pH shifting treatment of egg yolk granules /salted ovalbumin mixed gels: Reassembled of egg yolk granules effects on heat-induced amorphous aggregates
2025 · Food Chemistry · 7 citations
https://doi.org/10.1016/j.foodchem.2025.144450
D
Dekun Meng
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16
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87
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4
h-index
2
i10-index
Dekun Meng is an academic researcher from Northeast Agricultural University. The author has contributed to research in topics: Proteins in Food Systems & Hydrogels: synthesis, properties, applications & Microencapsulation and Drying Processes. The author has an h-index of 4, co-authored 14 publications.
Papers by this author
works3D printing cassava starch-ovalbumin intelligent labels: Co-pigmentation effects of gallic acid on anthocyanins
2024 · International Journal of Biological Macromolecules · 4 citations
https://doi.org/10.1016/j.ijbiomac.2024.135684
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
2026 · Carbohydrate Polymers · 0 citations
https://doi.org/10.1016/j.carbpol.2026.124979
Acid-heat induced structural remodeling and gelation of egg yolk high-density lipoproteins: Insights into fibrillation pathways and rheological behavior
2026 · International Journal of Biological Macromolecules · 0 citations
https://doi.org/10.1016/j.ijbiomac.2026.151002
Structure, 3D printing and curcumin delivery of egg yolk sphere gels: Noncovalent modification of sodium alginate
2026 · Colloids and Surfaces A Physicochemical and Engineering Aspects · 0 citations
https://doi.org/10.1016/j.colsurfa.2026.140091
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