| Extraction, characterization and spontaneous emulsifying properties of pectin from sugar beet pulp S Ma, S Yu, X Zheng, X Wang, Q Bao, X Guo Carbohydrate polymers 98 (1), 750-753, 2013 | 141 | 2013 |
| Modification and application of dietary fiber in foods Y Yang, S Ma, X Wang, X Zheng Journal of Chemistry 2017 (1), 9340427, 2017 | 139 | 2017 |
| Sourdough improves the quality of whole-wheat flour products: Mechanisms and challenges—A review S Ma, Z Wang, X Guo, F Wang, J Huang, B Sun, X Wang Food Chemistry 360, 130038, 2021 | 123 | 2021 |
| Effect of mechanically damaged starch from wheat flour on the quality of frozen dough and steamed bread S Ma, L Li, X Wang, X Zheng, K Bian, Q Bao Food Chemistry 202, 120-124, 2016 | 111 | 2016 |
| Comprehensive utilization of corn starch processing by-products: A review R Zhang, S Ma, L Li, M Zhang, S Tian, D Wang, K Liu, H Liu, W Zhu, ... Grain & Oil Science and Technology 4 (3), 89-107, 2021 | 95 | 2021 |
| Effects of thermal properties and behavior of wheat starch and gluten on their interaction: A review Z Wang, S Ma, B Sun, F Wang, J Huang, X Wang, Q Bao International journal of biological macromolecules 177, 474-484, 2021 | 88 | 2021 |
| Impact of wheat bran dietary fiber on gluten and gluten-starch microstructure formation in dough W Han, S Ma, L Li, X Zheng, X Wang Food Hydrocolloids 95, 292-297, 2019 | 88 | 2019 |
| Study on the effect of wheat bran dietary fiber on the rheological properties of dough N Liu, S Ma, L Li, X Wang Grain & Oil Science and Technology 2 (1), 1-5, 2019 | 88 | 2019 |
| Supplementation of wheat flour products with wheat bran dietary fiber: Purpose, mechanisms, and challenges S Ma, Z Wang, H Liu, L Li, X Zheng, X Tian, B Sun, X Wang Trends in Food Science & Technology 123, 281-289, 2022 | 60 | 2022 |
| The thermal stability, structural changeability, and aggregability of glutenin and gliadin proteins induced by wheat bran dietary fiber S Ma, W Han, L Li, X Zheng, X Wang Food & function 10 (1), 172-179, 2019 | 56 | 2019 |
| Quality deterioration and improvement of wheat gluten protein in frozen dough W Feng, S Ma, X Wang Grain & Oil Science and Technology 3 (1), 29-37, 2020 | 55 | 2020 |
| Gluten aggregation behavior in gluten and gluten-starch doughs after wheat bran dietary fiber addition W Han, S Ma, L Li, X Zheng, X Wang Lwt 106, 1-6, 2019 | 53 | 2019 |
| Improvement of the quality of steamed bread by supplementation of wheat germ from milling process S Ma, X Wang, X Zheng, S Tian, C Liu, L Li, Y Ding Journal of Cereal Science 60 (3), 589-594, 2014 | 49 | 2014 |
| Effect of electric field treatments on brandy aging in oak barrels B Zhang, XA Zeng, DW Sun, SJ Yu, MF Yang, S Ma Food and Bioprocess Technology 6, 1635-1643, 2013 | 48 | 2013 |
| High-intensity ultrasound irradiated modification of sugarcane bagasse cellulose in an ionic liquid S Ma, X Xue, S Yu, Z Wang Industrial Crops and Products 35 (1), 135-139, 2012 | 47 | 2012 |
| Pulsed electric field-assisted modification of pectin from sugar beet pulp S Ma, Z Wang Carbohydrate Polymers 92 (2), 1700-1704, 2013 | 45 | 2013 |
| A review of wheat starch analyses: Methods, techniques, structure and function J Huang, Z Wang, L Fan, S Ma International Journal of Biological Macromolecules 203, 130-142, 2022 | 41 | 2022 |
| Improvement of Chinese noodle quality by supplementation with arabinoxylans from wheat bran L Fan, S Ma, X Wang, X Zheng International journal of food science & technology 51 (3), 602-608, 2016 | 40 | 2016 |
| Effect of synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae on thermal properties of wheat bran dietary fiber-wheat starch system S Ma, Z Wang, X Tian, B Sun, J Huang, J Yan, Q Bao, X Wang Food Chemistry 373, 131417, 2022 | 38 | 2022 |
| Rheological properties of gluten and gluten‐starch model doughs containing wheat bran dietary fibre W Han, S Ma, L Li, X Zheng, X Wang International Journal of Food Science & Technology 53 (12), 2650-2656, 2018 | 38 | 2018 |
