Xiaoying Mao

Publication Activity (10 Years)

Years Active: 2021-2024
Publications (10 Years): 14

Top Topics

Molecular Docking

Quality Control

Anti Inflammatory

Hydrogen Peroxide

Top Venues

Foods (Basel, Switzerland)

Molecules (Basel, Switzerland)

Journal of the science of food and agriculture

Journal of food science

This page only lists publications with an associated author ORCID identifier.

Publications

Xue Wang, Qingzhi Wu, Xiaoying Mao, Hengheng Qiu
Effect of Alkyl Peroxyl Radical Oxidation on the Oxidative Stability of Walnut Protein Emulsions and Their Adsorbed Proteins. Foods (Basel, Switzerland) 13 (10) (2024)
Xue Wang, Qingzhi Wu, Xiaoying Mao, Hengheng Qiu
Effect of Alkyl Peroxyl Radical Oxidation on the Oxidative Stability of Walnut Protein Emulsions and Their Adsorbed Proteins. Foods (Basel, Switzerland) 13 (10) (2024)
Qingzhi Wu, Dandan Lv, Xiaoying Mao
Polyphenol removal with ultrasound-assisted ethanol extraction from defatted walnut powder: Optimization of conditions and effect on functional properties of protein isolates. Journal of the science of food and agriculture (2023)
Miaomiao Han, Jinjin Zhao, Qingzhi Wu, Xiaoying Mao, Hengheng Qiu
Effects of Packaging Materials on Structural and Simulated Digestive Characteristics of Walnut Protein during Accelerated Storage. Foods (Basel, Switzerland) 12 (3) (2023)
Miaomiao Han, Jinjin Zhao, Qingzhi Wu, Xiaoying Mao, Hengheng Qiu
Effects of Packaging Materials on Structural and Simulated Digestive Characteristics of Walnut Protein during Accelerated Storage. Foods (Basel, Switzerland) 12 (3) (2023)
Yuqing Liu, Qingzhi Wu, Hengheng Qiu, Xiaoying Mao
Effect of synergism of sucrose ester and xanthan gum on the stability of walnut milk. Journal of the science of food and agriculture (2023)
Luhao Fan, Xiaoying Mao, Qingzhi Wu
Purification, Identification and Molecular Docking of Novel Antioxidant Peptides from Walnut ( Juglans regia L.) Protein Hydrolysates. Molecules (Basel, Switzerland) 27 (23) (2022)
Lingge Sun, Qingzhi Wu, Xiaoying Mao
Effects of Oxidation Modification by Malondialdehyde on the Structure and Functional Properties of Walnut Protein. Foods (Basel, Switzerland) 11 (16) (2022)
Luhao Fan, Xiaoying Mao, Qingzhi Wu
Purification, Identification and Molecular Docking of Novel Antioxidant Peptides from Walnut ( Juglans regia L.) Protein Hydrolysates. Molecules (Basel, Switzerland) 27 (23) (2022)
Jinjin Zhao, Miaomiao Han, Qingzhi Wu, Xiaoying Mao, Hengheng Qiu, Zhenkang Lu
Effect of Oxidative Modification by Peroxyl Radical on the Characterization and Identification of Oxidative Aggregates and In Vitro Digestion Products of Walnut ( Juglans regia L.) Protein Isolates. Foods (Basel, Switzerland) 11 (24) (2022)
Jinjin Zhao, Miaomiao Han, Qingzhi Wu, Xiaoying Mao, Hengheng Qiu, Zhenkang Lu
Effect of Oxidative Modification by Peroxyl Radical on the Characterization and Identification of Oxidative Aggregates and In Vitro Digestion Products of Walnut ( Juglans regia L.) Protein Isolates. Foods (Basel, Switzerland) 11 (24) (2022)
Luhao Fan, Xiaoying Mao, Qingzhi Wu
Purification, Identification and Molecular Docking of Novel Antioxidant Peptides from Walnut ( Juglans regia L.) Protein Hydrolysates. Molecules (Basel, Switzerland) 27 (23) (2022)
Luhao Fan, Xiaoying Mao, Qingzhi Wu
Purification, Identification and Molecular Docking of Novel Antioxidant Peptides from Walnut ( Juglans regia L.) Protein Hydrolysates. Molecules (Basel, Switzerland) 27 (23) (2022)
Zengfang Zhu, Xiaoying Mao, Qingzhi Wu, Jian Zhang, Xiaorong Deng
Effects of oxidative modification of peroxyl radicals on the structure and foamability of chickpea protein isolates. Journal of food science 86 (3) (2021)