1.Ma X, James B, Zhang L, Emanuelsson-Patterson EAC*. 2012. The stretchability of mozzarella cheese evaluated by a temperature-controlled 3-prong hook test. Journal of Dairy Science 95(10):5561-5568. (IF=2.566 農(nóng)林科學類 一區(qū))

　　2.Ma X, James B, Zhang L, Emanuelsson-Patterson EAC*. 2013. Correlating mozzarella cheese properties to its production processes and microstructure quantification. Journal of Food Engineering 115(2):154-163. (IF=2.276 工程技術(shù)類 二區(qū))

　　3.Ma X, James B, Balaban M, Zhang L, Emanuelsson-Patterson EAC*. 2013. Quantifying Blistering and Browning Properties of Mozzarella cheese. Part I: Cheese made with different starter cultures. Food Research International. 54(1): 912-916. (IF=3.005 工程技術(shù)類 二區(qū))

　　4.Ma X, James B, Balaban M, Zhang L, Emanuelsson-Patterson EAC*. 2013. Quantifying Blistering and Browning Properties of Mozzarella cheese. Part II: Cheese with Different salt and moisture contents. Food Research International. 54(1): 917-921. (IF=3.005 工程技術(shù)類 二區(qū))

　　5.Ma X, Balaban M, Emanuelsson-Patterson EAC, Zhang L, James B* . Cheese browning and blistering during pizza baking - quantifying color and color uniformity by image analysis, under review.