Food Science of Animal Products Open Access Editor-in-Chief: Shou-Wei Wang
Home Food Science of Animal Products All Issues Volume 4 Issue 3
Volume 4 Issue 3, September 2026
In Progress
10 articles
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Research Article | Open Access
Boosting foam performance of egg white protein: synergy between supercritical carbon dioxide and sucrose for superior freeze-thaw stability
Lixian Ding, Minquan Xia, Xinyue Zhang, [...], Dewei Shu, Zhaoxia Cai << Fewer
Published: 30 June 2026
2026, 4(3): 9240170
Research Article | Open Access
Solvent-free pH-driven encapsulation of hesperidin by ovalbumin: binding, antioxidant activity, and gel network properties
Sibing Li, Minghui Zhao, Jinghong Li, [...], Hanyu Li, Huajiang Zhang << Fewer
Published: 30 June 2026
2026, 4(3): 9240172
Research Article | Open Access
Effect of diet composition on egg white heat-induced gel properties of Roman laying hens: from phenomenon, substance, structure to mechanism
Xiangxin Liao, Yanting Yang, Ying Gao, [...], Sharina Qi, Zhaowei Cui, Shijian Dong, Jijun Wu, Shugang Li << Fewer
Published: 30 June 2026
2026, 4(3): 9240171
Research Article | Open Access
In silico identification and action mechanism of potential sleep-promoting peptides from egg proteins
Zexuan Ren, Xiaowang Wang, Wenzhu Zhao, Zhipeng Yu
Published: 30 June 2026
2026, 4(3): 9240173
Research Article | Open Access
Antioxidative and neuroprotective effects of phosvitin phosphopeptides against H2O2-induced oxidative stress in SH-SY5Y cells
Ji-Eun Lee, Jae Hoon Lee, Dong Uk Ahn, [...], Kee-Tae Kim, Hyun-Dong Paik << Fewer
Published: 01 July 2026
2026, 4(3): 9240169
Research Article | Open Access
Metabolic profiling of the liquid core and solidified outer layer of preserved duck egg yolk using widely targeted metabolomics
Yunxiao Xie, Dingrui Jia, Mohan Qiu, [...], Jinqiu Wang, Fang Geng << Fewer
Published: 30 June 2026
2026, 4(3): 9240174
Research Article | Open Access
Heat-induced phosphorylated ovalbumin spherical aggregates as the O/W Pickering emulsion stabilizer: self-assembly mechanisms and emulsion properties
Zhouyi Xiong, Lina Zhang, Jihui Wang, [...], Yanxue Cai, Shan Xiao << Fewer
Published: 08 July 2026
2026, 4(3): 9240175
Research Article | Open Access
Dose-dependent structural remodeling and flavor evolution in a composite lactic acid bacteria-fermented whole-egg beverage: integrated physicochemical, structural and flavor analyses
Danrong Yu, Yaping Shen, Ni Zhang, [...], Yutong Han, Bohan Wang, Xiaoyu Zhang, Ling Ma, Zhihui Yu << Fewer
Published: 08 July 2026
2026, 4(3): 9240176
Research Article | Open Access
Differential mechanisms of saccharides in mitigating heat-induced aggregation of liquid egg yolk: a comparative study on rheological, functional, and structural properties
Jingnan Zang, Mingmin Qing, Qian Yu, Yujie Chi
Published: 17 July 2026
2026, 4(3): 9240177
Research Article | Open Access
Mechanism study on egg yolk addition improving the gel properties of low-salt chicken breast paste
Duo Shang, Chao Ai, Hui Teng, [...], Lei Chen, Yingmei Wu, Xin Li, Qun Huang << Fewer
Published: 17 July 2026
2026, 4(3): 9240178