Concepedia

Shenyan Ma

SM

11

Publications

479

Citations

10

H-Index

2012

Active since

Affiliations

State Key Laboratory of Food Science and Technology(Current)

Jiangnan University

Ministry of Agriculture and Rural Affairs

Shenyan Ma is an author at State Key Laboratory of Food Science and Technology specializing in engineering, food engineering, and health sciences.

ORCID

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Publications per year

2012–2021

11

Publications

11

Effect of microwave on lamellar parameters of rice starch through small-angle X-ray scattering

Daming Fan, Liyun Wang, Wei Chen et al. · Food Hydrocolloids · 2013 · 99 citations

, , +9

The physicochemical properties of chitosan prepared by microwave heating

Jiaqi Cheng, Huaping Zhu, Jianlian Huang et al. · Food Science & Nutrition · 2020 · 81 citations · Full text

1H NMR studies of starch–water interactions during microwave heating

Daming Fan, Shenyan Ma, Liyun Wang et al. · Carbohydrate Polymers · 2013 · 78 citations

, , +3

Structural variation of rice starch in response to temperature during microwave heating before gelatinisation

Daming Fan, Liyun Wang, Shenyan Ma et al. · Carbohydrate Polymers · 2012 · 50 citations

, , +4

Cooking evaluation of crayfish (Procambarus clarkia) subjected to microwave and conduction heating: A visualized strategy to understand the heat-induced quality changes of food

Hailong Fan, Daming Fan, Jianlian Huang et al. · Innovative Food Science & Emerging Technologies · 2020 · 45 citations

, , +6

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