Huayin Pu - Concepedia

Author

Huayin Pu

Shaanxi University of Science and Technology ORCID

Also Known As

Hua-yin Pu, Huayin PU, Huayin Pu, Pu Hua-yin, Pu Huayin, Pu, Huayin

Publications

1.5K

Citations

H-Index

Concepts

All Affiliations

Shaanxi University of Science and Technology South China University of Technology Xichang University Neijiang Normal University Huazhong Agricultural University

About

Huayin Pu is an author at Shaanxi University of Science and Technology specializing in engineering, food engineering, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	13	13	792
2	Health Sciences	9	9	634
3	Medicine	6	6	150
4	Natural Sciences	2	2	70
5	Public Health	1	1	17

Huayin Pu

Publications

1.4K

Citations

H-Index

Page 1

	Year	Citations
Extrusion processing and characterization of edible starch films with different amylose contents Ming Li, Peng Liu, Wei Zou, Journal of Food Engineering Materials ScienceBiomanufacturingEngineeringEdible FilmDifferent Amylose Contents	2011	220
Structural characteristics and rheological properties of plasma-treated starch Pingping Bie, Huayin Pu, Binjia Zhang, Innovative Food Science & Emerging Technologies Materials ScienceStructural CharacteristicsEngineeringFunctional PropertyRheology	2015	185
Effects of potato/wheat flours ratio on mixing properties of dough and quality of noodles Huayin Pu, Jianling Wei, Le Wang, Journal of Cereal Science Food ChemistryGrain QualityFood QualityPotato/wheat FloursHealth Sciences	2017	109
An Oral Colon-Targeting Controlled Release System Based on Resistant Starch Acetate: Synthetization, Characterization, and Preparation of Film-Coating Pellets Huayin Pu, Ling Chen, Xiaoxi Li, Journal of Agricultural and Food Chemistry	2011	98
Structural features and thermal property of propionylated starches with different amylose/amylopectin ratio Jie Zhu, Shuyan Zhang, Binjia Zhang, International Journal of Biological Macromolecules Food ChemistryStructural FeaturesBiochemistryPropionylated StarchesFunctional Property	2017	88
Rheological, textural, and water-immobilizing properties of mung bean starch and flaxseed protein composite gels as potential dysphagia food: The effect of Astragalus polysaccharide Cong Min, Chong Zhang, Yungang Cao, International Journal of Biological Macromolecules Food ChemistryNutritionBiopolymer GelFood ColloidEngineering	2023	70
Multi-scale structural and digestion resistibility changes of high-amylose corn starch after hydrothermal-pressure treatment at different gelatinizing temperatures Huayin Pu, Ling Chen, Lin Li, Food Research International Health SciencesFood EngineeringFood ProcessingThermal ProcessingHydrothermal-pressure Treatment	2013	68
Textural characterization of calcium salts-induced mung bean starch-flaxseed protein composite gels as dysphagia food Cong Min, Qi Yang, Huayin Pu, Food Research International Food ChemistryNutritionFood ColloidFood AnalysisTextural Characterization	2022	62
The Effects of Temperature on Starch Molecular Conformation and Hydrogen Bonding Chen Zhiguang, Junrong Huang, Huayin Pu, Starch - Stärke EngineeringComputational ChemistryChemistryStarch Molecular ConformationThermodynamics	2022	53
The analysis of the effects of high hydrostatic pressure (HHP) on amylose molecular conformation at atomic level based on molecular dynamics simulation Chen Zhiguang, Honghui Zhang, Wade Keipper, Food Chemistry High Hydrostatic PressureEngineeringBiochemistryProtein FoldingHydrogen-bonded Liquid	2020	45

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