Effect of Microwave Pretreatment on the Antioxidant Activity and Stability of Enzymatic Products from Milk Protein by Xue Yang, Xiaofeng Ren, Haile Ma

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Effects of ultrasonic-assisted pH shift treatment on physicochemical properties of electrospinning nanofibers made from rapeseed protein isolates by Yi-Ming Zhao, Yihe Li, Haile Ma, Ronghai He

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Effect of Enzymolysis and in Vitro Simulated Gastrointestinal Digestion on the ACE Inhibitory Activity of Defatted Goat Milk Powder by Weijie TIAN, Haile MA, Dandan LIU, Feng LU, Junsong ZHU

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Interdisciplinary innovation involving food science and physics: Food Physics by Haile Ma, Juming Tang, Hosahalli S. Ramaswamy, Muthupandian Ashokkumar, Zhongli Pan

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Comparison of four drying methods in terms of the drying efficiency and physicochemical properties of chicken meat by Rui Zhu, Wenqing Chen, Yuan Zheng, Runda Xu, Haile Ma

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Effects of Variety, Season, and Region on Theaflavins Content of Fermented Chinese Congou Black Tea by Yongwen Jiang, Jinjie Hua, Bei Wang, Haibo Yuan, Haile Ma

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Preparation, structural and functional characterization of corn peptide-chelated calcium microcapsules using synchronous dual frequency ultrasound by Wenjuan Qu, Yuhang Feng, Ting Xiong, Abdul Qayum, Haile Ma

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Process control of rice protein enzymolysis by field monitoring by Yanhua Ding, Peng Han, Haile Ma, Janet Quaisie, Jamila A. Tuly

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Impact of Power Ultrasound on Antihypertensive Activity, Functional Properties, and Thermal Stability of Rapeseed Protein Hydrolysates by Asif Wali, Haile Ma, Muhammad Shahnawaz, Khizar Hayat, Jian Xiaong, Li Jing

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Protease Hydrolysates Ameliorates Inflammation and Intestinal Flora Imbalance in DSS-Induced Colitis Mice by Lixia Zhao, Weijie Tian, Wenjuan Qu, Ting Li, Junsong Zhu, Haile Ma

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Preparation of Heat-Sensitivity Proteins from Walnut Meal by Sweep Frequency Ultrasound-Assisted Alkali Extraction by Wenjuan Qu, Wei Fan, Yiting Feng, Yunliang Li, Haile Ma, Zhongli Pan

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Effects of multi-frequency ultrasonic assisted sodium hypochlorite on the cleaning effect and quality of fresh-cut scallion stems by Yulan Qu, Lina Guo, Chen Hong, Yuming Wan, Jamila Tuly, Haile Ma

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Exploring the Taste Characteristics and ACE-inhibitory Active Mechanism of Stropharia rugosoannulata Decapeptides Based on Virtual Screening, Molecular Docking, and Molecular Inter... by Wen LI, Wanchao CHEN, Haile MA, Di WU, Zhong ZHANG, Yan YANG

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Mechanisms of phenolic biosynthesis induced by ultrasound stress in fresh-cut red cabbages based on energy metabolism analysis by Ningning Ouyang, Chen Hong, Lina Guo, Xinyan Zhang, Wenjuan Qu, Haile Ma

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Accelerating maturation of Chinese rice wine by using a 20 L scale multi-sweeping-frequency mode ultrasonic reactor and its mechanism exploration by Zhuofan He, Furong Hou, Yansheng Du, Chunhua Dai, Ronghai He, Haile Ma

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Characterization of Nano-SiO₂/Zein Film Prepared Using Ultrasonic Treatment and the Ability of the Prepared Film to Resist Different Storage Environments by Xiaofeng Ren, Junxia Wang, Arif Rashid, Ting Hou, Haile Ma, Qiufang Liang

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Effects of Ultrasound Modification with Different Frequency Modes on the Structure, Chain Conformation, and Immune Activity of Polysaccharides from <i>Lentinus edodes</i> by Yu Hua, Haihui Zhang, Qian Fu, Yuqin Feng, Yuqing Duan, Haile Ma

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Low-intensity ultrasound-assisted adaptive laboratory evolution of Bacillus velezensis for enhanced production of peptides by Siyu Ruan, Yunliang Li, Feng Lu, Xiaoshuang Liu, Anqi Zhou, Haile Ma

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Effect of Low-Frequency Ultrasonic-Assisted Enzymolysis on the Physicochemical and Antioxidant Properties of Corn Protein Hydrolysates by Qiufang Liang, Xiaofeng Ren, Haile Ma, Suyun Li, Kangkang Xu, Ayobami Olayemi Oladejo

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Preliminary Study on Ultrasonic Ageing Zhenjiang Vinegar Mechanism Based on Maillard Simulation System by Xiaoke Ma, Tingting Li, Yuanqing He, Min Chen, Jie Zhou, Lijing Yin, Haile Ma

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