Chunmin Ma

1.9k total citations
83 papers, 1.4k citations indexed

About

Chunmin Ma is a scholar working on Molecular Biology, Nutrition and Dietetics and Food Science. According to data from OpenAlex, Chunmin Ma has authored 83 papers receiving a total of 1.4k indexed citations (citations by other indexed papers that have themselves been cited), including 37 papers in Molecular Biology, 36 papers in Nutrition and Dietetics and 32 papers in Food Science. Recurrent topics in Chunmin Ma's work include Food composition and properties (33 papers), Proteins in Food Systems (18 papers) and Microbial Metabolites in Food Biotechnology (13 papers). Chunmin Ma is often cited by papers focused on Food composition and properties (33 papers), Proteins in Food Systems (18 papers) and Microbial Metabolites in Food Biotechnology (13 papers). Chunmin Ma collaborates with scholars based in China, United States and Thailand. Chunmin Ma's co-authors include Na Zhang, Xin Bian, Xin‐Huai Zhao, Yuhui Jiang, Yang Yang, Yingli Wu, Qin Zhao, Dong Guo, Qiujing Yu and Zhimin Lu and has published in prestigious journals such as SHILAP Revista de lepidopterología, Blood and Molecular Cell.

In The Last Decade

Chunmin Ma

70 papers receiving 1.3k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Chunmin Ma China 20 759 377 218 205 125 83 1.4k
Marilena Celano Italy 25 736 1.0× 200 0.5× 229 1.1× 147 0.7× 147 1.2× 51 1.8k
Jia Shi China 21 552 0.7× 362 1.0× 292 1.3× 141 0.7× 181 1.4× 97 1.3k
Tongcun Zhang China 24 1.2k 1.5× 172 0.5× 228 1.0× 109 0.5× 168 1.3× 87 1.7k
Chia‐Hua Liang Taiwan 21 517 0.7× 254 0.7× 98 0.4× 135 0.7× 206 1.6× 59 1.3k
Shanshan Zhang China 22 947 1.2× 260 0.7× 336 1.5× 272 1.3× 321 2.6× 85 1.9k
Ramesh Pothuraju India 24 780 1.0× 299 0.8× 146 0.7× 171 0.8× 147 1.2× 54 1.6k
Zhenliang Sun China 25 759 1.0× 280 0.7× 129 0.6× 110 0.5× 334 2.7× 92 1.9k
Yonghong Meng China 21 807 1.1× 207 0.5× 109 0.5× 92 0.4× 186 1.5× 40 1.4k
Honglin Tang China 18 500 0.7× 407 1.1× 97 0.4× 114 0.6× 107 0.9× 42 1.4k
Chunlei Yu China 22 656 0.9× 122 0.3× 193 0.9× 106 0.5× 133 1.1× 69 1.3k

Countries citing papers authored by Chunmin Ma

Since Specialization
Citations

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

Fields of papers citing papers by Chunmin Ma

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Chunmin Ma

This figure shows the co-authorship network connecting the top 25 collaborators of Chunmin Ma. A scholar is included among the top collaborators of Chunmin 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 Chunmin Ma. Chunmin 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.
2.
Yang, Yang, Bing Wang, Yue Xu, et al.. (2025). Recent Advances in Processing Methods and Utilization of Hulless Barley and Its Nutritional Components: A Review. Comprehensive Reviews in Food Science and Food Safety. 24(5). e70245–e70245.
3.
Ma, Chunmin, Yang Yang, Xin Bian, et al.. (2025). Effects of Rice Flour Substitution on the Structure and Processing Characteristics of Mixed Rice‐Wheat Dough. SHILAP Revista de lepidopterología. 4(1). 15–27.
4.
Wang, Bing, Yang Yang, Xin Bian, et al.. (2024). Effect of different chain-length fatty acids on the retrogradation properties of rice starch. Food Chemistry. 461. 140796–140796. 20 indexed citations
5.
Ma, Chunmin, Bing Wang, Xiaofei Liu, et al.. (2024). Effect of heating treatment on processing characteristics of rice dough. Innovative Food Science & Emerging Technologies. 96. 103766–103766. 2 indexed citations
6.
Yang, Yang, Chunmin Ma, Bing Wang, et al.. (2024). High freeze-thaw stability of Pickering emulsion stabilized by SPI-maltose particles and its effect on frozen dough. International Journal of Biological Macromolecules. 276(Pt 1). 133778–133778. 9 indexed citations
7.
Yang, Yang, Yue Xu, Bing Wang, et al.. (2024). Impact of butyric acid modification on the structural and functional properties of rice starch. Current Research in Food Science. 9. 100874–100874. 4 indexed citations
8.
Yang, Yang, Na Wu, Xin Bian, et al.. (2024). Effect of addition of soybean protein isolate on the retrogradation of rice starch. International Journal of Food Science & Technology. 59(4). 2446–2457. 4 indexed citations
9.
Ma, Chunmin, et al.. (2024). Effects of four kinds of improver on fermentation characteristics of gluten‐free rice dough. Journal of Food Science. 89(11). 7680–7692. 1 indexed citations
10.
Bian, Xin, Chunmin Ma, Likun Ren, et al.. (2024). Effects of soy protein isolate interaction with brown rice starch on the multiscale structure of brown rice bread. Journal of the Science of Food and Agriculture. 105(1). 649–660. 3 indexed citations
11.
Liu, Xiaofei, Chunmin Ma, Ming C. Wu, et al.. (2024). Effects of Extrusion Technology on Physicochemical Properties and Microstructure of Rice Starch Added with Soy Protein Isolate and Whey Protein Isolate. Foods. 13(5). 764–764. 12 indexed citations
12.
Xing, Wenjing, et al.. (2024). Studies on the Increasing Saltiness and Antioxidant Effects of Peanut Protein Maillard Reaction Products. Antioxidants. 13(6). 665–665. 6 indexed citations
13.
Li, Lulu, Chunmin Ma, Yang Yang, et al.. (2024). Exploring the potential of plant-derived metal ion binding peptides: Preparation, structure-activity relationship, and biological activities. Trends in Food Science & Technology. 152. 104650–104650. 9 indexed citations
14.
Ma, Chunmin, et al.. (2023). Effect of Lactobacillus acidophilus Fermentation on the Quality of Glutinous Rice Products. Starch - Stärke. 75(9-10). 2 indexed citations
15.
Xu, Yue, Yang Yang, Chunmin Ma, et al.. (2023). The improvement of the oxidative oat (Avena sativa L.) protein based on ultrasound treatment: Study of structural, emulsifying, and rheological properties. Food Hydrocolloids. 144. 109047–109047. 33 indexed citations
16.
Yang, Yang, et al.. (2023). Impact of soybean protein isolate on gluten‐free bread: a comprehensive study of physicochemical properties of gluten‐free dough and bread matrix properties. International Journal of Food Science & Technology. 59(1). 251–264. 8 indexed citations
17.
Xu, Yue, Yang Yang, Chunmin Ma, et al.. (2023). Characterization of the structure, antioxidant activity and hypoglycemic activity of soy (Glycine max L.) protein hydrolysates. Food Research International. 173(Pt 2). 113473–113473. 44 indexed citations
18.
Yang, Yang, Can Zhang, Xin Bian, et al.. (2023). Characterization of structural and functional properties of soy protein isolate and sodium alginate interpenetrating polymer network hydrogels. Journal of the Science of Food and Agriculture. 103(13). 6566–6573. 18 indexed citations
19.
Bian, Xin, et al.. (2022). Effect of soy protein isolate on physical properties of quinoa dough and gluten‐free bread quality characteristics. Journal of the Science of Food and Agriculture. 103(1). 118–124. 16 indexed citations
20.
Zhang, Rui, Qiuyan Dong, Panpan Zhao, et al.. (2022). The potassium channel GhAKT2bD is regulated by CBL–CIPK calcium signalling complexes and facilitates K+ allocation in cotton. FEBS Letters. 596(15). 1904–1920. 5 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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