Shu Yan - Concepedia

Author

Shu Yan

Beijing Technology and Business University

Also Known As

Shu Yan, Shu Yi Yan

Publications

434

Citations

H-Index

Concepts

All Affiliations

Beijing Technology and Business University Qingdao Agricultural University China University of Petroleum, Beijing

About

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

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	4	4	107
2	Health Sciences	3	3	155
3	Biomolecular Engineering	3	3	80
4	Biochemistry	2	2	67
5	Natural Sciences	1	1	40

Shu Yan

Publications

434

Citations

H-Index

Page 1

	Year	Citations
Starch gelatinization in the surface layer of rice grains is crucial in reducing the stickiness of parboiled rice Hongyan Li, Shu Yan, Lu Yang, Food Chemistry Food ChemistryFood PhysicRice GrainsParboiled RiceGrain Science	2020	86
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, International Journal of Biological Macromolecules Dry Heating TreatmentHealth SciencesMaize StarchFood EngineeringFood Processing	2020	84
The importance of amylopectin molecular size in determining the viscoelasticity of rice starch gels Hongyan Li, Ningyu Lei, Shu Yan, Carbohydrate Polymers Food ChemistryBiopolymer GelAmylopectin Molecular SizeRheologyPolysaccharide	2019	47
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, Carbohydrate Polymers Food ChemistryCooked Non-glutinous RiceEngineeringBiochemistryNatural Sciences	2019	40
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, International Journal of Biological Macromolecules Food ChemistryStarch LeachingHealth SciencesRice StickinessAgricultural Economics	2019	36
High-pressure homogenization thinned starch paste and its application in improving the stickiness of cooked non-glutinous rice Hongyan Li, Shu Yan, Lu Yang, LWT Cooked Non-glutinous RiceHigh-pressure HomogenizationFood EngineeringFood ProcessingStarch Paste	2020	35
Insights into waxy maize starch degradation by sulfuric acid: Impact on starch structure, pasting, and rheological property Hongyan Li, Minghao Xu, Shu Yan, International Journal of Biological Macromolecules Food ChemistrySulfuric AcidAgricultural ChemistryEnvironmental EngineeringStarch Structure	2020	28
Insights into maize starch degradation by sulfuric acid from molecular structure changes Hongyan Li, Shu Yan, Huijia Mao, Carbohydrate Polymers Food ChemistrySulfuric AcidBiosynthesisEngineeringBiochemistry	2019	27
Insights into maize starch degradation by high pressure homogenization treatment from molecular structure aspect Hongyan Li, Shu Yan, Jingyun Ji, International Journal of Biological Macromolecules EngineeringMaize Starch DegradationBiotechnologyMolecular Structure AspectAgricultural Biotechnology	2020	21
Molecular structure of different prepared pyrodextrins and the inhibitory effects on starch retrogradation Huijia Mao, Jie Li, Zhijun Chen, Food Research International EngineeringCyclodextrin ProductionOrganic ChemistryChemistryStarch Retrogradation	2021	19

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