Ma H - Search Results

1

Salient object detection with non-local feature enhancement and edge reconstruction.

Xu T, Jiang J, Cai L, Chai H, Ma H. Xu T, et al. Among authors: ma h. Sci Rep. 2025 Jan 2;15(1):397. doi: 10.1038/s41598-024-84680-x. Sci Rep. 2025. PMID: 39747644 Free PMC article.

2

Effects of Tartary Buckwheat Bran Flour on Dough Properties and Quality of Steamed Bread.

Zhang S, Chen S, Geng S, Liu C, Ma H, Liu B. Zhang S, et al. Among authors: ma h. Foods. 2021 Aug 31;10(9):2052. doi: 10.3390/foods10092052. Foods. 2021. PMID: 34574162 Free PMC article.

3

Fabrication and characterization of Pickering high internal phase emulsions stabilized by Tartary buckwheat bran flour.

Zhang S, Geng S, Shi Y, Ma H, Liu B. Zhang S, et al. Among authors: ma h. Food Chem X. 2022 Nov 18;16:100513. doi: 10.1016/j.fochx.2022.100513. eCollection 2022 Dec 30. Food Chem X. 2022. PMID: 36519101 Free PMC article.

4

Characterization of the sunflower oil-based oleogel developed by the ferulic acid/monoglyceride mixture and its application in chocolate preparation.

Zhang S, Geng S, Ma H, Liu B. Zhang S, et al. Among authors: ma h. Food Chem X. 2024 Dec 4;25:102067. doi: 10.1016/j.fochx.2024.102067. eCollection 2025 Jan. Food Chem X. 2024. PMID: 39758075 Free PMC article.

5

Effect of dynamic ultra-high pressure homogenization on the structure and functional properties of whey protein.

Wang C, Wang J, Zhu D, Hu S, Kang Z, Ma H. Wang C, et al. Among authors: ma h. J Food Sci Technol. 2020 Apr;57(4):1301-1309. doi: 10.1007/s13197-019-04164-z. Epub 2019 Nov 27. J Food Sci Technol. 2020. PMID: 32180626 Free PMC article.

6

Formation mechanism of Pickering emulsion gels stabilized by proanthocyanidin particles: Experimental and molecular dynamics studies.

Geng S, Han F, Lv X, Zhang S, Ma H, Liu B. Geng S, et al. Among authors: ma h. Food Chem. 2023 Aug 30;418:135904. doi: 10.1016/j.foodchem.2023.135904. Epub 2023 Mar 11. Food Chem. 2023. PMID: 36965389

7

The physicochemical properties and Pickering emulsifying capacity of acorn starch.

Guo C, Han F, Geng S, Shi Y, Ma H, Liu B. Guo C, et al. Among authors: ma h. Int J Biol Macromol. 2023 Jun 1;239:124289. doi: 10.1016/j.ijbiomac.2023.124289. Epub 2023 Apr 1. Int J Biol Macromol. 2023. PMID: 37011752

8

Evaluating the effects of low-frequency alternating magnetic field thawing on oxidation, denaturation, and gelling properties of porcine myofibrillar proteins.

Zhu M, Wang H, Zong J, Zhang J, Zhao S, Ma H. Zhu M, et al. Among authors: ma h. Food Chem. 2024 Feb 1;433:137337. doi: 10.1016/j.foodchem.2023.137337. Epub 2023 Aug 29. Food Chem. 2024. PMID: 37688826

9

The effects of sodium chloride on proteins aggregation, conformation and gel properties of pork myofibrillar protein Running Head: Relationship aggregation, conformation and gel properties.

Kang ZL, Zhang XH, Li X, Song ZJ, Ma HJ, Lu F, Zhu MM, Zhao SM, Wang ZR. Kang ZL, et al. J Food Sci Technol. 2021 Jun;58(6):2258-2264. doi: 10.1007/s13197-020-04736-4. Epub 2020 Aug 25. J Food Sci Technol. 2021. PMID: 33967322 Free PMC article.

10

High pressure processing of fresh meat--is it worth it?

Ma H, Ledward DA. Ma H, et al. Meat Sci. 2013 Dec;95(4):897-903. doi: 10.1016/j.meatsci.2013.03.025. Epub 2013 Mar 28. Meat Sci. 2013. PMID: 23623002 Review.

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