Yanqiu Ma

Changes in gelation, aggregation and intermolecular forces in frozen-thawed egg yolks during freezing

Ruihong Wang, Yanqiu Ma, Qingpu Du et al. · Food Hydrocolloids · 2020 · 96 citations

Agriculture, Biochemistry, Egg Science +12

Characterization of egg white powder gel structure and its relationship with gel properties influenced by pretreatment with dry heat

Yanqiu Ma, Anshan Shan, Ruihong Wang et al. · Food Hydrocolloids · 2020 · 83 citations

Agriculture, Food Science, Materials Science +7

Effect of basil essential oil and beeswax incorporation on the physical, structural, and antibacterial properties of chitosan emulsion based coating for eggs preservation

Rui Sun, Guangshuang Song, Hong Zhang et al. · LWT · 2021 · 72 citations

Agriculture, Food Science, Egg Science +16

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