Mingyan Ai

Molecular mechanism of high-pressure processing for improving the quality of low-salt Eucheuma spinosum chicken breast batters

Dan He, Xixi Wang, Mingyan Ai et al. · Poultry Science · 2019 · 25 citations · Full text

Agriculture, Biochemistry, Food Science +17

Effect of raw material frozen storage on physicochemical properties and flavor compounds of fermented mandarin fish (Siniperca chuatsi)

Yuelei Lei, Mingyan Ai, Sufang Lu et al. · Food Chemistry X · 2023 · 21 citations · Full text

Agriculture, Animal Sciences, Food Science +17

Deterioration mechanism of minced mutton induced by Fenton oxidation treatment

Zhang HaiLu, Mingyan Ai, Feifei Shi et al. · LWT · 2020 · 18 citations

Engineering, Chemical Engineering, Environmental Engineering +14

Pickering emulsions stabilized by ultrasound-assisted phosphorylated cantaloupe seed protein isolate −chitosan: Preparation, characterization and stability

Ruihua Zhang, Shuting Li, Mingyan Ai et al. · Ultrasonics Sonochemistry · 2025 · 16 citations · Full text

Agriculture, Biochemistry, Food Science +17

Effect of malondialdehyde oxidation on structure and physicochemical properties of amandin

Xin Luo, Yufeng Zhang, Wenshan Duan et al. · International Journal of Food Science & Technology · 2021 · 15 citations

Agriculture, Biochemistry, Food Science +17