Xiaobin Ma - Concepedia

Author

Xiaobin Ma

Zhejiang University ORCID

Also Known As

X. Ma, Xiaobin Ma

Publications

4.1K

Citations

H-Index

Concepts

All Affiliations

Zhejiang University ZheJiang Institute For Food and Drug Control Teagasc - The Irish Agriculture and Food Development Authority Bayero University Kano University of Illinois Urbana-Champaign

About

Xiaobin Ma is an author at Zhejiang University specializing in engineering, biomolecular engineering, and biotechnology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	18	18	1.7K
2	Biochemistry	14	14	1.2K
3	Health Sciences	8	8	1.6K
4	Natural Sciences	6	6	572
5	Medicine	5	5	301

Xiaobin Ma

Publications

3.7K

Citations

H-Index

Page 1

	Year	Citations
Characterization of pectin from grapefruit peel: A comparison of ultrasound-assisted and conventional heating extractions Wenjun Wang, Xiaobin Ma, Peng Jiang, Food Hydrocolloids Food ChemistryFood AnalysisFood EngineeringFood ProcessingConventional Heating Extractions	2016	566
Ultrasound-assisted heating extraction of pectin from grapefruit peel: Optimization and comparison with the conventional method Wenjun Wang, Xiaobin Ma, Yuting Xu, Food Chemistry Food ChemistryConventional MethodFood EngineeringFood ProcessingRipening	2015	368
Preparation of modified whey protein isolate with gum acacia by ultrasound maillard reaction Weijun Chen, Xiaobin Ma, Wenjun Wang, Food Hydrocolloids Whey Protein IsolateGum AcaciaEngineeringBiotechnologyUltrasound Maillard Reaction	2018	261
Comparison of citrus pectin and apple pectin in conjugation with soy protein isolate (SPI) under controlled dry-heating conditions Xiaobin Ma, Weijun Chen, Tianyi Yan, Food Chemistry Food ChemistrySoy Protein IsolateCitrus PectinEngineeringBiochemical Engineering	2019	208
Effect of pH-shifting treatment on structural and functional properties of whey protein isolate and its interaction with (−)-epigallocatechin-3-gallate Weijun Chen, Wenjun Wang, Xiaobin Ma, Food Chemistry Protein ChemistryWhey Protein IsolateFunctional PropertiesEngineeringBiochemistry	2018	198
LC-MS/QTOF identification of phytochemicals and the effects of solvents on phenolic constituents and antioxidant activity of baobab (Adansonia digitata) fruit pulp Balarabe B. Ismail, Yunfeng Pu, Mingming Guo, Food Chemistry PolyphenolicsBiochemistryMedicineBioanalysisPhenolic Constituents	2018	157
Conjugation of soy protein isolate (SPI) with pectin by ultrasound treatment Xiaobin Ma, Furong Hou, Huanhuan Zhao, Food Hydrocolloids Soy Protein IsolateEngineeringBiochemistryNatural SciencesUltrasound Treatment	2020	138
Ultrasound assisted enzymatic hydrolysis of starch catalyzed by glucoamylase: Investigation on starch properties and degradation kinetics Danli Wang, Xiaobin Ma, Lufeng Yan, Carbohydrate Polymers EngineeringSonoelectrochemistryBiochemistryNatural SciencesBiocatalysis	2017	122
Formation of soy protein isolate (SPI)-citrus pectin (CP) electrostatic complexes under a high-intensity ultrasonic field: Linking the enhanced emulsifying properties to physicochemical and structural properties Xiaobin Ma, Tianyi Yan, Furong Hou, Ultrasonics Sonochemistry	2019	121
Acoustic cavitation assisted extraction of pectin from waste grapefruit peels: A green two-stage approach and its general mechanism Wenjun Wang, Xingzhu Wu, Thunthacha Chantapakul, Food Research International General MechanismWaste Grapefruit PeelsFood EngineeringRipeningAcoustic Cavitation	2017	119

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