Concepedia

Meng‐I Kuo

MK

23

Publications

1.1K

Citations

18

H-Index

2000

Active since

Affiliations

Fu Jen Catholic University(Current)

University of Wisconsin–Madison

University of Arkansas at Fayetteville

Meng‐I Kuo is an author at Fu Jen Catholic University specializing in food engineering, engineering, and health sciences.

Top concepts

Food EngineeringEngineeringHealthFood ProcessingFood ChemistryFood TechnologyBiomanufacturingBiomolecular EngineeringBiochemistryBiotechnology

Publications per year

2000–2022

23

Publications

23

Total Polar Compounds and Acid Values of Repeatedly Used Frying Oils Measured by Standard and Rapid Methods

Wei‐An Chen, Chihwei P. Chiu, Wei‐Chih Cheng et al. · Journal of Food and Drug Analysis · 2013 · 100 citations

Nuclear Magnetic Resonance Study of Water Mobility in Pasta Filata and Non-Pasta Filata Mozzarella

Meng‐I Kuo, Sundaram Gunasekaran, M.E. Johnson et al. · Journal of Dairy Science · 2001 · 94 citations · Full text

Ultra high pressure homogenization effect on the proteins in soy flour

Hsiao-Hui Liu, Meng‐I Kuo · Food Hydrocolloids · 2015 · 91 citations

High Hydrostatic Pressure, Engineering, Soy Flour +8

Effects of different carrageenan types on the rheological and water-holding properties of tofu

Ying-Ru Shen, Meng‐I Kuo · LWT · 2016 · 87 citations

Biomanufacturing, Functional Property, Rheological Property +4

Ultra high pressure homogenized soy flour for tofu making

Hsiao-Hui Liu, John‐Tung Chien, Meng‐I Kuo · Food Hydrocolloids · 2013 · 75 citations

High Hydrostatic Pressure, Food Engineering, Grain Quality +3

Rows per page

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