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 · 88 citations

Food Colloid, Engineering, Intermolecular Forces +6

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 · 76 citations

Materials Science, Biopolymer Gel, Engineering +8

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 · 68 citations

Edible Film, Edible Packaging, Basil Essential Oil +6

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

Effect of ultrasound and alkali-heat treatment on the thermal gel properties and catechin encapsulation capacity of ovalbumin

Xiaohan Zhang, Zhao Huang, Dong An et al. · Food Hydrocolloids · 2023 · 54 citations

Materials Science, Alkali-heat Treatment, Engineering +8