Ying Ma

Impact of amylose content on starch retrogradation and texture of cooked milled rice during storage

Shifeng Yu, Ying Ma, Da‐Wen Sun · Journal of Cereal Science · 2009 · 285 citations

Food Chemistry, Cooked Milled Rice, Amylose Content +8

Effect of the Lycium barbarum polysaccharides on age-related oxidative stress in aged mice

X.M. Li, Ying Ma, X.J. Liu · Journal of Ethnopharmacology · 2006 · 266 citations

Lifespan Extension, Aging, Biochemistry +11

Physicochemical Properties of Starch and Flour from Different Rice Cultivars

Shifeng Yu, Ying Ma, Lucile Menager et al. · Food and Bioprocess Technology · 2010 · 258 citations

Food Chemistry, Food Physic, Food Analysis +4

Preparation of bioactive peptides with antidiabetic, antihypertensive, and antioxidant activities and identification of α‐glucosidase inhibitory peptides from soy protein

Rongchun Wang, Zhao Hongxing, Xiaoxi Pan et al. · Food Science & Nutrition · 2019 · 202 citations · Full text

The effect of ball milling treatment on structure and porosity of maize starch granule

Tian Yi Liu, Ying Ma, Shi Feng Yu et al. · Innovative Food Science & Emerging Technologies · 2011 · 200 citations

Engineering, Mechanical Engineering, Grain Science +6