Xiaoshuai Yu - Concepedia

Author

Xiaoshuai Yu

Shenyang Agricultural University

Also Known As

Xiao-Shuai Yu, Xiao-shuai Yu, Xiaoshuai Yu

Publications

443

Citations

H-Index

Concepts

All Affiliations

Shenyang Agricultural University Bohai University Shenyang Normal University South China University of Technology Heilongjiang Bayi Agricultural University

About

Xiaoshuai Yu is an author at Shenyang Agricultural University specializing in food engineering, health sciences, and food processing.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	9	9	251
2	Engineering	7	7	163
3	Biomolecular Engineering	3	3	85
4	Biochemistry	2	2	57
5	Business	1	1	18

Xiaoshuai Yu

Publications

402

Citations

H-Index

Page 1

	Year	Citations
Insights into the interaction mechanism of glutelin and rice starch during extrusion processing: The role of specific mechanical energy Li-shuang Wang, Yumin Duan, Li-feng Tong, Food Chemistry BiomanufacturingEngineeringMechanical EngineeringSpecific Mechanical EnergyFood Engineering	2022	42
Understanding effects of glutelin on physicochemical and structural properties of extruded starch and the underlying mechanism Xiaoshuai Yu, Lishuang Wang, Junjie Zhang, Carbohydrate Polymers Food ChemistryStructural PropertiesUnderlying MechanismBiochemistryGlycobiology	2022	35
Different effects of polyphenols on hydration, pasting and rheological properties of rice starch under extrusion condition: From the alterations in starch structure Jinjie Huo, Lishuang Wang, Jinming Ma, Food Chemistry Extrusion ConditionStarch StructureFood TechnologyFood EngineeringFood Processing	2024	33
Effect of ultrasound on mill starch and protein in ultrasound-assisted laboratory-scale corn wet-milling Jie Liu, Xiaoshuai Yu, Yawei Liu Journal of Cereal Science Mill StarchFood EngineeringFood ProcessingGrain QualityGrain Storage	2021	31
Changes in physicochemical properties and structural characteristics of rice starch during extrusion processing: The role of glutelin and different extrusion zones Xiaoshuai Yu, Junjie Zhang, Lishuang Wang, Innovative Food Science & Emerging Technologies Food ChemistryBiomanufacturingFood PhysicDifferent Extrusion ZonesFood Engineering	2022	31
Influences of feed moisture on the structure and physicochemical properties of high amylose corn starch-flax oil complexes during extrusion Junjie Zhang, Xiaoshuai Yu, Yumin Duan, Journal of Cereal Science Food ChemistryBiomanufacturingHealth SciencesRheologyFood Engineering	2022	29
Changes in physicochemical and structural properties of pea protein during the high moisture extrusion process: Effects of carboxymethylcellulose sodium and different extrusion zones Xiaoshuai Yu, Haiguan Wang, Yuan Yuan, International Journal of Biological Macromolecules Food ChemistryPea ProteinEngineeringFood PhysicCarboxymethylcellulose Sodium	2023	28
Preparation and characterization of a composite coating composed of polycaprolactone (PCL) and amorphous calcium carbonate (ACC) particles for enhancing corrosion resistance of magnesium implants Siqi Jia, Yunting Guo, Wei Zai, Progress in Organic Coatings	2019	25
Inhibition mechanism of rice glutelin on extruded starch digestion: From the structural properties of starch and enzyme activity Xiaoshuai Yu, Peng Wang, Lishuang Wang, Food Research International Food ChemistryInhibition MechanismEngineeringBiochemistryBiotechnology	2023	22
Effects of screw speed on the structure and physicochemical properties of extruded reconstituted rice composed of rice starch and glutelin Xiaoshuai Yu, Lishuang Wang, Junjie Zhang, Food Structure Materials ScienceFood ChemistryEngineeringHealth SciencesMechanical Engineering	2023	20

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