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Qing, Mingmin
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1

Effects of freezing on the gelation behaviors of liquid egg..:

Ma, Zihong ; Qing, Mingmin ; Zang, Jingnan...
Poultry Science.  103 (2024)  6 - p. 103657 , 2024
Link: https://doi.org/10.1016/..
 
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2

Extending the shelf-life of whole egg powder with different..:

Zang, Jingnan ; Qing, Mingmin ; Chi, Yujie.
Food Chemistry.  460 (2024)  - p. 140602 , 2024
Link: https://doi.org/10.1016/..
 
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3

Regulating the thermal properties of egg white by adding su..:

Jiang, Jiwei ; Zang, Jingnan ; Qing, Mingmin...
Journal of Food Engineering.  362 (2024)  - p. 111759 , 2024
Link: https://doi.org/10.1016/..
 
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4

Addition of NaCl or Sucrose on the Protein Content, and Fun..:

Yu, Ruihan ; Wang, Lifeng ; Ma, Yanqiu...
Foods.  12 (2023)  4 - p. 881 , 2023
Link: https://doi.org/10.3390/..
 
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5

High-temperature glycosylation modifies the molecular struc..:

Lu, Fei ; Ma, Yanqiu ; Zang, Jingnan...
International Journal of Biological Macromolecules.  233 (2023)  - p. 123560 , 2023
Link: https://doi.org/10.1016/..
 
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6

Effects of CaCl2 on salting kinetics, water migration, aggr..:

Liu, Yaotong ; Qing, Mingmin ; Zang, Jingnan..
Food Research International.  163 (2023)  - p. 112266 , 2023
Link: https://doi.org/10.1016/..
 
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7

Effects of rice vinegar treatment on the antioxidant activi..:

Qing, Mingmin ; Zang, Jingnan ; Ma, Yanqiu..
Food Chemistry.  404 (2023)  - p. 134574 , 2023
Link: https://doi.org/10.1016/..
 
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8

Shelf-life modeling for whole egg powder: Application of th..:

Zang, Jingnan ; Qing, Mingmin ; Ma, Yanqiu..
Journal of Food Engineering.  340 (2023)  - p. 111313 , 2023
Link: https://doi.org/10.1016/..
 
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9

The thermal behavior of egg yolk involves lipoprotein insta..:

Zhao, Wenfei ; Zang, Jingnan ; Qing, Mingmin...
Journal of Food Engineering.  343 (2023)  - p. 111370 , 2023
Link: https://doi.org/10.1016/..
 
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10

Predicting quality of the whole egg powder during storage: ..:

Zang, Jingnan ; Qing, Mingmin ; Chi, Yujie.
Journal of Food Composition and Analysis.  124 (2023)  - p. 105666 , 2023
Link: https://doi.org/10.1016/..
 
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11

Glycosylation of egg white protein with maltodextrin in the..:

Ma, Yanqiu ; Zang, Jingnan ; Qing, Mingmin...
Food Chemistry.  401 (2023)  - p. 134113 , 2023
Link: https://doi.org/10.1016/..
 
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12

Mechanistic insights into the improved properties of mayonn..:

Zhao, Wenfei ; Zang, Jingnan ; Qing, Mingmin...
RSC Advances.  12 (2022)  42 - p. 27213-27224 , 2022
Link: https://doi.org/10.1039/..
 
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13

Molecular interactions in the dry heat-facilitated hydrothe..:

Ma, Yanqiu ; Qing, Mingmin ; Zang, Jingnan...
Food Research International.  162 (2022)  - p. 112058 , 2022
Link: https://doi.org/10.1016/..
 
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14

Addition of NaCl or Sucrose on the Protein Content, and Fun..:

Ruihan Yu ; Lifeng Wang ; Yanqiu Ma...
https://www.mdpi.com/2304-8158/12/4/881.  , 2023
Link: https://doi.org/10.3390/..
 
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15

Addition of NaCl or Sucrose on the Protein Content, and Fun..:

Ruihan Yu ; Lifeng Wang ; Yanqiu Ma...
Food Physics and (Bio)Chemistry.  , 2023
Link: https://doi.org/10.3390/..
 
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