Publications by authors named "Yumeng Shan"
The development of novel gel-mineral supplements is important for improving the health of patients with dysphagia. In this study, we used natural egg white protein (NEWP) and phosphorylated egg white protein (STEWP) as controls. We modified NEWP with succinic anhydride to produce varying degrees of succinylated egg white protein (SAEWP).
View Article and Find Full Text PDFModification Effects of Microorganisms and Enzymes on Egg Components: A Review.
J Agric Food Chem
November 2024
Article Synopsis
- * Various modification methods like thermal treatment, high pressure, and enzyme treatments aim to enhance the functional qualities of egg white and yolk, making them more useful in food production.
- * Research on microorganisms and enzymes shows promise for improving the properties of eggshell and eggshell membrane, which could benefit the poultry industry and lead to new applications in food products and biomedicine.
Plantaricin is a broad-spectrum bacteriocin produced by with significant food industry application potential. It was found that the plantaricin production of RX-8 was enhanced when co-culturing with BS-15. This study, therefore, set out to explore how BS-15 induces biosynthesis of plantaricin.
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