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Cunshe Chen

As seen in: Wiley Online Library, MDPI
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Articles

Rheological and Tribological Properties of Konjac Gum‐Lecithin Composite System: Effect of Incorporation of Saliva and Friction Surface Properties

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By Zhihua Pang, Imane Bourouis, Mengfei Li, Cunshe Chen
| Wiley Online Library Verified
Conflicts of Interest The authors declare no conflicts of interest. References , , , and . 2023. “On the Importance of Saliva in Mouthfeel Sensations.” International Journal of Gastronomy and Food Science 31: 100667. https://doi.org/10.1016/j.ijgfs.2023.100667. , , , , , and . 2024. “Formulations and Evaluations of Structural and Physico-Chemical Properties of Soy Yogurts: Effect of Incorporating Soy Protein Isolate/Chitosan Complexed Microgels.” LWT 206: 116569.
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Screening and Identification of High-Yielding Strains of Conjugated Linoleic Acid and Optimization of Conditions for the Conversion of CLA

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By Cunshe Chen, Fang Tong, Ruohao Sun, Ying Zhang
| MDPI
1. Introduction Conjugated linoleic acid (CLA) is a general term for octadecadienoic acid (ODA) containing conjugated double bonds. It is rich in isomers due to the differences in the geometrical configurations of different CLA, which depends on different positions of the double bonds on the carbon atoms [1,2]. In recent years, CLA as a functional fatty acid has been reviewed by researchers and scholars worldwide.
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Plasma Effects on Properties and Structure of Corn Starch: Characterization and Analysis

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By Cunshe Chen, Fang Tong, Ruohao Sun, Jufang Yang
| MDPI
All articles published by MDPI are made immediately available worldwide under an open access license. No special permission is required to reuse all or part of the article published by MDPI, including figures and tables. For articles published under an open access Creative Common CC BY license, any part of the article may be reused without permission provided that the original article is clearly cited. For more information, please refer to https://www.mdpi.com/openaccess.
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