Study on the emulsification and oxidative stability of ovalbumin-pectin-pumpkin seed oil emulsions using ovalbumin solution prepared by ultrasound

by Yu Huang, Xiaole Xiang, Xiaoying Luo, Xiuting Li, Xiongwei Yu, Shugang Li
Published 2021-10-01

Improvement of quality and flavor of salted egg yolks by ultrasonic assisted cooking

by Xuyue Wang, Yu Huang, Bin Zhou, Weijian Xu, Xiaole Xiang, Qun Huang, Shugang Li
Published 2021-07-01