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International Journal of Biological Macromolecules|September 20, 2025
Improvement of physicochemical, structural, and digestive properties of gluten-free starch dough by adding egg white protein and dry heat treatmentYanqiu Ma, Mengwei Liu, Yulin Xiao, et al.
International Journal of Biological Macromolecules|February 6, 2023
High-temperature glycosylation modifies the molecular structure of ovalbumin to improve the freeze-thaw stability of its high internal phase emulsionFei Lu, Yanqiu Ma, Jingnan Zang, et al.
Food Chemistry|September 12, 2022
Glycosylation of egg white protein with maltodextrin in the dry state: Changes in structural and gel propertiesYanqiu Ma, Jingnan Zang, Mingmin Qing, et al.
Poultry Science|February 3, 2025
Effect of rutin on the structural and functional properties of ovalbuminQian Cui, Yanqiu Ma, Xue Mao, et al.
Food Research International (Ottawa, Ont.)|December 3, 2022
Molecular interactions in the dry heat-facilitated hydrothermal gel formation of egg white proteinYanqiu Ma, Mingmin Qing, Jingnan Zang, et al.
Respiratory Medicine|March 8, 2026
Early Identification of Severe Mycoplasma pneumoniae Pneumonia in Children: A Retrospective Model Development StudyZijuan Dong, Xiaojuan Zhang, Lina Gu, et al.
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