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Yanqiu Ma

Northeast Agricultural University

H指数:4

被引数:91

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A review on the formation mechanisms, influencing factors, and applications of the cold-induced gel of egg white protein

关于冷诱导蛋清蛋白凝胶的形成机制、影响因素及其应用的综述

Food Hydrocolloids

IF12.4

2026-05-140

PRE

Lecithin regulates the frozen-thawed egg yolk gelation behaviour and its underlying mechanism

卵磷脂调控冻融鸡蛋黄的凝胶行为及其潜在机制

IF0

2025-12-220

OAAI

Advances in the formation mechanism, influencing factors and improvement methods of the foaming properties of egg white proteins: A review

蛋清蛋白发泡特性的形成机制、影响因素及改进方法的进展：综述

Food Hydrocolloids

IF12.4

2025-11-260

PRE

A comprehensive review of gluten-free foods: Addressing quality defects and exploring novel enrichment strategies

无麸质食品的全面综述：解决质量缺陷与探索新型强化策略

Food Hydrocolloids

IF12.4

2025-11-150

PRE

Improvement of physicochemical, structural, and digestive properties of gluten-free starch dough by adding egg white protein and dry heat treatment

通过添加蛋清蛋白和干热处理改善无麸质淀粉面团 physicochemical、结构及消化特性

International Journal of Biological Macromolecules

IF8.5

2025-09-180

PRE

Development and External Validation of an Artificial Intelligence-Based Method for Scalable Chest Radiograph Diagnosis: A Multi-Country Cross-Sectional Study

IF10.7

2024-08-060

OAAI

Formation mechanism and inhibition methods of frozen egg yolk gelation: A review

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2024-06-018

PRE

Structural and electronic properties of H2, CO, CH4, NO, and NH3 adsorbed onto Al12Si12 nanocages using density functional theory

FRONTIERS IN CHEMISTRY

IF4.2

2023-02-167

OAAI

Differences in protein composition and functional properties of egg whites from four chicken varieties (vol 46, 101614, 2022)

FOOD BIOSCIENCE

IF5.9

2022-06-010

PRE