Lulu Ma

Succinylation Modified Ovalbumin: Structural, Interfacial, and Functional Properties

Gan Hu, Jiemin Zhang, Qi Wang et al. · Foods · 2022 · 43 citations · Full text

Supramolecular Assembly, Bioorganic Chemistry, Succinic Anhydride +15

Study on the mechanism of polyphenols regulating the stability of pea isolate protein formed Pickering emulsion based on interfacial effects

Lulu Ma, Xiaofan Yang, Jiaying Huo et al. · Food Chemistry · 2024 · 28 citations

Food Colloid, Interfacial Effects, Biomanufacturing +6

Elastic and transparent ovalbumin hydrogels formed via succinylation combined with pH-shifting treatment

Gan Hu, Xinyue Huang, Jiaxuan Ma et al. · Food Research International · 2022 · 24 citations

Tissue Engineering, Hydrogels, Biopolymer Gel +7

Influence of soy protein isolate on the gel properties of walnut protein isolate-κ-carrageenan treated with NaCl

Yuqing Lei, Lulu Ma, Hui Ouyang et al. · Journal of Future Foods · 2023 · 22 citations · Full text

Food Chemistry, Soy Protein Isolate, Engineering +8

Chain reactions of temperature-induced egg white protein amorphous aggregates: Formation, structure and material composition of thermal gels

Xin Liu, Ziwei Zhang, Yujie Chen et al. · Food Chemistry · 2024 · 21 citations

Materials Science, Biopolymer Gel, Engineering +10