Cong Min - Concepedia

Author

Cong Min

Shaanxi University of Science and Technology ORCID

Also Known As

Cong Min

Publications

450

Citations

H-Index

Concepts

All Affiliations

Shaanxi University of Science and Technology University of Kentucky Shaanxi University of Technology

About

Cong Min is an author at Shaanxi University of Science and Technology specializing in food engineering, food chemistry, and nutrition.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	2	2	109
2	Health Sciences	2	2	132
3	Biomolecular Engineering	2	2	193
4	Nutrition	2	2	132
5	Glycobiology	1	1	70

Cong Min

Publications

433

Citations

H-Index

Page 1

	Year	Citations
Textural properties, microstructure and digestibility of mungbean starch–flaxseed protein composite gels Cong Min, Wenhui Ma, Jiwei Kuang, Food Hydrocolloids Biopolymer GelPolysaccharideFood EngineeringTextural PropertiesBiomolecular Engineering	2022	123
Influence of reconstituted gluten fractions on the short-term and long-term retrogradation of wheat starch Jiwei Kuang, Junrong Huang, Wenhui Ma, Food Hydrocolloids Food ChemistryWheat StarchGlycobiologyGrain QualityLong-term Retrogradation	2022	70
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
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
Curdlan-induced rheological, thermal and structural property changes of wheat dough components during heat treatment Jiwei Kuang, Qi Yang, Junrong Huang, Journal of Cereal Science EngineeringFood PhysicRheologyCurdlan-induced RheologicalFood Engineering	2022	39
Modification of myofibrillar protein gelation under oxidative stress using combined inulin and glutathione Wenhui Ma, Qi Yang, Xin Fan, Food Chemistry X	2022	17
<scp>pH</scp>‐shifting alters textural, thermal, and microstructural properties of mung bean starch–flaxseed protein composite gels Cong Min, Chong Zhang, Huayin Pu, Journal of Texture Studies	2023	16
Structural changes of flaxseed protein modified by fermentation and the gel properties and swallowing characteristics of its composite system with mung bean starch Cong Min, Jingzhang Geng, Chengxin Liu, LWT	2024	15
Effects of transglutaminase on the gelation properties and digestibility of pea protein isolate with resonance acoustic mixing pretreatment Cong Min, Yibing Wang, Yingjie Li, Food Chemistry	2024	11
Improvement of adventitious root formation in Sedum aizoon L. and the production of flavonoids Zhikun Liu, Cong Min, Hao Dong, South African Journal of Botany	2020	10

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