Na Wu

Nanchang, 330000, China

Last Updated: 09/26/2026

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Found 62 publications

Unlocking the Potential of Lysophosphatidylcholine-Docosahexaenoic Acid in the Food Industry: From Biological Functions and Preparation to Safety Approvals and Market Prospects.

Unlocking the Potential of Lysophosphatidylcholine-Docosahexaenoic Acid in the Food Industry: From Biological Functions and Preparation to Safety Approvals and Market Prospects.

Journal: Journal of agricultural and food chemistry

Published: June 29, 2026

Microbiomics and metabolomics insights into the mechanism of egg yolk phosphatidylcholine enhancing intestinal immunity.

Microbiomics and metabolomics insights into the mechanism of egg yolk phosphatidylcholine enhancing intestinal immunity.

Journal: Food & function

Published: December 08, 2025

Eggshell Membrane: Composition, Extraction, Functional Properties, and High-Value Applications in Functional Foods and Nutraceuticals.

Eggshell Membrane: Composition, Extraction, Functional Properties, and High-Value Applications in Functional Foods and Nutraceuticals.

Journal: Comprehensive reviews in food science and food safety

Published: November 28, 2025

Gelation behavior and formation mechanism of ovalbumin gel induced by heat-alkali synergy.

Gelation behavior and formation mechanism of ovalbumin gel induced by heat-alkali synergy.

Journal: Food chemistry

Published: November 18, 2025

Effect of non‑sodium salt substitution on the coagulation behavior of egg yolk: Analyzing egg yolk, plasma, and granule components during pickling.

Effect of non‑sodium salt substitution on the coagulation behavior of egg yolk: Analyzing egg yolk, plasma, and granule components during pickling.

Journal: Food chemistry

Published: October 04, 2025

Dual-network emulsion gels based on egg yolk/gellan gum-beeswax: A promising fat analog with simulated texture, rheological, and thermal properties of animal adipose tissue.

Dual-network emulsion gels based on egg yolk/gellan gum-beeswax: A promising fat analog with simulated texture, rheological, and thermal properties of animal adipose tissue.

Journal: Food research international (Ottawa, Ont.)

Published: August 22, 2025

Non-enzymatic glycation modifies the functional properties and extends the application of poultry egg proteins.

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

Beyond browning: How the Maillard reaction influences the gelation behavior of preserved egg white.

Beyond browning: How the Maillard reaction influences the gelation behavior of preserved egg white.

Journal: Food chemistry

Published: June 22, 2025

Mechanisms of partial replacement of table salt with potassium and calcium salts on yolk gel formation in salted duck eggs.

Mechanisms of partial replacement of table salt with potassium and calcium salts on yolk gel formation in salted duck eggs.

Journal: Food chemistry

Published: June 11, 2025

Emulsion gel-based fat replacers in meat products: Structured design, processing stability, oral lubricity/flavor perception, and digestive characteristics.

Emulsion gel-based fat replacers in meat products: Structured design, processing stability, oral lubricity/flavor perception, and digestive characteristics.

Journal: Food chemistry

Published: May 29, 2025

Effect of ammonium chloride on the salt-induced cohesive behavior of egg yolk liquid and its plasma with granules.

Effect of ammonium chloride on the salt-induced cohesive behavior of egg yolk liquid and its plasma with granules.

Journal: Food chemistry

Published: April 24, 2025

Controlled fabrication, structure and property of lysozyme composite antibacterial film immobilized by calcium alginate-gelatin.

Controlled fabrication, structure and property of lysozyme composite antibacterial film immobilized by calcium alginate-gelatin.

Journal: Food chemistry

Published: March 01, 2025

Showing 1-12 of 62

Last Updated: 09/26/2026