Shuping Chen

Nanchang Key Laboratory Of Egg Safety Production And Processing Engineering
Nanchang, 330045, China

Last Updated: 09/26/2026

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Found 41 publications

Insights in Food Allergy from DCs: The Influence and Mechanism of Diet Components with Antiallergic Properties.

Insights in Food Allergy from DCs: The Influence and Mechanism of Diet Components with Antiallergic Properties.

Journal: Journal of agricultural and food chemistry
Published: June 22, 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

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

Protein oxidation and its effect on functional properties of livestock products during the processing and storage: A review.

Protein oxidation and its effect on functional properties of livestock products during the processing and storage: A review.

Journal: Food chemistry: X
Published: November 21, 2024

Investigation on appearance, texture, and molecular structure of heat-alkali synergistically induced egg white gel.

Investigation on appearance, texture, and molecular structure of heat-alkali synergistically induced egg white gel.

Journal: Food chemistry: X
Published: November 12, 2024
Showing 1-12 of 41

Last Updated: 09/26/2026