[1] Fumin Ma,Yali Dang*, Shiying Xu. Interaction between gluten Proteins and their Mixtures with Water Extractable Arabinoxylan of Wheat by Rheological, Molecular Anisotropy and CP/MAS 13C NMR Measurements. European food research and technology 2016 (4):1-9.
[2] Fu-min Ma, Shi-ying xu, Mei-ling Xu, Xiao-rui Guo. The influence of water soluble pentosan on viscoelasticity of gluten. Journal of food engineering, 2012, (111):166-175.
[3] Fu-min Ma, Zhang Wang, Shi-ying Xu and Rong-rong Lu. The interaction between water insoluble pentosan and gluten of the whole wheat. European food research and technology, European food research and technology, 2009(229):231-238.
[4] Yali Dang*, Xinchang Gao, Fumin Ma, Xueqian Wu. Determination of Volatiles in Ham by Gas Chromatography with Olfactory Detection[J]. LWT-Food Science and Technology, 2015,60(2):1179-1186.
[5] Fumin Ma, Meiling Xu, Naifei Guo, Xiaorui Guo, Ming Xie*. Enzymatic Extraction and Purification of arabinoxylan from the Corn Fiber based on its Protective Effects on Fish Myofibrillar Protein[A]. 10th International Conference on Food Science and Technology[C], 2013, 5:222-224.