Hanjun Ma - Concepedia

Author

Hanjun Ma

Henan Institute of Science and Technology

Also Known As

Han-Jun MA, Han-Jun Ma, Han-jun Ma, Hanjun MA, Hanjun Ma, Han‐Jun Ma, Han‐jun Ma, MA, Han-Jun

149

Publications

3.4K

Citations

H-Index

116

Concepts

All Affiliations

Henan Institute of Science and Technology Chongqing University Yangzhou University Henan University of Technology Sumy National Agrarian University

About

Hanjun Ma is an author at Henan Institute of Science and Technology specializing in biochemistry, health sciences, and engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	21	31	1.3K
2	Engineering	19	28	1.1K
3	Medicine	19	23	765
4	Natural Sciences	11	11	345
5	Public Health	2	2	84

Hanjun Ma

Publications

3.1K

Citations

H-Index

Page 1

	Year	Citations
High pressure/thermal treatment effects on the texture of beef muscle Hanjun Ma, D.A. Ledward Meat Science Animal PhysiologyMuscle FunctionKinesiologyEngineeringAnimal Science	2004	220
Effects of soy protein isolate on gel properties and water holding capacity of low-salt pork myofibrillar protein under high pressure processing Yanping Li, Zhuangli Kang, Valerii Sukmanov, Meat Science Soy Protein IsolateGel PropertiesAlternative Protein SourceHigh Pressure ProcessingProtein Engineering	2021	116
Fabrication and characterization of novel edible Pickering emulsion gels stabilized by dihydromyricetin Sheng Geng, Zhaojing Jiang, Hanjun Ma, Food Chemistry Biopolymer GelFood ColloidEmulsion GelsMicro-encapsulationMicroemulsion	2020	91
The effects of sodium chloride on proteins aggregation, conformation and gel properties of pork myofibrillar protein Running Head: Relationship aggregation, conformation and gel properties Zhuangli Kang, Xuehua Zhang, Xiang Li, Journal of Food Science and Technology Sodium ChlorideProtein ChemistryBiochemistryProteins AggregationProtein Folding	2020	87
Physicochemical and structural changes in myofibrillar proteins from porcine longissimus dorsi subjected to microwave combined with air convection thawing treatment Zeyu Peng, Mingming Zhu, Juan Zhang, Food Chemistry Structural ChangesRadiofrequency HeatingAir ConvectionProtein EngineeringPorcine Longissimus Dorsi	2020	87
Effect of sodium chloride or sodium bicarbonate in the chicken batters: A physico-chemical and Raman spectroscopy study Dongyang Zhu, Zhuangli Kang, Hanjun Ma, Food Hydrocolloids Food ChemistrySodium ChlorideChemical EngineeringSodium BicarbonateEngineering	2018	77
Effects of high pressure homogenization on the solubility, foaming, and gel properties of soy 11S globulin Zhuangli Kang, Rong Bai, Fei Lü, Food Hydrocolloids Food ChemistryHigh Pressure HomogenizationHigh Hydrostatic PressureFood PhysicGel Properties	2021	76
Effects of high-pressure treatments on water characteristics and juiciness of rabbit meat sausages: Role of microstructure and chemical interactions Siwen Xue, Huhu Wang, Huijuan Yang, Innovative Food Science & Emerging Technologies High Hydrostatic PressureHealth SciencesRabbit Meat SausagesMechanical EngineeringWater Characteristics	2017	66
Shelf life of fresh chilled pork as affected by antimicrobial intervention with nisin, tea polyphenols, chitosan, and their combination Shengming Zhao, Ningning Li, Zhao Li, International Journal of Food Properties Tea PolyphenolsShelf LifeBacteria PopulationFood SpoilageMicrobial Contamination	2019	65
Effect of dynamic ultra-high pressure homogenization on the structure and functional properties of whey protein Chunyan Wang, Jianan Wang, Dongyang Zhu, Journal of Food Science and Technology Whey ProteinFunctional PropertiesEngineeringHigh Hydrostatic PressureProtein Folding	2019	60

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