Author

Tianli Guo

Institutions: Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology

Observed institutions: Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology

OpenAlex ID: A5114075911

Understanding the nutrient composition and nutritional functions of highland barley (Qingke): A review

2020 · Tianli Guo, Carla Horvath, et al. · Trends in Food Science & Technology · 254

In vitro digestibility and structural control of rice starch-unsaturated fatty acid complexes by high-pressure homogenization

2021 · Tianli Guo, Hongrui Hou, et al. · Carbohydrate Polymers · 92

Effects of non-covalent binding of lignans with rice starch driven by high-pressure homogenization on the starch structure and in vitro nutritional characteristics

2022 · Tianli Guo, Bo Zheng, et al. · Food & Function · 23

Whole-grain highland barley premade biscuit prepared by hot-extrusion 3D printing: Printability and nutritional assessment

2023 · Tianli Guo, Tongtong Wang, et al. · Food Chemistry · 19

Glyceride structure-induced interactions and nonlinear rheological behavior of starch–glyceride complexes under hydrothermal treatment and microwave-assisted 3D printing

2026 · Zhipeng Qiu, Tianli Guo, et al. · Food Chemistry

Works count: 5

Citation count: 388

H-index: 4

I10-index: 4