Cuicui Ma

3.6k total citations · 6 hit papers
42 papers, 2.9k citations indexed

About

Cuicui Ma is a scholar working on Food Science, Materials Chemistry and Organic Chemistry. According to data from OpenAlex, Cuicui Ma has authored 42 papers receiving a total of 2.9k indexed citations (citations by other indexed papers that have themselves been cited), including 37 papers in Food Science, 17 papers in Materials Chemistry and 5 papers in Organic Chemistry. Recurrent topics in Cuicui Ma's work include Proteins in Food Systems (34 papers), Pickering emulsions and particle stabilization (17 papers) and Microencapsulation and Drying Processes (11 papers). Cuicui Ma is often cited by papers focused on Proteins in Food Systems (34 papers), Pickering emulsions and particle stabilization (17 papers) and Microencapsulation and Drying Processes (11 papers). Cuicui Ma collaborates with scholars based in China, United States and Hong Kong. Cuicui Ma's co-authors include Fuguo Liu, David Julian McClements, Yanxiang Gao, Xuebo Liu, Xiaojia Yan, Xiuping Liang, Jun Yan, Wen Jiang, Shuang Han and Di Wang and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Carbohydrate Polymers.

In The Last Decade

Cuicui Ma

42 papers receiving 2.9k citations

Hit Papers

A comparative study of covalent and non-covalent interact... 2016 2026 2019 2022 2016 2016 2020 2019 2022 100 200 300
What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the same subfield and year (this is the minimum needed to enter the top 1%, not the average within it), or reaches the top citation threshold in at least one of its specific research topics.

  1. A comparative study of covalent and non-covalent interactions between zein and polyphenols in ethanol-water solution
    2016 366 citations Fuguo Liu, Cuicui Ma et al. Food Hydrocolloids profile →
  2. Food‐Grade Covalent Complexes and Their Application as Nutraceutical Delivery Systems: A Review
    2016 311 citations Fuguo Liu, Cuicui Ma et al. profile →
  3. Protein-stabilized Pickering emulsions: Formation, stability, properties, and applications in foods
    2020 297 citations Xiaojia Yan, Cuicui Ma et al. Trends in Food Science & Technology profile →
  4. Structure, rheology and functionality of whey protein emulsion gels: Effects of double cross-linking with transglutaminase and calcium ions
    2019 270 citations Cuicui Ma, Xiaojia Yan et al. Food Hydrocolloids profile →
  5. Pea protein isolate-inulin conjugates prepared by pH-shift treatment and ultrasonic-enhanced glycosylation: Structural and functional properties
    2022 122 citations Wen Jiang, Yiyang Wang et al. Food Chemistry profile →
  6. Fabrication, characterization, and application of pea protein isolate-polyphenol-iron complexes with antioxidant and antibacterial activity
    2024 46 citations Wenhan Li, Shuang Han et al. Food Hydrocolloids profile →

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Cuicui Ma China 29 2.3k 692 527 467 291 42 2.9k
Wenfei Xiong China 26 2.2k 1.0× 543 0.8× 641 1.2× 487 1.0× 281 1.0× 47 2.8k
Hualu Zhou United States 32 1.6k 0.7× 463 0.7× 448 0.9× 348 0.7× 290 1.0× 69 2.4k
Rong Liang China 30 1.8k 0.8× 303 0.4× 573 1.1× 665 1.4× 273 0.9× 56 2.7k
Xingfeng Xu China 30 2.0k 0.9× 547 0.8× 662 1.3× 345 0.7× 334 1.1× 61 2.7k
Lianzhou Jiang China 32 2.5k 1.1× 356 0.5× 747 1.4× 592 1.3× 222 0.8× 84 3.2k
Ruojie Zhang United States 34 2.1k 0.9× 438 0.6× 665 1.3× 381 0.8× 342 1.2× 61 3.0k
Duoxia Xu China 30 1.9k 0.8× 478 0.7× 331 0.6× 318 0.7× 220 0.8× 85 2.5k
Lianzhou Jiang China 33 2.4k 1.1× 516 0.7× 832 1.6× 719 1.5× 239 0.8× 90 3.4k
He Liu China 29 1.6k 0.7× 354 0.5× 545 1.0× 440 0.9× 238 0.8× 147 2.6k
Meigui Huang China 33 1.6k 0.7× 356 0.5× 670 1.3× 703 1.5× 522 1.8× 96 3.0k

Countries citing papers authored by Cuicui Ma

Since Specialization
Citations

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

Fields of papers citing papers by Cuicui Ma

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Cuicui Ma

This figure shows the co-authorship network connecting the top 25 collaborators of Cuicui Ma. A scholar is included among the top collaborators of Cuicui 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 Cuicui Ma. Cuicui 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.
McClements, David Julian, et al.. (2025). Design, fabrication, and performance evaluation of curcumin-loaded nanoparticles based on zein, hyaluronic acid, and tannic acid. International Journal of Biological Macromolecules. 309(Pt 3). 142884–142884. 2 indexed citations
2.
Yan, Xiaojia, David Julian McClements, Shuai Chen, et al.. (2025). Dendrobium officinale polysaccharide-EGCG complexes: Covalent and non-covalent interactions for enhanced antioxidant properties. LWT. 226. 117887–117887. 1 indexed citations
3.
Zhao, Sheliang, Pengfei Zhao, Shengpeng Su, et al.. (2025). Regulation of goat whey protein complex interfacial structures by gum Arabic to improve emulsion performance for curcumin delivery and application. Carbohydrate Polymers. 366. 123782–123782. 3 indexed citations
4.
Ma, Cuicui, Jun Yan, Wenhan Li, et al.. (2024). Enhanced printability of food-grade edible inks: Emulsions formulated with modified pea protein and sodium alginate. Food Hydrocolloids. 152. 109946–109946. 31 indexed citations
5.
Yan, Xiaojia, et al.. (2024). Interfacial engineering of Pickering emulsions stabilized by pea protein-alginate microgels for encapsulation of hydrophobic bioactives. Food Chemistry. 460(Pt 3). 140761–140761. 11 indexed citations
6.
Yan, Xiaojia, Jun Yan, David Julian McClements, et al.. (2024). High internal phase double emulsions stabilized by modified pea protein-alginate complexes: Application for co-encapsulation of riboflavin and β-carotene. International Journal of Biological Macromolecules. 270(Pt 2). 132313–132313. 17 indexed citations
7.
Wang, Qiankun, Wenxin Zhu, Wenhan Xu, et al.. (2024). Development of a photothermal antibacterial film using purple corncob anthocyanin and its application in cherry tomato preservation. Food Bioscience. 64. 105772–105772. 3 indexed citations
8.
Guo, Siqi, Qingjie Guo, Yifan Zhang, et al.. (2023). Preparation of enzymatically cross-linked α-lactalbumin nanoparticles and their application for encapsulating lycopene. Food Chemistry. 429. 136394–136394. 9 indexed citations
9.
Jiang, Wen, Wenhan Li, Juxiu Li, et al.. (2023). High internal phase emulsions stabilized by pea protein isolate-inulin conjugates: Application as edible inks for 3D printing. Food Hydrocolloids. 142. 108820–108820. 52 indexed citations
10.
Wang, Qiankun, Yidong Jiang, Wenzhang Chen, et al.. (2022). Development of pH-responsive active film materials based on purple corncob and its application in meat freshness monitoring. Food Research International. 161. 111832–111832. 32 indexed citations
11.
Han, Shuang, David Julian McClements, Xingfeng Xu, et al.. (2022). Structural Characterization and Evaluation of Interfacial Properties of Pea Protein Isolate–EGCG Molecular Complexes. Foods. 11(18). 2895–2895. 43 indexed citations
12.
Han, Shuang, David Julian McClements, Cuicui Ma, et al.. (2022). Enhancing emulsion stability and performance using dual-fibrous complexes: Whey protein fibrils and cellulose nanocrystals. Carbohydrate Polymers. 298. 120067–120067. 37 indexed citations
13.
Jiang, Wen, Yiyang Wang, Cuicui Ma, et al.. (2022). Pea protein isolate-inulin conjugates prepared by pH-shift treatment and ultrasonic-enhanced glycosylation: Structural and functional properties. Food Chemistry. 384. 132511–132511. 122 indexed citations breakdown →
14.
15.
Ma, Cuicui, Siqi Li, Yan Yin, et al.. (2022). Preparation, characterization, formation mechanism and stability of allicin-loaded emulsion gel. LWT. 161. 113389–113389. 26 indexed citations
16.
17.
Yan, Xiaojia, et al.. (2020). Protein-stabilized Pickering emulsions: Formation, stability, properties, and applications in foods. Trends in Food Science & Technology. 103. 293–303. 297 indexed citations breakdown →
18.
19.
Liu, Fuguo, Cuicui Ma, David Julian McClements, & Yanxiang Gao. (2016). Development of polyphenol-protein-polysaccharide ternary complexes as emulsifiers for nutraceutical emulsions: Impact on formation, stability, and bioaccessibility of β-carotene emulsions. Food Hydrocolloids. 61. 578–588. 191 indexed citations
20.
Liu, Fuguo, Di Wang, Cuicui Ma, & Yanxiang Gao. (2016). Conjugation of polyphenols prevents lactoferrin from thermal aggregation at neutral pH. Food Hydrocolloids. 58. 49–59. 99 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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