Meng Ma

Progressive study of the effect of superfine green tea, soluble tea, and tea polyphenols on the physico-chemical and structural properties of wheat gluten in noodle system

Chuanwu Han, Meng Ma, Haihua Zhang et al. · Food Chemistry · 2019 · 121 citations

Food Chemistry, Superfine Green Tea, Wheat Gluten +5

Further interpretation of the underlying causes of the strengthening effect of alkali on gluten and noodle quality: Studies on gluten, gliadin, and glutenin

Chuanwu Han, Meng Ma, Man Li et al. · Food Hydrocolloids · 2020 · 119 citations

Food Chemistry, Nutrition, Noodle Quality +5

Dynamic distribution and transition of gluten proteins during noodle processing

Mengli Zhang, Meng Ma, Tianbao Yang et al. · Food Hydrocolloids · 2021 · 117 citations

Food Chemistry, Biochemistry, Protein Folding +6

Delineating the physico-chemical, structural, and water characteristic changes during the deterioration of fresh noodles

Man Li, Meng Ma, Ke‐Xue Zhu et al. · Food Chemistry · 2016 · 114 citations

Fresh Noodles, Food Physic, Water Characteristic Changes +5

Effects of UV-B radiation on the isoflavone accumulation and physiological-biochemical changes of soybean during germination

Meng Ma, Pei Wang, Runqiang Yang et al. · Food Chemistry · 2018 · 83 citations

Botany, Uv-b Radiation, Isoflavone Accumulation +4