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Jiaying Huo on Muck Rack

Jiaying Huo

As seen in: Wiley Online Library, MDPI, ACS Publications
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Articles

Novel synergistic modulation strategy for egg white protein and pumpkin seed protein gelation: structural characteristics, swallowing functionality, and formation mechanisms

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By Mingyue Lu, Jiaying Huo, Xin Yi Liu, Xiongwei Yu
| Wiley Online Library Verified
CONFLICT OF INTEREST The authors declare no conflict of interest. REFERENCES 1, , and , Compositional, structural design and nutritional aspects of texture-modified foods for the elderly. Trends Food Sci Technol 119: 152–163 (2022). 2, and , On the assessment of shear and extensional rheology of thickened liquids from commercial gum-based thickeners used in dysphagia management. J Food Eng 316:110820 (2022).
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Study on the effect of enzymolysis combined fermentation on reducing the off‐flavor of egg white powder

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By Yujie Chen, Lulu Ma, Ying Liu, Jiaying Huo
| Wiley Online Library Verified
DATA AVAILABILITY STATEMENT The data that support the findings of this study are available from the corresponding author upon reasonable request.
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Egg yolk peptide‐iron chelate: preparation, conformational structure, chelating mechanism and stability in vitro

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By Shuaishuai Wei, Jiaying Huo, Jia Lin, Ziwei Zhang
| Wiley Online Library Verified
Conflict of interest statement All the authors declare no conflicts of interest. References , , et al. (2008). Folding induced assembly of polypeptide decorated gold nanoparticles. Journal of the American Chemical Society, 130, 5780–5788. , , , & (2023). Metal-binding peptides and their potential to enhance the absorption and bioavailability of minerals. Food Chemistry, 428, 12.
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