13 Papers
Ling Ma is an academic researcher from Northeast Agricultural University. The author has contributed to research in topics: Chemistry & Whey protein isolate. The author has an hindex of 6, co-authored 10 publications.
Chat about Author
Papers
Impact of ultrasonic power on the structure and emulsifying properties of whey protein isolate under various pH conditions
TL;DR: In this paper, the effects of ultrasonic power (0, 120, 360, and 600 W) for 30 min on the structural, physicochemical and emulsifying properties of whey protein isolate (WPI) under different pH values (3, 5, 7, 9 and 11).
114
Consequences of superfine grinding treatment on structure, physicochemical and rheological properties of transglutaminase-crosslinked whey protein isolate.
TL;DR: Findings indicated that superfine grinding treatment could enhance the TGase cross-linking degree, and improve rheological properties in TGase-crosslinked WPI.
67
Surface Hydrophobicity and Functional Properties of Citric Acid Cross-Linked Whey Protein Isolate: The Impact of pH and Concentration of Citric Acid.
TL;DR: The cross-linking mediated by citric acid under non-acidic aqueous conditions, markedly altered the surface hydrophobicity and enhanced emulsifying and foaming properties of WPI.
58
Comparison of interaction between three similar chalconoids and α-lactalbumin: Impact on structure and functionality of α-lactalbumin
TL;DR: There are significant differences among the effects of three similar chalconoids on structure and functionality of α-LA, and docking studies indicated that SYA, NHDC and NGDC bound to the cleft between α-domains and β-Domains by three, two and two hydrogen bonds, respectively.
53
Structure and characterization of laccase-crosslinked α-lactalbumin: Impacts of high pressure homogenization pretreatment
Ling Ma,Aili Li,Tianqi Li,Meng Li,Xindi Wang,Muhammad Hussain,Abdul Qayum,Zhanmei Jiang,Juncai Hou +8 more
TL;DR: The effect of high pressure homogenization (HPH) pretreatments on structure, physicochemical properties and functionality of laccase-treated α-lactalbumin (α-LA) was examined in this paper.
28