Xiaojie Ma

机构：Institute of Food Science and Technology, Ministry of Agriculture, Chinese Academy of Agricultural Sciences

发表论文 92 篇 · 总被引 2028 次 · h-index 24

代表论文

• Advances in emulsion stability: A review on mechanisms, role of emulsifiers, and applications in food (2025 · Food Chemistry X · 被引 83)
• Effect of oil and particles content on microstructure, rheology, and thermosensitive 3D printability of particles -stabilized high internal phase Pickering emulsions (2024 · Food Hydrocolloids · 被引 26)
• Resistance Exercise Improves Glycolipid Metabolism and Mitochondrial Biogenesis in Skeletal Muscle of T2DM Mice via miR-30d-5p/SIRT1/PGC-1α Axis (2024 · International Journal of Molecular Sciences · 被引 24)
• Application of foodomics technologies in the study of peanut quality: A review (2024 · Trends in Food Science & Technology · 被引 18)
• Effect of protease species on structure, interfacial behavior, and foaming properties of limited enzyme hydrolysis products of soybean protein isolate and mung bean protein (2025 · Food Chemistry · 被引 17)
• Dephenolization Methods, Quality Characteristics, Applications, and Advancements of Dephenolized Cottonseed Protein: Review (2025 · Foods · 被引 14)