Concepedia

Shu Yan

SY

Statistics

Publications

11

Citations

434

H-Index

11

Active since

2019

Affiliations

Beijing Technology and Business University(Current)

Qingdao Agricultural University

China University of Petroleum, Beijing

Shu Yan is an author at Beijing Technology and Business University specializing in food chemistry, food processing, and engineering.

Top concepts

Food ChemistryEngineeringFood ProcessingHealthBiotechnologyBiomolecular EngineeringBiochemistryFood EngineeringEnvironmental EngineeringRheology

Publications per year

2019–2021

11

Publications

11

Starch gelatinization in the surface layer of rice grains is crucial in reducing the stickiness of parboiled rice

Hongyan Li, Shu Yan, Lu Yang et al. · Food Chemistry · 2020 · 86 citations

Food Chemistry, Food Physic, Rice Grains +5

Effect of dry heating treatment on multi-levels of structure and physicochemical properties of maize starch: A thermodynamic study

Ningyu Lei, Sen Chai, Minghao Xu et al. · International Journal of Biological Macromolecules · 2020 · 84 citations

Dry Heating Treatment, Health Sciences, Maize Starch +6

The importance of amylopectin molecular size in determining the viscoelasticity of rice starch gels

Hongyan Li, Ningyu Lei, Shu Yan et al. · Carbohydrate Polymers · 2019 · 47 citations

Food Chemistry, Biopolymer Gel, Amylopectin Molecular Size +4

Molecular causes for the increased stickiness of cooked non-glutinous rice by enzymatic hydrolysis of the grain surface protein

Hongyan Li, Jingyuan Yang, Shu Yan et al. · Carbohydrate Polymers · 2019 · 40 citations

Food Chemistry, Cooked Non-glutinous Rice, Engineering +10

Molecular causes for the effect of cooking methods on rice stickiness: A mechanism explanation from the view of starch leaching

Hongyan Li, Ningyu Lei, Shu Yan et al. · International Journal of Biological Macromolecules · 2019 · 36 citations

Food Chemistry, Starch Leaching, Health Sciences +8

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