Jiaxuan Ma

Effect of yolk spheres as a key histological structure on the morphology, character, and oral sensation of boiled egg yolk gel

Yuanyuan Liu, Keshan Wang, Jiaxuan Ma et al. · Food Chemistry · 2023 · 33 citations

Key Histological Structure, Yolk Spheres, Oral Sensation

Underlying mechanisms of egg white thinning in hot spring eggs during storage: Weak gel properties and quantitative proteome analysis

Rong Chen, Haobo Jin, Jiajing Pan et al. · Food Research International · 2023 · 26 citations

Weak Gel Properties, Developmental Biology, Biochemistry +8

A natural protein-lipid co-assembly as efficient Pickering emulsifier from egg yolk sphere microgel prepared via high-pressure homogenization

Xiaoli Liu, Jiaxuan Ma, Keshan Wang et al. · Food Hydrocolloids · 2024 · 26 citations

Elastic and transparent ovalbumin hydrogels formed via succinylation combined with pH-shifting treatment

Gan Hu, Xinyue Huang, Jiaxuan Ma et al. · Food Research International · 2022 · 24 citations

Tissue Engineering, Hydrogels, Biopolymer Gel +7

New insight into yolk sphere microgel structure impacted by lipid and protein distribution changing under heating processing

Jiaxuan Ma, Xiaoli Liu, Keshan Wang et al. · Food Chemistry · 2023 · 23 citations

Biopolymer Gel, Engineering, Protein Distribution +6