Chi Y - Search Results

1

Glycosylation of egg white protein with maltodextrin in the dry state: Changes in structural and gel properties.

Ma Y, Zang J, Qing M, Xiao Y, Zhang H, Chi Y, Chi Y. Ma Y, et al. Among authors: chi y. Food Chem. 2023 Feb 1;401:134113. doi: 10.1016/j.foodchem.2022.134113. Epub 2022 Sep 5. Food Chem. 2023. PMID: 36096000

2

Effects of twin-screw extrusion on soluble dietary fibre and physicochemical properties of soybean residue.

Jing Y, Chi YJ. Jing Y, et al. Among authors: chi yj. Food Chem. 2013 Jun 1;138(2-3):884-9. doi: 10.1016/j.foodchem.2012.12.003. Epub 2012 Dec 8. Food Chem. 2013. PMID: 23411192

3

Physicochemical properties, in vitro digestibility and antioxidant activity of dry-heated egg white protein.

Wang J, Chi Y, Cheng Y, Zhao Y. Wang J, et al. Among authors: chi y. Food Chem. 2018 Apr 25;246:18-25. doi: 10.1016/j.foodchem.2017.10.128. Epub 2017 Oct 26. Food Chem. 2018. PMID: 29291838

4

Effect of dry heating on the aggregation behaviour and aggregate morphologies of ovalbumin.

Ma Y, Zhao Y, Jiang Y, Chi Y. Ma Y, et al. Among authors: chi y. Food Chem. 2019 Jul 1;285:296-304. doi: 10.1016/j.foodchem.2019.01.170. Epub 2019 Feb 1. Food Chem. 2019. PMID: 30797348

5

Effect of dry heating on egg white powder influencing water mobility and intermolecular interactions of its gels.

Cheng Y, Wang J, Chi Y, Ma Z, Geng X, Chi Y. Cheng Y, et al. Among authors: chi y. J Sci Food Agric. 2021 Jan 30;101(2):433-440. doi: 10.1002/jsfa.10652. Epub 2020 Aug 21. J Sci Food Agric. 2021. PMID: 32648587

6

Changes in Properties of Soy Protein Isolate Edible Films Stored at Different Temperatures: Studies on Water and Glycerol Migration.

Zhang H, Wang L, Li H, Chi Y, Zhang H, Xia N, Ma Y, Jiang L, Zhang X. Zhang H, et al. Among authors: chi y. Foods. 2021 Aug 4;10(8):1797. doi: 10.3390/foods10081797. Foods. 2021. PMID: 34441574 Free PMC article.

7

Forces involved in freeze-induced egg yolk gelation: Effects of various bond dissociation reagents on gel properties and protein structure changes.

Wang R, Zhang L, Chi Y, Chi Y. Wang R, et al. Among authors: chi y. Food Chem. 2022 Mar 1;371:131190. doi: 10.1016/j.foodchem.2021.131190. Epub 2021 Sep 20. Food Chem. 2022. PMID: 34583175

8

Inhibiting effect of dry heat on the heat-induced aggregation of egg white protein.

Ma Z, Chi Y, Zhang H, Chi Y, Ma Y. Ma Z, et al. Among authors: chi y. Food Chem. 2022 Sep 1;387:132850. doi: 10.1016/j.foodchem.2022.132850. Epub 2022 Mar 29. Food Chem. 2022. PMID: 35381417

9

Fabrication and digestive characteristics of high internal phase Pickering emulsions stabilized by ovalbumin-pectin complexes for improving the stability and bioaccessibility of curcumin.

Wang L, Zhang H, Li H, Zhang H, Chi Y, Xia N, Li Z, Jiang L, Zhang X, Rayan AM. Wang L, et al. Among authors: chi y. Food Chem. 2022 Sep 30;389:133055. doi: 10.1016/j.foodchem.2022.133055. Epub 2022 Apr 23. Food Chem. 2022. PMID: 35489261

10

Effects of rice vinegar treatment on the antioxidant activities and protein structures of whole egg liquid before and after gastrointestinal digestion.

Qing M, Zang J, Ma Y, Chi Y, Chi Y. Qing M, et al. Among authors: chi y. Food Chem. 2023 Mar 15;404(Pt A):134574. doi: 10.1016/j.foodchem.2022.134574. Epub 2022 Oct 13. Food Chem. 2023. PMID: 36252372

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