Cuiping Yi - Concepedia

Author

Cuiping Yi

Changsha University of Science and Technology

Also Known As

Cui-ping Yi, CuiPing Yi, Cuiping Yi, Cui‐Ping Yi, Yi, Cuiping

Publications

1.2K

Citations

H-Index

Concepts

All Affiliations

Changsha University of Science and Technology Chinese Academy of Agricultural Sciences Central South University Institute of Agro-Products Processing Science and Technology Jiangnan University

About

Cuiping Yi is an author at Changsha University of Science and Technology specializing in food chemistry, health sciences, and food microbiology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	10	10	555
2	Engineering	4	4	281
3	Medicine	3	3	140
4	Public Health	3	3	91
5	Biochemistry	1	1	73

Cuiping Yi

Publications

1.1K

Citations

H-Index

Page 1

	Year	Citations
Chemical composition, structure, physicochemical and functional properties of rice bran dietary fiber modified by cellulase treatment Yanlan Liu, Hongbang Zhang, Cuiping Yi, Food Chemistry Food ChemistryDietary FiberFunctional PropertiesEngineeringChemical Composition	2020	215
Effect of Lactobacillus plantarum fermentation on the volatile flavors of mung beans Cuiping Yi, Yisi Li, Hong Zhu, LWT Food FermentationVolatile FlavorsMung BeansFood MicrobiologyMicrobiology	2021	121
Formulation of plant-based yoghurt from soybean and quinoa and evaluation of physicochemical, rheological, sensory and functional properties Kai Huang, Yongyong Liu, Yu Zhang, Food Bioscience Food ChemistryFunctional PropertiesFood AnalysisBiotechnologyFood Processing	2022	92
New insights into the structure-activity relationships of antioxidative peptide PMRGGGGYHY RiBang Wu, Jiafeng Huang, Ran Huan, Food Chemistry BiochemistryLipid PeroxidationPeptide SynthesisNew InsightsBiomolecular Engineering	2020	73
Impact of Lactobacillus plantarum 423 fermentation on the antioxidant activity and flavor properties of rice bran and wheat bran Meng Wang, Ming Lei, Samina Noor, Food Chemistry Food ChemistryFood FermentationHealth SciencesAntioxidant ActivityFood Microbiology	2020	66
The texture of fresh rice noodles as affected by the physicochemical properties and starch fine structure of aged paddy Cuiping Yi, Hong Zhu, Jinsong Bao, LWT Food ChemistryFresh Rice NoodlesHealth SciencesFood PhysicFood Structure	2020	63
Effect of ionic strength on the heat-induced soy protein aggregation and the phase separation of soy protein aggregate/dextran mixtures Xianghong Li, Yunhui Cheng, Cuiping Yi, Food Hydrocolloids Food ChemistryFood ColloidFood EngineeringProtein PurificationPhase Separation	2008	58
Antidiabetic Function of Lactobacillus fermentum MF423-Fermented Rice Bran and Its Effect on Gut Microbiota Structure in Type 2 Diabetic Mice Xiaojuan Ai, Cuiling Wu, Tingting Yin, Frontiers in Microbiology	2021	48
Role of Lactic Acid Bacteria in the Eating Qualities of Fermented Rice Noodles Cuiping Yi, Yang Youwang, Sumei Zhou, Cereal Chemistry Food ChemistryProbioticLactic Acid BacteriaFermented Rice NoodlesFood Microbiology	2016	42
Volatile profiles of fresh rice noodles fermented with pure and mixed cultures Cuiping Yi, Hong Zhu, Li‐Tao Tong, Food Research International Food ChemistryFresh Rice NoodlesFood FermentationMixed CulturesVolatile Profiles	2019	42

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