Sumin Ma

Effect of different irradiation dose treatment on the lipid oxidation, instrumental color and volatiles of fresh pork and their changes during storage

Chengliang Li, Lichao He, Guofeng Jin et al. · Meat Science · 2017 · 79 citations

Meat Packaging, Food Analysis, Lipid Oxidation +6

Influence of bio-active terpenes on the characteristics and functional properties of egg yolk

Mostafa Gouda, Linlin Zu, Sumin Ma et al. · Food Hydrocolloids · 2018 · 74 citations

Functional Properties, Engineering, Biochemistry +6

Effect of irradiation modification on conformation and gelation properties of pork myofibrillar and sarcoplasmic protein

Chengliang Li, Lichao He, Sumin Ma et al. · Food Hydrocolloids · 2018 · 66 citations

Protein Chemistry, Biochemistry, Protein Folding +5

Emulsifying properties development of pork myofibrillar and sacroplasmic protein irradiated at different dose: A combined FT-IR spectroscopy and low-field NMR study

Chengliang Li, Peng An, Lichao He et al. · Food Chemistry · 2018 · 51 citations

Food Chemistry, Biochemistry, Medicine +11

Optimisation of<scp>N</scp>ovozym‐435‐catalysed esterification of fatty acid mixture for the preparation of medium‐ and long‐chain triglycerides (<scp>MLCT</scp>) in solvent‐free medium

Yang Kaizhou, Yanlan Bi, Shangde Sun et al. · International Journal of Food Science & Technology · 2013 · 35 citations