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Shengxiang Gong

Observed names: Sheng-Xiang Gong, Sheng‐Xiang Gong
Observed institutions: Jiangnan University, Shanghai Jiao Tong University, Shandong Academy of Agricultural Sciences, Shandong Academy of Sciences, Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Shandong Agricultural University
ORCID: 0000-0002-9519-5191
Observed ORCID: 0000-0002-9519-5191
OpenAlex ID: A5047240656
Effects of high hydrostatic pressure and high pressure homogenization processing on characteristics of potato peel waste pectin
2018 · Fan Xie, Wei Zhang, et al. · Carbohydrate Polymers · 183
Study on the interaction mechanism of purple potato anthocyanins with casein and whey protein
2020 · Shengxiang Gong, Chengyu Yang, et al. · Food Hydrocolloids · 156
Modification of dietary fibers from purple-fleshed potatoes (Heimeiren) with high hydrostatic pressure and high pressure homogenization processing: A comparative study
2017 · Fan Xie, Ming Li, et al. · Innovative Food Science & Emerging Technologies · 138
Characteristics of pectin from black cherry tomato waste modified by dynamic high-pressure microfluidization
2017 · Wei Zhang, Fan Xie, et al. · Journal of Food Engineering · 80
Investigating lignin from Canna edulis ker residues induced activation of α-amylase: Kinetics, interaction, and molecular docking
2018 · Fan Xie, Wei Zhang, et al. · Food Chemistry · 70
Physicochemical properties of potato starch fermented by amylolytic Lactobacillus plantarum
2020 · Yihan Xu, Jingyu Ding, et al. · International Journal of Biological Macromolecules · 66
Aminosilanized magnetic carbon microspheres for the magnetic solid‐phase extraction of bisphenol A, bisphenol AF, and tetrabromobisphenol A from environmental water samples
2017 · Sheng‐Xiang Gong, Xiao‐Li Wang, et al. · Journal of Separation Science · 52
Evaluation of the antifreeze effects and its related mechanism of sericin peptides on the frozen dough of steamed potato bread
2019 · Shengxiang Gong, Danlu Yang, et al. · Journal of Food Processing and Preservation · 48
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Emulsifying properties of pectic polysaccharides obtained by sequential extraction from black tomato pomace
2019 · Wei Zhang, Xie Fan, et al. · Food Hydrocolloids · 45
Potential of lignin from Canna edulis ker residue in the inhibition of α-d-glucosidase: Kinetics and interaction mechanism merging with docking simulation
2016 · Fan Xie, Shengxiang Gong, et al. · International Journal of Biological Macromolecules · 45
Carboxylated solid carbon spheres as a novel solid-phase microextraction coating for sensitive determination of phenols in environmental water samples
2015 · Sheng-Xiang Gong, Xia Wang, et al. · Journal of Chromatography A · 43
Low and high methoxyl pectin lowers on structural change and digestibility of fried potato starch
2020 · Wenhui Li, Wei Zhang, et al. · LWT · 33
Effects of Fermentation on Compositions, Color, and Functional Properties of Gelatinized Potato Flours
2019 · Shengxiang Gong, Fan Xie, et al. · Journal of Food Science · 25
Effects of amylolytic Lactobacillus fermentation on the nutritional quality and digestibility of purple potato flour
2021 · Shengxiang Gong, Ying Yu, et al. · Journal of Food Composition and Analysis · 22
Physicochemical properties and structural characteristics of soluble dietary fibers from yellow and purple fleshed potatoes by-product
2017 · Fan Xie, Wei Zhang, et al. · International Journal of Food Properties · 21
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A Systematic Review and Meta-Analysis of Acupressure for Postoperative Gastrointestinal Symptoms among Abdominal Surgery Patients
2017 · Yunhong Liu, Winnie P. Y. Tang, et al. · The American Journal of Chinese Medicine · 19
Intracellular Expression of Antifreeze Peptides in Food Grade Lactococcus lactis and Evaluation of Their Cryoprotective Activity
2018 · Li Zhang, Quan Jin, et al. · Journal of Food Science · 17
Inhibitory effect of lignin from Canna edulis Ker residues on trypsin: kinetics and molecular docking studies
2020 · Fan Xie, Wei Zhang, et al. · Journal of the Science of Food and Agriculture · 16
Enrichment and determination of octylphenol and nonylphenol in environmental water samples by solid-phase microextraction with carboxylated carbon nano-spheres coating prior to gas chromatography–mass spectrometry
2015 · Sheng-Xiang Gong, Xia Wang, et al. · Analytical and Bioanalytical Chemistry · 16
Effects of endogenous and exogenous corn protein and its hydrolysates on the structural change and starch digestibility of fried corn starch
2020 · Wenhui Li, Ying Yu, et al. · International Journal of Food Science & Technology · 12
Effect of fermentation on color characteristics and metabolite profiles of purple potato flour
2024 · Shengxiang Gong, Aizhen Zong, et al. · Journal of Food Composition and Analysis · 9
Dynamic changes of proton populations in potato flours during fermentation and their relationship with digestibility and functional properties
2020 · Shengxiang Gong, Wenhui Li, et al. · Food Chemistry · 9
Study on the effects of sugar alcohols and Angelica keiskei flour on cookie quality, antioxidant, and nutrition
2020 · Shengxiang Gong, Bei Xu, et al. · Cereal Chemistry · 7
Insoluble dietary fibers from yellow‐ and purple‐fleshed potatoes by‐products and their physicochemical properties and structural characteristics: A comparative study
2017 · Fan Xie, Wei Zhang, et al. · Starch - Stärke · 6
A Case Study of a Typical Potato Flavoring based on Aroma Characteristic of Purple Potato
2020 · Xinzhe Gu, Shengda Yu, et al. · Food Science and Technology Research · 5
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Works count: 34
Citation count: 1,149
H-index: 17
I10-index: 20
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