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Zewei Ma

Hainan Institute of Grain and Oil Science

SCHOLARLY PAPERS

2

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123

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Scholarly Papers (2)

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1.

Dynamics Changes of Physiochemical Properties, Flavor Compounds, and Microbial Communities of Naturally Fermented Whole Calamondin Puree（ Citrus Microcarpa ）

Number of pages: 22 Posted: 05 Jun 2024
Hongjian Zhang, Shuaiguang Liu, Zewei Ma, Qingsong Wang, Lianhe Zheng, Yan Tian and Qiuping Zhong
affiliation not provided to SSRN, Hainan Institute of Grain and Oil Science, Hainan Institute of Grain and Oil Science, affiliation not provided to SSRN, affiliation not provided to SSRN, Hainan University and Hainan University
Downloads 81 (796,622)

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whole Calamondin puree, natural fermentation, physiochemical properties, volatile flavor compound, microbial community diversity

2.

Ultrasound Combined with pH-Shifting Improved the Emulsification and Stability of Coconut Meal Protein Isolate by Modifying Physicochemical Properties and Intermolecular Forces

Number of pages: 33 Posted: 10 Apr 2025
Jin Guo, Jiale He, Wenlin Xu, Zewei Ma, Rongli Li, Huan Huang, Wenjie Xia, Xinpeng Bai, Zhaoxian Huang, Yan Tian and Hongjian Zhang
Hainan University, Southern University of Science and Technology, Hainan University, Hainan Institute of Grain and Oil Science, Hainan Institute of Grain and Oil Science, Hainan Institute of Grain and Oil Science, University of Copenhagen, Hainan University, Hainan University, Hainan University and Hainan Institute of Grain and Oil Science
Downloads 42 (1,157,785)

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Coconut meal protein isolates, Ultrasound combined with pH-shifting treatment, Physicochemical Properties, Emulsion stability, Viscosity