Ma H - Search Results

1

Modulation of the conformation, water distribution, and rheological properties of low-salt porcine myofibrillar protein gel influenced by modified quinoa protein.

Zhao S, Yang L, Chen X, Zhao Y, Ma H, Wang H, Su A. Zhao S, et al. Among authors: ma h. Food Chem. 2024 Oct 15;455:139902. doi: 10.1016/j.foodchem.2024.139902. Epub 2024 May 29. Food Chem. 2024. PMID: 38820644

2

Physicochemical Properties and Protein Denaturation of Pork Longissimus Dorsi Muscle Subjected to Six Microwave-Based Thawing Methods.

Zhu MM, Peng ZY, Lu S, He HJ, Kang ZL, Ma HJ, Zhao SM, Wang ZR. Zhu MM, et al. Foods. 2019 Dec 25;9(1):26. doi: 10.3390/foods9010026. Foods. 2019. PMID: 31881759 Free PMC article.

3

Effect of dynamic ultra-high pressure homogenization on the structure and functional properties of whey protein.

Wang C, Wang J, Zhu D, Hu S, Kang Z, Ma H. Wang C, et al. Among authors: ma h. J Food Sci Technol. 2020 Apr;57(4):1301-1309. doi: 10.1007/s13197-019-04164-z. Epub 2019 Nov 27. J Food Sci Technol. 2020. PMID: 32180626 Free PMC article.

4

Physicochemical and structural changes in myofibrillar proteins from porcine longissimus dorsi subjected to microwave combined with air convection thawing treatment.

Peng Z, Zhu M, Zhang J, Zhao S, He H, Kang Z, Ma H, Xu B. Peng Z, et al. Among authors: ma h. Food Chem. 2021 May 1;343:128412. doi: 10.1016/j.foodchem.2020.128412. Epub 2020 Oct 16. Food Chem. 2021. PMID: 33268166

5

Multi-scale stabilization mechanism of pickering emulsion gels based on dihydromyricetin/high-amylose corn starch composite particles.

Geng S, Liu X, Ma H, Liu B, Liang G. Geng S, et al. Among authors: ma h. Food Chem. 2021 Sep 1;355:129660. doi: 10.1016/j.foodchem.2021.129660. Epub 2021 Mar 23. Food Chem. 2021. PMID: 33799246

6

The effects of sodium chloride on proteins aggregation, conformation and gel properties of pork myofibrillar protein Running Head: Relationship aggregation, conformation and gel properties.

Kang ZL, Zhang XH, Li X, Song ZJ, Ma HJ, Lu F, Zhu MM, Zhao SM, Wang ZR. Kang ZL, et al. J Food Sci Technol. 2021 Jun;58(6):2258-2264. doi: 10.1007/s13197-020-04736-4. Epub 2020 Aug 25. J Food Sci Technol. 2021. PMID: 33967322 Free PMC article.

7

Effects of high-pressure processing on the functional properties of pork batters containing Artemisia sphaerocephala krasch gum.

Zhao SM, Li Z, Li NN, Zhao YY, Kang ZL, Zhu MM, Ma HJ. Zhao SM, et al. J Food Sci. 2021 Nov;86(11):4946-4957. doi: 10.1111/1750-3841.15921. Epub 2021 Oct 15. J Food Sci. 2021. PMID: 34653266

8

High-pressure processing influences the conformation, water distribution, and gel properties of pork myofibrillar proteins containing Artemisia sphaerocephala Krasch gum.

Zhao S, Li Z, Liu Y, Zhao Y, Yuan X, Kang Z, Zhu M, Ma H. Zhao S, et al. Among authors: ma h. Food Chem X. 2022 Apr 30;14:100320. doi: 10.1016/j.fochx.2022.100320. eCollection 2022 Jun 30. Food Chem X. 2022. PMID: 35571334 Free PMC article.

9

Understanding the influence of fluctuated low-temperature combined with high-humidity thawing on gelling properties of pork myofibrillar proteins.

Zhu M, Li H, Xing Y, Ma C, Peng Z, Jiao L, Kang Z, Zhao S, Ma H. Zhu M, et al. Among authors: ma c, ma h. Food Chem. 2023 Mar 15;404(Pt A):134238. doi: 10.1016/j.foodchem.2022.134238. Epub 2022 Sep 14. Food Chem. 2023. PMID: 36257268

10

Fabrication and characterization of Pickering high internal phase emulsions stabilized by Tartary buckwheat bran flour.

Zhang S, Geng S, Shi Y, Ma H, Liu B. Zhang S, et al. Among authors: ma h. Food Chem X. 2022 Nov 18;16:100513. doi: 10.1016/j.fochx.2022.100513. eCollection 2022 Dec 30. Food Chem X. 2022. PMID: 36519101 Free PMC article.

Save citations to file

Email citations

Send citations to clipboard

Add to Collections

Add to My Bibliography

Create a file for external citation management software

Your saved search

Your RSS Feed

My Custom Filters

Publication date

Text availability

Article attribute

Article type

Article Language

Species

Sex

Age

Other

20,237 results

Search Page

Filters