Ying Zhou - Concepedia

Author

Ying Zhou

Hefei University of Technology ORCID

Also Known As

Y. Zhou, Ying Zhou, Zhou Ying, Zhou, Ying

Publications

1.1K

Citations

H-Index

Concepts

All Affiliations

Hefei University of Technology Zhejiang University State Key Laboratory of Rice Biology Anhui Agricultural University China National Rice Research Institute

About

Ying Zhou is an author at Hefei University of Technology specializing in health sciences, food engineering, and food quality.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	6	6	211
2	Engineering	5	5	116
3	Medicine	4	4	283
4	Business	1	1	15
5	Language Studies	1	1	60

Ying Zhou

Publications

Citations

H-Index

Page 1

	Year	Citations
Effect of sodium alginate with three molecular weight forms on the water holding capacity of chicken breast myosin gel Jing Yao, Ying Zhou, Xing Chen, Food Chemistry PhysiologyMolecular Weight FormsSodium Alginate	2017	146
Origin of high-pressure induced changes in the properties of reduced-sodium chicken myofibrillar protein gels containing CaCl2: Physicochemical and molecular modification perspectives Yu Wang, Ying Zhou, Xixi Wang, Food Chemistry MechanobiologyBiochemistryProtein FoldingMolecular Modification PerspectivesMedicine	2020	88
Structure characterization and hypoglycemic effects of dual modified resistant starch from indica rice starch Ying Zhou, Shaohua Meng, Deyi Chen, Carbohydrate Polymers Food ChemistryResistant StarchHypoglycemic EffectsPolysaccharideGrain Quality	2013	86
Combined effect of CaCl2 and high pressure processing on the solubility of chicken breast myofibrillar proteins under sodium-reduced conditions Yu Wang, Ying Zhou, Peijun Li, Food Chemistry BiochemistrySodium HomeostasisNatural SciencesPhysiologySodium-reduced Conditions	2018	79
Effect of inoculating Lactobacillus pentosus R3 on N-nitrosamines and bacterial communities in dry fermented sausages Yaqing Xiao, Peijun Li, Ying Zhou, Food Control Food FermentationMedicineBacterial CommunitiesFood MicrobiologyMicrobial Ecology	2017	70
Novel emulsion film based on gelatin/polydextrose/camellia oil incorporated with Lactobacillus pentosus: Physical, structural, and antibacterial properties Xinxiang Zong, Xingguo Zhang, Keyi Bi, Food Hydrocolloids Edible FilmNovel Emulsion FilmGelatin/polydextrose/camellia OilMicrobiologyLactobacillus Pentosus	2021	63
Discrimination between Chinese rice wines of different geographical origins by NIRS and AAS Haiyan Yu, Ying Zhou, Xiaping Fu, European Food Research and Technology Chinese Rice WinesBotanyEast Asian StudiesDifferent Geographical OriginsEast Asian Languages	2006	60
Analysis of both chitinase and chitosanase produced by Sphingomonas sp. CJ-5 Xu‐Fen Zhu, Ying Zhou, Junli Feng Journal of Zhejiang University SCIENCE B	2007	59
Effect of resistant corn starch on the thermal gelling properties of chicken breast myosin Xixi Wang, Yue-shuang Li, Ying Zhou, Food Hydrocolloids Food ChemistryResistant Corn StarchFood PhysicFood BiophysicsThermal Gelling Properties	2019	51
Role of Drosophila alkaline ceramidase (Dacer) in Drosophila development and longevity Qiong Yang, Zhongjun Gong, Ying Zhou, Cellular and Molecular Life Sciences BiologyLifespan ExtensionDevelopmental BiologyDrosophila DevelopmentDevelopmental Genetics	2010	46

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