Concepedia

Shunjing Luo

SL

85

Publications

4.8K

Citations

44

H-Index

2013

Active since

Affiliations

State Key Laboratory of Food Science and Technology(Current)

Nanchang University

University of Massachusetts Amherst

Jiangxi Academy of Sciences

Shunjing Luo is an author at State Key Laboratory of Food Science and Technology specializing in food chemistry, engineering, and health sciences.

Top concepts

Food ChemistryEngineeringHealthFood EngineeringFood ProcessingBiochemistryBiomolecular EngineeringFood TechnologyBiotechnologyMedicine

Publications per year

2013–2024

85

Publications

85

Effect of endogenous proteins and lipids on starch digestibility in rice flour

Jiangping Ye, Xiuting Hu, Shunjing Luo et al. · Food Research International · 2018 · 297 citations

Food Chemistry, Nutrition, Endogenous Proteins +6

Effect of limited enzymatic hydrolysis on structure and emulsifying properties of rice glutelin

Xingfeng Xu, Wei Liu, Chengmei Liu et al. · Food Hydrocolloids · 2016 · 254 citations

Food Chemistry, Engineering, Biochemistry +8

Physicochemical and structural properties of pregelatinized starch prepared by improved extrusion cooking technology

Yunfei Liu, Jun Chen, Shunjing Luo et al. · Carbohydrate Polymers · 2017 · 230 citations

Materials Science, Food Chemistry, Structural Properties +11

Effect of dynamic high pressure microfluidization modified insoluble dietary fiber on gelatinization and rheology of rice starch

Chengmei Liu, Ruihong Liang, Taotao Dai et al. · Food Hydrocolloids · 2016 · 163 citations

Food Chemistry, Engineering, Rheology +8

Retrogradation behaviour of high-amylose rice starch prepared by improved extrusion cooking technology

Yanjun Zhang, Wei Liu, Chengmei Liu et al. · Food Chemistry · 2014 · 160 citations

Retrogradation Behaviour, Improved Extrusion, Food Engineering +4

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