Minmin Ai

Effects of different proteases on the emulsifying capacity, rheological and structure characteristics of preserved egg white hydrolysates

Minmin Ai, Ting Tang, Ledan Zhou et al. · Food Hydrocolloids · 2018 · 200 citations

Agriculture, Biochemistry, Food Science +13

Molecular structural modification of duck egg white protein conjugates with monosaccharides for improving emulsifying capacity

Minmin Ai, Nan Xiao, Aimin Jiang · Food Hydrocolloids · 2020 · 116 citations

Life Sciences, Biochemistry, Food Science +9

Effects of tea polyphenol and Ca(OH)2 on the intermolecular forces and mechanical, rheological, and microstructural characteristics of duck egg white gel

Minmin Ai, Quan Zhou, Shanguang Guo et al. · Food Hydrocolloids · 2019 · 88 citations

Agriculture, Biochemistry, Food Science +15

High-intensity ultrasound together with heat treatment improves the oil-in-water emulsion stability of egg white protein peptides

Minmin Ai, Zheng Zhang, Hong Fan et al. · Food Hydrocolloids · 2020 · 77 citations

Agriculture, Biochemistry, Food Science +14

The investigation of the changes in physicochemical, texture and rheological characteristics of salted duck egg yolk during salting

Minmin Ai, Shanguang Guo, Quan Zhou et al. · LWT · 2017 · 74 citations

Agriculture, Animal Sciences, Food Science +14