Chengxin Ma - Concepedia

Author

Chengxin Ma

Ocean University of China

Also Known As

Chengxin Ma

Publications

338

Citations

H-Index

Concepts

All Affiliations

Ocean University of China Second Hospital of Yichang Qingdao National Laboratory for Marine Science and Technology Laoshan Laboratory

About

Chengxin Ma is an author at Ocean University of China specializing in natural sciences, protein engineering, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	3	3	128
2	Medicine	3	3	135
3	Natural Sciences	3	3	131
4	Engineering	2	2	84
5	Biochemistry	2	2	92

Chengxin Ma

Publications

331

Citations

H-Index

Page 1

	Year	Citations
Yeast protein-based meat analogues: Konjac glucomannan induces the fibrous structure formation by modifying protein structure Songgang Xia, Jian Song, Ku Li, Food Hydrocolloids Konjac GlucomannanBiochemistryNatural SciencesGlycobiologyBiotechnology	2023	59
Effects of the soy protein to wheat gluten ratio on the physicochemical and structural properties of Alaska pollock surimi-based meat analogs by high moisture extrusion Yukun Hou, Songgang Xia, Chengxin Ma, Food Research International Food ChemistryNutritionHigh Moisture ExtrusionStructural PropertiesFood Composition	2023	48
Effects of moisture content and processing temperature on the strength and orientation regulation of fibrous structures in meat analogues Songgang Xia, Jian Song, Chengxin Ma, Food Hydrocolloids Food ChemistryMeat PackagingMeat AnaloguesEngineeringMoisture Content	2023	47
Ultrasound-assisted pH shift-induced interfacial remodeling for enhancing soluble yeast protein content: Effects on structure and interfacial properties of proteins under different treatment conditions Chengxin Ma, Qingyi Wan, Jian Song, Food Hydrocolloids Protein ChemistryProtein AssemblyProtein FoldingNatural SciencesMolecular Biology	2023	39
High-moisture extrusion of yeast-pea protein: Effects of different formulations on the fibrous structure formation Songgang Xia, Shuo Shen, Chengxin Ma, Food Research International EngineeringProtein FoldingFood StructureBiotechnologyAlternative Protein Source	2022	37
Yeast protein as a novel protein source: Processing, functional properties, and potential applications in foods Chengxin Ma, Songgang Xia, Jian Song, Innovative Food Science & Emerging Technologies Food ChemistryBiomanufacturingFunctional PropertiesFood FermentationBiochemistry	2024	33
Yeast protein as a novel dietary protein source: Comparison with four common plant proteins in physicochemical properties Chengxin Ma, Songgang Xia, Jian Song, Current Research in Food Science	2023	25
A mechanistic investigation into combined influences of NaCl and extrusion temperature on fibrous structures of high-moisture textured yeast protein Songgang Xia, Jian Song, Chengxin Ma, Food Chemistry	2024	16
Comprehensive investigation into the effects of yeast dietary fiber and temperature on konjac glucomannan/kappa-carrageenan for the development of fat analogs Tingting Hao, Songgang Xia, Jian Song, International Journal of Biological Macromolecules	2023	15
Binding and distribution regularity of water molecules in high-moisture textured Antarctic krill (Euphausia superba) meat Songgang Xia, Jian Song, Chengxin Ma, Food Chemistry	2024	12

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