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Xingfa Ma

Researcher

Wageningen University & Research

Netherlands

Research Interests

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Professors in Netherlands

Articles (17)

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2027

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2027

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2026

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2024

Collaborators (5)

Constantinos V. Nikiforidis

Associate Professor

Wageningen University & Research

NETHERLANDS

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Jasper van der Gucht

Wageningen University & Research

NETHERLANDS

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Siddharth Deshpande

Assistant Professor at Wageningen University & Research

Wageningen University & Research

NETHERLANDS

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Vibeke Orlien

Associate professor

University of Copenhagen

DENMARK

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Emmanouil Chatzigiannakis

Assistant Professor

Eindhoven University of Technology

NETHERLANDS

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Xingfa Ma

Research Interests

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Articles (17)

On the stabilization of plant lipid droplets: Dynamic interplay between oleosins and phospholipids

Characteristics and functionalities of mung bean protein from dehulling co-products: Unveiling the potential of pH modulation for food ingredient design

Correlating surface rheology with bulk rheology in foams stabilized by hemp proteins and hemp protein-pectin complexes

High internal phase emulsions stabilized by pulse proteins and their complexes with pectin: relating 2D interfacial rheology to 3D bulk rheology

Augmentation of faba bean globulin gelation with pre-aggregation

Particle size and morphological features of lupin protein-pectin complexes affect the oil-water interfacial properties and emulsion stabilization

Oil-water interfacial and emulsifying properties of lupin protein and lupin protein-pectin mixtures at neutral and acidic pH conditions

Interfacial behavior of lupin protein and its complexes with polysaccharides at different oil-water interfaces analyzed by general stress decomposition

Air-water interfacial and foaming properties of lupin protein-polysaccharide soluble complexes: Role of physicochemical properties, morphological characteristics, and flexibility

Gelation properties of three common pulse proteins: Lentil, faba bean and chickpea

Rubisco at interfaces I: Conformational flexibility enhances air-water interface and foam stabilization

Rubisco at interfaces II: Structural reassembly enhances oil-water interface and emulsion stabilization

pH-induced conformational changes of lupin protein-pectin mixtures and its effect on air-water interfacial properties and foaming functionality

Pressure-induced gelation of blended milk and pea protein suspensions

Synergistic effects of alkaline and heat treatments on structural and functional properties of mung bean protein isolate: improving physicochemical stability of plant-based emulsions

Interfacial and foaming properties of soluble lupin protein isolates: Effect of pH

Interfacial properties and functionality of lupin protein-pectin complexes at the air-water interface

Collaborators (5)

Constantinos V. Nikiforidis

Jasper van der Gucht

Siddharth Deshpande

Vibeke Orlien

Emmanouil Chatzigiannakis

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