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 · 57 citations

Food Chemistry, Biochemistry, Glycobiology +7

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 · 50 citations

Food Chemistry, Protein Glycosylation, Protein Chemistry +12

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 · 37 citations

Aggregation Behavior, Water Migration, Biophysics +1

The thermal behavior of egg yolk involves lipoprotein instability

Wenfei Zhao, Jingnan Zang, Mingmin Qing et al. · Journal of Food Engineering · 2022 · 33 citations

Embryology, Developmental Biology, Protein Folding +7

Effects of rice vinegar treatment on the antioxidant activities and protein structures of whole egg liquid before and after gastrointestinal digestion

Mingmin Qing, Jingnan Zang, Yanqiu Ma et al. · Food Chemistry · 2022 · 25 citations

Nutrition, Food Analysis, Food Digestion +4