Lina Xu

No. 222, West Three Road Around Lake, Shanghai 201306, PR China
Shanghai, Puerto Rico

Last Updated: 09/26/2026

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Found 39 publications

Pectin-driven microphase separation regulates hierarchical network formation and rheological functionality in egg yolk high-density lipoprotein fibril hydrogels.

Pectin-driven microphase separation regulates hierarchical network formation and rheological functionality in egg yolk high-density lipoprotein fibril hydrogels.

Journal: Food chemistry

Published: February 24, 2026

Egg white protein foams: formation and stabilization mechanisms, modification strategies, and applications from foods to functional materials.

Egg white protein foams: formation and stabilization mechanisms, modification strategies, and applications from foods to functional materials.

Journal: Food research international (Ottawa, Ont.)

Published: February 12, 2026

Simultaneous extraction of keratin and gelatin from eggshell membrane via a one-step alkali method: Structural features and functional characterization.

Simultaneous extraction of keratin and gelatin from eggshell membrane via a one-step alkali method: Structural features and functional characterization.

Journal: Food chemistry

Published: January 26, 2026

In situ nanoencapsulation of curcumin in egg yolk low-density lipoprotein gels: Calcium-regulated protein network restructuring and stability enhancement.

In situ nanoencapsulation of curcumin in egg yolk low-density lipoprotein gels: Calcium-regulated protein network restructuring and stability enhancement.

Journal: Food chemistry

Published: January 15, 2026

Dehydration-induced 4D shape transformation in 3D printed egg yolk gels: Insights into the coupling between water redistribution and network restructuring.

Dehydration-induced 4D shape transformation in 3D printed egg yolk gels: Insights into the coupling between water redistribution and network restructuring.

Journal: Food research international (Ottawa, Ont.)

Published: January 06, 2026

Acid-heat induced structural remodeling and gelation of egg yolk high-density lipoproteins: Insights into fibrillation pathways and rheological behavior.

Acid-heat induced structural remodeling and gelation of egg yolk high-density lipoproteins: Insights into fibrillation pathways and rheological behavior.

Journal: International journal of biological macromolecules

Published: November 27, 2025

A gelatin/trehalose-based edible coating inhibits quality deterioration of pre-cooked beef during frozen storage.

A gelatin/trehalose-based edible coating inhibits quality deterioration of pre-cooked beef during frozen storage.

Journal: International journal of biological macromolecules

Published: November 19, 2025

Strategy of two birds with one stone: epigallocatechin-gallate assisted structuring of egg yolk granules multiphase gels for controlled release of blueberry anthocyanins.

Strategy of two birds with one stone: epigallocatechin-gallate assisted structuring of egg yolk granules multiphase gels for controlled release of blueberry anthocyanins.

Journal: Food chemistry

Published: November 13, 2025

Insight into the mechanism of gellan gum enhancing stability of high internal phase Pickering emulsions based on egg yolk granules: Intermolecular interaction and network structure.

Insight into the mechanism of gellan gum enhancing stability of high internal phase Pickering emulsions based on egg yolk granules: Intermolecular interaction and network structure.

Journal: Carbohydrate polymers

Published: September 29, 2025

Ultrasound-assisted alkaline treatment promoted covalent complexation of soy protein isolate with ferulic acid into coating formation for guava preservation.

Ultrasound-assisted alkaline treatment promoted covalent complexation of soy protein isolate with ferulic acid into coating formation for guava preservation.

Journal: Food chemistry

Published: July 24, 2025

From salted egg white to calcium delivery partners: assisting in the heat induced gel of egg yolk granules.

From salted egg white to calcium delivery partners: assisting in the heat induced gel of egg yolk granules.

Journal: Food chemistry

Published: May 27, 2025

Toward structured and functional salted egg yolks: Role of calcium chloride concentration on protein conformation, aggregation, and gel formation under sodium chloride dry-curing.

Toward structured and functional salted egg yolks: Role of calcium chloride concentration on protein conformation, aggregation, and gel formation under sodium chloride dry-curing.

Journal: Food research international (Ottawa, Ont.)

Published: May 26, 2025

Showing 1-12 of 39

Last Updated: 09/26/2026