Shanguang Guo - Concepedia

Author

Shanguang Guo

South China Agricultural University ORCID

Also Known As

Shan-Guang Guo, Shan-guang GUO, Shanguang GUO, Shanguang Guo

Publications

736

Citations

H-Index

Concepts

All Affiliations

South China Agricultural University Hezhou University

About

Shanguang Guo is an author at South China Agricultural University specializing in food chemistry, engineering, and biochemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	7	7	443
2	Biochemistry	7	7	314
3	Health Sciences	5	5	386
4	Medicine	3	3	70
5	Natural Sciences	3	3	74

Shanguang Guo

Publications

683

Citations

H-Index

Page 1

	Year	Citations
Effects of different proteases on the emulsifying capacity, rheological and structure characteristics of preserved egg white hydrolysates Minmin Ai, Ting Tang, Ledan Zhou, Food Hydrocolloids Emulsifying CapacityBiomanufacturingStructure CharacteristicsEngineeringBiochemistry	2018	187
Effects of tea polyphenol and Ca(OH)2 on the intermolecular forces and mechanical, rheological, and microstructural characteristics of duck egg white gel Minmin Ai, Quan Zhou, Shanguang Guo, Food Hydrocolloids Materials ScienceFood ChemistryBiopolymer GelTea PolyphenolEngineering	2019	84
The investigation of the changes in physicochemical, texture and rheological characteristics of salted duck egg yolk during salting Minmin Ai, Shanguang Guo, Quan Zhou, LWT EngineeringFood PhysicRheologyFood ProcessingFood Structure	2017	72
Fabrication egg white gel hydrolysates-stabilized oil-in-water emulsion and characterization of its stability and digestibility Ziting Ling, Minmin Ai, Quan Zhou, Food Hydrocolloids Food ChemistryFood ColloidBiopolymer GelFood EngineeringChromatography	2019	64
Enhancement of gel characteristics of NaOH-induced duck egg white gel by adding Ca(OH)2 with/without heating Minmin Ai, Quan Zhou, Nan Xiao, Food Hydrocolloids Gel CharacteristicsSol-gel Synthesis	2020	46
Study upon kinetic process of apple juice adsorption de-coloration by using adsorbent resin Qiu Nong-xue, Shanguang Guo, Yuhua Chang Journal of Food Engineering Food ChemistryChemical EngineeringAdsorbent ResinEngineeringBioremediation	2006	32
Characteristics of intermolecular forces, physicochemical, textural and microstructural properties of preserved egg white with Ca(OH)2 addition Minmin Ai, Quan Zhou, Shanguang Guo, Food Chemistry Food ChemistryMaterials ScienceMicrostructural PropertiesEngineeringMechanical Properties	2020	32
Environmental stress-induced conformational transitions modulate foaming and gelation properties of glycosylated egg white proteins Ran Wei, Nan Xiao, Shanguang Guo, Food Hydrocolloids Protein ChemistryBiochemistryProtein AssemblyProtein FoldingNatural Sciences	2023	28
Tea polyphenol-mediated network proteins modulate the NaOH-heat induced egg white protein gelling properties Ziyuan Wang, Nan Xiao, Shanguang Guo, Food Hydrocolloids Food ChemistryBiochemistryProtein FoldingNatural SciencesMedicine	2023	25
Synergistic effects of tea polyphenols and phosphorylation on the gelation behavior of egg white proteins Zicong Wan, Nan Xiao, Shanguang Guo, Food Hydrocolloids Food ChemistryTea PolyphenolsPolyphenolicsBiochemistryNatural Sciences	2023	21

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