Meng Yang
Jilin University
23 Papers
40 Citations
Meng Yang is an academic researcher from Jilin University. The author has contributed to research in topics: Chemistry & Egg white. The author has an hindex of 2, co-authored 8 publications.
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Papers
Ultrasound-assisted Maillard reaction of ovalbumin/xylose: The enhancement of functional properties and its mechanism.
TL;DR: In this paper, the effect of ultrasound treatment on the degree of glycation (DG) of OVA-xylose conjugates through Maillard reaction was investigated and the correlation between DG and functional properties affected by structural changes was investigated.
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Dextran sulfate facilitates egg white protein to form transparent hydrogel at neutral pH: Structural, functional, and degradation properties
TL;DR: In this article, the effects of highly charged dextran sulfate (DS) on heat-induced egg white protein (EWP) physical and gelation properties (microstructure, water holding capacity, and rheological properties).
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Co-assembly of egg white-derived peptides and protein-polysaccharide complexes for curcumin encapsulation: The enhancement of stability, redispersibility, and bioactivity.
TL;DR: In this article , a nanocomposite was developed by introducing egg white-derived peptides (EWDP) into protein-polysaccharide complexes to trigger the self-assembly of EWDP for encapsulating curcumin via the pH-driven method.
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Co-encapsulation of Egg-White-Derived Peptides (EWDP) and Curcumin within the Polysaccharide-Based Amphiphilic Nanoparticles for Promising Oral Bioavailability Enhancement: Role of EWDP.
Meng Yang,Jingbo Liu,Yajuan Li,Qi Yang,Chunmei Liu,Xuanting Liu,Biying Zhang,Hui Zhang,Ting Zhang,Zhiyang Du +9 more
TL;DR: The overall antioxidant activity, bioaccessibility, gastrointestinal stability, and Caco-2 cell absorption properties were significantly improved in the presence of EWDP, and EWDP could function as both a potential affinity agent and a nutrition enhancer to expand the co-delivery applications for diverse nutraceuticals with promising oral bioavailability enhancement in food and pharmaceutical areas.
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Effect of glycation degree on the in vitro simulated gastrointestinal digestion: A promising formulation for egg white gel with controlled digestibility.
Meng Yang,Jingbo Liu,Xiaohan Yang,Shoulu Li,Chuang Li,Boqun Liu,Sitong Ma,Xuanting Liu,Zhiyang Du,Ting Zhang,Yiding Yu +10 more
TL;DR: In this paper, the effect of glycation degree on the gelation and digestibility of egg white gel (EWG) using an in vitro model and a multi-scale characterization of gel structure was evaluated.
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