Shaoxiao Zeng - Concepedia

Author

Shaoxiao Zeng

Fujian Agriculture and Forestry University

Also Known As

Shao-Xiao Zeng, ShaoXiao Zeng, Shaoxiao Zeng

Publications

Citations

H-Index

Concepts

All Affiliations

Fujian Agriculture and Forestry University Teagasc - The Irish Agriculture and Food Development Authority Institute of Food Science and Technology Institute for Medical Research University of Leicester

About

Shaoxiao Zeng is an author at Fujian Agriculture and Forestry University specializing in biomolecular engineering, engineering, and biotechnology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	11	11	597
2	Medicine	8	8	249
3	Health Sciences	6	6	396
4	Natural Sciences	2	2	55
5	Public Health	1	1	28

Shaoxiao Zeng

Publications

2.6K

Citations

H-Index

Page 1

	Year	Citations
Structural characteristics and crystalline properties of lotus seed resistant starch and its prebiotic effects Yi Zhang, Hongliang Zeng, Ying Wang, Food Chemistry Food ChemistryStructural CharacteristicsEdible PackagingBotanyPolysaccharide	2014	201
Structural and physicochemical properties of lotus seed starch treated with ultra-high pressure Zebin Guo, Shaoxiao Zeng, Xu Lu, Food Chemistry Food ChemistryMaterials ScienceHigh Hydrostatic PressureUltra-high PressureHealth Sciences	2015	187
Chlorogenic acid alleviates obesity and modulates gut microbiota in high‐fat‐fed mice Zhengyu Wang, Ka‐Lung Lam, Jiamiao Hu, Food Science & Nutrition	2019	176
Structural characteristics and physicochemical properties of lotus seed resistant starch prepared by different methods Shaoxiao Zeng, Xiaoting Wu, Shan Lin, Food Chemistry Materials ScienceFood ChemistryStructural CharacteristicsEdible PackagingDifferent Methods	2015	151
The effects of ultra-high pressure on the structural, rheological and retrogradation properties of lotus seed starch Zebin Guo, Shaoxiao Zeng, Yi Zhang, Food Hydrocolloids High Hydrostatic PressureUltra-high PressureEngineeringFood PhysicMechanical Engineering	2014	127
Properties of lotus seed starch–glycerin monostearin complexes formed by high pressure homogenization Bingyan Chen, Shaoxiao Zeng, Hongliang Zeng, Food Chemistry High Pressure HomogenizationBiomanufacturingBiomolecular EngineeringChemistry	2017	109
Effects of oligosaccharides on particle structure, pasting and thermal properties of wheat starch granules under different freezing temperatures Han Su, Jinjin Tu, Mingjing Zheng, Food Chemistry Particle StructureWheat Starch GranulesDifferent Freezing TemperaturesGlycobiologyPolysaccharide	2020	106
Effect of Microwave Irradiation on the Physicochemical and Digestive Properties of Lotus Seed Starch Shaoxiao Zeng, Bingyan Chen, Hongliang Zeng, Journal of Agricultural and Food Chemistry	2016	95
Water migration depicts the effect of hydrocolloids on the structural and textural properties of lotus seed starch Mingjing Zheng, Yan Lin, Hongqiang Wu, Food Chemistry Water MigrationTextural PropertiesBotanyLotus Seed Starch	2020	80
Preparation and characterization of lotus seed starch-fatty acid complexes formed by microfluidization Bingyan Chen, Zebin Guo, Song Miao, Journal of Food Engineering Food ChemistryLipid AnalysisEngineeringLipid ResourceBiochemical Engineering	2018	79

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