Peirang Cao - Concepedia

Author

Peirang Cao

Jiangnan University ORCID

Also Known As

Pei-rang Cao, Peirang Cao, Pei‐Rang Cao, Witt, Christian C., Yuanpeng Wang

Publications

1.1K

Citations

H-Index

Concepts

All Affiliations

Jiangnan University State Key Laboratory of Food Science and Technology Jinan University State Council of the People's Republic of China Wuxi Institute of Technology

About

Peirang Cao is an author at Jiangnan University specializing in food chemistry, health sciences, and food engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	8	8	418
2	Biochemistry	6	6	310
3	Engineering	5	5	145
4	Medicine	5	5	311
5	Natural Sciences	1	1	73

Peirang Cao

Publications

Citations

H-Index

Page 1

	Year	Citations
Effects of frying oils’ fatty acids profile on the formation of polar lipids components and their retention in French fries over deep-frying process Xiaodan Li, Jinwei Li, Yong Wang, Food Chemistry Food ChemistryFrench FriesDeep-frying ProcessLipid ScienceFood Engineering	2017	116
Fatty acid profiles of typical dietary lipids after gastrointestinal digestion and absorbtion: A combination study between in-vitro and in-vivo Zhan Ye, Ruizhi Li, Cao Chen, Food Chemistry Lipid AnalysisNutritionTypical Dietary LipidsGastrointestinal DigestionLipid Nutrition	2018	108
Triglyceride Structure Modulates Gastrointestinal Digestion Fates of Lipids: A Comparative Study between Typical Edible Oils and Triglycerides Using Fully Designed in Vitro Digestion Model Zhan Ye, Cao Chen, Yuanfa Liu, Journal of Agricultural and Food Chemistry Vitro Digestion ModelNutritionLipid AnalysisGastroenterologyTypical Edible Oils	2018	89
Influence of indigenous minor components on fat crystal network of fully hydrogenated palm kernel oil and fully hydrogenated coconut oil Xiuhang Chai, Zong Meng, Peirang Cao, Food Chemistry Food ChemistryLipid AnalysisBiochemistryNatural SciencesPalm Kernel Oil	2018	73
Lipid composition modulates the intestine digestion rate and serum lipid status of different edible oils: a combination of <i>in vitro</i> and <i>in vivo</i> studies Zhan Ye, Cao Chen, Ruizhi Li, Food & Function	2019	61
Effects of Polar Compounds Generated from the Deep-Frying Process of Palm Oil on Lipid Metabolism and Glucose Tolerance in Kunming Mice Xiaodan Li, Xiaoyan Yu, Dewei Sun, Journal of Agricultural and Food Chemistry Polar CompoundsGlucose ToleranceOxidative StressFood ChemistryMetabolic Syndrome	2016	55
Effect of water content on thermal oxidation of oleic acid investigated by combination of EPR spectroscopy and SPME-GC-MS/MS Hongjian Chen, Peirang Cao, Bo Li, Food Chemistry Advanced Oxidation ProcessChemical EngineeringEngineeringEpr SpectroscopyAnalytical Chemistry	2016	49
Digestion fates of different edible oils vary with their composition specificities and interactions with bile salts Zhan Ye, Cao Chen, Yuanfa Liu, Food Research International Food ChemistryNutritionDifferent Edible OilsFood CompositionChemical Composition	2018	49
Effects of Antarctic krill oil on lipid and glucose metabolism in C57BL/6J mice fed with high fat diet Dewei Sun, Liang Zhang, Hongjian Chen, Lipids in Health and Disease	2017	47
Antarctic krill lipid extracted by subcritical n-butane and comparison with supercritical CO2 and conventional solvent extraction Dewei Sun, Chen Cao, Bo Li, LWT Lipid AnalysisSupercritical Fluid ChromatographySubcritical N-butaneSupercritical FlowConventional Solvent Extraction	2018	43

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