Sheng L - Search Results

1

Molecular characterization and juvenile hormone-regulated transcription of the vitellogenin receptor in the cabbage beetle Colaphellus bowringi.

Liu W, Guo S, Sun D, Zhu L, Zhu F, Lei CL, Sheng L, Phelps B, Wang XP. Liu W, et al. Among authors: sheng l. Comp Biochem Physiol A Mol Integr Physiol. 2019 Mar;229:69-75. doi: 10.1016/j.cbpa.2018.12.004. Epub 2018 Dec 13. Comp Biochem Physiol A Mol Integr Physiol. 2019. PMID: 30553881

2

Mass spectrometry characterization for N-glycosylation of immunoglobulin Y from hen egg yolk.

Sheng L, He Z, Liu Y, Ma M, Cai Z. Sheng L, et al. Int J Biol Macromol. 2018 Mar;108:277-283. doi: 10.1016/j.ijbiomac.2017.12.012. Epub 2017 Dec 5. Int J Biol Macromol. 2018. PMID: 29217182

3

Using microwave-assisted phosphorylation to improve foaming and solubility of egg white by response surface methodology.

Li P, Sheng L, Jin Y. Li P, et al. Among authors: sheng l. Poult Sci. 2019 Dec 1;98(12):7110-7117. doi: 10.3382/ps/pez424. Poult Sci. 2019. PMID: 31376281 Free PMC article.

4

The impact of N-glycosylation on conformation and stability of immunoglobulin Y from egg yolk.

Sheng L, He Z, Chen J, Liu Y, Ma M, Cai Z. Sheng L, et al. Int J Biol Macromol. 2017 Mar;96:129-136. doi: 10.1016/j.ijbiomac.2016.12.043. Epub 2016 Dec 14. Int J Biol Macromol. 2017. PMID: 27988289

5

Effect of eggshell membrane as porogen on the physicochemical structure and protease immobilization of chitosan-based macroparticles.

Liu Y, Cai Z, Ma M, Sheng L, Huang X. Liu Y, et al. Among authors: sheng l. Carbohydr Polym. 2020 Aug 15;242:116387. doi: 10.1016/j.carbpol.2020.116387. Epub 2020 May 12. Carbohydr Polym. 2020. PMID: 32564851

6

Preparation and characterization of egg yolk immunoglobulin loaded chitosan-liposome assisted by supercritical carbon dioxide.

Dong W, Tang C, Xia M, Sheng L, Cai Z. Dong W, et al. Among authors: sheng l. Food Chem. 2022 Feb 1;369:130934. doi: 10.1016/j.foodchem.2021.130934. Epub 2021 Aug 24. Food Chem. 2022. PMID: 34488131

7

An Efficient Processing Strategy to Improve the Flavor Profile of Egg Yolk: Ozone-Mediated Oxidation.

Chen B, Sun Y, Jin H, Wang Q, Li Z, Jin Y, Sheng L. Chen B, et al. Among authors: sheng l. Molecules. 2022 Dec 23;28(1):124. doi: 10.3390/molecules28010124. Molecules. 2022. PMID: 36615317 Free PMC article.

8

Influence of high-intensity ultrasound on foaming and structural properties of egg white.

Sheng L, Wang Y, Chen J, Zou J, Wang Q, Ma M. Sheng L, et al. Food Res Int. 2018 Jun;108:604-610. doi: 10.1016/j.foodres.2018.04.007. Epub 2018 Apr 8. Food Res Int. 2018. PMID: 29735096

9

Proteome-based identification of chicken egg yolk proteins associated with antioxidant activity on the Qinghai-Tibetan Plateau.

Liu Y, Sheng L, Ma M, Jin Y. Liu Y, et al. Among authors: sheng l. Int J Biol Macromol. 2020 May 1;150:1093-1103. doi: 10.1016/j.ijbiomac.2019.10.115. Epub 2019 Nov 16. Int J Biol Macromol. 2020. PMID: 31743723

10

A Comprehensive Identification of Chicken Egg White Phosphoproteomics Based on a Novel Digestion Approach.

Sun Y, Jin H, Sun H, Sheng L. Sun Y, et al. Among authors: sheng l. J Agric Food Chem. 2020 Aug 26;68(34):9213-9222. doi: 10.1021/acs.jafc.0c03174. Epub 2020 Aug 18. J Agric Food Chem. 2020. PMID: 32786861

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