Phoency Lai - Concepedia

Author

Phoency Lai

University of Shanghai for Science and Technology ORCID

Also Known As

P. F. H. Lai, P. Lai, Phoency F-H Lai, Phoency F. H. Lai, Phoency F.-H. Lai, Phoency F.H. Lai, Phoency FH Lai, Phoency F‐H Lai, Phoency Lai

Publications

1.6K

Citations

H-Index

Concepts

All Affiliations

University of Shanghai for Science and Technology Providence University Shandong Food Fermentation Industry Research and Design Institute Agriculture and Agri-Food Canada National Penghu University of Science and Technology

About

Phoency Lai is an author at University of Shanghai for Science and Technology specializing in food chemistry, medicine, and microbiology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	7	7	395
2	Health Sciences	5	5	200
3	Public Health	5	5	187
4	Engineering	4	4	234
5	Biochemistry	4	4	212

Phoency Lai

Publications

1.4K

Citations

H-Index

Page 1

	Year	Citations
Phytochemicals and antioxidant properties of solvent extracts from Japonica rice bran Phoency Lai, Ken Yuon Li, Shin Lu, Food Chemistry Food ChemistryMedicineJaponica Rice BranSolvent ExtractsPhytochemical	2009	105
Fractionation, chemical characterization and immunostimulatory activity of β-glucan and galactoglucan from Russula vinosa Lindblad Hui Zhang, Chenchen Li, Phoency Lai, Carbohydrate Polymers Food ChemistryEngineeringBiochemistryMedicineGlycobiology	2020	96
Composition and Rheological Properties of Polysaccharide Extracted from Tamarind (Tamarindus indica L.) Seed Huimin Shao, Hui Zhang, Yanjun Tian, Molecules	2019	82
Structural features and emulsifying stability of a highly branched arabinogalactan from immature peach (Prunus persica) exudates Hui Zhang, Chenchen Li, Jun Ding, Food Hydrocolloids BiologyFood ChemistryStructural FeaturesImmature PeachRipening	2020	80
Structural characterization and rheological properties of β-D-glucan from hull-less barley (Hordeum vulgare L. var. nudum Hook. f.) Hui Zhang, Ning Zhang, Zhiqiang Xiong, Phytochemistry Food ChemistryStructural CharacterizationEngineeringGlycobiologyRheological Properties	2018	76
Lactobacillus plantarum AR113 alleviates DSS-induced colitis by regulating the TLR4/MyD88/NF-κB pathway and gut microbiota composition Yongjun Xia, Yan Chen, Guangqiang Wang, Journal of Functional Foods Chronic Inflammatory DiseasesDysbiosisMicrobial PathogensHost-microbe InteractionsImmunology	2020	76
Effect of amylose content on structure, texture and α-amylase reactivity of cooked rice Shin Lu, Tan-Tiong Cik, Cheng‐yi Lii, LWT Food ChemistryCooked Riceα-Amylase ReactivityFood BiophysicsAmylose Content	2013	67
Effects of mucilage on the thermal and pasting properties of yam, taro, and sweet potato starches Chien‐Chun Huang, Phoency Lai, I.-Hua Chen, LWT Mechanical EngineeringSweet Potato StarchesThermal ProcessingFood ProcessingFood Quality	2010	62
Characterization of a yogurt-quality improving exopolysaccharide from Streptococcus thermophilus AR333 Hui Zhang, Wei Ren, Qingbing Guo, Food Hydrocolloids Food FermentationBacteriologyBiotechnologyFood MicrobiologyPolysaccharide	2017	56
Genomic and phenotypic analyses of exopolysaccharide biosynthesis in Streptococcus thermophilus S-3 Zhiqiang Xiong, Linghui Kong, Phoency Lai, Journal of Dairy Science	2019	55

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