Xixiu Ma

Correlating mozzarella cheese properties to its production processes and microstructure quantification

Xixiu Ma, Bryony James, Lu Zhang et al. · Journal of Food Engineering · 2012 · 51 citations

Microstructure Quantification, Mozzarella Cheese Properties, Production Processes +5

Immobilized phospholipase A1-catalyzed acidolysis of phosphatidylcholine from Antarctic krill (Euphausia superba) for docosahexaenoic acid enrichment under supercritical conditions

Xuan Xi, Xiaomei Feng, Nianrong Shi et al. · Journal of Molecular Catalysis B Enzymatic · 2016 · 31 citations

Engineering, Biochemistry, Docosahexaenoic Acid Enrichment +8

Quantifying blistering and browning properties of Mozzarella cheese. Part II: Cheese with different salt and moisture contents

Xixiu Ma, Bryony James, Murat Ö. Balaban et al. · Food Research International · 2013 · 27 citations

Different Salt, Food Structure, Mozzarella Cheese +5

Quantifying blistering and browning properties of Mozzarella cheese. Part I: Cheese made with different starter cultures

Xixiu Ma, Bryony James, Murat Ö. Balaban et al. · Food Research International · 2013 · 19 citations · Full text

Different Starter Cultures, Food Structure, Mozzarella Cheese +4

Quantification of Pizza Baking Properties of Different Cheeses, and Their Correlation with Cheese Functionality

Xixiu Ma, Murat Ö. Balaban, Lu Zhang et al. · Journal of Food Science · 2014 · 18 citations