Get started
Author

Ziting Ling

Effects of different proteases on the emulsifying capacity, rheological and structure characteristics of preserved egg white hydrolysates
2018 · Minmin Ai, Ting Tang, et al. · Food Hydrocolloids · 207
Effects of tea polyphenol and Ca(OH)2 on the intermolecular forces and mechanical, rheological, and microstructural characteristics of duck egg white gel
2019 · Minmin Ai, Quan Zhou, et al. · Food Hydrocolloids · 94
Fabrication egg white gel hydrolysates-stabilized oil-in-water emulsion and characterization of its stability and digestibility
2019 · Ziting Ling, Minmin Ai, et al. · Food Hydrocolloids · 75
Enhancement of gel characteristics of NaOH-induced duck egg white gel by adding Ca(OH)2 with/without heating
2020 · Minmin Ai, Quan Zhou, et al. · Food Hydrocolloids · 48
Characteristics of intermolecular forces, physicochemical, textural and microstructural properties of preserved egg white with Ca(OH)2 addition
2020 · Minmin Ai, Quan Zhou, et al. · Food Chemistry · 35
CBAM-Enhanced MobileNetV3-Small for Lightweight Multi-Class Crop Disease Recognition
2026 · Ziting Ling, Juan Guo, et al. · IEEE International Conference on Computer Vision and Deep Learning (DLCV)
Attention-Enhanced EfficientNet-B0 for Lightweight Fine-Grained Flower Image Classification
2026 · Yamin Deng, Juan Guo, et al. · IEEE International Conference on Pattern Recognition, Machine Vision and Artificial Intelligence (PRMVAI)
Works count: 7
Citation count: 459
H-index: 5
I10-index: 5
Year
Topic
Type