Yongqiang Cheng - Concepedia

Author

Yongqiang Cheng

China Agricultural University

Also Known As

YONG-QIANG CHENG, Yong-Qiang Cheng, Yong-qiang Cheng, Yongqiang CHENG, Yongqiang Cheng

Publications

1.3K

Citations

H-Index

Concepts

All Affiliations

China Agricultural University Japan International Research Center for Agricultural Sciences Southwest University University of Nottingham University of Massachusetts Amherst

About

Yongqiang Cheng is an author at China Agricultural University specializing in engineering, food chemistry, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	12	12	473
2	Health Sciences	7	7	388
3	Medicine	6	6	243
4	Biochemistry	6	6	210
5	Natural Sciences	1	1	19

Yongqiang Cheng

Publications

1.2K

Citations

H-Index

Page 1

	Year	Citations
Effect of konjac glucomannan on physical and sensory properties of noodles made from low-protein wheat flour Yun Zhou, Hui Cao, Man Hou, Food Research International Food ChemistryKonjac GlucomannanFood AnalysisLow-protein Wheat FlourSensory Properties	2013	162
Gelation mechanism of alkali induced heat-set konjac glucomannan gel Zhenjun Liu, Xu Ren, Yongqiang Cheng, Trends in Food Science & Technology Biopolymer GelEngineeringGelation MechanismThermodynamicsBiomolecular Engineering	2021	93
Morphology evolution and gelation mechanism of alkali induced konjac glucomannan hydrogel Yun Zhou, Runsheng Jiang, Wade S. Perkins, Food Chemistry Biopolymer GelMorphology EvolutionEngineeringGelation MechanismKonjac Glucomannan Hydrogel	2018	85
EFFECTS OF DRYING METHOD ON PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF SOY PROTEIN ISOLATES Xiaozhong Hu, Yongqiang Cheng, Junfeng Fan, Journal of Food Processing and Preservation Functional PropertiesFood AnalysisFood BiophysicsFood ChemistryBioanalysis	2009	84
Effect of spontaneous fermentation on the physical properties of corn starch and rheological characteristics of corn starch noodle Meilan Yuan, Zhan‐Hui Lu, Yongqiang Cheng, Journal of Food Engineering Food ChemistryHealth SciencesFood PhysicSpontaneous FermentationFood Engineering	2007	80
Optimization of hydrolysis conditions for the production of glucomanno-oligosaccharides from konjac using β-mannanase by response surface methodology Chen Jun-fan, Desheng Liu, Bo Shi, Carbohydrate Polymers BiomanufacturingBiosynthesisEngineeringBiochemistryHydrolysis Conditions	2012	52
Effect of a small amount of sodium carbonate on konjac glucomannan-induced changes in wheat starch gel Yun Zhou, Dan Zhao, Charles G. Winkworth-Smith, Carbohydrate Polymers Food ChemistrySodium CarbonateFood AnalysisGlycobiologyWheat Starch Gel	2014	52
A pH-sensitive semi-interpenetrating polymer network hydrogels constructed by konjac glucomannan and poly (γ-glutamic acid): Synthesis, characterization and swelling behavior Chongyang Zhu, Ning Tang, Jing Gan, International Journal of Biological Macromolecules Biopolymer GelHydrogelsEngineeringKonjac GlucomannanPolymer Science	2021	45
The Effects of Vital Wheat Gluten and Transglutaminase on the Thermomechanical and Dynamic Rheological Properties of Buckwheat Dough Lihong Han, Yongqiang Cheng, Shuang Qiu, Food and Bioprocess Technology Vital Wheat GlutenDynamic Rheological PropertiesBuckwheat DoughRheologyFood Engineering	2011	41
A novel low-alkali konjac gel induced by ethanol to modulate sodium release Yun Zhou, Liangliang Wu, Yuan Tian, Food Hydrocolloids PharmacologySodium Release	2020	41

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