Wuchao Ma

1.6k total citations
30 papers, 1.3k citations indexed

About

Wuchao Ma is a scholar working on Food Science, Animal Science and Zoology and Molecular Biology. According to data from OpenAlex, Wuchao Ma has authored 30 papers receiving a total of 1.3k indexed citations (citations by other indexed papers that have themselves been cited), including 23 papers in Food Science, 8 papers in Animal Science and Zoology and 6 papers in Molecular Biology. Recurrent topics in Wuchao Ma's work include Proteins in Food Systems (21 papers), Microencapsulation and Drying Processes (11 papers) and Meat and Animal Product Quality (8 papers). Wuchao Ma is often cited by papers focused on Proteins in Food Systems (21 papers), Microencapsulation and Drying Processes (11 papers) and Meat and Animal Product Quality (8 papers). Wuchao Ma collaborates with scholars based in China, United States and Sweden. Wuchao Ma's co-authors include Ming Du, Chao Wu, Jiamei Wang, Di Wu, Xianbing Xu, Tao Wang, Di Wu, Lei Qin, Willard Burton Navicha and Zhenyu Wang and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Chemical Engineering Journal.

In The Last Decade

Wuchao Ma

29 papers receiving 1.3k citations

Peers

Countries citing papers authored by Wuchao Ma

Since Specialization

Citations

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

Fields of papers citing papers by Wuchao Ma

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Wuchao Ma

This figure shows the co-authorship network connecting the top 25 collaborators of Wuchao Ma. A scholar is included among the top collaborators of Wuchao 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 Wuchao Ma. Wuchao 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

#	Work	Indexed citations
1	Ultrasound-mediated fabrication of chickpea protein nanoparticles for stabilizing Pickering emulsions 2025 ·Ultrasonics Sonochemistry ·Bingbing Cui, Yixue Zhang, (unknown), Ke Li, (unknown), Yuntao Wang, Wuchao Ma, Yanhong Bai	0
2	Effects of sequential ultrasound treatment on the structure and gel properties of tannic acid -crosslinked fish gelatin 2025 ·Food Hydrocolloids ·Wuchao Ma, Mengmeng Zhang, K. H. Guo, Lingling Guo, Ke Li, Chao Wu, Ming Du, Yanhong Bai	1
3	The Effects of Assisted Freezing with Different Ultrasound Power Rates on the Quality and Flavor of Braised Beef 2024 ·Foods ·Junguang Li, Chenhao Sun, Wuchao Ma, (unknown), Yu Wang, (unknown), (unknown), Yanhong Bai	5
4	Ultrasound-assisted immersion freezing improves the digestion properties of beef myofibrillar protein 2024 ·Food Chemistry X ·Junguang Li, Chenhao Sun, (unknown), Wuchao Ma, Yu Wang, (unknown), Guangsu Zhu, Yanhong Bai	7
5	Protection of osteogenic peptides in nanoliposomes: Stability, sustained release, bioaccessibility and influence on bioactive properties 2023 ·Food Chemistry ·(unknown), Wuchao Ma, Meilian Yang, Shuzhen Cheng, Ling Zhang, Ming Du	19
6	Fish skin gelatin-based adhesive hydrogels loading cod peptides with osteogenic activity for bone tissue engineering 2023 ·Colloids and Surfaces A Physicochemical and Engineering Aspects ·Wuchao Ma, Meilian Yang, Di Wu, Yao Li, Li‐Shu Wang, Hesham R. El‐Seedi, Chao Wu, Ming Du	14
7	Gelatin hydrogel reinforced with mussel-inspired polydopamine-functionalized nanohydroxyapatite for bone regeneration 2023 ·International Journal of Biological Macromolecules ·Wuchao Ma, Hongrui Chen, Shuzhen Cheng, Chao Wu, Li‐Shu Wang, (unknown)	30
8	Coiled-coil scallops (Chlamys farreri) peptide hydrogel with metal ionic and temperature tunable assembly 2023 ·Food Chemistry ·Di Wu, Chao Wu, Wuchao Ma, Zhenyu Wang, Meilian Yang, Hesham R. El‐Seedi, Ming Du	10
9	Bioinspired self-healing injectable nanocomposite hydrogels based on oxidized dextran and gelatin for growth-factor-free bone regeneration 2023 ·International Journal of Biological Macromolecules ·Wuchao Ma, Meilian Yang, Chao Wu, Shaoyun Wang, Ming Du	30
10	Myosin heavy chain-derived peptide ofGadus morhuapromotes proliferation and differentiation in osteoblasts and bone formation and maintains bone homeostasis in ovariectomized mice 2023 ·Food & Function ·Meilian Yang, Shuzhen Cheng, Wuchao Ma, Di Wu, Hesham R. El‐Seedi, Zhenyu Wang, Ming Du	8
11	Strong fish gelatin hydrogels double crosslinked by transglutaminase and carrageenan 2021 ·Food Chemistry ·Hongrui Chen, Di Wu, Wuchao Ma, Chao Wu, Jia Liu, Ming Du	77
12	Strong, elastic, and tough high internal phase emulsions stabilized solely by cod myofibers for multidisciplinary applications 2021 ·Chemical Engineering Journal ·Chao Wu, Xiaokang Na, Wuchao Ma, Chao Ren, Qixin Zhong, Tao Wang, Ming Du	52
13	Preheat-induced soy protein particles with tunable heat stability 2020 ·Food Chemistry ·Jiamei Wang, Willard Burton Navicha, Xiaokang Na, Wuchao Ma, Xianbing Xu, (unknown), Ming Du	48
14	Concentration-dependent improvement of gelling ability of soy proteins by preheating or ultrasound treatment 2020 ·LWT ·Jiamei Wang, Xiaokang Na, Willard Burton Navicha, Chengrong Wen, Wuchao Ma, Xianbing Xu, (unknown), Ming Du	61
15	Effects of preheat treatment on the physicochemical and interfacial properties of cod proteins and its relation to the stability of subsequent emulsions 2020 ·Food Hydrocolloids ·Wuchao Ma, Jiamei Wang, Di Wu, Xianbing Xu, Ming Du, Chao Wu	50
16	Enhancing the thermal stability of soy proteins by preheat treatment at lower protein concentration 2019 ·Food Chemistry ·Wuchao Ma, Tao Wang, Jiamei Wang, Di Wu, Chao Wu, Ming Du	50
17	Preheat-stabilized pea proteins with anti-aggregation properties 2019 ·International Journal of Biological Macromolecules ·Chao Wu, Jiamei Wang, Wuchao Ma, (unknown), Tao Wang	20
18	Ultrasound treatment improved the physicochemical characteristics of cod protein and enhanced the stability of oil-in-water emulsion 2019 ·Food Research International ·Wuchao Ma, Jiamei Wang, Xianbing Xu, Lei Qin, Chao Wu, Ming Du	169
19	Effects of high pressure homogenize treatment on the physicochemical and emulsifying properties of proteins from scallop (Chlamys farreri) 2019 ·Food Hydrocolloids ·Di Wu, Chao Wu, Zhenyu Wang, Fengjiao Fan, Hui Chen, Wuchao Ma, Ming Du	59
20	The water holding capacity and storage modulus of chemical cross-linked soy protein gels directly related to aggregates size 2018 ·LWT ·Chao Wu, Wuchao Ma, Yeming Chen, Willard Burton Navicha, Di Wu, Ming Du	72

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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