Jin H - Search Results

1

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: jin h, jin y. Food Res Int. 2023 Oct;172:113157. doi: 10.1016/j.foodres.2023.113157. Epub 2023 Jun 18. Food Res Int. 2023. PMID: 37689846

2

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

3

Impact of ozone-induced oxidation on the textural, moisture, micro-rheology and structural properties of egg yolk gels.

Sun Y, Wang Q, Jin H, Li Z, Sheng L. Sun Y, et al. Among authors: jin h. Food Chem. 2021 Nov 1;361:130075. doi: 10.1016/j.foodchem.2021.130075. Epub 2021 May 12. Food Chem. 2021. PMID: 34077880

4

Preparation and characterization of edible carboxymethyl cellulose films containing natural antibacterial agents: Lysozyme.

Hu X, Liu Y, Zhu D, Jin Y, Jin H, Sheng L. Hu X, et al. Among authors: jin h, jin y. Food Chem. 2022 Aug 15;385:132708. doi: 10.1016/j.foodchem.2022.132708. Epub 2022 Mar 15. Food Chem. 2022. PMID: 35306235

5

Effect of salt penetration and water migration on cooked salted egg yolk gel during storage: Physicochemical properties, structural characteristics and flavor changes.

Li Q, Jin H, Zhang X, Hu G, Lei C, Sun H, Sheng L, Jin Y, Huang X, Lu L, Cai Z. Li Q, et al. Among authors: jin h, jin y. Food Chem. 2023 Mar 15;404(Pt A):134510. doi: 10.1016/j.foodchem.2022.134510. Epub 2022 Oct 5. Food Chem. 2023. PMID: 36240550

6

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.

7

Natural egg yolk emulsion as wall material to encapsulate DHA by two-stage homogenization: Emulsion stability, rheology analysis and powder properties.

Liu X, Zhang X, Ding L, Jin H, Chen N, Huang X, Jin Y, Cai Z. Liu X, et al. Among authors: jin h, jin y. Food Res Int. 2023 May;167:112658. doi: 10.1016/j.foodres.2023.112658. Epub 2023 Feb 28. Food Res Int. 2023. PMID: 37087208

8

A new insight into the influence of pH on the adsorption at oil-water interface and emulsion stability of egg yolk protein.

Yang Y, Jin H, Jin Y, Jin G, Sheng L. Yang Y, et al. Among authors: jin h, jin g, jin y. Int J Biol Macromol. 2023 Aug 15;246:125711. doi: 10.1016/j.ijbiomac.2023.125711. Epub 2023 Jul 5. Int J Biol Macromol. 2023. PMID: 37414321

9

New insights into the function of lipid droplet-related proteins and lipid metabolism of salt-stimulated porcine biceps femoris: label-free quantitative phosphoproteomics, morphometry and bioinformatics.

Pan J, Jin Y, Jin H, Li C, Zhang Y, Liu Y, Jin G, Zhao J, He L, Sheng L. Pan J, et al. Among authors: jin h, jin g, jin y. J Sci Food Agric. 2023 Dec;103(15):7517-7528. doi: 10.1002/jsfa.12857. Epub 2023 Jul 26. J Sci Food Agric. 2023. PMID: 37440710

10

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: jin h, jin y. 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

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