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Foods (Basel, Switzerland)|April 13, 2023
Effects of Heating Treatment on Functional and Structural Properties of Liquid Whole EggHuiyong Wang, Yanqiu Ma, Yujie Chi
International Journal of Biological Macromolecules|July 19, 2023
Changes in structural, rheological, and gel properties of egg white protein induced by preheating in the dry stateYanqiu Ma, Anshan Shan, Yujie Chi
Biochemical and Biophysical Research Communications|May 30, 2026
RBM46 promotes meiotic initiation during oogenesisJiawei Li, Jun Shen, Yanqiu Ma, et al.
Food Chemistry|February 25, 2019
Effect of dry heating on the aggregation behaviour and aggregate morphologies of ovalbuminYanqiu Ma, Ying Zhao, Yuqing Jiang, et al.
Food Chemistry|April 5, 2022
Inhibiting effect of dry heat on the heat-induced aggregation of egg white proteinZihong Ma, Yuan Chi, Huajiang Zhang, et al.
BMC Ophthalmology|December 19, 2024
Non-surgical therapy for intermittent exotropia: a systematic review and network analysisDesheng Song, Yanqiu Ma, Hua Ji, et al.
Food Chemistry|October 17, 2022
Effects of rice vinegar treatment on the antioxidant activities and protein structures of whole egg liquid before and after gastrointestinal digestionMingmin Qing, Jingnan Zang, Yanqiu Ma, et al.
Dalton Transactions (Cambridge, England : 2003)|February 1, 2024
Construction of one-dimensional ZnCdS(EDA)/Ni@NiO for photocatalytic hydrogen evolutionChangyan Guo, Yangyang Zou, Yanqiu Ma, et al.
Food Chemistry|April 28, 2026
Inhibition effect of natural deep eutectic solvents on frozen egg yolk gelation: Rheological properties, protein structure, and hydrogen bond networksYanqiu Ma, Wenfei Zhao, Yonghao Xu, et al.
Scientific Reports|May 19, 2026
Study on the dynamic failure performance of bamboo fiber/high-density polyethylene composites with different fiber content using digital image correlationJianxiu Hao, Jinjiang Zhou, Yanqiu Ma, et al.
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