Concepedia
Statistics
Publications
10
Citations
543
H-Index
Active since
1997
Affiliations
University of Auckland(Current)
National University of Singapore
Rongbin Cui is an author at University of Auckland specializing in food chemistry, biochemistry, and engineering.
Top concepts
Food ChemistryHealthEngineeringBiochemistryFood TechnologyBotanyBiosynthesisBiomolecular EngineeringBiologyNutrition
Publications per year
1997–2022
+The effect of amylose–lipid complex formation on enzyme susceptibility of sago starch
Rongbin Cui, C.G. Oates · Food Chemistry · 1999 · 142 citations
Food Chemistry, Biosynthesis, Engineering +7
Effect of ultrasound on structural and physicochemical properties of sweetpotato and wheat flours
Rongbin Cui, Fan Zhu · Ultrasonics Sonochemistry · 2020 · 96 citations
The effect of retrogradation on enzyme susceptibility of sago starch
Rongbin Cui, C.G. Oates · Carbohydrate Polymers · 1997 · 62 citations
Food Chemistry, Engineering, Biochemistry +5
Comparison of physicochemical properties of oca (Oxalis tuberosa), potato, and maize starches
Fan Zhu, Rongbin Cui · International Journal of Biological Macromolecules · 2020 · 52 citations
Food Chemistry, Agricultural Chemistry, Botany +6
Physicochemical properties and bioactive compounds of different varieties of sweetpotato flour treated with high hydrostatic pressure
Rongbin Cui, Fan Zhu · Food Chemistry · 2019 · 44 citations
Food Chemistry, Different Varieties, High Hydrostatic Pressure +1
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