Ma Y - Search Results

1

High-temperature glycosylation modifies the molecular structure of ovalbumin to improve the freeze-thaw stability of its high internal phase emulsion.

Lu F, Ma Y, Zang J, Qing M, Ma Z, Chi Y, Chi Y. Lu F, et al. Among authors: ma z, ma y. Int J Biol Macromol. 2023 Apr 1;233:123560. doi: 10.1016/j.ijbiomac.2023.123560. Epub 2023 Feb 4. Int J Biol Macromol. 2023. PMID: 36746301

2

Effect of dry heating on the aggregation behaviour and aggregate morphologies of ovalbumin.

Ma Y, Zhao Y, Jiang Y, Chi Y. Ma Y, et al. Food Chem. 2019 Jul 1;285:296-304. doi: 10.1016/j.foodchem.2019.01.170. Epub 2019 Feb 1. Food Chem. 2019. PMID: 30797348

3

Changes in Properties of Soy Protein Isolate Edible Films Stored at Different Temperatures: Studies on Water and Glycerol Migration.

Zhang H, Wang L, Li H, Chi Y, Zhang H, Xia N, Ma Y, Jiang L, Zhang X. Zhang H, et al. Among authors: ma y. Foods. 2021 Aug 4;10(8):1797. doi: 10.3390/foods10081797. Foods. 2021. PMID: 34441574 Free PMC article.

4

Inhibiting effect of dry heat on the heat-induced aggregation of egg white protein.

Ma Z, Chi Y, Zhang H, Chi Y, Ma Y. Ma Z, et al. Among authors: ma y. Food Chem. 2022 Sep 1;387:132850. doi: 10.1016/j.foodchem.2022.132850. Epub 2022 Mar 29. Food Chem. 2022. PMID: 35381417

5

Glycosylation of egg white protein with maltodextrin in the dry state: Changes in structural and gel properties.

Ma Y, Zang J, Qing M, Xiao Y, Zhang H, Chi Y, Chi Y. Ma Y, et al. Food Chem. 2023 Feb 1;401:134113. doi: 10.1016/j.foodchem.2022.134113. Epub 2022 Sep 5. Food Chem. 2023. PMID: 36096000

6

Effects of rice vinegar treatment on the antioxidant activities and protein structures of whole egg liquid before and after gastrointestinal digestion.

Qing M, Zang J, Ma Y, Chi Y, Chi Y. Qing M, et al. Among authors: ma y. Food Chem. 2023 Mar 15;404(Pt A):134574. doi: 10.1016/j.foodchem.2022.134574. Epub 2022 Oct 13. Food Chem. 2023. PMID: 36252372

7

Molecular interactions in the dry heat-facilitated hydrothermal gel formation of egg white protein.

Ma Y, Qing M, Zang J, Shan A, Zhang H, Chi Y, Chi Y, Gao X. Ma Y, et al. Food Res Int. 2022 Dec;162(Pt B):112058. doi: 10.1016/j.foodres.2022.112058. Epub 2022 Oct 19. Food Res Int. 2022. PMID: 36461318

8

Addition of NaCl or Sucrose on the Protein Content, and Functional and Physicochemical Properties of Egg Whites Liquid under Heat Treatment.

Yu R, Wang L, Ma Y, Zang J, Qing M, Chi Y, Chi Y. Yu R, et al. Among authors: ma y. Foods. 2023 Feb 18;12(4):881. doi: 10.3390/foods12040881. Foods. 2023. PMID: 36832956 Free PMC article.

9

Effects of Heating Treatment on Functional and Structural Properties of Liquid Whole Egg.

Wang H, Ma Y, Chi Y. Wang H, et al. Among authors: ma y. Foods. 2023 Mar 30;12(7):1474. doi: 10.3390/foods12071474. Foods. 2023. PMID: 37048294 Free PMC article.

10

Changes in structural, rheological, and gel properties of egg white protein induced by preheating in the dry state.

Ma Y, Shan A, Chi Y. Ma Y, et al. Int J Biol Macromol. 2023 Sep 1;248:125851. doi: 10.1016/j.ijbiomac.2023.125851. Epub 2023 Jul 17. Int J Biol Macromol. 2023. PMID: 37467832

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