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Wuchao Ma

Observed name: Wuchao MA
ORCID: 0009-0007-7700-8069
Observed ORCID: 0009-0007-7700-8069
OpenAlex ID: A5067333532
Ultrasound treatment improved the physicochemical characteristics of cod protein and enhanced the stability of oil-in-water emulsion
2019 · Wuchao Ma, Jiamei Wang, et al. · Food Research International · 204
Strong fish gelatin hydrogels double crosslinked by transglutaminase and carrageenan
2021 · Hongrui Chen, Di Wu, et al. · Food Chemistry · 118
Effect of partial replacement of water-soluble cod proteins by soy proteins on the heat-induced aggregation and gelation properties of mixed protein systems
2019 · Chao Wu, Jiamei Wang, et al. · Food Hydrocolloids · 111
Strong fish gelatin hydrogels enhanced by carrageenan and potassium sulfate
2021 · Hongrui Chen, Di Wu, et al. · Food Hydrocolloids · 101
The water holding capacity and storage modulus of chemical cross-linked soy protein gels directly related to aggregates size
2018 · Chao Wu, Wuchao Ma, et al. · LWT · 97
Effects of ultrasound treatment on the physicochemical and emulsifying properties of proteins from scallops (Chlamys farreri)
2018 · Di Wu, Chao Wu, et al. · Food Hydrocolloids · 96
Concentration-dependent improvement of gelling ability of soy proteins by preheating or ultrasound treatment
2020 · Jiamei Wang, Xiaokang Na, et al. · LWT · 82
Effects of high pressure homogenize treatment on the physicochemical and emulsifying properties of proteins from scallop (Chlamys farreri)
2019 · Di Wu, Chao Wu, et al. · Food Hydrocolloids · 81
Advancement of food‐derived mixed protein systems: Interactions, aggregations, and functional properties
2020 · Chao Wu, Tao Wang, et al. · Comprehensive Reviews in Food Science and Food Safety · 79
Effects of preheat treatment on the physicochemical and interfacial properties of cod proteins and its relation to the stability of subsequent emulsions
2020 · Wuchao Ma, Jiamei Wang, et al. · Food Hydrocolloids · 73
A self-sorted gel network formed by heating a mixture of soy and cod proteins
2019 · Chao Wu, Xinyu Yan, et al. · Food & Function · 69
Physicochemical properties and oil/water interfacial adsorption behavior of cod proteins as affected by high-pressure homogenization
2019 · Wuchao Ma, Jiamei Wang, et al. · Food Hydrocolloids · 67
Enhancing the thermal stability of soy proteins by preheat treatment at lower protein concentration
2019 · Wuchao Ma, Tao Wang, et al. · Food Chemistry · 66
Preheat-induced soy protein particles with tunable heat stability
2020 · Jiamei Wang, Willard Burton Navicha, et al. · Food Chemistry · 62
Strong, elastic, and tough high internal phase emulsions stabilized solely by cod myofibers for multidisciplinary applications
2021 · Chao Wu, Xiaokang Na, et al. · Chemical Engineering Journal · 61
The relationship between breaking force and hydrophobic interactions or disulfide bonds involved in heat‐induced soy protein gels as affected by heating time and temperature
2018 · Chao Wu, Wuchao Ma, et al. · International Journal of Food Science & Technology · 56
Bioinspired self-healing injectable nanocomposite hydrogels based on oxidized dextran and gelatin for growth-factor-free bone regeneration
2023 · Wuchao Ma, Meilian Yang, et al. · International Journal of Biological Macromolecules · 45
Gelatin hydrogel reinforced with mussel-inspired polydopamine-functionalized nanohydroxyapatite for bone regeneration
2023 · Wuchao Ma, Hongrui Chen, et al. · International Journal of Biological Macromolecules · 39
Reduced Adhesive Force Leading to Enhanced Thermal Stability of Soy Protein Particles by Combined Preheating and Ultrasonic Treatment
2021 · Xiaokang Na, Jiamei Wang, et al. · Journal of Agricultural and Food Chemistry · 38
Protection of osteogenic peptides in nanoliposomes: Stability, sustained release, bioaccessibility and influence on bioactive properties
2023 · Dongyang Zhu, Wuchao Ma, et al. · Food Chemistry · 35
Preheat-stabilized pea proteins with anti-aggregation properties
2019 · Chao Wu, Jiamei Wang, et al. · International Journal of Biological Macromolecules · 31
The mechanism of improved thermal stability of protein-enriched O/W emulsions by soy protein particles
2019 · Wuchao Ma, Jiamei Wang, et al. · Food & Function · 30
Ultrasound-mediated fabrication of chickpea protein nanoparticles for stabilizing Pickering emulsions
2025 · Bingbing Cui, Yixue Zhang, et al. · Ultrasonics Sonochemistry · 19
Fish skin gelatin-based adhesive hydrogels loading cod peptides with osteogenic activity for bone tissue engineering
2023 · Wuchao Ma, Meilian Yang, et al. · Colloids and Surfaces A Physicochemical and Engineering Aspects · 19
Optimization of Enzyme-Assisted Extraction and Purification of Flavonoids from Pinus koraiensis Nut-Coated Film and Antioxidant Activity Evaluation
2021 · Mingyan Zhang, Wuchao Ma, et al. · Molecules · 19
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Works count: 40
Citation count: 1,772
H-index: 22
I10-index: 29
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