Gan L. Hu

No. 2025 Chengluo Avenue
Chengdu, 610106, China

Last Updated: 09/26/2026

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Found 39 publications

Effect of pre-treated homogenized egg liquid addition on yogurt quality and metabolic profiles.

Effect of pre-treated homogenized egg liquid addition on yogurt quality and metabolic profiles.

Journal: Current research in food science
Published: May 24, 2026

Lipidome analysis reveals the salting-induced lipid liberation in duck egg yolk.

Lipidome analysis reveals the salting-induced lipid liberation in duck egg yolk.

Journal: Poultry science
Published: February 07, 2026

Protein-polyphenol interactions in plant-based systems: Mechanisms, structure-function relationships, and nutritional implications.

Protein-polyphenol interactions in plant-based systems: Mechanisms, structure-function relationships, and nutritional implications.

Journal: Food chemistry
Published: January 19, 2026

Fabrication of low-salt salted egg yolks via a chitosan-based wet separation curing system: Physicochemical evolution and storage stability.

Fabrication of low-salt salted egg yolks via a chitosan-based wet separation curing system: Physicochemical evolution and storage stability.

Journal: Food chemistry
Published: November 27, 2025

Mechanically robust egg white protein hydrogels enabled by succinylation-assisted cyclic mineralization.

Mechanically robust egg white protein hydrogels enabled by succinylation-assisted cyclic mineralization.

Journal: Food research international (Ottawa, Ont.)
Published: November 13, 2025

Advances in protein based microencapsulation: from encapsulation materials to functional applications and future prospects.

Advances in protein based microencapsulation: from encapsulation materials to functional applications and future prospects.

Journal: Food chemistry
Published: October 20, 2025

pH-mediated inhibition of water-induced egg white precipitation: A structural and quantitative proteomic analysis.

pH-mediated inhibition of water-induced egg white precipitation: A structural and quantitative proteomic analysis.

Journal: Food research international (Ottawa, Ont.)
Published: October 08, 2025

Heating-cooling bidirectional gelation mechanism for synergistic enhancement of performance in acylated ovalbumin/gellan gum double-network gel.

Heating-cooling bidirectional gelation mechanism for synergistic enhancement of performance in acylated ovalbumin/gellan gum double-network gel.

Journal: Food chemistry
Published: September 08, 2025

Enhanced rehydration of egg white powder by high-pressure homogenization: A quantitative proteomic perspective.

Enhanced rehydration of egg white powder by high-pressure homogenization: A quantitative proteomic perspective.

Journal: Food chemistry
Published: August 18, 2025

Highly stable high internal phase emulsion fabricated via the complexation of egg yolk granules and salted egg whites.

Highly stable high internal phase emulsion fabricated via the complexation of egg yolk granules and salted egg whites.

Journal: Food chemistry
Published: June 24, 2025

Metabolomic Profiling and Antioxidant Capacity Changes in Longzi Black Barley During Germination.

Metabolomic Profiling and Antioxidant Capacity Changes in Longzi Black Barley During Germination.

Journal: Foods (Basel, Switzerland)
Published: May 12, 2025

Multi-coupled field processing enhanced thermal stability of egg white protein condensates through hydration effect.

Multi-coupled field processing enhanced thermal stability of egg white protein condensates through hydration effect.

Journal: International journal of biological macromolecules
Published: April 25, 2025
Showing 1-12 of 39

Last Updated: 09/26/2026