Wuchao Ma - Concepedia

Author

Wuchao Ma

Dalian Polytechnic University

Also Known As

Wuchao Ma

Publications

1.6K

Citations

H-Index

Concepts

All Affiliations

Dalian Polytechnic University Jiangnan University State Key Laboratory of Food Science and Technology Uppsala University Malawi University of Science and Technology

About

Wuchao Ma is an author at Dalian Polytechnic University specializing in engineering, food engineering, and biomolecular engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	13	14	896
2	Medicine	9	9	563
3	Biochemistry	7	7	436
4	Health Sciences	6	6	359
5	Natural Sciences	2	2	163

Wuchao Ma

Publications

1.5K

Citations

H-Index

Page 1

	Year	Citations
Ultrasound treatment improved the physicochemical characteristics of cod protein and enhanced the stability of oil-in-water emulsion Wuchao Ma, Jiamei Wang, Xianbing Xu, Food Research International EngineeringSonoelectrochemistrySonochemistryUltrasound TreatmentCod Protein	2019	196
Effect of partial replacement of water-soluble cod proteins by soy proteins on the heat-induced aggregation and gelation properties of mixed protein systems Chao Wu, Jiamei Wang, Xinyu Yan, Food Hydrocolloids Food ChemistryProtein ChemistryBiochemistryProtein FoldingPartial Replacement	2019	103
Strong fish gelatin hydrogels enhanced by carrageenan and potassium sulfate Hongrui Chen, Di Wu, Wuchao Ma, Food Hydrocolloids Tissue EngineeringHydrogelsBiopolymer GelEngineeringBiomaterials Design	2021	95
Strong fish gelatin hydrogels double crosslinked by transglutaminase and carrageenan Hongrui Chen, Di Wu, Wuchao Ma, Food Chemistry Tissue EngineeringHydrogelsBiopolymer GelEngineeringNatural Polymer	2021	95
Effects of ultrasound treatment on the physicochemical and emulsifying properties of proteins from scallops (Chlamys farreri) Di Wu, Chao Wu, Wuchao Ma, Food Hydrocolloids BiomanufacturingEngineeringFood PhysicFood BiophysicsUltrasound Treatment	2018	91
The water holding capacity and storage modulus of chemical cross-linked soy protein gels directly related to aggregates size Chao Wu, Wuchao Ma, Yeming Chen, LWT Food ChemistryFood ColloidBiopolymer GelProtein FoldingStorage Modulus	2018	85
Effects of high pressure homogenize treatment on the physicochemical and emulsifying properties of proteins from scallop (Chlamys farreri) Di Wu, Chao Wu, Zhenyu Wang, Food Hydrocolloids BiomanufacturingEngineeringHigh Hydrostatic PressureBiochemistryBiochemical Engineering	2019	75
Concentration-dependent improvement of gelling ability of soy proteins by preheating or ultrasound treatment Jiamei Wang, Xiaokang Na, Willard Burton Navicha, LWT EngineeringUltrasound TreatmentBiotechnologyAlternative Protein SourceProtein Engineering	2020	72
A self-sorted gel network formed by heating a mixture of soy and cod proteins Chao Wu, Xinyu Yan, Tao Wang, Food & Function	2019	63
Physicochemical properties and oil/water interfacial adsorption behavior of cod proteins as affected by high-pressure homogenization Wuchao Ma, Jiamei Wang, Di Wu, Food Hydrocolloids Protein ChemistryHigh Hydrostatic PressureBiochemistryHigh-pressure HomogenizationFood Engineering	2019	63

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