Yanrong Ma

Nanjing Agricultural University — China

Nursing · Health Sciences

9h-index273citations14works2.32yr avg
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Research Topics

Food composition and properties(11), Polysaccharides Composition and Applications(4), Wheat and Barley Genetics and Pathology(3), Phytase and its Applications(3), Celiac Disease Research and Management(2)

Publications14 total

The Effect of Thermal Modifications on the Physicochemical, Structural, Functional Properties and In Vitro Digestibility of Black Wheat Kernel and Whole-Grain Flour
Foods·2026Open Access
Quinoa flour addition improves the rheological properties and resistant starch content of wheat dough: From the view of starch physicochemical properties and starch-protein interaction
LWT·2025· 2 citedOpen Access
Corrigendum to “Novel parameters characterizing size distribution of A and B starch granules in the gluten network: Effects on dough stability in bread wheat” [Carbohydrate Polymers; 2021, volume 257, 117623]
Carbohydrate Polymers·2025Open Access
The mechanism exploration of different colored rice for immunomodulation based on UPLC-Q-TOF, network pharmacology, and cell experiments
Food Research International·2024· 7 cited
Comprehensive improvement of nutrients and volatile compounds of black/purple rice by extrusion-puffing technology
Frontiers in Nutrition·2023· 6 citedOpen Access
Moderate addition of B-type starch granules improves the rheological properties of wheat dough
Food Research International·2022· 33 cited
Effects of Quinoa Flour on Wheat Dough Quality, Baking Quality, and in vitro Starch Digestibility of the Crispy Biscuits
Frontiers in Nutrition·2022· 16 citedOpen Access
Effect of Hulless Barley Flours on Dough Rheological Properties, Baking Quality, and Starch Digestibility of Wheat Bread
Frontiers in Nutrition·2021· 24 citedOpen Access
Interaction of B-type starch with gluten skeleton improves wheat dough mixing properties by stabilizing gluten micro-structure
Food Chemistry·2021· 22 cited
Starch other than gluten may make a dominant contribution to wheat dough mixing properties: A case study on two near-isogenic lines
LWT·2021· 20 cited
Addition of Aegilops geniculata 1Ug chromosome improves the dough rheological properties by changing the composition and micro-structure of gluten
Food Chemistry·2021· 31 cited
Novel parameters characterizing size distribution of A and B starch granules in the gluten network: Effects on dough stability in bread wheat
Carbohydrate Polymers·2021· 37 cited
Bio-Source of di-n-butyl phthalate production by filamentous fungi
Scientific Reports·2016· 45 citedOpen Access
A Formalized Design Process for Bacterial Consortia That Perform Logic Computing
PLoS ONE·2013· 30 citedOpen Access

Frequent Co-authors

Xin Gao(9), Zhonghua Wang(8), Lei Guo(7), Xinyou Cao(7), Liwei Yu(6), Yang Yang(4), Yingchun Liu(3), Yanzhou Xie(3), Jingyang Tong(3), Ata-ur Rehman(3), Daying Wu(3), Yiyue Zhao(3), Jianchu Zhu(2), Donghong Min(2), Mingxun Chen(2), Yifei Chen(2), Hongxia Li(2), Yilin Pan(2), Renmei Tian(2), Xiaohua Yao(2)