Geng F - Search Results

1

Research Note: Aggregation-depolymerization of chicken egg yolk granule under different food processing conditions.

Ye H, Sui J, Wang J, Wang Y, Wu D, Wang B, Geng F. Ye H, et al. Among authors: geng f. Poult Sci. 2023 Jul;102(7):102696. doi: 10.1016/j.psj.2023.102696. Epub 2023 Apr 6. Poult Sci. 2023. PMID: 37120873 Free PMC article.

2

Estimation of egg freshness using S-ovalbumin as an indicator.

Huang Q, Qiu N, Ma MH, Jin YG, Yang H, Geng F, Sun SG. Huang Q, et al. Among authors: geng f. Poult Sci. 2012 Mar;91(3):739-43. doi: 10.3382/ps.2011-01639. Poult Sci. 2012. PMID: 22334751 Free article.

3

Phosvitin phosphorus is involved in chicken embryo bone formation through dephosphorylation.

Li C, Geng F, Huang X, Ma M, Zhang X. Li C, et al. Among authors: geng f. Poult Sci. 2014 Dec;93(12):3065-72. doi: 10.3382/ps.2014-04098. Epub 2014 Oct 28. Poult Sci. 2014. PMID: 25352680 Free article.

4

A simple method for isolating chicken egg yolk immunoglobulin using effective delipidation solution and ammonium sulfate.

Tong C, Geng F, He Z, Cai Z, Ma M. Tong C, et al. Among authors: geng f. Poult Sci. 2015 Jan;94(1):104-10. doi: 10.3382/ps/peu005. Epub 2014 Dec 25. Poult Sci. 2015. PMID: 25542196 Free article.

5

Identification of N-Glycosites in Chicken Egg White Proteins Using an Omics Strategy.

Geng F, Wang J, Liu D, Jin Y, Ma M. Geng F, et al. J Agric Food Chem. 2017 Jul 5;65(26):5357-5364. doi: 10.1021/acs.jafc.7b01706. Epub 2017 Jun 21. J Agric Food Chem. 2017. PMID: 28587447

6

Hydroxyl radical-induced early stage oxidation improves the foaming and emulsifying properties of ovalbumin.

Li S, Huang Y, An F, Huang Q, Geng F, Ma M. Li S, et al. Among authors: geng f. Poult Sci. 2019 Feb 1;98(2):1047-1054. doi: 10.3382/ps/pey370. Poult Sci. 2019. PMID: 30101285 Free article.

7

Large-scale purification of ovalbumin using polyethylene glycol precipitation and isoelectric precipitation.

Geng F, Xie Y, Wang J, Li S, Jin Y, Ma M. Geng F, et al. Poult Sci. 2019 Mar 1;98(3):1545-1550. doi: 10.3382/ps/pey402. Poult Sci. 2019. PMID: 30184130 Free article.

8

N-Glycoproteomic Analysis of Chicken Egg Yolk.

Geng F, Xie Y, Wang J, Majumder K, Qiu N, Ma M. Geng F, et al. J Agric Food Chem. 2018 Oct 31;66(43):11510-11516. doi: 10.1021/acs.jafc.8b04492. Epub 2018 Oct 19. J Agric Food Chem. 2018. PMID: 30339407

9

Comparative analysis of the interaction of mono-, dis-, and tris-azo food dyes with egg white lysozyme: A combined spectroscopic and computational simulation approach.

Wu D, Duan R, Geng F, Hu X, Gan N, Li H. Wu D, et al. Among authors: geng f. Food Chem. 2019 Jun 30;284:180-187. doi: 10.1016/j.foodchem.2019.01.115. Epub 2019 Jan 24. Food Chem. 2019. PMID: 30744844

10

In-depth mapping of the seed phosphoproteome and N-glycoproteome of Tartary buckwheat (Fagopyrum tataricum) using off-line high pH RPLC fractionation and nLC-MS/MS.

Geng F, Liu X, Wang J, He R, Zhao J, Xiang D, Zou L, Peng L, Zhao G. Geng F, et al. Int J Biol Macromol. 2019 Sep 15;137:688-696. doi: 10.1016/j.ijbiomac.2019.07.026. Epub 2019 Jul 4. Int J Biol Macromol. 2019. PMID: 31279882

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