Zhen Ma

发表

Effect of processing on the in vitro digestion characteristics of oat products by using a dynamic rat stomach-duodenum model

Xinzhong Hu, Yuanchun Feng, Xiaolong Wang, 2019, Journal of Functional Foods.

Structural rearrangement of native and processed pea starches following simulated digestion in vitro and fermentation characteristics of their resistant starch residues using human fecal inoculum.

Xinzhong Hu, Zhen Ma, Xiaoping Li, 2021, International journal of biological macromolecules.

Research advances on structural characterization of resistant starch and its structure-physiological function relationship: A review

J. Boye, Zhen Ma, 2018, Critical reviews in food science and nutrition.

Volatile Flavor Profile of Saskatchewan Grown Pulses as Affected by Different Thermal Processing Treatments

J. Boye, B. Simpson, Zhen Ma, 2016 .

Resistant starch isolated from enzymatic, physical, and acid treated pea starch: Preparation, structural characteristics, and in vitro bile acid capacity

Xinzhong Hu, Zhen Ma, Xiaoping Li, 2019 .

The retrogradation characteristics of pullulanase debranched field pea starch: Effects of storage time and temperature.

Xinzhong Hu, Zhen Ma, Xiaoping Li, 2019, International journal of biological macromolecules.

Structural characterization of resistant starch isolated from Laird lentils (Lens culinaris) seeds subjected to different processing treatments.

J. Boye, Xinzhong Hu, Xiuxiu Yin, 2018, Food chemistry.

Dynamic changes in polyphenol compounds, antioxidant activity, and PAL gene expression in different tissues of buckwheat during germination.

Hui-wen Zhang, Xinzhong Hu, Zhen Ma, 2018, Journal of the science of food and agriculture.

Advances in the Design and Production of Reduced-Fat and Reduced-Cholesterol Salad Dressing and Mayonnaise: A Review

J. Boye, Zhen Ma, 2013, Food and Bioprocess Technology.

Fabrication and comparison of active films from chitosan incorporating different spice extracts for shelf life extension of refrigerated pork

Zhen Ma, Liu Liu, Ting Liu, 2021 .

The quality changes and microflora analysis of commercial instant soya milk

Xinzhong Hu, Zhen Ma, Xiaoping Li, 2016, Food science & nutrition.

In vitro digestibility, protein composition and techno-functional properties of Saskatchewan grown yellow field peas (Pisum sativum L.) as affected by processing.

J. Boye, Xinzhong Hu, Zhen Ma, 2017, Food research international.

Impact of Processing on Bioactive Compounds of Field Peas

J. Boye, Zhen Ma, 2015 .

Effects of genotype and environment on avenanthramides and antioxidant activity of oats grown in northwestern China

Xinzhong Hu, Zhen Ma, Xiaoping Li, 2017 .

Ultrastable metal-free near-infrared-driven photocatalysts for H2 production based on protonated 2D g-C3N4 sensitized with Chlorin e6

M. Dong, Shifei Kang, Lifeng Cui, 2020 .

Preparation of rutin-loaded microparticles by debranched lentil starch-based wall materials: Structure, morphology and in vitro release behavior.

Xinzhong Hu, Zhen Ma, Xiaoping Li, 2021, International journal of biological macromolecules.

Biodiesel Production from Subcritical Methanol Transesterification of Soybean Oil with Sodium Silicate

Z. Xiu, Tonghua Wang, Zhen Ma, 2010 .

Microbial succession and metabolite changes during traditional serofluid dish fermentation

Xinzhong Hu, Zhen Ma, Xiaoping Li, 2017 .

Microbial community diversity of traditional dough starter (Jiaozi) from two provinces in northwest China

Xinzhong Hu, Xiaolong Wang, Zhen Ma, 2020, Annals of Microbiology.

Pea-Resistant Starch with Different Multi-scale Structural Features Attenuates the Obesity-Related Physiological Changes in High-Fat Diet Mice.

Xinzhong Hu, Zhen Ma, Danni Chang, 2022, Journal of agricultural and food chemistry.

Solvent retention capacity of oat flour: Relationship with oat β-glucan content and molecular weight

Xinzhong Hu, Zhen Ma, Xiaoping Li, 2019, Food Hydrocolloids.

Effect of syringic acid incorporation on the physical, mechanical, structural and antibacterial properties of chitosan film for quail eggs preservation.

Xinzhong Hu, K. Yang, Xiaolong Wang, 2019, International journal of biological macromolecules.

Research advances on the formation mechanism of resistant starch type III: A review

J. Boye, Xinzhong Hu, Zhen Ma, 2018, Critical reviews in food science and nutrition.

Tunable controlling the retrogradation rate of wheat starch using different fractions of Artemisia sphaerocephala Krasch polysaccharide

Xinzhong Hu, Junjun Li, Xiaolong Wang, 2021 .

Multiscale structural changes and retrogradation effects of addition of sodium alginate to fermented and native wheat starch.

Xinzhong Hu, Zhen Ma, Xiaoping Li, 2020, International journal of biological macromolecules.

Thermal processing effects on the functional properties and microstructure of lentil, chickpea, and pea flours

S. Prasher, J. Boye, B. Simpson, 2011 .

Nutritional quality and techno-functional changes in raw, germinated and fermented yellow field pea (Pisum sativum L.) upon pasteurization

J. Boye, Xinzhong Hu, Zhen Ma, 2018, LWT.

14 Crops – LegumesGeorge

J. Boye, Zhen Ma, A. Annor, 2014 .

Effects of acetylation on the emulsifying properties of Artemisia sphaerocephala Krasch. polysaccharide.

Xinzhong Hu, Junjun Li, Zhen Ma, 2016, Carbohydrate polymers.

Modified Tartary buckwheat (Fagopyrum tataricum Gaertn.) starch by gaseous ozone: Structural, physicochemical and in vitro digestible properties

Xinzhong Hu, Zhen Ma, Xiaoping Li, 2021, Food Hydrocolloids.

Preparation of Salad Dressing Emulsions Using Lentil, Chickpea and Pea Protein Isolates: A Response Surface Methodology Study

J. Boye, B. Simpson, Zhen Ma, 2016 .

Novel Health Ingredients and Their Applications in Salad Dressings and Other Food Emulsions

Zhen Ma, Joyce I. Boye, J. Boye, 2015 .

Effects of hydrolysis by xylanase on the emulsifying properties of Artemisia sphaerocephala Krasch. polysaccharide

Xinzhong Hu, Junjun Li, Zhen Ma, 2018 .

Effect of gaseous ozone treatment on the microbial and physicochemical properties of buckwheat-based composite flour and shelf-life extension of fresh noodles

Xinzhong Hu, Zhen Ma, Xiaoping Li, 2020 .

Preparation and characterization of bio-polyol and bio-based flexible polyurethane foams from fast pyrolysis of wheat straw

Ji-Lu Zheng, Nubla Mahmood, Qin Wei, 2017 .

Long- and short-range structural characteristics of pea starch modified by autoclaving, α-amylolysis, and pullulanase debranching.

J. Boye, Xinzhong Hu, Xiuxiu Yin, 2018, International journal of biological macromolecules.

Effect of sheeting thickness on the processing quality of wheat-oat blended flour noodles

Xinzhong Hu, Bin Xu, Xiaolong Wang, 2021 .

Controlling dough rheology and structural characteristics of chickpea-wheat composite flour-based noodles with different levels of Artemisia sphaerocephala Krasch. gum addition.

Xinzhong Hu, Zhen Ma, Fang Jia, 2020, International journal of biological macromolecules.

Effect of kansui addition on dough rheology and quality characteristics of chickpea-wheat composite flour-based noodles and the underlying mechanism.

Xinzhong Hu, Xiaolong Wang, Zhen Ma, 2019, Food chemistry.

Optimization of lentil-supplemented salad dressings as affected by type and level of hydrocolloids by response surface methodology

Zhen Ma, Joyce I Boyeb, 2016 .

Food additives and technologies used in Chinese traditional staple foods

Xinzhong Hu, Xiuxiu Yin, Xiaolong Wang, 2018, Chemical and Biological Technologies in Agriculture.

Effect of oatmeal on texture, water mobility, and starch retrogradation properties of Chinese steamed bread

Xinzhong Hu, Xiaolong Wang, Zhen Ma, 2019, Cereal Chemistry.

Isolated Pea Resistant Starch Substrates with Different Structural Features Modulate the Production of Short-Chain Fatty Acids and Metabolism of Microbiota in Anaerobic Fermentation In Vitro.

Xinzhong Hu, Zhen Ma, Dingting Zhou, 2021, Journal of agricultural and food chemistry.

Structural characteristics and physicochemical properties of field pea starch modified by physical, enzymatic, and acid treatments

J. Boye, Xinzhong Hu, Xiuxiu Yin, 2019, Food Hydrocolloids.

Molecular rearrangement of Laird lentil (Lens culinaris Medikus) starch during different processing treatments of the seeds

J. Boye, Xinzhong Hu, Xiuxiu Yin, 2018, Food Hydrocolloids.

Rheological, physical stability, microstructural and sensory properties of salad dressings supplemented with raw and thermally treated lentil flours

S. Prasher, J. Boye, B. Simpson, 2013 .

Effect of Calcium Hydroxide on Physicochemical and In Vitro Digestibility Properties of Tartary Buckwheat Starch-Rutin Complex Prepared by Pre-Gelatinization and Co-Gelatinization Methods

Xinzhong Hu, Zhen Ma, Tian Ren, 2023, Foods.

Insights into the supramolecular structure and techno-functional properties of starch isolated from oat rice kernels subjected to different processing treatments.

Xinzhong Hu, Zhen Ma, Jiangbin Xu, 2020, Food chemistry.

Interpreting the correlation between repeated sheeting process and wheat noodle qualities: From water molecules movement perspective

Xinzhong Hu, Bin Xu, Xiaolong Wang, 2021 .

Understanding the multi-scale structural changes in starch and its physicochemical properties during the processing of chickpea, navy bean, and yellow field pea seeds.

Xinzhong Hu, Zhen Ma, Xiaoping Li, 2019, Food chemistry.

Effect of natural fermentation on the structure and physicochemical properties of wheat starch.

Xinzhong Hu, Xiaolong Wang, Zhen Ma, 2019, Carbohydrate polymers.

Solvent Retention Capacities of Oat Flour

Xinzhong Hu, Zhen Ma, Xiaoping Li, 2017, International journal of molecular sciences.

Food system advances towards more nutritious and sustainable mantou production in China.

Xinzhong Hu, Zhen Ma, Xiaoping Li, 2015, Asia Pacific journal of clinical nutrition.

Effect of Processing in Superheated Steam on Surface Microbes and Enzyme Activity of Naked Oats

Xinzhong Hu, Zhen Ma, Xiaoping Li, 2015 .

Effect of buckwheat extracts on acrylamide formation and the quality of bread.

Xinzhong Hu, Zhen Ma, Xiaoping Li, 2019, The Journal of the Science of Food and Agriculture.

Study on obtaining high performance diesel/biodiesel fuel by using heterogeneous catalysts

Zhen Ma, Liming Sun, Mengmeng Li, 2019, Petroleum Science and Technology.

A more pronounced effect of type III resistant starch vs. type II resistant starch on ameliorating hyperlipidemia in high fat diet-fed mice is associated with its supramolecular structural characteristics.

Xinzhong Hu, Zhen Ma, Xiaoping Li, 2020, Food & function.

Effect of Artemisia sphaerocephala Krasch polysaccharide on the gelatinization and retrogradation of wheat starch

Xinzhong Hu, Xiuxiu Yin, Junjun Li, 2019, Food science & nutrition.

Chinese steamed bread: Packaging conditions and starch retrogradation

Xinzhong Hu, Xiaolong Wang, Zhen Ma, 2018, Cereal Chemistry.

Multi-Scale Structural Insights into Enzymatically Hydrolyzed Lentil Starch Concentrates Prepared by In Vitro Method Using Different Types of Enzymes

Xinzhong Hu, Zhen Ma, Namei Ren, 2023, Foods.

Effect of water migration on the thermal-vacuum packaged steamed buns under room temperature storage

Xinzhong Hu, Zhen Ma, Xiaoping Li, 2016 .

Effect of thermal packaging temperature on Chinese steamed bread quality during room temperature storage

Xinzhong Hu, Xiaolong Wang, Zhen Ma, 2020 .

Effects of green-keeping treatment on the functional constituents in flower tea of Eucommia ulmoides

Zhen Ma, Juane Dong, Xihan Ma, 2012 .

Structural modification and dynamic in vitro fermentability of precooked pea starch as affected by different drying methods

Xinzhong Hu, Zhen Ma, Xiaoping Li, 2021, Food & Function.

Research advances on structural characterization of resistant starch and its structure-physiological function relationship: A review

J. Boye, Zhen Ma, 2018, Critical reviews in food science and nutrition.

Biodiesel Production via Transesterification of Soybean Oil Using Acid Catalyst in CO2 Expanded Methanol Liquids

Jianzhong Yin, Zhen Ma, Junjian Xu, 2012 .

Evolution of multi-scale structure and microbiota metabolism of lentil resistant starch during the dynamic fermentation in vitro.

Xinzhong Hu, Zhen Ma, Mengliu Zhao, 2024, Food chemistry.