Ching‐Yung Ma

2.4k total citations
32 papers, 2.0k citations indexed

About

Ching‐Yung Ma is a scholar working on Food Science, Nutrition and Dietetics and Molecular Biology. According to data from OpenAlex, Ching‐Yung Ma has authored 32 papers receiving a total of 2.0k indexed citations (citations by other indexed papers that have themselves been cited), including 29 papers in Food Science, 15 papers in Nutrition and Dietetics and 11 papers in Molecular Biology. Recurrent topics in Ching‐Yung Ma's work include Proteins in Food Systems (27 papers), Food composition and properties (15 papers) and Meat and Animal Product Quality (7 papers). Ching‐Yung Ma is often cited by papers focused on Proteins in Food Systems (27 papers), Food composition and properties (15 papers) and Meat and Animal Product Quality (7 papers). Ching‐Yung Ma collaborates with scholars based in Hong Kong, Canada and China. Ching‐Yung Ma's co-authors include Chuan‐He Tang, Siu‐Mei Choi, David Lee Phillips, Yoshinori Mine, John Holme, Ling Li, Xiansheng Wang, Xiaoquan Yang, LI Bian-sheng and Guangtao Meng and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Archives of Biochemistry and Biophysics.

In The Last Decade

Ching‐Yung Ma

32 papers receiving 1.9k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Ching‐Yung Ma Hong Kong 25 1.5k 583 411 390 379 32 2.0k
Brendan T. O’Kennedy Ireland 27 1.8k 1.2× 339 0.6× 328 0.8× 255 0.7× 366 1.0× 64 2.1k
Riitta Partanen Finland 25 1.4k 0.9× 737 1.3× 211 0.5× 263 0.7× 285 0.8× 49 2.2k
Ine Rombouts Belgium 29 1.4k 0.9× 864 1.5× 277 0.7× 442 1.1× 603 1.6× 48 2.3k
K.B. Qvist United Kingdom 31 1.9k 1.3× 434 0.7× 421 1.0× 201 0.5× 695 1.8× 66 2.3k
Leila Mirmoghtadaie Iran 22 1.2k 0.8× 635 1.1× 297 0.7× 297 0.8× 342 0.9× 53 1.9k
K. N. Pearce New Zealand 15 2.4k 1.6× 625 1.1× 713 1.7× 328 0.8× 890 2.3× 20 3.1k
J. Hardy France 26 2.2k 1.5× 474 0.8× 307 0.7× 343 0.9× 267 0.7× 65 3.0k
Yasuki Matsumura Japan 33 2.5k 1.7× 668 1.1× 329 0.8× 474 1.2× 629 1.7× 138 3.4k
Eizo Tatsumi Japan 32 1.9k 1.3× 1.3k 2.3× 365 0.9× 689 1.8× 465 1.2× 59 2.9k
Moshe Rosenberg United States 30 2.3k 1.6× 320 0.5× 234 0.6× 288 0.7× 330 0.9× 61 2.9k

Countries citing papers authored by Ching‐Yung Ma

Since Specialization
Citations

This map shows the geographic impact of Ching‐Yung 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 Ching‐Yung Ma with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Ching‐Yung Ma more than expected).

Fields of papers citing papers by Ching‐Yung Ma

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Ching‐Yung 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 Ching‐Yung Ma. The network helps show where Ching‐Yung Ma may publish in the future.

Co-authorship network of co-authors of Ching‐Yung Ma

This figure shows the co-authorship network connecting the top 25 collaborators of Ching‐Yung Ma. A scholar is included among the top collaborators of Ching‐Yung 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 Ching‐Yung Ma. Ching‐Yung 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.
Tang, Chuan‐He & Ching‐Yung Ma. (2009). Heat-induced modifications in the functional and structural properties of vicilin-rich protein isolate from kidney (Phaseolus vulgaris L.) bean. Food Chemistry. 115(3). 859–866. 84 indexed citations
2.
Tang, Chuan‐He & Ching‐Yung Ma. (2008). Effect of high pressure treatment on aggregation and structural properties of soy protein isolate. LWT. 42(2). 606–611. 178 indexed citations
3.
Tang, Chuan‐He, Ling Chen, & Ching‐Yung Ma. (2008). Thermal aggregation, amino acid composition and in vitro digestibility of vicilin-rich protein isolates from three Phaseolus legumes: A comparative study. Food Chemistry. 113(4). 957–963. 60 indexed citations
4.
Choi, Siu‐Mei, et al.. (2008). Raman spectroscopic study of deamidated food proteins. Food Chemistry. 113(2). 363–370. 35 indexed citations
5.
Tang, Chuan‐He, Xin Sun, Shou‐Wei Yin, & Ching‐Yung Ma. (2008). Transglutaminase-induced cross-linking of vicilin-rich kidney protein isolate: Influence on the functional properties and in vitro digestibility. Food Research International. 41(10). 941–947. 62 indexed citations
6.
Wang, Xiansheng, Chuan‐He Tang, LI Bian-sheng, et al.. (2007). Effects of high-pressure treatment on some physicochemical and functional properties of soy protein isolates. Food Hydrocolloids. 22(4). 560–567. 275 indexed citations
7.
Choi, Siu‐Mei & Ching‐Yung Ma. (2006). Structural characterization of globulin from common buckwheat (Fagopyrum esculentum Moench) using circular dichroism and Raman spectroscopy. Food Chemistry. 102(1). 150–160. 142 indexed citations
8.
Tang, Chuan‐He, Siu‐Mei Choi, & Ching‐Yung Ma. (2006). Study of thermal properties and heat-induced denaturation and aggregation of soy proteins by modulated differential scanning calorimetry. International Journal of Biological Macromolecules. 40(2). 96–104. 95 indexed citations
9.
Choi, Siu‐Mei, Yoshinori Mine, & Ching‐Yung Ma. (2006). Characterization of heat-induced aggregates of globulin from common buckwheat (Fagopyrum esculentum Moench). International Journal of Biological Macromolecules. 39(4-5). 201–209. 36 indexed citations
10.
Choi, Siu‐Mei & Ching‐Yung Ma. (2005). Conformational Study of Globulin from Common Buckwheat (Fagopyrum esculentum Moench) by Fourier Transform Infrared Spectroscopy and Differential Scanning Calorimetry. Journal of Agricultural and Food Chemistry. 53(20). 8046–8053. 81 indexed citations
11.
Ma, Ching‐Yung, et al.. (2004). Study of Succinylated Food Proteins by Raman Spectroscopy. Journal of Agricultural and Food Chemistry. 52(7). 1815–1823. 60 indexed citations
12.
Ma, Ching‐Yung, et al.. (2003). Study of Rice Glutelin Conformation by Using Circular Dichroism (CD) Spectroscopy. Pakistan Journal of Biological Sciences. 6(22). 1917–1920. 3 indexed citations
13.
Meng, Guangtao, Ching‐Yung Ma, & David Lee Phillips. (2003). Raman spectroscopic study of globulin from Phaseolus angularis (red bean). Food Chemistry. 81(3). 411–420. 35 indexed citations
14.
Ma, Ching‐Yung, et al.. (2002). Functional Properties of Oat Globulin Modified by a Calcium-Independent Microbial Transglutaminase. Journal of Agricultural and Food Chemistry. 50(9). 2666–2672. 63 indexed citations
15.
Ma, Ching‐Yung & David Lee Phillips. (2002). FT‐Raman Spectroscopy and Its Applications in Cereal Science. Cereal Chemistry. 79(2). 171–177. 29 indexed citations
16.
Meng, Guangtao & Ching‐Yung Ma. (2002). Characterization of globulin from Phaseolus angularis (red bean). International Journal of Food Science & Technology. 37(6). 687–695. 56 indexed citations
17.
Ma, Ching‐Yung, et al.. (1987). Functional Properties of Deamidated Oat Protein Isolates. Journal of Food Science. 52(6). 1583–1587. 45 indexed citations
18.
Ma, Ching‐Yung, B. Dave Oomah, & John Holme. (1986). Effect of Deamidation and Succinylation on Some Physicochemical and Baking Properties of Gluten. Journal of Food Science. 51(1). 99–103. 25 indexed citations
19.
Ma, Ching‐Yung. (1984). Functional Properties of Acylated Oat Protein. Journal of Food Science. 49(4). 1128–1131. 36 indexed citations
20.
Ma, Ching‐Yung & John Holme. (1982). Effect of Chemical Modifications on Some Physicochemical Properties and Heat Coagulation of Egg Albumen. Journal of Food Science. 47(5). 1454–1459. 82 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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