Ma W - Search Results

1

Preheat-induced soy protein particles with tunable heat stability.

Wang J, Burton Navicha W, Na X, Ma W, Xu X, Wu C, Du M. Wang J, et al. Among authors: ma w. Food Chem. 2021 Jan 30;336:127624. doi: 10.1016/j.foodchem.2020.127624. Epub 2020 Jul 25. Food Chem. 2021. PMID: 32768901

2

Ultrasound treatment improved the physicochemical characteristics of cod protein and enhanced the stability of oil-in-water emulsion.

Ma W, Wang J, Xu X, Qin L, Wu C, Du M. Ma W, et al. Food Res Int. 2019 Jul;121:247-256. doi: 10.1016/j.foodres.2019.03.024. Epub 2019 Mar 12. Food Res Int. 2019. PMID: 31108746

3

A self-sorted gel network formed by heating a mixture of soy and cod proteins.

Wu C , Yan X , Wang T , Ma W , Xu X , Du M . Wu C , et al. Among authors: ma w. Food Funct. 2019 Aug 1;10(8):5140-5151. doi: 10.1039/c9fo00560a. Epub 2019 Aug 1. Food Funct. 2019. PMID: 31368476

4

Enhancing the thermal stability of soy proteins by preheat treatment at lower protein concentration.

Ma W, Wang T, Wang J, Wu D, Wu C, Du M. Ma W, et al. Food Chem. 2020 Feb 15;306:125593. doi: 10.1016/j.foodchem.2019.125593. Epub 2019 Oct 4. Food Chem. 2020. PMID: 31610327

5

Preheat-stabilized pea proteins with anti-aggregation properties.

Wu C, Wang J, Ma W, Cai Y, Wang T. Wu C, et al. Among authors: ma w. Int J Biol Macromol. 2020 Jul 15;155:1288-1295. doi: 10.1016/j.ijbiomac.2019.11.100. Epub 2019 Nov 13. Int J Biol Macromol. 2020. PMID: 31733245

6

Corrigendum to "Enhancing the thermal stability of soy proteins by preheat treatment at lower protein Concentration" [Food Chem. 306 (2020) 125593].

Ma W, Wang T, Wang J, Wu D, Wu C, Du M. Ma W, et al. Food Chem. 2020 May 1;311:125883. doi: 10.1016/j.foodchem.2019.125883. Epub 2019 Nov 19. Food Chem. 2020. PMID: 31757492 No abstract available.

7

The mechanism of improved thermal stability of protein-enriched O/W emulsions by soy protein particles.

Ma W , Wang J , Wu D , Chen H , Wu C , Du M . Ma W , et al. Food Funct. 2020 Feb 26;11(2):1385-1396. doi: 10.1039/c9fo02270h. Food Funct. 2020. PMID: 31967151

8

Advancement of food-derived mixed protein systems: Interactions, aggregations, and functional properties.

Wu C, Wang T, Ren C, Ma W, Wu D, Xu X, Wang LS, Du M. Wu C, et al. Among authors: ma w. Compr Rev Food Sci Food Saf. 2021 Jan;20(1):627-651. doi: 10.1111/1541-4337.12682. Epub 2020 Dec 15. Compr Rev Food Sci Food Saf. 2021. PMID: 33325130 Review.

9

Reduced Adhesive Force Leading to Enhanced Thermal Stability of Soy Protein Particles by Combined Preheating and Ultrasonic Treatment.

Na X, Wang J, Ma W, Xu X, Zhong L, Wu C, Du M, Zhu B. Na X, et al. Among authors: ma w. J Agric Food Chem. 2021 Mar 17;69(10):3015-3025. doi: 10.1021/acs.jafc.0c07302. Epub 2021 Mar 8. J Agric Food Chem. 2021. PMID: 33685122

10

Strong fish gelatin hydrogels double crosslinked by transglutaminase and carrageenan.

Chen H, Wu D, Ma W, Wu C, Liu J, Du M. Chen H, et al. Among authors: ma w. Food Chem. 2021 Dec 16;376:131873. doi: 10.1016/j.foodchem.2021.131873. Online ahead of print. Food Chem. 2021. PMID: 34971897

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