Mingsheng Xu
Jiangxi Key Laboratory Of Natural Products And Functional Food
Nanchang, China
Nanchang, China
Last Updated: 09/26/2026
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Found 43 publications
Non-enzymatic glycation modifies the functional properties and extends the application of poultry egg proteins.
Journal: Critical reviews in food science and nutrition
Published: August 11, 2025
Influence of storage time on the flavor and texture of egg yolk gel.
Journal: Food chemistry: X
Published: January 17, 2025
Protective Effect of Egg Yolk Lipids against Dextran Sulfate Sodium-Induced Colitis: The Key Role of Gut Microbiota and Short-Chain Fatty Acids.
Journal: Molecular nutrition & food research
Published: January 25, 2024
Egg yolk phosphatidylcholine alleviates DSS-induced colitis in BALB/c mice.
Journal: Food & function
Published: October 02, 2023
Ovotransferrin Inhibits TNF-α Induced Inflammatory Response in Gastric Epithelial Cells via MAPK and NF-κB Pathway.
Journal: Journal of agricultural and food chemistry
Published: August 11, 2023
Egg Yolk Lipids Alleviated Dextran Sulfate Sodium-Induced Colitis by Inhibiting NLRP3 Inflammasome and Regulating Gut Microbiota.
Journal: Molecular nutrition & food research
Published: July 18, 2023
Industrial Application of Protein Hydrolysates in Food.
Journal: Journal of agricultural and food chemistry
Published: January 24, 2023
Ovotransferrin alleviated acute gastric mucosal injury in BALB/c mice caused by ethanol.
Journal: Food & function
Published: December 12, 2022
Regulation of different copper salts on alkali-induced egg white gels: Physicochemical characteristics, microstructure and protein conformation.
Journal: Food chemistry
Published: October 24, 2022
A review on the development of pickled eggs: rapid pickling and quality optimization.
Journal: Poultry science
Published: September 07, 2022
Last Updated: 09/26/2026