Chengye Ma

1.1k total citations
55 papers, 821 citations indexed

About

Chengye Ma is a scholar working on Food Science, Nutrition and Dietetics and Animal Science and Zoology. According to data from OpenAlex, Chengye Ma has authored 55 papers receiving a total of 821 indexed citations (citations by other indexed papers that have themselves been cited), including 27 papers in Food Science, 22 papers in Nutrition and Dietetics and 12 papers in Animal Science and Zoology. Recurrent topics in Chengye Ma's work include Food composition and properties (19 papers), Proteins in Food Systems (13 papers) and Meat and Animal Product Quality (12 papers). Chengye Ma is often cited by papers focused on Food composition and properties (19 papers), Proteins in Food Systems (13 papers) and Meat and Animal Product Quality (12 papers). Chengye Ma collaborates with scholars based in China, Canada and Japan. Chengye Ma's co-authors include Dongliang Zhang, Hongjun Li, Shanfeng Chen, V.R. Harwalkar, Chenjie Wang, Xiang Yin, Mingming Qi, Jing Zhang, Sihua Wang and Tong Chang and has published in prestigious journals such as SHILAP Revista de lepidopterología, Journal of Agricultural and Food Chemistry and Food Chemistry.

In The Last Decade

Chengye Ma

51 papers receiving 802 citations

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name h Career Trend Papers Cites
Chengye Ma China 16 371 212 193 173 158 55 821
Mito Kokawa Japan 15 379 1.0× 205 1.0× 245 1.3× 124 0.7× 91 0.6× 79 791
Judith Müller-Maatsch Netherlands 15 248 0.7× 106 0.5× 171 0.9× 234 1.4× 45 0.3× 23 659
Sabrina Carvalho Bastos Brazil 12 320 0.9× 197 0.9× 76 0.4× 186 1.1× 125 0.8× 27 753
Paul Robert France 18 196 0.5× 211 1.0× 146 0.8× 301 1.7× 43 0.3× 28 753
Maria Chiara Italy 14 351 0.9× 157 0.7× 123 0.6× 307 1.8× 49 0.3× 37 774
Peiqiang Yang China 12 334 0.9× 79 0.4× 121 0.6× 157 0.9× 125 0.8× 24 688
Changmou Xu United States 12 425 1.1× 258 1.2× 82 0.4× 178 1.0× 95 0.6× 21 778
Maimunah Mohd Ali Malaysia 16 245 0.7× 61 0.3× 408 2.1× 437 2.5× 79 0.5× 43 1.1k
Liwen Jiang China 19 473 1.3× 173 0.8× 171 0.9× 227 1.3× 190 1.2× 67 1.1k
N. U. Sruthi India 8 315 0.8× 195 0.9× 51 0.3× 192 1.1× 86 0.5× 17 730

Countries citing papers authored by Chengye Ma

Since Specialization
Citations

This map shows the geographic impact of Chengye Ma's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Chengye Ma with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Chengye Ma more than expected).

Fields of papers citing papers by Chengye Ma

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Chengye Ma. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Chengye Ma. The network helps show where Chengye Ma may publish in the future.

Co-authorship network of co-authors of Chengye Ma

This figure shows the co-authorship network connecting the top 25 collaborators of Chengye Ma. A scholar is included among the top collaborators of Chengye Ma based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Chengye Ma. Chengye Ma is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

20 of 20 papers shown
1.
Xu, Xin, et al.. (2025). Homologous non-covalent binding mechanism of potato protein and purple potato anthocyanins: Insights into structural and functional benefits. Innovative Food Science & Emerging Technologies. 105. 104159–104159. 2 indexed citations
2.
Xu, Xin, et al.. (2025). Effect of moisture content during extrusion on physicochemical properties of potato protein with an emphasis on the modification mechanism. International Journal of Biological Macromolecules. 309(Pt 1). 142825–142825. 2 indexed citations
3.
Li, Ting, et al.. (2025). Impact of konjac glucomannan on starch digestibility: An in - depth exploration of properties and dynamics. Food Hydrocolloids. 172. 112061–112061. 2 indexed citations
4.
Xu, Xin, Miao Wang, Dongliang Zhang, et al.. (2025). Enhancement mechanism of low-frequency magnetic field on the gelation and structures of potato protein emulsion gel. Food Chemistry. 494. 146264–146264.
5.
Li, Ting, Minghui Yue, Shanshan Zhang, et al.. (2024). Impact of transglutaminase on structural and rheological properties of pea protein-cornmeal-wheat gluten blends for meat analogue production. Journal of Food Engineering. 390. 112412–112412. 6 indexed citations
6.
Wang, Chenjie, Yao Liu, Yang Tang, et al.. (2024). Enhancing mechanism of extrusion pretreatment on bioconversion of distiller’s grains into microbial protein feed. Animal Feed Science and Technology. 311. 115950–115950. 2 indexed citations
7.
Zhang, Jing, Chengye Ma, Chengqian Jin, et al.. (2024). Novel decision-level fusion strategies combined with hyperspectral imaging for the detection of soybean protein content. Food Chemistry. 469. 142552–142552. 8 indexed citations
8.
Jiang, Lijun, Mingming Qi, Hongjun Li, et al.. (2024). Extrusion modification of prolamins from distiller's grains to facilitate the construction of biopolymer films. Journal of the Science of Food and Agriculture. 104(9). 5565–5576. 4 indexed citations
9.
Qi, Mingming, Lijun Jiang, Jialin Song, et al.. (2024). Investigating the Impact of Moisture Levels on Structural Alterations and Physicochemical Properties of Cassava Flour through Extrusion: A Comprehensive Study. Plant Foods for Human Nutrition. 79(4). 909–914.
10.
Zhang, Jing, Sihua Wang, Xiang Yin, et al.. (2023). A non-destructive determination of protein content in potato flour noodles using near-infrared hyperspectral imaging technology. Infrared Physics & Technology. 130. 104595–104595. 15 indexed citations
11.
Zhang, Shanshan, Minghui Yue, Xiaowei Yu, et al.. (2023). Interaction between potato starch and barley β-glucan and its influence on starch pasting and gelling properties. International Journal of Biological Macromolecules. 253(Pt 2). 126840–126840. 5 indexed citations
12.
Zhang, Jing, Haowei Dong, Jiashuai Sun, et al.. (2023). Spatio-temporal distribution patterns and quantitative detection of aflatoxin B1 and total aflatoxin in peanut kernels explored by short-wave infrared hyperspectral imaging. Food Chemistry. 424. 136441–136441. 34 indexed citations
13.
Ma, Chengye, et al.. (2023). Random Maintenance Strategy Modeling of Warranted Products with Reliability Heterogeneity. Sustainability. 15(18). 13795–13795. 1 indexed citations
14.
Zhang, Shanshan, Minghui Yue, Sihua Wang, et al.. (2023). Insights into the modification of physicochemical properties and digestibility of pea starch gels with barley β‐glucan. Journal of Food Science. 88(7). 2833–2844. 5 indexed citations
15.
Zhang, Jing, Sihua Wang, Minghui Yue, et al.. (2023). Rapid determination of protein, starch and moisture content in wheat flour by near-infrared hyperspectral imaging. Journal of Food Composition and Analysis. 117. 105134–105134. 41 indexed citations
16.
Wang, Chenjie, Yao Liu, Zhen Tan, et al.. (2022). Changes of the main components, physicochemical properties of distiller’s grains after extrusion processing with focus on modification mechanism. Food Chemistry. 390. 133187–133187. 23 indexed citations
17.
Song, Jialin, et al.. (2021). Microparticle prepared by chitosan coating on the extruded mixture of corn starch, resveratrol, and α-amylase controlled the resveratrol release. International Journal of Biological Macromolecules. 185. 773–781. 12 indexed citations
18.
Wang, Chenjie, Tong Chang, Shuang Dong, et al.. (2020). Biopolymer films based on chitosan/potato protein/linseed oil/ZnO NPs to maintain the storage quality of raw meat. Food Chemistry. 332. 127375–127375. 95 indexed citations
19.
Ma, Chengye, et al.. (2010). Saccharifying experiment of degermed corn with added enzyme extruded at low temperature for production of corn syrup.. Transactions of the Chinese Society of Agricultural Machinery. 41(8). 140–145. 1 indexed citations
20.
Ma, Chengye, et al.. (2010). Saccharification experiments of extruded at low temperature rice beer adjunct with enzyme preparation added.. Transactions of the Chinese Society of Agricultural Machinery. 41(10). 152–158. 1 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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