Rongrong Ma

Title: Innovations of Rongrong Ma in Food Processing

Introduction

Rongrong Ma is an accomplished inventor based in Wuxi, China. He has made significant contributions to the field of food processing, particularly in the development of low glycemic index rice noodles and amylodextrin. With a total of 4 patents to his name, Ma's work showcases his dedication to enhancing food technology.

Latest Patents

One of Ma's notable patents is the "Preparation method of rice noodle with low glycemic index." This innovative method involves the use of debranching enzymes and an emulsifying agent to create resistant starch through a one-step extrusion process. The resulting low glycemic index rice noodles are formed through a secondary extrusion, improving the thermal stability of the resistant starch.

Another significant patent is the "Preparation method of amylodextrin." This method utilizes ultrasonic waves for de-clustering starch chains and complexing them with emulsifiers. By employing α-amylase and pullulanase, Ma achieves complex enzymolysis, resulting in dextrins with low polydispersity and enhanced starch utilization efficiency.

Career Highlights

Rongrong Ma is affiliated with Jiangnan University, where he continues to advance research in food processing technologies. His innovative approaches have garnered attention in the industry, contributing to the development of healthier food options.

Collaborations

Ma has collaborated with notable colleagues, including Yaoqi Tian and Jinling Zhan, who have supported his research endeavors. Their combined expertise has furthered the impact of their work in the field.

Conclusion

Rongrong Ma's contributions to food processing through his innovative patents highlight his role as a leading inventor in the industry. His work not only enhances food technology but also promotes healthier dietary options for consumers.