Yongshuai Ma - Concepedia

Author

Yongshuai Ma

Jiangnan University ORCID

Also Known As

Yong-Shuai Ma, Yongshuai Ma

Publications

759

Citations

H-Index

Concepts

All Affiliations

Jiangnan University State Key Laboratory of Food Science and Technology Henan University Henan Agricultural University

About

Yongshuai Ma is an author at Jiangnan University specializing in food engineering, health sciences, and food processing.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	6	6	525
2	Engineering	3	3	80
3	Biochemistry	2	2	65
4	Biomolecular Engineering	2	2	65
5	Applied Physics	1	1	15

Yongshuai Ma

Publications

718

Citations

H-Index

Page 1

	Year	Citations
Evaluation studies on effects of pectin with different concentrations on the pasting, rheological and digestibility properties of corn starch Yongshuai Ma, Yi Pan, Qiutao Xie, Food Chemistry Food ChemistryHealth SciencesDigestibility PropertiesEvaluation StudiesPolysaccharide	2018	186
Effect of superheated steam treatment on the structural and digestible properties of wheat flour Yongshuai Ma, Dan Xu, Shangyuan Sang, Food Hydrocolloids Wheat FlourDigestible PropertiesFood EngineeringFood ProcessingThermal Processing	2020	150
Physicochemical, crystalline characterization and digestibility of wheat starch under superheated steam treatment Yongshuai Ma, Wenya Zhang, Yongjiang Pan, Food Hydrocolloids Food ChemistryCrystalline CharacterizationWheat StarchSteam TreatmentFood Engineering	2021	73
Wheat flour superheated steam treatment induced changes in molecular rearrangement and polymerization behavior of gluten Yongshuai Ma, Huang Zhang, Dan Xu, Food Hydrocolloids Wheat FlourSteam TreatmentFood EngineeringMolecular Rearrangement	2021	58
Impact of superheated steam on the moisture transfer, structural characteristics and rheological properties of wheat starch Yongshuai Ma, Huang Zhang, Yamei Jin, Food Hydrocolloids Superheated SteamWheat StarchMoisture TransferFood EngineeringFood Processing	2021	51
Effects of a commercial peptidase on rheology, microstructure, gluten properties of wheat dough and bread quality Miaomiao Gu, Tingting Hong, Yongshuai Ma, LWT EngineeringFood AnalysisAgricultural EconomicsGrain QualityFood Chemistry	2022	51
The contribution of superheated steam treatment of wheat flour to the cake quality Yongshuai Ma, Shangyuan Sang, Dan Xu, LWT Wheat FlourFood EngineeringGrain QualitySuperheated Steam TreatmentCake Quality	2021	45
Understanding the effects of dry heat treatment on wheat flour pasting: Insights from protein and starch structural changes Tingting Hong, Yongshuai Ma, Fengfeng Wu, Journal of Cereal Science Food ChemistryFood StructureDry Heat TreatmentGrain QualityStarch Structural Changes	2023	35
Effect of egg yolk on the properties of wheat dough and bread Shangyuan Sang, Dan Xu, Yongshuai Ma, Food Bioscience Wheat DoughFood EngineeringGrain QualityFood StructureEgg Yolk	2020	26
Microwave absorption properties of rare metal-doped multi-walled carbon nanotube/polyvinyl chloride composites Cuiling Hou, Tiehu Li, Tingkai Zhao, Journal of Reinforced Plastics and Composites Materials ScienceMicrowave Absorption PropertiesElectrical EngineeringAbsorption BandwidthEngineering	2012	15

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