Author

Shengqian Lin

Institutions: Jiangnan University, State Key Laboratory of Food Science and Technology

Observed institutions: Jiangnan University, State Key Laboratory of Food Science and Technology

ORCID: 0009-0006-9250-7627

Observed ORCID: 0009-0006-9250-7627

OpenAlex ID: A5126435224

Citric acid-catalyzed cassava pyrodextrin: Molecular structural evolution and resistant starch formation mechanism

2026 · Yifei Dong, Juncai Leng, et al. · International Journal of Biological Macromolecules · 1

Extrusion-mediated molecular reconstruction governs starch–lipid complexation and structural stability in cassava-based reconstituted rice

2026 · Yifei Dong, Yunlong Cui, et al. · Food Hydrocolloids

Key flavor compounds in cheese fermented with infant-qualified probiotics: comparison of single strain and multi strain culture

2026 · Hongye Li, Shengqian Lin, et al. · Food Chemistry

Citric acid-catalyzed pyrodextrin: Regulating starch digestibility and flavor profiles of sugar-free biscuits via modifying dough physicochemical properties

2026 · Yifei Dong, Juncai Leng, et al. · Food Hydrocolloids

Key flavor compounds in cheese fermented with infant-safe probiotics: comparison of single strain and multi strain culture

2026 · Hongye Li, Shengqian Lin, et al. · SSRN Electronic Journal

Works count: 6

Citation count: 2

H-index: 1

I10-index: