Xia, Minquan

Sichuan Agricultural University

H指数:0

被引数:8

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Intestinal unidirectional sustained-release hydrogel patch designed for stable oral delivery of active nutrient macromolecules based on pH response

基于pH响应的肠道单向缓释水凝胶贴片，用于活性营养大分子的稳定口服递送

Food Science and Biotechnology

IF3.1

2026-05-010

PRE

Whole process of Fab antibody aggregation in intestinal environment and their aggregation regulation: An insight from static and concentration perturbation aggregations

肠道环境中Fab抗体聚集的完整过程及其聚集调控：静态和浓度扰动聚集的见解

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2025-04-010

PRE

Effects of Dietary n-3 Polyunsaturated Fatty Acids and Selenomethionine on Meat Quality and Fatty Acid Composition in Finishing Pigs

日粮n-3多不饱和脂肪酸和硒代蛋氨酸对育肥猪肉品质及脂肪酸组成的影响

FOODS

IF5.1

2025-03-240

New evidence for gut-muscle axis: Lactic acid bacteria-induced gut microbiota regulates duck meat flavor

FOOD CHEMISTRY

IF9.8

2024-08-012

PRE

A promising food-grade protector for Retinyl acetate emulsions with fibrillated egg white

FOOD CHEMISTRY

IF9.8

2024-08-013

PRE

Sucrose-phosphate osmotic system improves the quality characteristics of reduced-salt salted egg yolk: Profiling from protein structure and lipid distribution perspective

FOOD CHEMISTRY

IF9.8

2024-07-014

PRE

Effect of magnetic field modification on oxidative stability of myoglobin in sarcoplasm systems

FOOD CHEMISTRY

IF9.8

2024-03-012

PRE

pH-responsive multi-network composite cellulose-based hydrogels for stable delivery of oral IgY-Fab fragments

FOOD CHEMISTRY

IF9.8

2024-03-012

PRE

Large-scale isolation and purification of yolk immunoglobulin with different purity levels via a combination technique based on high-speed-shear crossflow membrane separation

通过基于高速剪切错流膜分离的组合技术大规模隔离和纯化具有不同纯度水平的卵黄免疫球蛋白

FOOD HYDROCOLLOIDS

IF12.4

2023-07-013

PRE

Mechanistic studies of polyphenols reducing the trypsin inhibitory activity of ovomucoid: Structure, conformation, and interactions

FOOD CHEMISTRY

IF9.8

2023-05-0114

PRE

Lysozyme impacts gel properties of egg white protein via electrostatic interactions, polarity differences, local pH regulation, or as a filler

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2022-12-0115

PRE

Improved effect of ultrasound-assisted enzymolysis on egg yolk powder: Structural properties, hydration properties and stability characteristics

FOOD CHEMISTRY

IF9.8

2022-07-0125

PRE

Encapsulation efficiency and oral delivery stability of chitosan-liposome-encapsulated immunoglobulin Y

壳聚糖-脂质体包裹免疫球蛋白Y的包封率和口服稳定性

JOURNAL OF FOOD SCIENCE

IF3.4

2022-03-1315

PRE

Preparation and characterization of egg yolk immunoglobulin loaded chitosan-liposome assisted by supercritical carbon dioxide

超临界co2辅助下蛋黄免疫球蛋白壳聚糖脂质体的制备及表征

FOOD CHEMISTRY

IF9.8

2022-02-0116

PRE

Foaming properties and aggregation mechanism of egg white protein with different physical treatments

不同物理处理对蛋清蛋白起泡特性及聚集机理的影响

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-01-0139

OAAI

Intelligent colorimetric film incorporated with anthocyanins-loaded ovalbumin-propylene glycol alginate nanocomplexes as a stable pH indicator of monitoring pork freshness

掺入花青素的卵清蛋白-丙二醇藻酸盐纳米复合物的智能比色膜作为监测猪肉新鲜度的稳定pH指示剂

FOOD CHEMISTRY

IF9.8

2022-01-0167

PRE

Positive response to surfactants on the interfacial behavior and aggregation stability of Fab fragments from yolk immunoglobulin

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2021-12-011

PRE

Role of lysozyme on liquid egg white foaming properties: Interface behavior, physicochemical characteristics and protein structure

FOOD HYDROCOLLOIDS

IF12.4

2021-11-0151

PREAI

Fab Fragment of Immunoglobulin Y Modulates NF-κB and MAPK Signaling through TLR4 and αVβ3 Integrin and Inhibits the Inflammatory Effect on R264.7 Macrophages

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2021-08-026

PREAI

Gel properties of grass carp myofibrillar protein modified by low-frequency magnetic field during two-stage water bath heating

FOOD HYDROCOLLOIDS

IF12.4

2020-10-0172

PREAI

Xia, Minquan

个人简介

教育背景

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