Yanqiu Ma

Xinjiang University

H指数:24

被引数:1,327

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Rapid synthesis strategy for constructing defective Cu-BTC for photocatalytic hydrogen evolution using copper powder as metal source

以铜粉为金属源快速合成用于光催化氢气生成的缺陷Cu-BTC的构建策略

International Journal of Hydrogen Energy

IF8.3

2025-11-120

PRE

From Metal Powder to Super Catalyst: One-Pot Transformation of Cu0 Powder to MOF Embedded Nanoparticles for Multifunctional Catalysis

从金属粉末到超级催化剂：Cu0粉末一步转化制备嵌入MOF的纳米颗粒用于多功能催化

Chinese Journal of Chemistry

IF5.5

2025-09-070

PRE

Ultralarge-Scale Synthesis of Uniformly Dispersive Ultrafine Copper Nanoparticles/Copper(II)-Benzene-1; 3; 5-tricarboxylate for Selective C2-Acylation of Indole with α-Oxocarboxylic Acids

超大规模合成均匀分散的超细铜纳米颗粒/铜(II)-苯-1;3;5-三羧酸酯，用于吲哚与α-氧代羧酸的选择性C2-酰化反应

Langmuir

IF3.9

2025-07-150

PRE

Effect of rutin on the structural and functional properties of ovalbumin

POULTRY SCIENCE

IF4.2

2025-02-010

OAAI

Charge density of carboxymethyl cellulose affects depletion attraction-stabilized egg yolk Pickering emulsion gels: Rheological and interfacial properties

羧甲基纤维素的电荷密度会影响消耗吸引力稳定的蛋黄Pickering乳液凝胶: 流变学和界面特性

FOOD HYDROCOLLOIDS

IF12.4

2025-02-014

PRE

Strategy to kill two birds with one stone: High internal phase Pickering emulsions to modulate 3D printed pork texture as a dysphagia diet

FOOD CHEMISTRY

IF9.8

2025-01-011

PRE

Effects of freezing on the gelation behaviors of liquid egg yolks affected by saccharides: thermal behaviors and rheological and structural changes

冷冻对糖类影响的蛋黄液体凝胶化行为的影响: 热行为和流变与结构变化

POULTRY SCIENCE

IF4.2

2024-06-0113

OAAI

Regulating the thermal properties of egg white by adding surfactants

JOURNAL OF FOOD ENGINEERING

IF5.8

2024-02-017

PRE

Construction of one-dimensional ZnCdS(EDA)/Ni@NiO for photocatalytic hydrogen evolution

DALTON TRANSACTIONS

IF3.3

2024-01-013

PRE

Preparation strategy of bimetallic MOF hollow photocatalysts for hydrogen evolution

双金属MOF中空析氢光催化剂的制备策略

INTERNATIONAL JOURNAL OF HYDROGEN ENERGY

IF8.3

2024-01-0111

PRE

Effect of ultrasound and alkali-heat treatment on the thermal gel properties and catechin encapsulation capacity of ovalbumin

FOOD HYDROCOLLOIDS

IF12.4

2023-12-0124

PRE

Changes in structural, rheological, and gel properties of egg white protein induced by preheating in the dry state

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2023-09-014

PRE

High-temperature glycosylation modifies the molecular structure of ovalbumin to improve the freeze-thaw stability of its high internal phase emulsion

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2023-04-0124

PRE

Effects of rice vinegar treatment on the antioxidant activities and protein structures of whole egg liquid before and after gastrointestinal digestion

FOOD CHEMISTRY

IF9.8

2023-03-0116

PRE

Shelf-life modeling for whole egg powder: Application of the general stability index and multivariate accelerated shelf-life test

全蛋粉的保质期建模: 一般稳定性指数和多元加速保质期测试的应用

JOURNAL OF FOOD ENGINEERING

IF5.8

2023-03-0113

PRE

Glycosylation of egg white protein with maltodextrin in the dry state: Changes in structural and gel properties

FOOD CHEMISTRY

IF9.8

2023-02-0125

PRE

Molecular interactions in the dry heat-facilitated hydrothermal gel formation of egg white protein

FOOD RESEARCH INTERNATIONAL

IF8

2022-12-0111

PRE

Change in rapid salting kinetics and characteristics of hen egg yolks

JOURNAL OF FOOD ENGINEERING

IF5.8

2022-09-0121

PRE

Differences in protein composition and functional properties of egg whites from four chicken varieties

FOOD BIOSCIENCE

IF5.9

2022-04-017

PRE

Changes in egg yolk gelation behaviour and mechanisms during freezing

冷冻过程中蛋黄凝胶化行为及机理的变化

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2021-11-0129

PREAI

Yanqiu Ma

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