Jiaxuan Ma

机构：Xi'an Shiyou University, Huazhong Agricultural University

发表论文 35 篇 · 总被引 341 次 · h-index 12

代表论文

A natural protein-lipid co-assembly as efficient Pickering emulsifier from egg yolk sphere microgel prepared via high-pressure homogenization (2024 · Food Hydrocolloids · 被引 35)
New insight into yolk sphere microgel structure impacted by lipid and protein distribution changing under heating processing (2023 · Food Chemistry · 被引 26)
Egg yolk–derived emulsions: Formation mechanisms, improvement strategies and applications (2024 · Trends in Food Science & Technology · 被引 22)
Structural and functional optimization of egg white protein hydrogels by succinylation: Gel properties and mineral enrichment (2024 · International Journal of Biological Macromolecules · 被引 19)
Redistribution and fusion of protein-lipid assemblies within the egg yolk sphere under slight non-destructive deformation causing a change in thermal gel properties (2024 · Food Chemistry · 被引 15)
Tomato leaf disease detection method based on improved YOLOv8n (2025 · Scientific Reports · 被引 14)