Qing M - Search Results

1

Mechanistic study on the decline of foaming characteristics of egg white under heat stress: Emphasizing apparent phenomena, structure, and intermolecular interactions.

Qing M, Zang J, Liu Y, Chi Y, Chi Y. Qing M, et al. Int J Biol Macromol. 2024 Nov;281(Pt 3):136446. doi: 10.1016/j.ijbiomac.2024.136446. Epub 2024 Oct 9. Int J Biol Macromol. 2024. PMID: 39389481

2

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: qing m. 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

3

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. Among authors: qing m. 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

4

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. Among authors: qing m. Food Chem. 2023 Feb 1;401:134113. doi: 10.1016/j.foodchem.2022.134113. Epub 2022 Sep 5. Food Chem. 2023. PMID: 36096000

5

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. 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

6

Mechanistic insights into the improved properties of mayonnaise from the changes in protein structures of enzymatic modification-treated egg yolk.

Zhao W, Zang J, Qing M, Wang H, Chi Y, Chi Y. Zhao W, et al. Among authors: qing m. RSC Adv. 2022 Sep 26;12(42):27213-27224. doi: 10.1039/d2ra04244d. eCollection 2022 Sep 22. RSC Adv. 2022. PMID: 36276000 Free PMC article.

7

Effects of CaCl₂ on salting kinetics, water migration, aggregation behavior and protein structure in rapidly salted separated egg yolks.

Liu Y, Qing M, Zang J, Chi Y, Chi Y. Liu Y, et al. Among authors: qing m. Food Res Int. 2023 Jan;163:112266. doi: 10.1016/j.foodres.2022.112266. Epub 2022 Nov 29. Food Res Int. 2023. PMID: 36596177

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: qing m. Foods. 2023 Feb 18;12(4):881. doi: 10.3390/foods12040881. Foods. 2023. PMID: 36832956 Free PMC article.

9

Effects of freezing on the gelation behaviors of liquid egg yolks affected by saccharides: thermal behaviors and rheological and structural changes.

Ma Z, Qing M, Zang J, Xu Y, Gao X, Chi Y, Chi Y. Ma Z, et al. Among authors: qing m. Poult Sci. 2024 Jun;103(6):103657. doi: 10.1016/j.psj.2024.103657. Epub 2024 Mar 16. Poult Sci. 2024. PMID: 38552569 Free PMC article.

10

Extending the shelf-life of whole egg powder with different packaging: Based on the multivariate accelerated shelf-life test model.

Zang J, Qing M, Chi Y, Chi Y. Zang J, et al. Among authors: qing m. Food Chem. 2024 Dec 1;460(Pt 1):140602. doi: 10.1016/j.foodchem.2024.140602. Epub 2024 Jul 24. Food Chem. 2024. PMID: 39067387

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