Meihu Ma

Huazhong Agricultural University — China

Agricultural and Biological Sciences · Life Sciences

47h-index7.0kcitations254works6.72yr avg
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Research Topics

Proteins in Food Systems(60), Meat and Animal Product Quality(57), Protein Hydrolysis and Bioactive Peptides(38), Microencapsulation and Drying Processes(20), Polysaccharides Composition and Applications(20)

Publications254 total

Heteroprotein complex co-aggregation of ovalbumin and ovotransferrin: structure formation and thermodynamics
Food Hydrocolloids·2025· 3 cited
Arabic gum-nitroso-hemoglobin as natural antimicrobial conjugates for enhanced preservability of minced beef subjected to freeze–thaw process: evidence from HS-SPME/GC–MS, LF-NMR, and docking analysis
Journal of Food Measurement & Characterization·2025· 4 cited
Exploring the structural properties, osteoarthritis-relieving effects and potential mechanisms of peptides from eggshell membrane byproduct
Food Bioscience·2025· 3 cited
New Findings on the Effect of Egg White Protein on the Quality Characteristics of Gorraassa Flatbread
ACS Food Science & Technology·2024
Exploration of novel DPP-IV inhibitory peptides from discarded eggshell membrane: An integrated in silico and in vitro study
Food Bioscience·2024· 15 cited
Transglutaminase cross-linking ovalbumin-flaxseed oil emulsion gels: Properties, microstructure, and performance in oxidative stability
Food Chemistry·2024· 30 cited
A Novel Food Bore Protein Hydrogel with Silver Ions for Promoting Burn Wound Healing
Macromolecular Bioscience·2024· 2 citedOpen Access
Reducing infertile eggs and dead embryos during egg hatching based on respiration
Journal of Cleaner Production·2024· 3 cited
Transglutaminase Cross-Linking Ovalbumin-Flaxseed Oil Emulsion Gel: Properties, Microstructure, and Performance in Oxidative Stability
SSRN Electronic Journal·2024Open Access
The impact of ultrasound treatment combined with flaxseed gum on the foaming properties of egg white
Food Hydrocolloids·2023· 30 cited
Effect of Coaddition of Soybean-Soluble Polysaccharide and High-Methoxylated Pectin on Vinegar-Egg Beverage: Structural, Rheological, and Stability Study
ACS Food Science & Technology·2023· 2 cited
Effect of preserved eggs on the health of SD rats, and anti‐tumor action of HT‐29 cells
Food Science & Nutrition·2023· 2 citedOpen Access
Single-View Measurement Method for Egg Size Based on Small-Batch Images
Foods·2023· 7 citedOpen Access
Characterization of the Dynamic Gastrointestinal Digests of the Preserved Eggs and Their Effect and Mechanism on HepG2 Cells
Foods·2023· 4 citedOpen Access
Papain immobilization on interconnected-porous chitosan macroparticles: Application in controllable hydrolysis of egg white for foamability improvement
Food Hydrocolloids·2023· 17 cited
Improved thermal tolerance of ovotransferrin against pasteurization by phosphorylation
Food Chemistry·2022· 14 cited
Elastic and transparent ovalbumin hydrogels formed via succinylation combined with pH-shifting treatment
Food Research International·2022· 24 cited
Chitin and chitin-based biomaterials: A review of advances in processing and food applications
Carbohydrate Polymers·2022· 201 cited
Effect of catechin and tannins on the structural and functional properties of sodium alginate/gelatin/ poly(vinylalcohol) blend films
Food Hydrocolloids·2022· 101 cited
Succinylation Modified Ovalbumin: Structural, Interfacial, and Functional Properties
Foods·2022· 43 citedOpen Access
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Frequent Co-authors

Long Sheng(18), Yongguo Jin(15), Guofeng Jin(10), Yuanyuan Liu(9), Xi Huang(7), Lichao He(6), Fang Geng(6), Mostafa Gouda(6), Zhaoxia Cai(5), Ning Qiu(5), Wenmin Wu(4), Xing Fu(4), Jinqiu Wang(4), Ke Han(4), Qi Xu(4), Yunxiao Xie(3), Sumin Ma(3), Qun Huang(3), Chengliang Li(3), Jianhao Zhang(3)