Conggui Chen - Concepedia

Author

Conggui Chen

Hefei University of Technology ORCID

Also Known As

Chen Cong-gui, Cong-Gui Chen, Cong-gui CHEN, Cong-gui Chen, Conggui CHEN, Conggui Chen, Cong‐gui Chen

151

Publications

2.9K

Citations

H-Index

117

Concepts

All Affiliations

Hefei University of Technology Anhui Agricultural University Niigata University South China Normal University

About

Conggui Chen is an author at Hefei University of Technology specializing in health sciences, engineering, and food processing.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	20	24	1.2K
2	Engineering	15	15	563
3	Medicine	12	12	564
4	Natural Sciences	4	4	173
5	Education	1	1	21

Conggui Chen

Publications

2.6K

Citations

H-Index

Page 1

	Year	Citations
Effect of Lactobacillus plantarum and Staphylococcus xylosus on flavour development and bacterial communities in Chinese dry fermented sausages Yaqing Xiao, Yingnan Liu, Conggui Chen, Food Research International Food FermentationBacterial CommunitiesFood MicrobiologyLactobacillus PlantarumFood Processing	2020	215
Effects of high pressure processing on the thermal gelling properties of chicken breast myosin containing κ-carrageenan Xing Chen, Conggui Chen, Yan-zi Zhou, Food Hydrocolloids Food PhysicThermal Gelling PropertiesHigh Pressure ProcessingFood EngineeringFood Processing	2014	163
Effect of sodium alginate with three molecular weight forms on the water holding capacity of chicken breast myosin gel Jing Yao, Ying Zhou, Xing Chen, Food Chemistry PhysiologyMolecular Weight FormsSodium Alginate	2017	146
Conformational changes induced by high-pressure homogenization inhibit myosin filament formation in low ionic strength solutions Xing Chen, Xinglian Xu, Minyi Han, Food Research International MechanobiologyBiophysical ModelingEngineeringBiophysical AspectMolecular Biology	2016	135
Effects of high pressure and CaCl2 on properties of salt-soluble meat protein gels containing locust bean gum Fei Ma, Conggui Chen, Gaojun Sun, Innovative Food Science & Emerging Technologies Food ChemistryLocust Bean GumFood PhysicHigh PressureAlternative Protein Source	2011	95
Origin of high-pressure induced changes in the properties of reduced-sodium chicken myofibrillar protein gels containing CaCl2: Physicochemical and molecular modification perspectives Yu Wang, Ying Zhou, Xixi Wang, Food Chemistry MechanobiologyBiochemistryProtein FoldingMolecular Modification PerspectivesMedicine	2020	88
Contribution of Three Ionic Types of Polysaccharides to the Thermal Gelling Properties of Chicken Breast Myosin Yan-zi Zhou, Conggui Chen, Xing Chen, Journal of Agricultural and Food Chemistry	2014	85
Combined effect of CaCl2 and high pressure processing on the solubility of chicken breast myofibrillar proteins under sodium-reduced conditions Yu Wang, Ying Zhou, Peijun Li, Food Chemistry BiochemistrySodium HomeostasisNatural SciencesPhysiologySodium-reduced Conditions	2018	79
Effect of inoculating Lactobacillus pentosus R3 on N-nitrosamines and bacterial communities in dry fermented sausages Yaqing Xiao, Peijun Li, Ying Zhou, Food Control Food FermentationMedicineBacterial CommunitiesFood MicrobiologyMicrobial Ecology	2017	70
Formation of red myoglobin derivatives and inhibition of spoilage bacteria in raw meat batters by lactic acid bacteria and Staphylococcus xylosus Peijun Li, Huiting Luo, Baohua Kong, LWT Microbial InactivationSpoilage BacteriaFood FermentationBiochemistryFood Spoilage	2015	69

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