Ling Ma

599 total citations
19 papers, 510 citations indexed

About

Ling Ma is a scholar working on Food Science, Molecular Biology and Plant Science. According to data from OpenAlex, Ling Ma has authored 19 papers receiving a total of 510 indexed citations (citations by other indexed papers that have themselves been cited), including 10 papers in Food Science, 6 papers in Molecular Biology and 5 papers in Plant Science. Recurrent topics in Ling Ma's work include Proteins in Food Systems (9 papers), Microencapsulation and Drying Processes (6 papers) and Protein Hydrolysis and Bioactive Peptides (4 papers). Ling Ma is often cited by papers focused on Proteins in Food Systems (9 papers), Microencapsulation and Drying Processes (6 papers) and Protein Hydrolysis and Bioactive Peptides (4 papers). Ling Ma collaborates with scholars based in China. Ling Ma's co-authors include Zhanmei Jiang, Tianqi Li, Juncai Hou, Dongxue Sun, Aili Li, Tong Li, Chunyan Wang, Hao Gao, Haiying Yu and Abdul Qayum and has published in prestigious journals such as SHILAP Revista de lepidopterología, Food Chemistry and Journal of Chromatography A.

In The Last Decade

Ling Ma

18 papers receiving 504 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Ling Ma China 12 400 132 98 88 52 19 510
Mariana von Staszewski Argentina 10 510 1.3× 142 1.1× 70 0.7× 107 1.2× 57 1.1× 10 672
Linlin Liu China 12 380 0.9× 100 0.8× 107 1.1× 142 1.6× 79 1.5× 32 530
Yanyun Cao China 8 471 1.2× 149 1.1× 62 0.6× 113 1.3× 60 1.2× 11 590
R. Morales Argentina 10 293 0.7× 63 0.5× 85 0.9× 65 0.7× 67 1.3× 20 424
Fabíola Cristina de Oliveira Brazil 8 474 1.2× 175 1.3× 103 1.1× 159 1.8× 88 1.7× 8 742
Shi Yan-guo China 13 314 0.8× 138 1.0× 81 0.8× 152 1.7× 138 2.7× 32 556
Hamed Mahdavian Mehr Iran 9 285 0.7× 84 0.6× 77 0.8× 67 0.8× 58 1.1× 10 397

Countries citing papers authored by Ling Ma

Since Specialization
Citations

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

Fields of papers citing papers by Ling Ma

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Ling Ma

This figure shows the co-authorship network connecting the top 25 collaborators of Ling Ma. A scholar is included among the top collaborators of Ling 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 Ling Ma. Ling Ma is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

19 of 19 papers shown
1.
2.
Yu, Zhihui, et al.. (2022). Joint effects of enzymatic and high-intensity ultrasonic on the emulsifying propertiesof egg yolk. Food Research International. 156. 111146–111146. 15 indexed citations
3.
Yu, Zhihui, et al.. (2022). Comparative analysis of lipid profiles and flavor composition of marinated eggs from different species. Journal of Food Processing and Preservation. 46(3). 6 indexed citations
4.
5.
Luo, Wei, et al.. (2022). StOFP20 regulates tuber shape and interacts with TONNEAU1 Recruiting Motif proteins in potato. Journal of Integrative Agriculture. 22(3). 752–761. 8 indexed citations
6.
Jiang, Zhanmei, Ruijie Shi, Ling Ma, et al.. (2021). Microwave irradiation treatment improved the structure, emulsifying properties and cell proliferation of laccase-crosslinked α-lactalbumin. Food Hydrocolloids. 121. 107036–107036. 15 indexed citations
7.
Jiang, Zhanmei, Tianqi Li, Ling Ma, et al.. (2020). Comparison of interaction between three similar chalconoids and α-lactalbumin: Impact on structure and functionality of α-lactalbumin. Food Research International. 131. 109006–109006. 51 indexed citations
8.
Yu, Zhihui, et al.. (2020). Lipidomic Profiling Reveals the Effect of Egg Components on Nonalcoholic Steatosis in HepG2 Cells and Its Involved Mechanisms. European Journal of Lipid Science and Technology. 122(8). 2 indexed citations
9.
Wang, Chunyan, Tianqi Li, Ling Ma, et al.. (2019). Consequences of superfine grinding treatment on structure, physicochemical and rheological properties of transglutaminase-crosslinked whey protein isolate. Food Chemistry. 309. 125757–125757. 69 indexed citations
10.
Li, Tianqi, Ling Ma, Dongxue Sun, et al.. (2019). Purification of lactoperoxidase from bovine milk by integrating the technique of salting-out extraction with cation exchange chromatographic separation. Journal of Food Measurement & Characterization. 13(2). 1400–1410. 5 indexed citations
11.
Sun, Dongxue, et al.. (2019). Effect of selective thermal denaturation and glycosylation on the textural properties and microstructure of vegetable tofu. Journal of Food Process Engineering. 42(3). 12 indexed citations
12.
Ma, Ling, Aili Li, Tianqi Li, et al.. (2019). Structure and characterization of laccase-crosslinked α-lactalbumin: Impacts of high pressure homogenization pretreatment. LWT. 118. 108843–108843. 32 indexed citations
13.
14.
Gao, Hao, Ling Ma, Tianqi Li, et al.. (2019). Impact of ultrasonic power on the structure and emulsifying properties of whey protein isolate under various pH conditions. Process Biochemistry. 81. 113–122. 123 indexed citations
15.
Qayum, Abdul, Wei Chen, Ling Ma, et al.. (2019). Characterization and comparison of α-lactalbumin pre-and post-emulsion. Journal of Food Engineering. 269. 109743–109743. 24 indexed citations
16.
Li, Tong, Chunyan Wang, Tianqi Li, et al.. (2018). Surface Hydrophobicity and Functional Properties of Citric Acid Cross-Linked Whey Protein Isolate: The Impact of pH and Concentration of Citric Acid. Molecules. 23(9). 2383–2383. 66 indexed citations
17.
Yang, Nan, Tianqi Li, Ling Ma, et al.. (2018). Characterization and structure of cold-extruded whey protein isolate: impact of ball milling. Applied Nanoscience. 9(3). 423–433. 15 indexed citations
18.
Zhu, Xiaoyan, et al.. (2014). Genetic Analysis and Gene Mapping of a Marginal Albino Leaf Mutant mal in Rice. ACTA AGRONOMICA SINICA. 40(4). 591–599.
19.
Ma, Ling. (2007). Determination on the Content of Nutritional Ingredient in the Fruit of Capparis spinosa. Xibei nongye xuebao. 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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