Chun-Min Ma

The non-covalent interacting forces and scavenging activities to three free radicals involved in the caseinate–flavonol (kaempferol and quercetin) complexes

Qiang Zhang, Xin-huai Zhao, Chun-Min Ma, 2021, Journal of Food Measurement and Characterization.

The Non-Covalent Interactions and In Vitro Radical Scavenging Activities of the Caseinate-Galangin and Caseinate-Genistein Complexes

Xin-huai Zhao, Chun-Min Ma, 2019, Antioxidants.

Impact of covalent grafting of two flavonols (kaemperol and quercetin) to caseinate on in vitro digestibility and emulsifying properties of the caseinate-flavonol grafts.

Chun-Min Ma, X. Zhao, Na Zhang, 2022, Food chemistry.

Activity of the peptic-tryptic caseinate digest with caseinate oligochitosan-glycation in rat intestinal epithelial (IEC-6) cells via the Wnt/β-catenin signaling pathway.

Xin-huai Zhao, Chun-Min Ma, Xiao-Peng Wang, 2020, Chemico-biological interactions.

Effects of yam (Dioscorea opposita Thunb.) juice on fermentation and textural attributes of set-style skimmed yoghurt

Qiang Zhang, Xin-huai Zhao, Chun-Min Ma, 2021, Journal of Food Measurement and Characterization.

Pepsin-catalyzed plastein reaction with tryptophan increases the in vitro activity of lactoferrin hydrolysates with BGC-823 cells

Xin-huai Zhao, Chun-Min Ma, Tie-Jing Li, 2019, Food Bioscience.

Depicting the Non-Covalent Interaction of Whey Proteins with Galangin or Genistein Using the Multi-Spectroscopic Techniques and Molecular Docking

Xin-huai Zhao, Chun-Min Ma, 2019, Foods.

Effect of soy protein isolate on physical properties of quinoa dough and gluten-free bread quality characteristics.

Xin Bian, Chun-Min Ma, Yang Yang, 2022, The Journal of the Science of Food and Agriculture.