Mingmin Qing

High-temperature glycosylation modifies the molecular structure of ovalbumin to improve the freeze-thaw stability of its high internal phase emulsion

Fei Lu, Yanqiu Ma, Jingnan Zang et al. · International Journal of Biological Macromolecules · 2023 · 62 citations

Life Sciences, Biochemistry, Carbohydrate Chemistry +14

Glycosylation of egg white protein with maltodextrin in the dry state: Changes in structural and gel properties

Yanqiu Ma, Jingnan Zang, Mingmin Qing et al. · Food Chemistry · 2022 · 56 citations

Life Sciences, Biochemistry, Food Science +11

Effects of CaCl2 on salting kinetics, water migration, aggregation behavior and protein structure in rapidly salted separated egg yolks

Yaotong Liu, Mingmin Qing, Jingnan Zang et al. · Food Research International · 2022 · 43 citations

Agriculture, Biochemistry, Calcium Homeostasis +15

The thermal behavior of egg yolk involves lipoprotein instability

Wenfei Zhao, Jingnan Zang, Mingmin Qing et al. · Journal of Food Engineering · 2022 · 36 citations

Agriculture, Biochemistry, Rheology +10

Effects of freezing on the gelation behaviors of liquid egg yolks affected by saccharides: thermal behaviors and rheological and structural changes

Mingmin Qing, Jingnan Zang, Yonghao Xu et al. · Poultry Science · 2024 · 29 citations · Full text

Agriculture, Biochemistry, Food Science +17