Preparation and Characterization of Egg White Protein-Based Composite Edible Coating Containing Thymol Nanoemulsion by Huajiang Zhang, Afeng Wei, Rui Chuang, Lina Xu, Cuiping Han, Hanyu Li, Ning Xia

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Citric Acid Improves Egg White Protein Foaming Characteristics and Meringue 3D Printing Performance by Huajiang Zhang, Shihui Hua, Mengzhuo Liu, Rui Chuang, Xin Gao, Hanyu Li, Ning Xia, Chaogeng Xiao

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Improvement of emulsification of egg yolk powder: protein modification techniques by Rui Chuang, Mengzhuo Liu, Dekun Meng, Huajiang Zhang, Hanyu Li, Lina Xu, Ning Xia, Ahmed M. Rayan, Mohamed Ghamry

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The Preparation and Characterization of Antioxidant Films Based on Hazelnut Shell-Based Vegetable Carbon Black/Chitosan/Gelatin and the Application on Soybean Oils by Mengyuan Niu, Jiaxin Wang, Zhaoying Xun, Mengzhuo Liu, He Li, Weiyi Wang, Yuchen Wang, Chao Guo, Hanyu Li, Ning Xu, Huajiang Zhang, Ning Xia

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