Yongshuai Ma

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 et al. · Food Chemistry · 2018 · 186 citations · Full text

Food Chemistry, Health Sciences, Digestibility Properties +6

Effect of superheated steam treatment on the structural and digestible properties of wheat flour

Yongshuai Ma, Dan Xu, Shangyuan Sang et al. · Food Hydrocolloids · 2020 · 150 citations

Wheat Flour, Digestible Properties, Food Engineering +5

Physicochemical, crystalline characterization and digestibility of wheat starch under superheated steam treatment

Yongshuai Ma, Wenya Zhang, Yongjiang Pan et al. · Food Hydrocolloids · 2021 · 73 citations

Food Chemistry, Crystalline Characterization, Wheat Starch +6

Wheat flour superheated steam treatment induced changes in molecular rearrangement and polymerization behavior of gluten

Yongshuai Ma, Huang Zhang, Dan Xu et al. · Food Hydrocolloids · 2021 · 58 citations

Wheat Flour, Steam Treatment, Food Engineering +1

Impact of superheated steam on the moisture transfer, structural characteristics and rheological properties of wheat starch

Yongshuai Ma, Huang Zhang, Yamei Jin et al. · Food Hydrocolloids · 2021 · 51 citations

Superheated Steam, Wheat Starch, Moisture Transfer +4