| Effects of different proteases on the emulsifying capacity, rheological and structure characteristics of preserved egg white hydrolysates M Ai, T Tang, L Zhou, Z Ling, S Guo, A Jiang Food Hydrocolloids 87, 933-942, 2019 | 150 | 2019 |
| Molecular structural modification of duck egg white protein conjugates with monosaccharides for improving emulsifying capacity M Ai, N Xiao, A Jiang Food Hydrocolloids 111, 106271, 2021 | 88 | 2021 |
| High-intensity ultrasound together with heat treatment improves the oil-in-water emulsion stability of egg white protein peptides M Ai, Z Zhang, H Fan, Y Cao, A Jiang Food Hydrocolloids 111, 106256, 2021 | 76 | 2021 |
| Effects of tea polyphenol and Ca (OH) 2 on the intermolecular forces and mechanical, rheological, and microstructural characteristics of duck egg white gel M Ai, Q Zhou, S Guo, Z Ling, L Zhou, H Fan, Y Cao, A Jiang Food Hydrocolloids 94, 11-19, 2019 | 72 | 2019 |
| The investigation of the changes in physicochemical, texture and rheological characteristics of salted duck egg yolk during salting MM Ai, SG Guo, Q Zhou, WL Wu, AM Jiang Lwt 88, 119-125, 2018 | 66 | 2018 |
| Fabrication egg white gel hydrolysates-stabilized oil-in-water emulsion and characterization of its stability and digestibility Z Ling, M Ai, Q Zhou, S Guo, L Zhou, H Fan, Y Cao, A Jiang Food Hydrocolloids 102, 105621, 2020 | 57 | 2020 |
| Phosphorylation modification affects the gelation behavior of alkali-induced duck egg white gels M Ai, A Jiang Food Chemistry 340, 128185, 2021 | 44 | 2021 |
| Enhancement of gel characteristics of NaOH-induced duck egg white gel by adding Ca (OH) 2 with/without heating M Ai, Q Zhou, N Xiao, S Guo, Y Cao, H Fan, Z Ling, L Zhou, S Li, J Long, ... Food Hydrocolloids 103, 105654, 2020 | 39 | 2020 |
| Characteristics of intermolecular forces, physicochemical, textural and microstructural properties of preserved egg white with Ca (OH) 2 addition M Ai, Q Zhou, S Guo, H Fan, Y Cao, Z Ling, L Zhou, A Jiang Food chemistry 314, 126206, 2020 | 26 | 2020 |
| Understanding the hydration of alkali-induced duck egg white gel at high temperature H Fan, M Ai, Y Cao, J Long, S Li, A Jiang LWT 142, 110976, 2021 | 17 | 2021 |
| Physicochemical, conformational properties and ACE-inhibitory activity of peanut protein marinated by aged vinegar S Guo, M Ai, J Liu, Z Luo, J Yu, Z Li, A Jiang Lwt 101, 469-475, 2019 | 16 | 2019 |
| Tea polyphenol-mediated network proteins modulate the NaOH-heat induced egg white protein gelling properties Z Wang, N Xiao, S Guo, X Tian, M Ai Food Hydrocolloids 149, 109514, 2024 | 15 | 2024 |
| The relationship between acylation degree and gelling property of NaOH-induced egg white gel: Efficient is better? M Ai, N Xiao, Q Zhou, X Tian, S Guo, W Chen, A Jiang Food Research International 160, 111668, 2022 | 11 | 2022 |
| Environmental stress-induced conformational transitions modulate foaming and gelation properties of glycosylated egg white proteins R Wei, N Xiao, S Guo, M Ai Food Hydrocolloids 150, 109643, 2024 | 10 | 2024 |
| Synergistic effects of tea polyphenols and phosphorylation on the gelation behavior of egg white proteins Z Wan, N Xiao, S Guo, X Tian, M Ai Food Hydrocolloids 149, 109530, 2024 | 8 | 2024 |
| Polysaccharide-addition order regulates sonicated egg white peptide stabilized nanoemulsions and β-carotene digestion in vitro Y Ding, N Xiao, X Tian, S Guo, A Jiang, M Ai Food Research International 169, 112812, 2023 | 8 | 2023 |
| Stabilisation of oil-in-water emulsions under alkaline conditions by egg-white-gel-derived peptides and xanthan gum complexes M Ai, X Tian, N Xiao, S Guo, W Chen, A Jiang Food Hydrocolloids 133, 107977, 2022 | 8 | 2022 |
| Endogenous reactive oxygen species (ROS)-driven protein oxidation regulates emulsifying and foaming properties of liquid egg white J Li, Z Wang, N Xiao, S Guo, M Ai International Journal of Biological Macromolecules 268, 131843, 2024 | 4 | 2024 |
| Impact of NaCl perturbation on physicochemical and structural properties of preheat–treated egg white protein modulating foaming property Y Ding, N Xiao, S Guo, J Lin, L Chen, X Mou, M Ai Food Chemistry 459, 140377, 2024 | 2 | 2024 |
| Study on the quality changes and storage period of huangtian braised pork at 4° C. WL Chen, LD Zhou, JL Long, JY Yin, HY Zhu, MM Ai, AM Jiang | 2 | 2020 |
