Ling Ma

发表

Consequences of superfine grinding treatment on structure, physicochemical and rheological properties of transglutaminase-crosslinked whey protein isolate.

Haiying Yu, Tong Li, Juncai Hou, 2019, Food chemistry.

Characterization and structure of cold-extruded whey protein isolate: impact of ball milling

Juncai Hou, Tianqi Li, Zhanmei Jiang, 2018, Applied Nanoscience.

Comparison of interaction between three similar chalconoids and α-lactalbumin: Impact on structure and functionality of α-lactalbumin.

Haiying Yu, Juncai Hou, Tianqi Li, 2020, Food research international.

Sustained-release antibacterial gelatin films: Effects of diatomite/carvacrol complex on their structure, physicochemical and antibacterial properties

Hejun Wu, Zhiqing Zhang, Yuntao Liu, 2023, Food Packaging and Shelf Life.

Optimization of heat-sealing properties for antimicrobial soybean protein isolate film incorporating diatomite/thymol complex and its application on blueberry packaging

Hejun Wu, Zhiqing Zhang, Wen Qin, 2021 .

Surface Hydrophobicity and Functional Properties of Citric Acid Cross-Linked Whey Protein Isolate: The Impact of pH and Concentration of Citric Acid

Tong Li, Juncai Hou, Tianqi Li, 2018, Molecules.

Microwave irradiation treatment improved the structure, emulsifying properties and cell proliferation of laccase-crosslinked α-lactalbumin

Juncai Hou, A. Bilawal, Zhanmei Jiang, 2021 .

Joint effects of enzymatic and high-intensity ultrasonic on the emulsifying propertiesof egg yolk.

Yisheng Chen, Zhihui Yu, Ruifeng Han, 2022, Food research international.

Characterization and comparison of α-lactalbumin pre-and post-emulsion

A. Qayum, Juncai Hou, Tianqi Li, 2020 .

Impact of ultrasonic power on the structure and emulsifying properties of whey protein isolate under various pH conditions

Tianqi Li, Zhanmei Jiang, Aili Li, 2019, Process Biochemistry.

Superfine grinding pretreatment enhances emulsifying, gel properties and in vitro digestibility of laccase-treated α-Lactalbumin

Juncai Hou, Zhanmei Jiang, Hongyu Li, 2022, LWT.

Purification of lactoperoxidase from bovine milk by integrating the technique of salting-out extraction with cation exchange chromatographic separation

A. Qayum, Juncai Hou, Tianqi Li, 2019, Journal of Food Measurement and Characterization.

Structure and characterization of laccase-crosslinked α-lactalbumin: Impacts of high pressure homogenization pretreatment

M. Li, A. Qayum, Juncai Hou, 2020 .

Effect of selective thermal denaturation and glycosylation on the textural properties and microstructure of vegetable tofu

Tianqi Li, Zhanmei Jiang, Aili Li, 2019, Journal of Food Process Engineering.