P. K. W. Ng - Concepedia

Author

P. K. W. Ng

Michigan State University ORCID

Also Known As

P. K. W. NG, P. K. W. Ng, P. K.W. Ng, P. Ng, P.K.W Ng, P.K.W. NG, P.K.W. Ng, P.K.W. Ng., PERRY K.W. NG, Perry K W Ng

219

Publications

6.9K

Citations

H-Index

127

Concepts

All Affiliations

Michigan State University Hacettepe University

About

P. K. W. Ng is an author at Michigan State University specializing in engineering, health sciences, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	25	36	2.1K
2	Health Sciences	22	29	1.8K
3	Medicine	12	13	378
4	Public Health	6	6	241
5	Natural Sciences	4	4	96

P. K. W. Ng

Publications

5.9K

Citations

H-Index

Page 1

	Year	Citations
Preparation and Characterization of Chitosan-Based Nanocomposite Films with Antimicrobial Activity Jong-Whan Rhim, Seok‐In Hong, Hwan-Man Park, Journal of Agricultural and Food Chemistry	2006	937
The beneficial plant growth-promoting association of <i>Rhizobium leguminosarum</i> bv. <i>trifolii</i> with rice roots Y. G. Yanni, Rizk Y. Rizk, Faiza K. Abd El-Fattah, Australian Journal of Plant Physiology	2001	340
Effect of extrusion cooking on the physicochemical properties, resistant starch, phenolic content and antioxidant capacities of green banana flour Chonthira Sarawong, Regine Schöenlechner, Ken Sekiguchi, Food Chemistry Food ChemistryFood AnalysisExtrusion CookingGreen BananaResistant Starch	2013	291
Effect of the processing methods on the performance of polylactide films: Thermocompression versus solvent casting Jong‐Whan Rhim, Amar K. Mohanty, S. P. Singh, Journal of Applied Polymer Science EngineeringMechanical EngineeringPolymer NanocompositesPolymersPolymer Material	2006	227
The role of corn starch, amaranth flour, pea isolate, and Psyllium flour on the rheological properties and the ultrastructure of gluten-free doughs M. Mariotti, M. Lucisano, Maria Ambrogina Pagani, Food Research International Psyllium FlourGrain SciencePolysaccharidePea IsolateGrain Quality	2009	224
Characterization of storage proteins in different soybean varieties and their relationship to tofu yield and texture Rajni Mujoo, Dianne T. Trinh, P. K. W. Ng Food Chemistry EngineeringFood AnalysisSustainable AgricultureAgricultural EconomicsBiotechnology	2003	221
Effect of extrusion conditions on resistant starch formation from pastry wheat flour J.H. Kim, E.J. Tanhehco, P. K. W. Ng Food Chemistry Pastry Wheat FlourMechanical EngineeringExtrusion ConditionsFood EngineeringGrain Quality	2005	153
Mechanical and barrier properties of biodegradable soy protein isolate-based films coated with polylactic acid Jong-Whan Rhim, Jun‐Ho Lee, P. K. W. Ng LWT Edible FilmEngineeringPolymer ScienceBio-based MaterialPolylactic Acid	2005	148
Development and Characterization of Biodegradable Films Made from Wheat Gluten Protein Fractions Pilar Hernández‐Muñoz, Antonis Kanavouras, P. K. W. Ng, Journal of Agricultural and Food Chemistry	2003	140
Effects of industrial pasta drying temperatures on starch properties and pasta quality S. Güler, Hamit Köksel, P. K. W. Ng Food Research International Mechanical EngineeringStarch PropertiesPasta QualityThermal ProcessingFood Processing	2002	132

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