Youchuan Ma

671 total citations
25 papers, 498 citations indexed

About

Youchuan Ma is a scholar working on Food Science, Plant Science and Mechanics of Materials. According to data from OpenAlex, Youchuan Ma has authored 25 papers receiving a total of 498 indexed citations (citations by other indexed papers that have themselves been cited), including 19 papers in Food Science, 14 papers in Plant Science and 10 papers in Mechanics of Materials. Recurrent topics in Youchuan Ma's work include Polysaccharides and Plant Cell Walls (14 papers), Freezing and Crystallization Processes (10 papers) and Polysaccharides Composition and Applications (9 papers). Youchuan Ma is often cited by papers focused on Polysaccharides and Plant Cell Walls (14 papers), Freezing and Crystallization Processes (10 papers) and Polysaccharides Composition and Applications (9 papers). Youchuan Ma collaborates with scholars based in China, Hungary and Denmark. Youchuan Ma's co-authors include Jianyong Yi, Shuhan Feng, Jinfeng Bi, Xuan Li, Xinye Wu, Yuanyuan Zhao, Jinfeng Bi, Ruiping Li, Xin Jin and Jiangkuo Li and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Carbohydrate Polymers.

In The Last Decade

Youchuan Ma

23 papers receiving 493 citations

Peers

Youchuan Ma

BIOCH

Shuhan Feng China

Mushtaque Ahmed Jatoi Pakistan

Maryam BahramParvar Iran

Damla Dag United States

Adewale Olusegun-Omolola South Africa

Maria Benlloch‐Tinoco Spain

Luis Alfaro United States

H. Ruíz-Espinosa Mexico

V. Thirupathi India

Zhenna Zhang China

Shuhan Feng China

Youchuan Ma

229 ×0.8

190 ×0.9

57 ×0.5

87 ×1.0

88 ×1.0

BIOCH

Citations per year, relative to Youchuan Ma Youchuan Ma (= 1×) peers Shuhan Feng

Countries citing papers authored by Youchuan Ma

Since Specialization

Citations

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

Fields of papers citing papers by Youchuan Ma

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Youchuan Ma

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

Yi, Jianyong, et al.. (2025). Esterification plays a significant role on apple pectin interaction with wheat starch: Impacting on gelatinization and gels properties. Food Hydrocolloids. 164. 111177–111177. 5 indexed citations

Ma, Kyung‐Ho, Jinfeng Bi, Youchuan Ma, & Jianyong Yi. (2025). Rheological property and thermodynamic parameters of Ficus carica Linn. pectin: A natural low-methoxyl pectin (LMP) with excellent pseudoplasticity. Food Chemistry. 484. 144317–144317. 2 indexed citations

Bi, Jinfeng, et al.. (2025). Freeze-drying in food: Principles, equipment innovations, and emerging trends for health-focused products. Drying Technology. 43(13). 1881–1893.

Bi, J. L., et al.. (2025). Interaction between apple pectin of varying molecular weights and wheat starch: Regulation and mechanism of physicochemical properties. Food Hydrocolloids. 172. 111912–111912. 2 indexed citations

Ma, Youchuan, Jinfeng Bi, Zhonghua Wu, & Jianyong Yi. (2025). Investigating the role of pectin's amphiphilic group in ice recrystallisation inhibition. Food Chemistry. 493(Pt 1). 145683–145683. 1 indexed citations

Ma, Youchuan, Jinfeng Bi, Shuhan Feng, Zhonghua Wu, & Jianyong Yi. (2024). Higher molecular weight pectin inhibits ice crystal growth and its effect on the microstructural and physical properties of pectin cryogels. Carbohydrate Polymers. 340. 122312–122312. 13 indexed citations

Ma, Youchuan, Jinfeng Bi, Zhonghua Wu, & Jianyong Yi. (2024). Understanding the mechanism of saccharides type and concentration affecting texture of freeze-dried pectin-CMC cryogels through experiment and molecular dynamic simulation. International Journal of Biological Macromolecules. 292. 139263–139263. 4 indexed citations

Ma, Youchuan, Jinfeng Bi, Zhonghua Wu, Shuhan Feng, & Jianyong Yi. (2024). Tailoring microstructure and mechanical properties of pectin cryogels by modulate intensity of ionic interconnection. International Journal of Biological Macromolecules. 262(Pt 2). 130028–130028. 6 indexed citations

Feng, Shuhan, Jianyong Yi, Youchuan Ma, & Jinfeng Bi. (2023). Study on the ice crystals growth under pectin gels with different crosslinking strengths by modulating the degree of amidation in HG domain. Food Chemistry. 428. 136758–136758. 19 indexed citations

10.

Feng, Shuhan, Jinfeng Bi, Youchuan Ma, & Jianyong Yi. (2023). Effects of pectin and glucose on the texture properties and microstructures of freeze-dried restructured fruits: Pectin-glucose sponge as a model. Food Structure. 37. 100344–100344. 8 indexed citations

11.

Du, Qianqian, Jinfeng Bi, Jianyong Yi, et al.. (2023). The role of fructose at a range of concentration on the texture and microstructure of freeze‐dried pectin–cellulose matrix cryogel. Journal of Texture Studies. 54(5). 763–774. 3 indexed citations

12.

Zhao, Yuanyuan, Jinfeng Bi, Xiaoyan Zhao, et al.. (2023). New insight into pectic fractions of cell wall: Impact of extraction on pectin structure and in vitro gut fermentation. International Journal of Biological Macromolecules. 253(Pt 8). 127515–127515. 13 indexed citations

13.

Feng, Shuhan, Jianyong Yi, Youchuan Ma, & Jinfeng Bi. (2022). Influence of starch with different degrees and order of gelatinization on the microstructural and mechanical properties of pectin cryogels: A potential pore morphology regulator. International Journal of Biological Macromolecules. 222(Pt A). 533–545. 20 indexed citations

14.

Feng, Shuhan, Jinfeng Bi, Jianyong Yi, et al.. (2022). Modulation of ice crystal formation behavior in pectin cryogel by xyloglucan: Effect on microstructural and mechanical properties. Food Research International. 159. 111555–111555. 24 indexed citations

15.

Ma, Youchuan, Jianyong Yi, Xin Jin, et al.. (2022). Freeze-Drying of Fruits and Vegetables in Food Industry: Effects on Phytochemicals and Bioactive Properties Attributes - A Comprehensive Review. Food Reviews International. 39(9). 6611–6629. 55 indexed citations

16.

Ma, Youchuan, Jianyong Yi, Jinfeng Bi, et al.. (2022). Understanding of osmotic dehydration on mass transfer and physical properties of freeze‐dried apple slices: A comparative study of five saccharides osmotic agents. Journal of Food Processing and Preservation. 46(3). 12 indexed citations

17.

Feng, Shuhan, Jinfeng Bi, Jianyong Yi, et al.. (2022). Cell wall polysaccharides and mono-/disaccharides as chemical determinants for the texture and hygroscopicity of freeze-dried fruit and vegetable cubes. Food Chemistry. 395. 133574–133574. 33 indexed citations

18.

Zhao, Yuanyuan, Jinfeng Bi, Jianyong Yi, et al.. (2021). Pectin and homogalacturonan with small molecular mass modulate microbial community and generate high SCFAs via in vitro gut fermentation. Carbohydrate Polymers. 269. 118326–118326. 86 indexed citations

19.

Ma, Youchuan, Jianyong Yi, Jinfeng Bi, et al.. (2021). Effect of ultrasound on mass transfer kinetics and phenolic compounds of apple cubes during osmotic dehydration. LWT. 151. 112186–112186. 23 indexed citations

20.

Feng, Shuhan, Jianyong Yi, Xuan Li, et al.. (2021). Systematic Review of Phenolic Compounds in Apple Fruits: Compositions, Distribution, Absorption, Metabolism, and Processing Stability. Journal of Agricultural and Food Chemistry. 69(1). 7–27. 103 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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