Kaiyun Luo - Concepedia

Author

Kaiyun Luo

Jiangnan University

Also Known As

Kaiyun LUO, Kaiyun Luo, M.C. Yan, Yunhao Xing

Publications

684

Citations

H-Index

Concepts

All Affiliations

Jiangnan University State Key Laboratory of Food Science and Technology Fuzhou University RMIT University Hunan Agricultural University

About

Kaiyun Luo is an author at Jiangnan University specializing in food chemistry, health sciences, and biochemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	6	6	243
2	Biochemistry	5	5	208
3	Medicine	3	3	118
4	Biomolecular Engineering	3	3	205
5	Natural Sciences	2	2	110

Kaiyun Luo

Publications

519

Citations

H-Index

Page 1

	Year	Citations
Improvement of gelation properties of soy protein isolate emulsion induced by calcium cooperated with magnesium Xufeng Wang, Kaiyun Luo, Benu Adhikari, Journal of Food Engineering Biopolymer GelGelation PropertiesProtein EngineeringFood EngineeringBiomolecular Engineering	2018	95
Effects of transglutaminase pre-crosslinking on salt-induced gelation of soy protein isolate emulsion Kaiyun Luo, Song Miao, Benu Adhikari, Journal of Food Engineering Food ChemistryTransglutaminase Pre-crosslinkingBiochemistryNatural SciencesBiotechnology	2019	77
Impact of native form oat β-glucan on starch digestion and postprandial glycemia Jie Zhang, Kaiyun Luo, Genyi Zhang Journal of Cereal Science NutritionBiochemistryPhysiologyGlycobiologyStarch Digestion	2016	65
Textural and Rheological Properties of Soy Protein Isolate Tofu-Type Emulsion Gels: Influence of Soybean Variety and Coagulant Type Xufeng Wang, Kaiyun Luo, Maomao Zeng, Food Biophysics Food ChemistryFood ColloidBiomanufacturingRheological PropertiesRheology	2018	61
Block modeling and segmentally iterative ray tracing in complex 3D media Tao Xu, Guoming Xu, Ergen Gao, Geophysics	2006	42
Effects of steam explosion on phenolic compounds and dietary fiber of grape pomace Wenyu Cui, Yunfu Wang, Zhaoyue Sun, LWT Food ChemistryDietary FiberFood PreservativesGrape PomaceFood Bioactive Compound	2022	42
Modulation of soy protein isolate gel properties by a novel “two-step” gelation process: Effects of pre-aggregation with different divalent sulfates Xufeng Wang, Mengqin Yu, Zhenzhong Wang, Food Chemistry Food ChemistryBiopolymer GelBiochemistryNatural SciencesBiotechnology	2022	33
Nutritional property of starch in a whole-grain-like structural form Kaiyun Luo, Genyi Zhang Journal of Cereal Science Food ChemistryNutritionBiochemistryNutritional PropertyFood Component	2017	22
The anti-obesity effect of starch in a whole grain-like structural form Kaiyun Luo, Xufeng Wang, Genyi Zhang Food & Function	2018	22
The impact of Tartary buckwheat extract on the nutritional property of starch in a whole grain context Kaiyun Luo, Xiaoting Zhou, Genyi Zhang Journal of Cereal Science Food ChemistryNutritionTartary Buckwheat ExtractNutritional PropertyFood Analysis	2019	19

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