George Chao‐Chi Chuang

Author

National Taiwan University

Also Known As

George Chao-Chi Chuang, George Chao‐Chi Chuang

Publications

264

Citations

H-Index

Concepts

All Affiliations

National Taiwan University National Kaohsiung University of Hospitality and Tourism MingDao University China University of Science and Technology Central Taiwan University of Science and Technology

About

George Chao‐Chi Chuang is an author at National Taiwan University specializing in food chemistry, health sciences, and food engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	3	3	82
2	Mechanical Engineering	2	2	88
3	Engineering	1	1	19
4	Environmental Engineering	1	1	46
5	Marketing	1	1	17

George Chao‐Chi Chuang

Publications

256

Citations

H-Index

Page 1

	Year	Citations
Rheological characteristics and texture attributes of glutinous rice cakes (mochi) George Chao‐Chi Chuang, An‐I Yeh Journal of Food Engineering Food ChemistryGlutinous Rice CakesGrain QualityFood Structure	2005	83
Effect of screw profile on residence time distribution and starch gelatinization of rice flour during single screw extrusion cooking George Chao‐Chi Chuang, An‐I Yeh Journal of Food Engineering Screw ProfileRice FlourMechanical EngineeringFood EngineeringStarch Gelatinization	2003	69
Effect of water content and mucilage on physico-chemical characteristics of Yam (Discorea alata Purpurea) starch An‐I Yeh, Tzu-Yin Chan, George Chao‐Chi Chuang Journal of Food Engineering Food ChemistryFood PhysicEnvironmental EngineeringFood AnalysisWater Treatment	2009	46
Important Sensory, Association, and Postprandial Perception Attributes Influencing Young Taiwanese Consumers’ Acceptance for Taiwanese Specialty Teas Bo‐Kang Liou, Yih‐Mon Jaw, George Chao‐Chi Chuang, Foods	2020	22
Effects of Product Temperature and Moisture Content on Viscoelastic Properties of Glutinous Rice Extrudates George Chao‐Chi Chuang, An‐I Yeh Cereal Chemistry Food ChemistryGlutinous Rice ExtrudatesEngineeringMechanical PropertiesMoisture Content	2002	19
Evaluation of Sensory Quality for Taiwanese Specialty Teas with Cold Infusion Using CATA and Temporal CATA by Taiwanese Consumers Shih-Lun Liu, Yih‐Mon Jaw, Li-Fei Wang, Foods Food ChemistryNutritionTaiwanese ConsumersTaiwanese Specialty TeasTemporal Cata	2021	17

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