What is he best known for?
The fields of study he is best known for:
- Polymer
- Enzyme
- Composite material
His primary scientific interests are in Starch, Amylose, Chemical engineering, Amylopectin and Composite material.
His Starch research incorporates themes from Extrusion, Thermal decomposition, Analytical chemistry, Moisture and Microstructure.
His work in Extrusion addresses subjects such as Rheology, which are connected to disciplines such as Viscosity.
His Amylose study integrates concerns from other disciplines, such as Maize starch, Thermogravimetric analysis, Chromatography and Differential scanning calorimetry, Endotherm.
Ling Chen has included themes like Superabsorbent polymer, Polymer and Polymer chemistry in his Chemical engineering study.
Ling Chen works mostly in the field of Amylopectin, limiting it down to concerns involving Scanning electron microscope and, occasionally, Morphology, Crystallography and Amorphous solid.
His most cited work include:
- Thermal processing of starch-based polymers (505 citations)
- Gelatinization of cornstarch with different amylose/amylopectin content (216 citations)
- Rheological properties of starches with different amylose/amylopectin ratios (163 citations)
What are the main themes of his work throughout his whole career to date?
His primary areas of study are Starch, Chemical engineering, Amylose, Composite material and Food science.
His Starch study combines topics in areas such as Amorphous solid, Crystallinity and Microstructure.
His Chemical engineering research is multidisciplinary, incorporating perspectives in Organic chemistry, Polymer and Polymer chemistry.
His research investigates the connection with Amylose and areas like Differential scanning calorimetry which intersect with concerns in Glass transition.
His biological study spans a wide range of topics, including Bacteria, Glycemic index, Moisture and Enzyme.
The study incorporates disciplines such as Crystallography, Thermal decomposition and Analytical chemistry in addition to Amylopectin.
He most often published in these fields:
- Starch (66.38%)
- Chemical engineering (35.37%)
- Amylose (22.71%)
What were the highlights of his more recent work (between 2019-2021)?
- Starch (66.38%)
- Food science (20.09%)
- Chemical engineering (35.37%)
In recent papers he was focusing on the following fields of study:
His main research concerns Starch, Food science, Chemical engineering, Microbiology and Amylose.
Ling Chen has researched Starch in several fields, including Amorphous solid, Crystallinity and Lamellar structure.
His research in Lamellar structure intersects with topics in Extrusion and Granule.
He combines subjects such as Glycemic index, Antioxidant and Bacteria with his study of Food science.
The concepts of his Chemical engineering study are interwoven with issues in Rheology, Microstructure, Crystal structure and Modified starch.
His biological study focuses on Amylopectin.
Between 2019 and 2021, his most popular works were:
- Understanding the structure and rheological properties of potato starch induced by hot-extrusion 3D printing (16 citations)
- Impact of ultrasonication on the aggregation structure and physicochemical characteristics of sweet potato starch (13 citations)
- Understanding the nutritional functions of thermally-processed whole grain highland barley in vitro and in vivo. (12 citations)
In his most recent research, the most cited papers focused on:
- Polymer
- Enzyme
- Organic chemistry
Ling Chen mostly deals with Starch, Food science, Chemical engineering, Amorphous solid and Resistant starch.
His Starch research focuses on subjects like Crystallinity, which are linked to Sonication.
His Food science research includes elements of Gut flora, Glycemic index, Bacteria, Staphylococcus aureus and Acetic acid.
His biological study spans a wide range of topics, including Rheology, Potato starch, Microstructure and Solubility.
Ling Chen has included themes like Degree of polymerization and Maize starch in his Amorphous solid study.
As part of one scientific family, Ling Chen deals mainly with the area of Resistant starch, narrowing it down to issues related to the Amylose, and often Polyphenol, Molar mass distribution, Molar mass, Postharvest and Porosity.
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