Ma S - Search Results

1

Sourdough improves the quality of whole-wheat flour products: Mechanisms and challenges-A review.

Ma S, Wang Z, Guo X, Wang F, Huang J, Sun B, Wang X. Ma S, et al. Food Chem. 2021 Oct 30;360:130038. doi: 10.1016/j.foodchem.2021.130038. Epub 2021 May 10. Food Chem. 2021. PMID: 34020364 Review.

2

Extraction, characterization and spontaneous emulsifying properties of pectin from sugar beet pulp.

Ma S, Yu SJ, Zheng XL, Wang XX, Bao QD, Guo XM. Ma S, et al. Carbohydr Polym. 2013 Oct 15;98(1):750-3. doi: 10.1016/j.carbpol.2013.06.042. Epub 2013 Jun 27. Carbohydr Polym. 2013. PMID: 23987408

3

Effect of mechanically damaged starch from wheat flour on the quality of frozen dough and steamed bread.

Ma S, Li L, Wang XX, Zheng XL, Bian K, Bao QD. Ma S, et al. Food Chem. 2016 Jul 1;202:120-4. doi: 10.1016/j.foodchem.2016.01.075. Epub 2016 Jan 20. Food Chem. 2016. PMID: 26920275

4

Aggregation characteristics of protein during wheat flour maturation.

Wang N, Ma S, Li L, Zheng X. Wang N, et al. Among authors: ma s. J Sci Food Agric. 2019 Jan 30;99(2):719-725. doi: 10.1002/jsfa.9239. Epub 2018 Aug 13. J Sci Food Agric. 2019. PMID: 29992595

5

The thermal stability, structural changeability, and aggregability of glutenin and gliadin proteins induced by wheat bran dietary fiber.

Ma S , Han W , Li L , Zheng X , Wang X . Ma S , et al. Food Funct. 2019 Jan 22;10(1):172-179. doi: 10.1039/c8fo01810c. Food Funct. 2019. PMID: 30516204

6

Small and large strain rheology of gluten and gluten-starch doughs containing wheat bran dietary fiber.

Ma S, Han W, Li L, Wang X. Ma S, et al. J Sci Food Agric. 2020 Jan 15;100(1):177-183. doi: 10.1002/jsfa.10012. Epub 2019 Oct 11. J Sci Food Agric. 2020. PMID: 31471913

7

Effects of thermal properties and behavior of wheat starch and gluten on their interaction: A review.

Wang Z, Ma S, Sun B, Wang F, Huang J, Wang X, Bao Q. Wang Z, et al. Among authors: ma s. Int J Biol Macromol. 2021 Apr 30;177:474-484. doi: 10.1016/j.ijbiomac.2021.02.175. Epub 2021 Feb 23. Int J Biol Macromol. 2021. PMID: 33636262 Review.

8

Effect of wheat bran dietary fiber on structural properties of wheat starch after synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae.

Wang Z, Yan J, Ma S, Tian X, Sun B, Huang J, Li L, Wang X, Bao Q. Wang Z, et al. Among authors: ma s. Int J Biol Macromol. 2021 Nov 1;190:86-92. doi: 10.1016/j.ijbiomac.2021.08.179. Epub 2021 Aug 30. Int J Biol Macromol. 2021. PMID: 34474052

9

Effect of synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae on thermal properties of wheat bran dietary fiber-wheat starch system.

Ma S, Wang Z, Tian X, Sun B, Huang J, Yan J, Bao Q, Wang X. Ma S, et al. Food Chem. 2022 Mar 30;373(Pt A):131417. doi: 10.1016/j.foodchem.2021.131417. Epub 2021 Oct 20. Food Chem. 2022. PMID: 34710698

10

A review of wheat starch analyses: Methods, techniques, structure and function.

Huang J, Wang Z, Fan L, Ma S. Huang J, et al. Among authors: ma s. Int J Biol Macromol. 2022 Apr 1;203:130-142. doi: 10.1016/j.ijbiomac.2022.01.149. Epub 2022 Jan 28. Int J Biol Macromol. 2022. PMID: 35093434 Review.

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