Fang Geng
Fang Geng
Chengdu University
在 cdu.edu.cn 的电子邮件经过验证
标题
引用次数
引用次数
年份
A novel aspartic protease from Rhizomucor miehei expressed in Pichia pastoris and its application on meat tenderization and preparation of turtle peptides
Q Sun, F Chen, F Geng, Y Luo, S Gong, Z Jiang
Food Chemistry 245, 570-577, 2018
592018
Identification of N-Glycosites in Chicken Egg White Proteins Using an Omics Strategy
F Geng, J Wang, D Liu, Y Jin, M Ma
Journal of agricultural and food chemistry 65 (26), 5357-5364, 2017
442017
Estimation of egg freshness using S-ovalbumin as an indicator
Q Huang, N Qiu, MH Ma, YG Jin, H Yang, F Geng, SH Sun
Poultry science 91 (3), 739-743, 2012
432012
N-Glycoproteomic Analysis of Chicken Egg Yolk
F Geng, Y Xie, J Wang, K Majumder, N Qiu, M Ma
Journal of agricultural and food chemistry 66 (43), 11510-11516, 2018
402018
Effects of high-intensity ultrasonic (HIU) treatment on the functional properties and assemblage structure of egg yolk
Y Xie, J Wang, Y Wang, D Wu, D Liang, H Ye, Z Cai, M Ma, F Geng
Ultrasonics sonochemistry 60, 104767, 2020
392020
Co-purification of chicken egg white proteins using polyethylene glycol precipitation and anion-exchange chromatography
F Geng, Q Huang, X Wu, G Ren, Y Shan, G Jin, M Ma
Separation and purification technology 96, 75-80, 2012
392012
Underlying mechanism for the differences in heat-induced gel properties between thick egg whites and thin egg whites: Gel properties, structure and quantitative proteome analysis
X Liu, J Wang, Q Huang, L Cheng, R Gan, L Liu, D Wu, H Li, L Peng, ...
Food Hydrocolloids 106, 105873, 2020
312020
Simply and effectively preparing high-purity phosvitin using polyethylene glycol and anion-exchange chromatography
X Zhang, N Qiu, F Geng, M Ma
Journal of Separation Science, 2011
292011
Citrus flavonoids as promising phytochemicals targeting diabetes and related complications: A systematic review of in vitro and in vivo studies
GR Gandhi, ABS Vasconcelos, DT Wu, HB Li, PJ Antony, H Li, F Geng, ...
Nutrients 12 (10), 2907, 2020
272020
Metabolic and proteomic analysis of morel fruiting body (Morchella importuna)
J Wang, J Xiao, F Geng, X Li, J Yu, Y Zhang, Y Chen, D Liu
Journal of Food Composition and Analysis 76, 51-57, 2019
252019
How black tea pigment theaflavin dyes chicken eggs: Binding affinity study of theaflavin with ovalbumin
D Wu, S Mei, R Duan, F Geng, W Wu, X Li, L Cheng, C Wang
Food chemistry 303, 125407, 2020
222020
Proteome analysis of the almond kernel (Prunus dulcis)
S Li, F Geng, P Wang, J Lu, M Ma
Journal of the Science of Food and Agriculture 96 (10), 3351-3357, 2016
222016
Acceleration of the initial phase transformation of mineralization by phosvitin
X Zhang, F Geng, X Huang, M Ma
Journal of Crystal Growth 409, 44–50, 2015
222015
Phosvitin phosphorus is involved in chicken embryo bone formation through dephosphorylation
C Li, F Geng, X Huang, M Ma, X Zhang
Poultry Science, 2014
222014
Effect of hydroxyl radicalinduced oxidation on the structure and heatinduced gel properties of ovalbumin
F Geng, Y Huang, Q Huang, D He, S Li, M Ma
Journal of food processing and preservation 42 (6), e13626, 2018
202018
A simple method for isolating chicken egg yolk immunoglobulin using effective delipidation solution and ammonium sulfate
C Tong, F Geng, Z He, Z Cai, M Ma
Poultry science 94 (1), 104-110, 2015
202015
Quantitative N-glycoproteomic analyses provide insights into the effects of thermal processes on egg white functional properties
X Liu, J Wang, L Liu, L Cheng, Q Huang, D Wu, L Peng, X Shi, S Li, ...
Food Chemistry 342, 128252, 2021
192021
Large-scale purification of ovalbumin using polyethylene glycol precipitation and isoelectric precipitation
F Geng, Y Xie, J Wang, S Li, Y Jin, M Ma
Poultry science 98 (3), 1545-1550, 2019
192019
Comparative analysis of the interaction of mono-, dis-, and tris-azo food dyes with egg white lysozyme: A combined spectroscopic and computational simulation approach
D Wu, R Duan, F Geng, X Hu, N Gan, H Li
Food chemistry 284, 180-187, 2019
182019
Effect of garlic oil on lipid oxidation, fatty acid profiles and microstructure of salted duck eggs
PW Harlina, R Shahzad, M Ma, F Geng, Q Wang, L He, S Ding, N Qiu
Journal of Food Processing and Preservation 39 (6), 2897-2911, 2015
172015
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