Yue Ma

Low temperature extrusion promotes transglutaminase cross-linking of whey protein isolate and enhances its emulsifying properties and water holding capacity

Jinpeng Li, Jinfeng Fu, Yue Ma et al. · Food Hydrocolloids · 2021 · 110 citations

Agriculture, Biotechnology, Food Science +16

Characterization of the Key Aroma Compounds in Chinese Vidal Icewine by Gas Chromatography–Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Tests

Yue Ma, Ke Tang, Yan Xu et al. · Journal of Agricultural and Food Chemistry · 2016 · 74 citations

Agriculture, Chemistry, Food Science +17

Understanding the influence of pullulan on the quality changes, water mobility, structural properties and thermal properties of frozen cooked noodles

Tingting Hong, Yue Ma, Yirong Yuan et al. · Food Chemistry · 2021 · 61 citations

Agriculture, Food Science, Materials Science +17

Perceptual interactions among food odors: Major influences on odor intensity evidenced with a set of 222 binary mixtures of key odorants

Yue Ma, Ke Tang, Yan Xu et al. · Food Chemistry · 2021 · 59 citations

Life Sciences, Food Science, Psychology +17

Chemosensory characteristics of regional Vidal icewines from China and Canada

Ling Huang, Yue Ma, Xin Tian et al. · Food Chemistry · 2018 · 53 citations

Natural Sciences, Earth Sciences, Ecology +9