Concepedia

Yigang Ma

YM

Statistics

Publications

3

Citations

219

H-Index

3

Active since

2021

Affiliations

Shihezi University(Current)

Yigang Ma is an author at Shihezi University specializing in food processing, food engineering, and soft matter.

ORCID

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Publications per year

2021–2023

3

Publications

3

Ultrasonic structural modification of myofibrillar proteins from Coregonus peled improves emulsification properties

Xiaorong Deng, Yigang Ma, Yongdong Lei et al. · Ultrasonics Sonochemistry · 2021 · 99 citations · Full text

Effects of high-pressure homogenization on the physicochemical, foaming, and emulsifying properties of chickpea protein

Yigang Ma, Jian Zhang, Jinmeng He et al. · Food Research International · 2023 · 92 citations

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The Structural and Functional Differences between Three Species of Fish Scale Gelatin and Pigskin Gelatin

Jinmeng He, Jian Zhang, Yingjie Xu et al. · Foods · 2022 · 28 citations · Full text

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