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Researcher · University of Hong Kong · China

Ching‐Yung Ma

Ching‐Yung Ma publishes mostly in Food Science, Nutrition and Dietetics and Molecular Biology, on topics such as Proteins in Food Systems, Food composition and properties and Meat and Animal Product Quality.

OpenAlex
World rank
#859,384
of 7,710,434 ranked researchers
Rank in China
#117,703
of 978,568
Works
35
Citations
2.4k
Citations per work
69.8
h-index
26
i10-index 29Top 11% in Food Science
Ching‐Yung Ma

What does Ching‐Yung Ma research?

Ching‐Yung Ma's work is mostly in Agricultural and Biological Sciences (59%), Nursing (16%), Biochemistry, Genetics and Molecular Biology (13%).

Life Sciences: 25 works · 72.3% of their workAgricultural and Biological Sciences: 21 works · 59.4% of their workFood Science: 17 works · 47.5% of their workAnimal Science and Zoology: 2 works · 6.9% of their workPlant Science: 2 works · 5.0% of their workBiochemistry, Genetics and Molecular Biology: 5 works · 12.9% of their workMolecular Biology: 5 works · 12.9% of their workHealth Sciences: 6 works · 15.8% of their workNursing: 6 works · 15.8% of their workNutrition and Dietetics: 6 works · 15.8% of their workEverything else: 3 works · 7.9% of their workPhysical Sciences: 1 works · 4.0% of their workChemistry: 1 works · 4.0% of their workSpectroscopy: 1 works · 4.0% of their workTHEIR WORKChing‐Yung Ma35works
Life Sciences72%Physical Sciences4%Health Sciences16%

Their six largest subfields, inside their fields and domains; the grey slice is everything else they publish. The interactive view splits every one of their works down to single topics.

The fields and subfields, with their numbers
    1. Agricultural and Biological Sciences2159.4%
    2. Biochemistry, Genetics and Molecular Biology512.9%
    1. Nursing615.8%
  3. Everything else37.9%
    1. Chemistry14.0%
  1. 1Food Science48% of their works
  2. 2Nutrition and Dietetics16% of their works
  3. 3Molecular Biology13% of their works
  4. 4Animal Science and Zoology7% of their works
  5. 5Plant Science5% of their works
  6. 6Spectroscopy4% of their works

Research topics

Which keywords describe Ching‐Yung Ma's research?

The keywords of their largest research topics: Lipid Oxidation, Hydrocolloids, Nanoemulsions, Proteins, Health Benefits, Rheological Properties, Antioxidant Activity and Dietary Fiber.

Size is their works in the topics tagged with each word, from their 8 largest topics. Each links to the topic it comes from most.

All 22 words, with their numbers
  1. Lipid Oxidation342 topics
  2. Hydrocolloids332 topics
  3. Nanoemulsions271 topic
  4. Proteins271 topic
  5. Health Benefits232 topics
  6. Rheological Properties222 topics
  7. Antioxidant Activity173 topics
  8. Dietary Fiber161 topic
  9. Glycemic Index161 topic
  10. Polyphenols92 topics
  11. Bioactive Peptides71 topic
  12. Meat Quality71 topic
  13. Protein Hydrolysates71 topic
  14. Protein Oxidation71 topic
  15. Gelling Agents61 topic
  16. Thickening Agents61 topic
  17. Encapsulation Techniques51 topic
  18. Spray Drying51 topic
  19. Buckwheat41 topic
  20. Chocolate41 topic
  21. Cocoa41 topic
  22. Quinoa41 topic

Where does Ching‐Yung Ma work?

Ching‐Yung Ma's main affiliation in the publication record is University of Hong Kong, China.

How many publications and citations does Ching‐Yung Ma have?

OpenAlex counts 35 works and 2,443 citations for Ching‐Yung Ma, an h-index of 26, ranking #859,384 of 7,710,434 researchers worldwide on the quality score.

Ranked on field-normalised excellence (50%), output (30%) and citations (20%). Counts come from OpenAlex author records, which occasionally merge different people who share a name or split one person into several.

Papers, co-authors, who cited this work and researchers on the nearest topics have tabs of their own, above. Is this your page? Claim it with your ORCID iD, or request a correction or removal.

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