Shanguang Guo

Temperature-orientation changes in ROS-oxidized egg white protein conformation modulate the thermal aggregation behavior

Hydration recombination and foaming properties of NaCl-mediated preheating egg white protein in ultrasonic treatment

Lysozyme “self-sacrificing” quenching reactive oxygen species blocks egg white protein oxidation and dilution degradation

Endogenous reactive oxygen species (ROS)-driven protein oxidation regulates emulsifying and foaming properties of liquid egg white

Impact of NaCl perturbation on physicochemical and structural properties of preheat–treated egg white protein modulating foaming property

Unlocking the Potential of Keratin: A Comprehensive Exploration from Extraction and Structural Properties to Cross-Disciplinary Applications

Storage deterioration and detection of egg multi-scale structure: A review

Structural and functional assessment of keratin extracted from chicken feathers using microwave-assisted l-cysteine method

Grafted egg white protein-stabilized Pickering emulsions mediated by saccharide: Enhancing freeze-thaw stability and delayed release of curcumin from digestion

Egg white grafts weak‐gels efficiently stabilize high internal phase emulsions and interfere with lipid hydrolysis: As delivery vehicles for hydrophobic actives

Environmental stress-induced conformational transitions modulate foaming and gelation properties of glycosylated egg white proteins

Tea polyphenol-mediated network proteins modulate the NaOH-heat induced egg white protein gelling properties

Synergistic effects of tea polyphenols and phosphorylation on the gelation behavior of egg white proteins

Polysaccharide-addition order regulates sonicated egg white peptide stabilized nanoemulsions and β-carotene digestion in vitro

Brittleness mechanism of pork meatballs revealed from molecular structure to macroscopic performance

The relationship between acylation degree and gelling property of NaOH-induced egg white gel: Efficient is better?

Stabilisation of oil-in-water emulsions under alkaline conditions by egg-white-gel-derived peptides and xanthan gum complexes

Correlation between Sensory and Texture Evaluation of Chaoshan Crisp Meatballs

Enhancement of gel characteristics of NaOH-induced duck egg white gel by adding Ca(OH)2 with/without heating

Characteristics of intermolecular forces, physicochemical, textural and microstructural properties of preserved egg white with Ca(OH)2 addition

Effects of tea polyphenol and Ca(OH)2 on the intermolecular forces and mechanical, rheological, and microstructural characteristics of duck egg white gel

Fabrication egg white gel hydrolysates-stabilized oil-in-water emulsion and characterization of its stability and digestibility

Effects of different proteases on the emulsifying capacity, rheological and structure characteristics of preserved egg white hydrolysates

Physicochemical, conformational properties and ACE-inhibitory activity of peanut protein marinated by aged vinegar

The investigation of the changes in physicochemical, texture and rheological characteristics of salted duck egg yolk during salting