Author

Dewei Shu

OpenAlex ID: A5114110522

Preparation of thermally stable egg white protein microgel particles as assisted by differently charged polysaccharides: A comparatively study

2024 · Yixuan Yang, Xinyue Zhang, et al. · Food Hydrocolloids · 34

Research advances on the effects of thermal and non-thermal processing techniques on the physicochemical properties and microbiological control of liquid eggs

2023 · Qi Wang, Yaqin Yang, et al. · Food Control · 32

Identification and Molecular Mechanism of Novel Two-Way Immunomodulatory Peptides from Ovalbumin: In Vitro Cell Experiments, De Novo Sequencing, and Molecular Docking

2024 · Zuyue Li, Mahmoud Abou-Elsoud, et al. · Journal of Agricultural and Food Chemistry · 29

Insight into dairy casein implications that enhance egg white proteins' thermodynamic and microrheological functions

2025 · Mohamed Salama, Mostafa Gouda, et al. · Food Chemistry · 18

Exploring xylitol as a low-salt alternative for effective inhibition of gelation in frozen egg yolks

2023 · Xiaoli Xu, Zhe Li, et al. · Food Chemistry · 18

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

2024 · Xiaomeng Li, Mengyao Wu, et al. · Food Chemistry · 15

Effect of egg yolk lipoproteins on foaming properties and interfacial behavior of egg white: Insights into implications for aerated food production

2023 · Zizhen Sun, Yixuan Yang, et al. · Colloids and Surfaces A Physicochemical and Engineering Aspects · 15

Structural modulation of eggshell membrane hydrolysates by tannic acid: Simultaneous enhancement of antioxidant and emulsifying properties

2025 · Shasha Wang, Mahmoud Abou-Elsoud, et al. · Food Chemistry · 11

Optimizing the Encapsulation Behavior of Egg Yolk on DHA by Vacuum Low-Temperature Spray Drying to Improve the Hydration Properties of the Powder

2023 · Haoyang Sun, Fayez Khalaf Mourad, et al. · Food and Bioprocess Technology · 11

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Application of steam explosion for preparing high value-added antioxidants from eggshell membrane waste

2023 · Zuyue Li, Yuanchao Zhang, et al. · Innovative Food Science & Emerging Technologies · 10

Exploring the mechanisms of thermal aggregation resistance egg white: CMC concentration-mediated modification of protein structure and formation of microgel particles

2025 · Yixuan Yang, Xinyue Zhang, et al. · Food Hydrocolloids · 9

Thermostable conformational transition unfavorable to the foaming stability of ovalbumin: Emphasizing structure and function relationship

2024 · Zuyue Li, Jiaojiao Chen, et al. · International Journal of Biological Macromolecules · 9

Improving the quality of egg yolk granules via cryogenic processing: A comprehensive analysis of structural, physicochemical, and functional properties

2025 · Fayez Khalaf Mourad, Haoyang Sun, et al. · Food Chemistry · 8

Identifying the potential of ovalbumin and its’ hydrolysates to be used in a liquid food system to develop functional beverages

2024 · Maggonage Hasini Udeshika Maggonage, Prabudhdha Manjula, et al. · Poultry Science · 7

Phosvitin phosphopeptides and peptides-calcium chelate promote calcium deposition in a three-cell co-culture system by modulating the OPG/RANKL/RANK signaling pathway

2024 · Jiaojiao Chen, Songming Li, et al. · Food Bioscience · 7

Phosvitin phosphopeptides alleviate the inhibitory effect of oxidative stress on osteoblast function through FoxO/Wnt signaling

2024 · Wei Liu, Mahmoud Abou-Elsoud, et al. · Food Bioscience · 7

Immobilization of trypsin on resin-carriers: A novel strategy to realize controlled hydrolysis and enhance the foaming properties of pasteurized and frozen-thawed egg white

2025 · Lixian Ding, Mahmoud Abou-Elsoud, et al. · Food Chemistry · 5

The Key Egg White Proteins Involved in Foam Formation and Foam Stability

2025 · Edirisingha Dewage Nalaka Sandun Abeyrathne, Dewei Shu, et al. · Journal of Food Science · 5

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Eggshell membrane hydrolysate incorporated GO/CS as an novel dressing for promoting wound healing in vivo

2024 · Shasha Wang, Xiaoyun Li, et al. · Food Bioscience · 4

Structural and chemical insights into egg yolk granule-chitosan complex system: How pH-modulation improve functional properties

2026 · Sijie Mi, Mingzhu Li, et al. · Food Chemistry · 3

Increased polysaccharide molecular interaction improves foam template oil absorption behavior of egg white protein oleogel

2026 · Yarong Wang, Xinyue Zhang, et al. · Food Chemistry · 2

Combined γ-cyclodextrin and trehalose regulate thermal aggregation and volatile profiles in alkaline heat-pretreated egg white protein systems

2026 · Xiaomeng Li, Mohamed Salama, et al. · Food Hydrocolloids · 1

Ultrasound-driven ternary conjugation reshapes protein-lipid interfaces and volatile profiles in high-protein egg milk systems

2026 · Mohamed Salama, Mostafa Gouda, et al. · Ultrasonics Sonochemistry

Boosting foam ferformance of egg white protein: synergy between supercritical carbon dioxide and sucrose for superior freeze-thaw stability

2026 · Lixian Ding, Minquan Xia, et al. · Food Science of Animal Products

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ATGL modulates lipid-protein interactions to restore foaming capacity in yolk-residue egg white systems

2025 · Xiaomeng Li, Zizhen Sun, et al. · International Journal of Biological Macromolecules

Works count: 26

Citation count: 260

H-index: 10

I10-index: 10