Meng‐I Kuo - Concepedia

Author

Meng‐I Kuo

Fu Jen Catholic University ORCID

Also Known As

M.-I. Kuo, MENG‐I KUO, Meng-I Kuo, Meng-I. Kuo, Meng.-I. Kuo, Meng‐I Kuo

Publications

1.2K

Citations

H-Index

Concepts

All Affiliations

Fu Jen Catholic University University of Wisconsin–Madison University of Arkansas at Fayetteville

About

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

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	10	10	364
2	Health Sciences	9	9	313
3	Biochemistry	4	4	84
4	Biomedical Engineering	2	2	82
5	Medicine	1	1	12

Meng‐I Kuo

Publications

1.1K

Citations

H-Index

Page 1

	Year	Citations
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, Journal of Food and Drug Analysis	2013	100
Nuclear Magnetic Resonance Study of Water Mobility in Pasta Filata and Non-Pasta Filata Mozzarella Meng‐I Kuo, Sundaram Gunasekaran, M.E. Johnson, Journal of Dairy Science	2001	94
Ultra high pressure homogenization effect on the proteins in soy flour Hsiao-Hui Liu, Meng‐I Kuo Food Hydrocolloids High Hydrostatic PressureEngineeringSoy FlourAlternative Protein SourceProtein Engineering	2015	91
Effects of different carrageenan types on the rheological and water-holding properties of tofu Ying-Ru Shen, Meng‐I Kuo LWT BiomanufacturingFunctional PropertyRheological PropertyRheologyDifferent Carrageenan Types	2016	87
Ultra high pressure homogenized soy flour for tofu making Hsiao-Hui Liu, John‐Tung Chien, Meng‐I Kuo Food Hydrocolloids High Hydrostatic PressureFood EngineeringGrain QualityUltra High PressureFood Technology	2013	75
Effect of freezing and frozen storage on microstructure of Mozzarella and pizza cheeses Meng‐I Kuo, Sundaram Gunasekaran LWT Food MicrostructurePizza CheesesFood EngineeringFood StructureFrozen Storage	2008	59
Effect of Frozen Storage on Physical Properties of Pasta Filata and Nonpasta Filata Mozzarella Cheeses Meng‐I Kuo, Sundaram Gunasekaran Journal of Dairy Science	2003	57
Effect of γ-polyglutamate on the rheological properties and microstructure of tofu Chiung-Yuan Lee, Meng‐I Kuo Food Hydrocolloids Materials ScienceRheological MeasurementEngineeringPolymer ScienceRheological Properties	2010	52
EFFECT OF MICROWAVE HEATING ON THE VISCOELASTIC PROPERTY AND MICROSTRUCTURE OF SOY PROTEIN ISOLATE GEL Hsiao-Hui Liu, Meng‐I Kuo Journal of Texture Studies Food ChemistrySoy Protein IsolateBiopolymer GelEngineeringMicrowave Heating	2010	51
A Viscoelasticity Index for Cheese Meltability Evaluation Meng‐I Kuo, Y.‐C. WANG, Sundaram Gunasekaran Journal of Dairy Science	2000	51

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