-Mediated Oxidation.

Chen B, Sun Y, Jin H, Wang Q, Li Z, Jin Y, Sheng L. Chen B, et al. Among authors: jin h, jin y. Molecules. 2022 Dec 23;28(1):124. doi: 10.3390/molecules28010124. Molecules. 2022. PMID: 36615317 Free PMC article.

2

[Preparation of immunoglobulin from chicken egg yolk by anion-exchange chromatography].

Wang L, Ma M, Cai Z, Jin Y, Huang X. Wang L, et al. Among authors: jin y. Se Pu. 2012 Jan;30(1):80-5. doi: 10.3724/sp.j.1123.2011.09005. Se Pu. 2012. PMID: 22667097 Chinese.

3

A "Turn-on-off-on" fluorescence switch based on quantum dots and gold nanoparticles for discriminative detection of ovotransferrin.

Wang Q, Jin Y, Fu X, Ma M, Cai Z. Wang Q, et al. Among authors: jin y. Talanta. 2016 Apr 1;150:407-14. doi: 10.1016/j.talanta.2015.12.068. Epub 2015 Dec 25. Talanta. 2016. PMID: 26838424

4

Structure-property of crosslinked chitosan/silica composite films modified by genipin and glutaraldehyde under alkaline conditions.

Liu Y, Cai Z, Sheng L, Ma M, Xu Q, Jin Y. Liu Y, et al. Among authors: jin y. Carbohydr Polym. 2019 Jul 1;215:348-357. doi: 10.1016/j.carbpol.2019.04.001. Epub 2019 Apr 1. Carbohydr Polym. 2019. PMID: 30981364

5

Using microwave-assisted phosphorylation to improve foaming and solubility of egg white by response surface methodology.

Li P, Sheng L, Jin Y. Li P, et al. Among authors: jin y. Poult Sci. 2019 Dec 1;98(12):7110-7117. doi: 10.3382/ps/pez424. Poult Sci. 2019. PMID: 31376281 Free PMC article.

6

Proteome-based identification of chicken egg yolk proteins associated with antioxidant activity on the Qinghai-Tibetan Plateau.

Liu Y, Sheng L, Ma M, Jin Y. Liu Y, et al. Among authors: jin y. Int J Biol Macromol. 2020 May 1;150:1093-1103. doi: 10.1016/j.ijbiomac.2019.10.115. Epub 2019 Nov 16. Int J Biol Macromol. 2020. PMID: 31743723

7

Effect of sodium tripolyphosphate on the interaction and aggregation behavior of ovalbumin-lysozyme complex.

Jin H, Li P, Jin Y, Sheng L. Jin H, et al. Among authors: jin y. Food Chem. 2021 Aug 1;352:129457. doi: 10.1016/j.foodchem.2021.129457. Epub 2021 Mar 3. Food Chem. 2021. PMID: 33706135

8

Production of self-assembling acylated ovalbumin nanogels as stable delivery vehicles for curcumin.

Hu G, Batool Z, Cai Z, Liu Y, Ma M, Sheng L, Jin Y. Hu G, et al. Among authors: jin y. Food Chem. 2021 Sep 1;355:129635. doi: 10.1016/j.foodchem.2021.129635. Epub 2021 Mar 20. Food Chem. 2021. PMID: 33780798

9

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: jin y. Food Chem. 2022 Jan 15;367:130716. doi: 10.1016/j.foodchem.2021.130716. Epub 2021 Jul 28. Food Chem. 2022. PMID: 34384981

10

Gel properties of heat-induced transparent hydrogels from ovalbumin by acylation modifications.

Hu G, Ma M, Batool Z, Sheng L, Cai Z, Liu Y, Jin Y. Hu G, et al. Among authors: jin y. Food Chem. 2022 Feb 1;369:130912. doi: 10.1016/j.foodchem.2021.130912. Epub 2021 Aug 19. Food Chem. 2022. PMID: 34479008

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