Jiaxuan Ma

Huazhong Agricultural University

H指数:10

被引数:261

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pH-dependent foam stability of egg white protein-sodium alginate-eggshell powder systems: Roles of soluble calcium availability, bulk structuring, and interfacial behaviour

蛋清蛋白-海藻酸钠-蛋壳粉体系的pH依赖性泡沫稳定性：可溶性钙的可用性、体相结构化及界面行为的作用

Food Hydrocolloids

IF12.4

2026-09-010

PRE

Integrated hierarchical assembly of egg white proteins into nanoparticle-nanofiber composites for improved interfacial behavior and foam stabilization

蛋清蛋白集成分级组装成纳米颗粒-纳米纤维复合材料以改善界面行为和泡沫稳定性

Food Hydrocolloids

IF12.4

2026-08-150

PRE

Oxidation-driven oil release in liquid salted egg yolks: mechanistic roles of NaCl and free radicals

盐渍液态蛋黄中氧化驱动的油释放：NaCl和自由基的机制作用

Food Chemistry

IF9.8

2026-06-011

PRE

Mechanistic insights into the interactions between wheat gluten and egg white foams: interfacial behavior, molecular interactions, and conformational remodeling

Food Hydrocolloids

IF12.4

2026-01-120

PRE

Cryostorage-induced water dynamics in whole egg liquid gels: macrostructural transformations and molecular dehydration mechanisms

低温储存诱导全蛋液凝胶中的水动力学：宏观结构转变及分子脱水机制

Food Chemistry: X

IF8.2

2025-12-270

OAAI

Resveratrol-mediated protein conformational changes to enhance the emulsifying properties of ovalbumin-based microgels for high-internal-phase Pickering emulsion stabilization

白藜芦醇介导的蛋白质构象变化以增强卵清蛋白基微凝胶在高内相Pickering乳液稳定化中的乳化性能

Food Research International

IF8

2025-12-270

PRE

Design strategies and mechanistic insights into stirred egg yolk microgels as dual-functional stabilizers and carriers in emulsion systems

设计策略及搅拌蛋黄微凝胶作为双功能稳定剂和载体的机制见解在乳化体系中

FOOD CHEMISTRY

IF9.8

2025-07-010

PRE

Mechanism of the Discontinuous Structure in Heat-Induced Natural Egg Yolk Mediated by Accumulation of Yolk Sphere Microgels: Morphology, 4D-DIA Proteomics, and Physicochemical Properties

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2025-01-270

PRE

A natural protein-lipid co-assembly as efficient Pickering emulsifier from egg yolk sphere microgel prepared via high-pressure homogenization

FOOD HYDROCOLLOIDS

IF12.4

2025-01-010

PRE

Redistribution and fusion of protein-lipid assemblies within the egg yolk sphere under slight non-destructive deformation causing a change in thermal gel properties

FOOD CHEMISTRY

IF9.8

2024-12-011

PRE

Structural and functional optimization of egg white protein hydrogels by succinylation: Gel properties and mineral enrichment

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2024-12-010

PRE

Egg yolk-derived emulsions: Formation mechanisms, improvement strategies and applications

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2024-11-011

PRE

ELMO1 regulates macrophage directed migration and attenuates inflammation via NF-κB signaling pathway in primary biliary cholangitis

DIGESTIVE AND LIVER DISEASE

IF3.8

2024-11-011

PRE

The effects of sucrose/NaCl combined pickling on the textural characteristics, moisture distribution, and protein aggregation behavior of egg yolk

JOURNAL OF FOOD SCIENCE

IF3.4

2024-03-290

PRE

New insight into yolk sphere microgel structure impacted by lipid and protein distribution changing under heating processing

FOOD CHEMISTRY

IF9.8

2024-03-016

PRE

Reasons why women are more likely to develop primary biliary cholangitis

HELIYON

IF3.6

2024-02-016

OAAI

Underlying mechanisms of egg white thinning in hot spring eggs during storage: Weak gel properties and quantitative proteome analysis

FOOD RESEARCH INTERNATIONAL

IF8

2023-10-0111

PRE

Effect of yolk spheres as a key histological structure on the morphology, character, and oral sensation of boiled egg yolk gel

FOOD CHEMISTRY

IF9.8

2023-10-0116

PRE

Elastic and transparent ovalbumin hydrogels formed via succinylation combined with pH-shifting treatment

FOOD RESEARCH INTERNATIONAL

IF8

2023-03-0112

PRE

What was the fate of human embryos following long-term cryopreservation (≥12 years) and frozen embryo transfer?

HUMAN REPRODUCTION

IF6.1

2018-12-0419

OAAI

Jiaxuan Ma

个人简介

教育背景

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