Mengmei Ma

1.9k total citations · 2 hit papers
30 papers, 1.6k citations indexed

About

Mengmei Ma is a scholar working on Food Science, Nutrition and Dietetics and Plant Science. According to data from OpenAlex, Mengmei Ma has authored 30 papers receiving a total of 1.6k indexed citations (citations by other indexed papers that have themselves been cited), including 24 papers in Food Science, 22 papers in Nutrition and Dietetics and 8 papers in Plant Science. Recurrent topics in Mengmei Ma's work include Food composition and properties (20 papers), Polysaccharides Composition and Applications (11 papers) and Microbial Metabolites in Food Biotechnology (6 papers). Mengmei Ma is often cited by papers focused on Food composition and properties (20 papers), Polysaccharides Composition and Applications (11 papers) and Microbial Metabolites in Food Biotechnology (6 papers). Mengmei Ma collaborates with scholars based in China, Belgium and Hungary. Mengmei Ma's co-authors include Taihua Mu, Jin‐Shu Yang, Hongnan Sun, Miao Zhang, Jingwang Chen, Christophe Blecker, Zhibin Yan, Miao Zhang, Ruofang Zhang and Yanwen Xu and has published in prestigious journals such as Food Chemistry, Chemosphere and Carbohydrate Polymers.

In The Last Decade

Mengmei Ma

30 papers receiving 1.5k citations

Hit Papers

align trajectories

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.

Effects of extraction methods and particle size distribution on the structural, physicochemical, and functional properties of dietary fiber from deoiled cumin

2015 300 citations Mengmei Ma, Taihua Mu Food Chemistry profile →
Extraction, structure, and emulsifying properties of pectin from potato pulp

2017 280 citations Jin‐Shu Yang, Taihua Mu et al. Food Chemistry profile →

Peers

Mengmei Ma

BIOMA

Xianfeng Du China

Kanitha Tananuwong Thailand

María Teresa Pedrosa Silva Clerici Brazil

Anil Gunaratne Sri Lanka

Ritika B. Yadav India

Lieve Lamberts Belgium

Magali Leonel Brazil

Bilal Ahmad Ashwar India

Đurđica Ačkar Croatia

Yung‐Ho Chang Taiwan

Xianfeng Du China

Mengmei Ma

1.1k ×1.2

1.0k ×1.2

574 ×0.9

328 ×1.4

BIOMA

168 ×1.4

Citations per year, relative to Mengmei Ma Mengmei Ma (= 1×) peers Xianfeng Du

Countries citing papers authored by Mengmei Ma

Since Specialization

Citations

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

Fields of papers citing papers by Mengmei Ma

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Mengmei Ma

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

All Works

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20 of 20 papers shown

Ma, Mengmei, et al.. (2025). Chemical components, structural, physicochemical and functional properties of potato (Solanum tuberosum) dietary fiber modified by high hydrostatic pressure and cellulase. International Journal of Biological Macromolecules. 335(Pt 2). 149343–149343. 1 indexed citations

Liu, Sijing, Hongnan Sun, Mengmei Ma, & Taihua Mu. (2024). Effects of dietary fibres, polyphenols and proteins on the estimated glycaemic index, physicochemical, textural and microstructural properties of steamed bread. International Journal of Food Science & Technology. 59(6). 4041–4052. 5 indexed citations

Ma, Mengmei, Hao Guo, Hongnan Sun, Jian Sun, & Taihua Mu. (2024). Improving the Quality Characteristics of Alum-Free Wet Starch Noodles: From the Perspective of Changing Types of Starches Used for Binder Pastes. ACS Food Science & Technology. 4(10). 2448–2461. 1 indexed citations

Sun, Hongnan, et al.. (2022). The Sustainability of Sweet Potato Residues from Starch Processing By-Products: Preparation with Lacticaseibacillus rhamnosus and Pediococcus pentosaceus, Characterization, and Application. Foods. 12(1). 128–128. 5 indexed citations

Zhang, Hongyuan, Hongnan Sun, Mengmei Ma, & Taihua Mu. (2022). Dough rheological properties, texture, and structure of high-moisture starch hydrogels with different potassium-, and calcium-based compounds. Food Hydrocolloids. 137. 108337–108337. 18 indexed citations

Ma, Mengmei, et al.. (2021). Evaluation of texture, retrogradation enthalpy, water mobility, and anti-staling effects of enzymes and hydrocolloids in potato steamed bread. Food Chemistry. 368. 130686–130686. 44 indexed citations

Mu, Taihua, et al.. (2021). Nutritional composition, antioxidant activity, volatile compounds, and stability properties of sweet potato residues fermented with selected lactic acid bacteria and bifidobacteria. Food Chemistry. 374. 131500–131500. 37 indexed citations

Mu, Taihua, et al.. (2020). Effects of particle size on structural, physicochemical, and functional properties of potato residue from starch isolation and quality characteristics of residue-based starch noodles. Food Science and Technology International. 27(5). 392–403. 10 indexed citations

Mu, Taihua, et al.. (2020). Effect of high hydrostatic pressure-assisted pectinase modification on the Pb2+ adsorption capacity of pectin isolated from sweet potato residue. Chemosphere. 262. 128102–128102. 45 indexed citations

10.

Ma, Mengmei, et al.. (2020). Identification of saprophytic microorganisms and analysis of changes in sensory, physicochemical, and nutritional characteristics of potato and wheat steamed bread during different storage periods. Food Chemistry. 348. 128927–128927. 15 indexed citations

11.

Mu, Taihua, et al.. (2020). Effects of ionic polysaccharides and egg white protein complex formulations on dough rheological properties, structure formation and in vitro starch digestibility of wet sweet potato vermicelli. International Journal of Biological Macromolecules. 149. 1170–1179. 40 indexed citations

12.

Yang, Jin‐Shu, Taihua Mu, & Mengmei Ma. (2019). Optimization of ultrasound-microwave assisted acid extraction of pectin from potato pulp by response surface methodology and its characterization. Food Chemistry. 289. 351–359. 132 indexed citations

13.

Mu, Taihua, et al.. (2019). Effects of different polysaccharides and proteins on dough rheological properties, texture, structure and in vitro starch digestibility of wet sweet potato vermicelli. International Journal of Biological Macromolecules. 148. 1–10. 78 indexed citations

14.

Mu, Taihua, et al.. (2019). Staling of potato and wheat steamed breads: physicochemical characterisation and molecular mobility. International Journal of Food Science & Technology. 54(10). 2880–2886. 28 indexed citations

15.

Chen, Jingwang, Taihua Mu, Miao Zhang, et al.. (2018). Structure, physicochemical, and functional properties of protein isolates and major fractions from cumin ( Cuminum cyminum ) seeds. International Journal of Food Properties. 21(1). 685–701. 30 indexed citations

16.

Yang, Jin‐Shu, Taihua Mu, & Mengmei Ma. (2017). Extraction, structure, and emulsifying properties of pectin from potato pulp. Food Chemistry. 244. 197–205. 280 indexed citations breakdown →

17.

Ma, Mengmei, Taihua Mu, Hongnan Sun, et al.. (2015). Optimization of extraction efficiency by shear emulsifying assisted enzymatic hydrolysis and functional properties of dietary fiber from deoiled cumin (Cuminum cyminum L.). Food Chemistry. 179. 270–277. 64 indexed citations

18.

Mu, Taihua, et al.. (2015). Effects of retrogradation and further acetylation on the digestibility and physicochemical properties of purple sweet potato flour and starch. Starch - Stärke. 67(9-10). 892–902. 15 indexed citations

19.

Ma, Mengmei & Taihua Mu. (2015). Effects of extraction methods and particle size distribution on the structural, physicochemical, and functional properties of dietary fiber from deoiled cumin. Food Chemistry. 194. 237–246. 300 indexed citations breakdown →

20.

Ma, Mengmei & Taihua Mu. (2015). Modification of deoiled cumin dietary fiber with laccase and cellulase under high hydrostatic pressure. Carbohydrate Polymers. 136. 87–94. 153 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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