Is this you? Create Your Porfile
Avatar

Yinqing Ma

Kraft Foods

Network

Latest external collaboration on country level. Dive into details by clicking on the dots.

Explore More

Hotspot

Dive into the research topics where Yinqing Ma is active.

Explore More

Publication

Featured researches published by Yinqing Ma.

Archive | 2005

Heat-stable concentrated milk product

Kenneth William Cale; George W. Haas; Jamie Allen Hestekin; Heather Marie Hudson; Ted Riley Lindstrom; Yinqing Ma; Fu-I Mei; Danielle E. Perkins; Charles Wang

Archive | 2010

Heat-stable concentrated milk product and process for its preparation

Kenneth William Cale; George W. Haas; Jamie Allen Hestekin; Heather Hudson; Ted Riley Lindstrom; Yinqing Ma; Fu-I Mei; Danielle E. Perkins; Charles Wang

Archive | 2005

High moisture, low fat cream cheese with maintained product quality and method for making same

Yinqing Ma; Ted Riley Lindstrom; Isabelle Laye; Ana Patricia Rodriguez; Gavin M. Schmidt; Mary C. Doyle

Archive | 2007

Modified Whey Protein For Low Casein Processed Cheese

Yinqing Ma; Ted Riley Lindstrom; Gavin M. Schmidt

Archive | 2006

High moisture low fat cream cheese and method for making same

Yinqing Ma; Ted Riley Lindstrom; Isabelle Laye; Ana Patricia Rodriguez; Gavin M. Schmidt; Mary C. Doyle

Archive | 2008

Increasing the Firmness of Process Cheese by Utilizing Ingredient Synergism

Yinqing Ma; Ted Riley Lindstrom; Ana Patricia Rodriguez; Fu-I Mei

Archive | 2008

Method for increasing firmness of process cheese by utilizing ingredient synergism

Ted Riley Lindstrom; Yinqing Ma; Fu-I Mei; Ana Patricia Rodriguez; パトリシア ロドリゲス アナ; ライリー リンドストローム テッド; メイ フー−イ; インチン マ

Archive | 2006

QUESO CREMOSO CON BAJO CONTENIDO EN GRASA Y ALTO CONTENIDO EN HUMEDAD Y METODO PARA HACERLO.

Mary C. Doyle; Isabelle Laye; Ted Riley Lindstrom; Yinqing Ma; Ana Patricia Rodriguez; Gavin M. Schmidt

Archive | 2006

Fromage a la creme a faible teneur en gras, a haute teneur en humidite et de qualite preservee, et methode de production de ce fromage

Yinqing Ma; Ted Riley Lindstrom; Isabelle Laye; Ana Patricia Rodriguez; Gavin M. Schmidt; Mary C. Doyle

Archive | 2006

Rahmkäse mit hohem Wasser- und niedrigem Fettgehalt und Verfahren zu seiner Herstellung

Yinqing Ma; Ted Riley Lindstrom; Isabelle Laye; Ana Patricia Rodriguez; Gavin M. Schmidt; Mary C. Doyle

Explore More

Collaboration

Dive into the Yinqing Ma's collaboration.

Top Co-Authors
Avatar

Ted Riley Lindstrom

Kraft Foods

View shared research outputs
Top Co-Authors
Avatar

Ana Patricia Rodriguez

Kraft Foods

View shared research outputs
Top Co-Authors
Avatar

Gavin M. Schmidt

Kraft Foods

View shared research outputs
Top Co-Authors
Avatar

Isabelle Laye

Kraft Foods

View shared research outputs
Top Co-Authors
Avatar

Mary C. Doyle

Kraft Foods

View shared research outputs
Top Co-Authors
Avatar

Fu-I Mei

Kraft Foods

View shared research outputs
Top Co-Authors
Avatar

Charles Wang

Kraft Foods

View shared research outputs
Top Co-Authors
Avatar

Danielle E. Perkins

Kraft Foods

View shared research outputs
Top Co-Authors
Avatar

George W. Haas

Kraft Foods

View shared research outputs
Top Co-Authors
Avatar

Jamie Allen Hestekin

Kraft Foods

View shared research outputs
Explore More
Researchain Logo
Decentralizing Knowledge