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M

Meihu Ma

University of Nebraska System

48H指数
284论文数
7.0K被引数
收录论文 30
发表时间
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Heteroprotein complex co-aggregation of ovalbumin and ovotransferrin: structure formation and thermodynamics异源蛋白质复合物共聚集：卵白蛋白与卵转铁蛋白的结构形成和热力学
errFOOD HYDROCOLLOIDS
IF12.4
err2025-06-10
err0
PREAI
errLiu, Yaping; Huang, Chenxin; Wang, Jiajie; Feng, Xianchao; Ma, Meihu
err分享
err收藏
Exploring the structural properties, osteoarthritis-relieving effects and potential mechanisms of peptides from eggshell membrane byproduct探索蛋壳膜副产物中肽的结构特性、抗骨关节炎效应及潜在机制
errFOOD BIOSCIENCE
IF5.9
err2025-04-01
err0
PREAI
errZhu, Lingjiao; Ma, Meihu; Xu, Wei; Xiong, Hanguo
err分享
err收藏
Exploration of novel DPP-IV inhibitory peptides from discarded eggshell membrane: An integrated in silico and in vitro study
errFOOD BIOSCIENCE
IF5.9
err2024-06-01
err1
PREAI
errZhu, Lingjiao; Li, Zuyue; Ma, Meihu; Huang, Xi; Guyonnet, Vincent; Xiong, Hanguo
err分享
err收藏
The impact of ultrasound treatment combined with flaxseed gum on the foaming properties of egg white
errFOOD HYDROCOLLOIDS
IF12.4
err2024-03-01
err12
PREAI
errTian, Yue; Pi, Jingzi; Lv, Jiran; Chen, Yinxia; Ma, Meihu; Fu, Xing
err分享
err收藏
Effect of preserved eggs on the health of SD rats, and anti-tumor action of HT-29 cells
errFOOD SCIENCE & NUTRITION
IF3.8
err2023-07-26
err2
errOAAI
errWu, Yan; Mao, Changyi; Hu, Gan; Ma, Lulu; Li, Shugang; Ma, Meihu
err分享
err收藏
Papain immobilization on interconnected-porous chitosan macroparticles: Application in controllable hydrolysis of egg white for foamability improvement
errFOOD HYDROCOLLOIDS
IF12.4
err2023-05-01
err7
PREAI
errLiu, Yuanyuan; Wang, Keshan; Zheng, Haonan; Ma, Meihu; Li, Shugang; Ma, Lulu
err分享
err收藏
Simulation analysis and freshness prediction of eggs laid at room temperature
errJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
IF3.5
err2022-03-07
err3
PREAI
errWang, Jiaojiao; Wang, Qiaohua; Cao, Rui; Liu, Xiaoqing; Ma, Meihu
err分享
err收藏
Dietary therapeutic treatment of renal carcinoma cell lines by down-regulating cFlip, Mcl-1, Bcl-XL and STAT3 gene expression under the influence of up-regulated Bax and intrinsic apoptotic pathway
errFOOD BIOSCIENCE
IF5.9
err2021-10-01
err3
PREAI
errBatool, Zahra; Hu, Gan; Huang, Xinjue; Wu, Yan; Fu, Xing; Cai, Zhaoxia; Huang, Xi; Ma, Meihu
err分享
err收藏
Study of high pressure carbon dioxide on the physicochemical, interfacial and rheological properties of liquid whole egg
errFOOD CHEMISTRY
IF9.8
err2021-02-01
err29
PREAI
errSheng, Long; Zu, Linlin; Ma, Meihu
err分享
err收藏
Volcanic Rock-Inspired Fabrication of Porous Chitosan Macroparticles via Gas Porogen for Enhancing the Activity of Immobilized Enzymes
errACS SUSTAINABLE CHEMISTRY & ENGINEERING
IF7.3
err2020-09-25
err11
PREAI
errLiu, Yuanyuan; Cai, Zhaoxia; Jin, Yongguo; Sheng, Long; Ma, Meihu
err分享
err收藏
A magnetic relaxation switching and visual dual-mode sensor for selective detection of Hg2+ based on aptamers modified Au@Fe3O4 nanoparticles
errJOURNAL OF HAZARDOUS MATERIALS
IF11.3
err2020-04-01
err45
PREAI
errLiu, Yuanyuan; Cai, Zhaoxia; Sheng, Long; Ma, Meihu; Wang, Xiaoyun
err分享
err收藏
Comparative characterization of proximate nutritional compositions, microbial quality and safety of camel meat in relation to mutton, beef, and chicken与羊肉，牛肉和鸡肉有关的骆驼肉的营养成分，微生物质量和安全性的比较特征
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2020-01-01
err46
PREAI
errMohammed, Hammad Hamed Hammad; Jin, Guofeng; Ma, Meihu; Khalifa, Ibrahim; Shukat, Rizwan; Elkhedir, Abdeen E.; Zeng, Qi; Noman, Abeer E.
err分享
err收藏
SPME-GC-MS & metal oxide E-Nose 18 sensors to validate the possible interactions between bio-active terpenes and egg yolk volatiles
errFOOD RESEARCH INTERNATIONAL
IF8
err2019-11-01
err31
PREAI
errGouda, Mostafa; Ma, Meihu; Sheng, Long; Xiang, Xiaole
err分享
err收藏
Nitroso-hemoglobin Increased the Color Stability and Inhibited the Pathogenic Bacteria in a Minced Beef Model: A Combined Low-field NMR Study
errFOOD SCIENCE OF ANIMAL RESOURCES
IF3.7
err2019-10-31
err7
errOAAI
errHammad, H. H. M.; Ma, Meihu; Jin, Guofeng; Jin, Yongguo; Khalifa, Ibrahim; Zeng, Qi; Liu, Yuanyuan
err分享
err收藏
Impact of ultrasound treatment on the foaming and physicochemical properties of egg white during cold storage
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2019-10-01
err84
PREAI
errChen, Yinxia; Sheng, Long; Gouda, Mostafa; Ma, Meihu
err分享
err收藏
Structure-property of crosslinked chitosan/silica composite films modified by genipin and glutaraldehyde under alkaline conditions
errCARBOHYDRATE POLYMERS
IF12.5
err2019-07-01
err90
PREAI
errLiu, Yuanyuan; Cai, Zhaoxia; Sheng, Long; Ma, Meihu; Xu, Qi; Jin, Yongguo
err分享
err收藏
Consequences of phosphorylation on the structural and foaming properties of ovalbumin under wet-heating conditions
errFOOD HYDROCOLLOIDS
IF12.4
err2019-06-01
err104
PREAI
errSheng, Long; Ye, Siqi; Han, Ke; Zhu, Guilan; Ma, Meihu; Cai, Zhaoxia
err分享
err收藏
Influence of nanosilica on inner structure and performance of chitosan based films
errCARBOHYDRATE POLYMERS
IF12.5
err2019-05-01
err58
PREAI
errLiu, Yuanyuan; Cai, Zhaoxia; Sheng, Long; Ma, Meihu; Xu, Qi
err分享
err收藏
High Density Lipoprotein from Egg Yolk (EYHDL) Improves Dyslipidemia by Mediating Fatty Acids Metabolism in High Fat Diet-induced Obese Mice
errFOOD SCIENCE OF ANIMAL RESOURCES
IF3.7
err2019-04-30
err17
errOAAI
errYu, Zhihui; Mao, Changyi; Fu, Xing; Ma, Meihu
err分享
err收藏
Large-scale purification of ovalbumin using polyethylene glycol precipitation and isoelectric precipitation
errPOULTRY SCIENCE
IF4.2
err2019-03-01
err52
errOAAI
errGeng, Fang; Xie, Yunxiao; Wang, Jinqiu; Li, Shugang; Jin, Yongguo; Ma, Meihu
err分享
err收藏

研究方向

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合作学者
合作期刊
李
李春燕 (Chunyan Li)
H 指数: 68 · 论文数: 483
Y
Yang Huang
H 指数: 65 · 论文数: 291
F
Fang Geng
H 指数: 51 · 论文数: 395
刘媛媛 封面图
刘媛媛 (Yuanyuan Liu)
H 指数: 48 · 论文数: 373
刘
刘亚平 (Yaping Liu)
H 指数: 47 · 论文数: 407
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