Qiongling Chen - Concepedia

Concepedia

Author

Qiongling Chen

Ministry of Agriculture and Rural Affairs

Also Known As

Qiong-Ling Chen, Qiongling Chen

21

Publications

1.2K

Citations

15

H-Index

28

Concepts

All Affiliations

Ministry of Agriculture and Rural Affairs Institute of Food Science and Technology Shanxi Agricultural University Chinese Academy of Agricultural Sciences Xiamen University

QC

About

Qiongling Chen is an author at Ministry of Agriculture and Rural Affairs specializing in biomolecular engineering, biotechnology, and engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	8	8	853
2	Health Sciences	8	8	693
3	Biochemistry	5	5	552
4	Natural Sciences	3	3	455
5	Medicine	2	2	81

Qiongling Chen

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17

Publications

1.2K

Citations

15

H-Index

	Year	Citations
Effects of high pressure on the physicochemical and functional properties of peanut protein isolates Xuanhui He, Hongzhi Liu, Li Liu, Food Hydrocolloids Food ChemistryFunctional PropertiesEngineeringPeanut Protein IsolatesBiochemistry	2013	179
High-moisture extruded protein fiber formation toward plant-based meat substitutes applications: Science, technology, and prospect Jinchuang Zhang, Qiongling Chen, David L. Kaplan, Trends in Food Science & Technology BiomanufacturingProtein Fiber FormationEngineeringBiotechnologyAlternative Protein Source	2022	162
Rheological properties of pea protein isolate-amylose/amylopectin mixtures and the application in the high-moisture extruded meat substitutes Qiongling Chen, Jinchuang Zhang, Yujie Zhang, Food Hydrocolloids EngineeringRheological PropertiesBiochemical EngineeringBiotechnologyMeat Substitutes	2021	156
High-moisture extrusion process of transglutaminase-modified peanut protein: Effect of transglutaminase on the mechanics of the process forming a fibrous structure Jinchuang Zhang, Qiongling Chen, Li Liu, Food Hydrocolloids EngineeringBiochemistryNatural SciencesFood StructureBiotechnology	2020	143
Protein-amylose/amylopectin molecular interactions during high-moisture extruded texturization toward plant-based meat substitutes applications Qiongling Chen, Jinchuang Zhang, Yujie Zhang, Food Hydrocolloids Protein-amylose/amylopectin Molecular InteractionsBiomanufacturingBiochemistryNatural SciencesBiotechnology	2022	133
Effect of fatty acid saturation degree on the rheological properties of pea protein and its high-moisture extruded product quality Qiongling Chen, Jinchuang Zhang, Yujie Zhang, Food Chemistry Pea ProteinEngineeringFood StructureRheological PropertiesBiotechnology	2022	70
Mechanism of high-moisture extruded protein fibrous structure formation based on the interactions among pea protein, amylopectin, and stearic acid Qiongling Chen, Jinchuang Zhang, Haodong Liu, Food Hydrocolloids Protein ChemistryPea ProteinStearic AcidBiochemistryProtein Folding	2022	68
Application of lipids and their potential replacers in plant-based meat analogs Qiongling Chen, Zhenjia Chen, Jinchuang Zhang, Trends in Food Science & Technology Lipid AnalysisLipid PreparationEngineeringLipid ResourceLipid Chemistry	2023	59
Application of transglutaminase modifications for improving protein fibrous structures from different sources by high-moisture extruding Jinchuang Zhang, Tongqing Li, Qiongling Chen, Food Research International BiomanufacturingTransglutaminase ModificationsPolysaccharideProtein EngineeringHigh-moisture Extruding	2023	52
Microscopic insight into the interactions between pea protein and fatty acids during high-moisture extrusion processing Qiongling Chen, Jinchuang Zhang, Yujie Zhang, Food Chemistry Pea ProteinEngineeringFatty AcidsBiotechnologyMicroscopic Insight	2022	50

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