Xuelian Ma

Antioxidant activities of peptides derived from mutton ham, Xuanwei ham and Jinhua ham

Jingyun Wang, Mei-ting Guo, Qingling Wang et al. · Food Research International · 2021 · 42 citations

Biochemistry, Medicine, Lipid Peroxidation +6

Effects of green tea contents on the quality and antioxidant properties of textured vegetable protein by extrusion-cooking

Xuelian Ma, Gi-Hyung Ryu · Food Science and Biotechnology · 2018 · 33 citations · Full text

Food Chemistry, Nutrition, Food Analysis +9

Responses of sediment nitrogen forms and bacterial communities to different aquatic nitrogen conditions in three submerged macrophyte-type ecological treatment systems

Xinyan Zhou, Tiehan Cheng, Jiaming Yu et al. · Environmental Research · 2023 · 18 citations

Eutrophication, Bacterial Communities, Sediment Nitrogen Forms +3

Optimization of Extrusion Variables for Improving the Qualities of Textured Vegetable Protein with Green Tea Using Response Surface Methodology

Xuelian Ma, Bon‐Yeob Gu, Gi‐Hyung Ryu · Food Engineering Progress · 2018 · 16 citations

Nutrition, Engineering, Food Analysis +18