Bo Chen

Effects of oligosaccharides on pasting, thermal and rheological properties of sweet potato starch

Da-Nian Zhou, Bao Zhang, Bo Chen et al. · Food Chemistry · 2017 · 188 citations

Food Chemistry, Glycobiology, Sweet Potato Starch +5

Digestibility, physicochemical and structural properties of octenyl succinic anhydride-modified cassava starches with different degree of substitution

Bao Zhang, Ji-Qiang Mei, Bo Chen et al. · Food Chemistry · 2017 · 156 citations

Food Chemistry, Different Degree, Structural Properties +5

Insight into the mechanism of textural deterioration of myofibrillar protein gels at high temperature conditions

Bo Chen, Kai Zhou, Yu Wang et al. · Food Chemistry · 2020 · 132 citations

Biopolymer Gel, Myofibrillar Protein Gels, Protein Folding +6

Modulating the aggregation of myofibrillar protein to alleviate the textural deterioration of protein gels at high temperature: The effect of hydrophobic interactions

Bo Chen, Jie Guo, Yong Xie et al. · Food Chemistry · 2020 · 94 citations

Protein Chemistry, Biopolymer Gel, Protein Folding +7

Applying low voltage electrostatic field in the freezing process of beef steak reduced the loss of juiciness and textural properties

Yong Xie, Kai Zhou, Bo Chen et al. · Innovative Food Science & Emerging Technologies · 2021 · 81 citations

Freezing Process, Electrical Engineering, Meat Packaging +7