Huawei Ma

机构：Guangxi Academy of Fishery Sciences · ORCID：0000-0001-9502-0335

发表论文 92 篇 · 总被引 825 次 · h-index 16

代表论文

• Carboxymethyl chitosan: Synthesis, functional properties, and applications in sustainable food packaging material (2024 · Comprehensive Reviews in Food Science and Food Safety · 被引 49)
• Effect of cinnamaldehyde and tannic acid nano-emulsions on meat quality and protein oxidation during cold storage (2025 · Food Packaging and Shelf Life · 被引 21)
• Analysis of the mechanism of difference in umami peptides from oysters (Crassostrea ariakensis) prepared by trypsin hydrolysis and boiling through hydrogen bond interactions (2025 · Food Chemistry · 被引 16)
• Comprehensive molecular biology and metabolomics analysis reveal the changes on muscle quality of Megalobrama amblycephala exposure to ammonia nitrogen during transportation (2025 · Food Research International · 被引 14)
• Recent advances in fish cutting: From cutting schemes to automatic technologies and internet of things innovations (2024 · Comprehensive Reviews in Food Science and Food Safety · 被引 11)
• Effects of gallic acid on squid surimi protein and heterocyclic amine during the frying process (2025 · International Journal of Biological Macromolecules · 被引 10)