Ling Ma

Impact of ultrasonic power on the structure and emulsifying properties of whey protein isolate under various pH conditions

Hao Gao, Ling Ma, Tianqi Li et al. · Process Biochemistry · 2019 · 143 citations

Agriculture, Dairy Science, Food Science +13

Consequences of superfine grinding treatment on structure, physicochemical and rheological properties of transglutaminase-crosslinked whey protein isolate

Chunyan Wang, Tianqi Li, Ling Ma et al. · Food Chemistry · 2019 · 86 citations

Agriculture, Biochemistry, Food Science +12

Surface Hydrophobicity and Functional Properties of Citric Acid Cross-Linked Whey Protein Isolate: The Impact of pH and Concentration of Citric Acid

Tong Li, Chunyan Wang, Tianqi Li et al. · Molecules · 2018 · 78 citations · Full text

Agriculture, Dairy Science, Food Science +15

Comparison of interaction between three similar chalconoids and α-lactalbumin: Impact on structure and functionality of α-lactalbumin

Zhanmei Jiang, Tianqi Li, Ling Ma et al. · Food Research International · 2020 · 63 citations

Agriculture, Biochemistry, Food Chemistry +10

Evaporation-assisted dispersive liquid–liquid microextraction based on the solidification of floating organic droplets for the determination of triazole fungicides in water samples by high-performance liquid chromatography

Xu Jing, Yang Lü, Wenfei Zhao et al. · Journal of Chromatography A · 2019 · 43 citations

Natural Sciences, Chemistry, Environmental Engineering +13