Meng Ma

Qingdao Agricultural University

H指数:20

被引数:1,387

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Anti-swelling performance enhancement and underlying mechanism of noodles by gliadin coating constructed via local phase separation

通过局部相分离构建谷蛋白涂层提高面条的抗膨胀性能及其内在机制

Food Chemistry

IF9.8

2026-09-270

PRE

Modulation of highland barley noodles quality by water-soluble polyphenols epigallocatechin gallate and ferulic acid

通过水溶性多酚表没食子儿茶素没食子酸酯和阿魏酸调节青稞面质量

Food Chemistry

IF9.8

2026-02-140

PRE

Metabolomic insights into hydrogen gas-mediated regulation of growth and isoflavone biosynthesis in germinated soybean

代谢组学对氢气调控萌发大豆生长和异黄酮生物合成的见解

Plant Physiology and Biochemistry

IF5.7

2026-01-120

OAAI

From waste to resource: valorizing hard segments from acidolyzed PU foam as additives in PVC

Polymer Degradation and Stability

IF7.4

2025-12-310

PRE

Enhanced bioavailability of luteolin through supercritical antisolvent-assisted formulation of cyclodextrin inclusion complex

通过超临界抗溶剂辅助的环糊精包合物制剂提高木犀草素的生物利用度

Journal of Molecular Structure

IF4.7

2025-12-260

PRE

Effect of edible ethanol-induced redistribution of gluten proteins on fresh noodle quality and starch digestibility

食用乙醇诱导的谷蛋白蛋白质重分布对新鲜面条品质和淀粉消化率的影响

Food Chemistry

IF9.8

2025-11-070

PRE

High-performance edible alginate straws constructed with zein coatings by phase separation and electrostatic assembly after gradient diffusion

通过梯度扩散后相分离和静电组装制备的高性能可食用海藻酸盐吸管，其表面涂覆有醇蛋白涂层。

Food Packaging and Shelf Life

IF10.6

2025-10-070

PRE

Effect of cooking condiments on swelling and starch-gluten matrix structural/molecular changes of cooked noodles

烹饪调味料对熟面条膨胀及淀粉-面筋基质结构/分子变化的影响

Food Chemistry

IF9.8

2025-08-140

PRE

Effects of combination of UV-B irradiation and drying on the physicochemical properties of key components and processing quality of germinated whole wheat flour

UV-B照射与干燥结合对萌发全麦粉关键组分的理化性质及加工品质的影响

Journal of Cereal Science

IF3.7

2025-05-200

PRE

Recent advances in small molecule LpxC inhibitors against gram-negative bacteria (2014-2024)

FRONTIERS IN MICROBIOLOGY

IF4.5

2025-02-100

OAAI

ZcGSTe1 regulates oxidative stress during vitellogenesis in Zeugodacus cucurbitae

ENTOMOLOGIA GENERALIS

IF4.6

2024-12-120

PRE

Impact of the key residues of 1-Deoxy-D-Xylulose-5-Phosphate synthase on its catalysis

MOLECULAR CATALYSIS

IF4.9

2024-12-010

PRE

Response of the distribution and molecular transition of gluten proteins and quality of Chinese steamed bread to different hydration levels

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2024-11-010

PRE

Strong, anti-swelling, and biodegradable seaweed-based straws with surface mineralized CaCO 3 armor

CARBOHYDRATE POLYMERS

IF12.5

2024-10-010

PRE

6-Methyl-5-hepten-2-one promotes programmed cell death during superficial scald development in pear

6-甲基-5-庚烯-2-酮促进梨表面烫伤过程中的程序性细胞死亡

MOLECULAR HORTICULTURE

IF8.1

2024-08-270

OAAI

Eco-friendly drinking straws: Navigating challenges and innovations

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2024-06-012

PRE

Effect of H2 treatment under UV-B irradiation on the enrichment of germinated soybean isoflavones and mechanisms based on growth state, antioxidant system, and metabolomics

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-03-012

OAAI

Effect of sheeting stress and heating on the molecular chain structure, size, and conformation of gluten proteins during noodle processing

FOOD HYDROCOLLOIDS

IF12.4

2024-01-017

PRE

Preparation of Green and Degradable Seaweed-Based Straws by Directional Diffusion Assembly as a Plastic Substitute

ACS SUSTAINABLE CHEMISTRY & ENGINEERING

IF7.3

2023-10-319

The effect of high-voltage electrostatic field on the interactions between duck myofibrillar protein and inulin: An underlying mechanisms study

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2023-07-0111

OAAI

Meng Ma

个人简介

教育背景

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