Qian Ma

机构：Shanghai Ocean University · ORCID：0009-0006-6585-6469

发表论文 12 篇 · 总被引 285 次 · h-index 9

代表论文

• Changes in interfacial composition and structure of milk fat globules are crucial regulating lipid digestion in simulated in-vitro infant gastrointestinal digestion (2022 · Food Hydrocolloids · 被引 58)
• Interaction between whey protein and soy lecithin and its influence on physicochemical properties and in vitro digestibility of emulsion: A consideration for mimicking milk fat globule (2022 · Food Research International · 被引 57)
• Improving lipid digestion by modulating interfacial structure of fat globule based on milk fat globule membrane and different phospholipids (2024 · Food Hydrocolloids · 被引 38)
• Milk fat globule membrane (MFGM) phospholipid - Whey protein interaction characterization and its effect on physicochemical, interfacial properties and evaluation of in vitro digestion of emulsions - Inspired by the MFGM (2024 · Food Hydrocolloids · 被引 25)
• Novel trends and challenges in fat modification of next-generation infant formula: Considering the structure of milk fat globules to improve lipid digestion and metabolism of infants (2023 · Food Research International · 被引 23)
• Ultrasound-induced structural changes of different milk fat globule membrane protein-phospholipids complexes and their effects on physicochemical and functional properties of emulsions (2024 · Ultrasonics Sonochemistry · 被引 21)