Ma H - Search Results

1

Analysis of the influencing mechanism of low-frequency alternating magnetic field-assisted freezing on oxidative and structural attributes of pork myofibrillar proteins based on proteomic changes.

Zhu M, Jiang L, Liu W, Li H, Jiao L, Ma H, Gao X, Kang Z. Zhu M, et al. Among authors: ma h. Food Chem. 2024 Dec 17;469:142537. doi: 10.1016/j.foodchem.2024.142537. Online ahead of print. Food Chem. 2024. PMID: 39708654

2

Structural changes evaluation with Raman spectroscopy in meat batters prepared by different processes.

Kang ZL, Li X, He HJ, Ma HJ, Song ZJ. Kang ZL, et al. J Food Sci Technol. 2017 Aug;54(9):2852-2860. doi: 10.1007/s13197-017-2723-4. Epub 2017 Jun 12. J Food Sci Technol. 2017. PMID: 28928525 Free PMC article.

3

Morphophysiological responses of detached and adhered biofilms of Pseudomonas fluorescens to acidic electrolyzed water.

Cai LL, Hu HJ, Lu Q, Wang HH, Xu XL, Zhou GH, Kang ZL, Ma HJ. Cai LL, et al. Food Microbiol. 2019 Sep;82:89-98. doi: 10.1016/j.fm.2019.01.007. Epub 2019 Jan 17. Food Microbiol. 2019. PMID: 31027824

4

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.

5

Effect of sodium alginate on physical-chemical, protein conformation and sensory of low-fat frankfurters.

Kang ZL, Wang TT, Li YP, Li K, Ma HJ. Kang ZL, et al. Meat Sci. 2020 Apr;162:108043. doi: 10.1016/j.meatsci.2019.108043. Epub 2019 Dec 27. Meat Sci. 2020. PMID: 31911339

6

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.

7

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

8

Effects of soy protein isolate on gel properties and water holding capacity of low-salt pork myofibrillar protein under high pressure processing.

Li YP, Kang ZL, Sukmanov V, Ma HJ. Li YP, et al. Meat Sci. 2021 Jun;176:108471. doi: 10.1016/j.meatsci.2021.108471. Epub 2021 Feb 20. Meat Sci. 2021. PMID: 33647630

9

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.

10

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

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