P
Peishan Li
Researcher at Huazhong Agricultural University
Publications - 5
Citations - 238
Peishan Li is an academic researcher from Huazhong Agricultural University. The author has contributed to research in topics: Egg white & Circular dichroism. The author has an hindex of 4, co-authored 5 publications receiving 116 citations.
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Journal ArticleDOI
Effect of microwave-assisted phosphorylation modification on the structural and foaming properties of egg white powder
TL;DR: Egg white protein was phosphorylated with microwave assistance in the presence of sodium tripolyphosphate at pH 8.0, and the structural and foaming properties of the protein were investigated in this paper.
Journal ArticleDOI
Tapioca starch-pullulan interaction during gelation and retrogradation
Long Sheng,Long Sheng,Peishan Li,Wu Huiqing,Yuanyuan Liu,Ke Han,Mostafa Gouda,Qunyi Tong,Meihu Ma,Yongguo Jin +9 more
TL;DR: The interaction between pullulan (PU) and tapioca starch (TS) during gelatinization and retrogradation was studied in this article, showing that the addition of PU tended to decrease the peak, breakdown and final viscosity of the composite system.
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Impact of microwave assisted phosphorylation on the physicochemistry and rehydration behaviour of egg white powder
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Effect of sodium tripolyphosphate on the interaction and aggregation behavior of ovalbumin-lysozyme complex.
TL;DR: The mechanism by which sodium tripolyphosphate affected the aggregation behavior of ovalbumin-lysozyme complexes was investigated in this paper. And the results showed that the disulfide bond was the most important interaction in the complex.
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Using microwave-assisted phosphorylation to improve foaming and solubility of egg white by response surface methodology.
TL;DR: The response surface methodology was used to model and optimize the degree of phosphorylation, solubility, foaming ability, and foaming stability of egg white powder and succeeded in phosphorylated modification with microwave assistance and confirmed the various desirable properties of optimal phosphate modification.