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Employment (1)

South China University of Technology: Guangzhou, Guangdong, CN

2020-08 to present (School of food science and engineering)
Employment
Source: Self-asserted source
Bo Zheng

Education and qualifications (1)

South China University of Technology: Guangzhou, Guangdong, CN

2015-09-01 to 2020-06-30 (School of food science and engineering)
Education
Source: Self-asserted source
Bo Zheng

Works (44)

Control of Starch Molecular Weight by Enzyme Treatment Facilitates the Formation of V-Type Starch–Resveratrol Complexes in a High-Pressure Homogenization Environment and Their Modulation Effects on the Gut Microbiota

Journal of Agricultural and Food Chemistry
2024-11-27 | Journal article
Contributors: Bo Zheng; Rui Li; Ling Chen
Source: check_circle
Crossref

Chlorogenic Acid/Linoleic Acid-Fortified Wheat-Resistant Starch Ameliorates High-Fat Diet-Induced Gut Barrier Damage by Modulating Gut Metabolism

Journal of Agricultural and Food Chemistry
2024-05-22 | Journal article
Contributors: Qiyong Guo; Ling Chen; Zipeng Liu; Bo Zheng
Source: check_circle
Crossref

Stilbene, as phyto-oestrogens, can construct resistant starch through noncovalent interactions with starch: A structural correlation study

Food Hydrocolloids
2024-03 | Journal article
Contributors: Weihang Cao; Bo Zheng; Xixi Zeng; Hai He; Ling Chen
Source: check_circle
Crossref

New insights into the effects of starch-oleic acid-chlorogenic acid interactions on structural formation by hot-extrusion 3D printing: From perspective of nonlinear rheology

Food Hydrocolloids
2023-11 | Journal article
Contributors: Zipeng Liu; Ling Chen; Bo Zheng
Source: check_circle
Crossref

Effect of extrusion with hydrocolloid-starch molecular interactions on retrogradation and in vitro digestibility of chestnut starch and processing properties of chestnut flour

Food Hydrocolloids
2023-07 | Journal article
Contributors: Junchao Zhu; Bo Zheng; Chenlu Rao; Ling Chen
Source: check_circle
Crossref

Insight into the retardation of retrogradation of chestnut starch by heat-moisture treatment with flavonoids

Food Chemistry
2023-03 | Journal article
Part of ISSN: 0308-8146
Contributors: Zengjiang Zhang; Bo Zheng; Anlin Du; Jin Chen; Ling Chen
Source: Self-asserted source
Bo Zheng

Regioselective C6-OH oxidation of starch by laccase-TEMPO-system: A multi-scale structure evolution and water absorption properties study

Industrial Crops and Products
2023-03 | Journal article
Part of ISSN: 0926-6690
Contributors: Zhipeng Qiu; Xixi Zeng; Jinchuan Xu; Bo Zheng; Ling Chen
Source: Self-asserted source
Bo Zheng

3D-printing of oxidized starch-based hydrogels with superior hydration properties

Carbohydrate Polymers
2022 | Journal article
EID:

2-s2.0-85131439775

Part of ISSN: 01448617
Contributors: Qiu, Z.; Zheng, B.; Xu, J.; Chen, J.; Chen, L.
Source: Self-asserted source
Bo Zheng via Scopus - Elsevier

Control of starch–lipid interactions on starch digestibility during hot-extrusion 3D printing for starchy foods

Food & Function
2022 | Journal article
Contributors: Zipeng Liu; Ling Chen; Bo Zheng
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Effect of pre-printing gelatinization degree on the structure and digestibility of hot-extrusion 3D-printed starch

Food Hydrocolloids
2022 | Journal article
EID:

2-s2.0-85115926592

Part of ISSN: 0268005X
Contributors: Zheng, B.; Tang, Y.; Xie, F.; Chen, L.
Source: Self-asserted source
Bo Zheng via Scopus - Elsevier

Effect of starch-catechin interaction on regulation of starch digestibility during hot-extrusion 3D printing: Structural analysis and simulation study

Food Chemistry
2022 | Journal article
EID:

2-s2.0-85131459845

Part of ISSN: 18737072 03088146
Contributors: Zheng, B.; Liu, Z.; Chen, L.; Qiu, Z.; Li, T.
Source: Self-asserted source
Bo Zheng via Scopus - Elsevier

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

Food & Function
2022 | Journal article
Contributors: Tianli Guo; Bo Zheng; Hai He; Ling Chen
Source: check_circle
Crossref

Starch concentration is an important factor for controlling its digestibility during hot-extrusion 3D printing

Food Chemistry
2022 | Journal article
EID:

2-s2.0-85123003957

Part of ISSN: 18737072 03088146
Contributors: Zhang, Z.; Zheng, B.; Tang, Y.; Chen, L.
Source: Self-asserted source
Bo Zheng via Scopus - Elsevier

Synergistic effect of extrusion and polyphenol molecular interaction on the short/long-term retrogradation properties of chestnut starch

Carbohydrate Polymers
2022 | Journal article
EID:

2-s2.0-85116881569

Part of ISSN: 01448617
Contributors: Zeng, X.; Zheng, B.; Xiao, G.; Chen, L.
Source: Self-asserted source
Bo Zheng via Scopus - Elsevier

Impact of protein network restructured with soy protein and transglutaminase on the structural and functional characteristics of whole-grain highland barley noodle

Food Hydrocolloids
2022-12 | Journal article
Contributors: Junchao Zhu; Zipeng Liu; Ling Chen; Bo Zheng
Source: check_circle
Crossref

Nutritional biology of chestnuts: A perspective review

Food Chemistry
2022-11 | Journal article
Part of ISSN: 0308-8146
Contributors: Bo Zheng
Source: Self-asserted source
Bo Zheng

How to synchronously slow down starch digestion and retrogradation: A structural analysis study

International Journal of Biological Macromolecules
2022-07 | Journal article
Part of ISSN: 0141-8130
Source: Self-asserted source
Bo Zheng
grade
Preferred source (of 2)‎

An insight into the structural evolution of waxy maize starch chains during growth based on nonlinear rheology

Food Hydrocolloids
2021 | Journal article
EID:

2-s2.0-85101472548

Part of ISSN: 0268005X
Contributors: Liu, Z.; Chen, L.; Bie, P.; Xie, F.; Zheng, B.
Source: Self-asserted source
Bo Zheng via Scopus - Elsevier

Development changes in multi-scale structure and functional properties of waxy corn starch at different stages of kernel growth

International Journal of Biological Macromolecules
2021 | Journal article
EID:

2-s2.0-85115774561

Part of ISSN: 18790003 01418130
Contributors: Zheng, B.; Guo, X.; Tang, Y.; Chen, L.; Xie, F.
Source: Self-asserted source
Bo Zheng via Scopus - Elsevier

Effect of stearic acid on the microstructural, rheological and 3D printing characteristics of rice starch

International Journal of Biological Macromolecules
2021 | Journal article
EID:

2-s2.0-85113434938

Part of ISSN: 18790003 01418130
Contributors: Liu, Z.; Yang, J.; Shi, Z.; Chen, L.; Zheng, B.
Source: Self-asserted source
Bo Zheng via Scopus - Elsevier

Effects of Different Modifiers on the Quality of Highland Barley Steamed Sponge Cakes,不同改良剂对青稞全粉发糕品质的影响

Modern Food Science and Technology
2021 | Journal article
EID:

2-s2.0-85117507386

Part of ISSN: 16739078
Contributors: Rao, C.-L.; Chen, L.; Zhang, C.-Z.; Zheng, B.
Source: Self-asserted source
Bo Zheng via Scopus - Elsevier

Effects of Structural Evolution of Starch Materials with Different Gelatinization Degrees on Materials' Printability of Hot-Extrusion 3D Printing,不同糊化度淀粉材料结构演变对其热挤压3D打印成型性的影响

Huanan Ligong Daxue Xuebao/Journal of South China University of Technology (Natural Science)
2021 | Journal article
EID:

2-s2.0-85104511256

Part of ISSN: 1000565X
Contributors: Chen, L.; Du, A.; Tang, Y.; Zheng, B.
Source: Self-asserted source
Bo Zheng via Scopus - Elsevier

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

Carbohydrate Polymers
2021 | Journal article
EID:

2-s2.0-85098855019

Part of ISSN: 01448617
Contributors: Guo, T.; Hou, H.; Liu, Y.; Chen, L.; Zheng, B.
Source: Self-asserted source
Bo Zheng via Scopus - Elsevier

Insights into the effect of structural alternations on the digestibility of rice starch-fatty acid complexes prepared by high-pressure homogenization

LWT
2021 | Journal article
EID:

2-s2.0-85091939248

Part of ISSN: 00236438
Contributors: Cui, J.; Zheng, B.; Liu, Y.; Chen, L.; Li, B.; Li, L.
Source: Self-asserted source
Bo Zheng via Scopus - Elsevier

Insights into the relationship between structure and rheological properties of starch gels in hot-extrusion 3D printing

Food Chemistry
2021 | Journal article
EID:

2-s2.0-85092619668

Part of ISSN: 18737072 03088146
Contributors: Zeng, X.; Chen, H.; Chen, L.; Zheng, B.
Source: Self-asserted source
Bo Zheng via Scopus - Elsevier

Manipulation of the internal structure of starch by propionyl treatment and its diverse influence on digestion and in vitro fermentation characteristics

Carbohydrate Polymers
2021 | Journal article
EID:

2-s2.0-85111274287

Part of ISSN: 01448617
Contributors: Li, M.; Wang, F.; Wang, J.; Wang, R.; Strappe, P.; Zheng, B.; Zhou, Z.; Chen, L.
Source: Self-asserted source
Bo Zheng via Scopus - Elsevier

Printability improvement of rice starch gel via catechin and procyanidin in hot extrusion 3D printing

Food Hydrocolloids
2021 | Journal article
EID:

2-s2.0-85109447015

Part of ISSN: 0268005X
Contributors: Zeng, X.; Li, T.; Zhu, J.; Chen, L.; Zheng, B.
Source: Self-asserted source
Bo Zheng via Scopus - Elsevier

Effect of Adding Heat-Moisture Treated or Dry-Heat-Treated Highland Barley Flour on the Quality of Noodles,添加湿热和干热处理的青稞粉对面条性质的影响

Shipin Kexue/Food Science
2020 | Journal article
EID:

2-s2.0-85099088791

Part of ISSN: 10026630
Contributors: Xu, H.; Li, L.; Chen, L.; Zheng, B.
Source: Self-asserted source
Bo Zheng via Scopus - Elsevier

Effects of matcha and its active components on the structure and rheological properties of gluten

LWT
2020 | Journal article
EID:

2-s2.0-85079860953

Part of ISBN:

00236438

Contributors: Liu, Z.; Chen, J.; Zheng, B.; Lu, Q.; Chen, L.
Source: Self-asserted source
Bo Zheng via Scopus - Elsevier

Establishment of Sensory Quality Evaluation System for Highland Barley Steamed Sponge Cake Based on Fuzzy Binary Contrast,基于模糊二元对比决策的青稞发糕感官评定体系的建立

Modern Food Science and Technology
2020 | Journal article
EID:

2-s2.0-85087147815

Part of ISSN: 16739078
Contributors: Zhang, C.-Z.; Zheng, B.; Liang, Y.; Chen, L.
Source: Self-asserted source
Bo Zheng via Scopus - Elsevier

Insights into the multi-scale structure and in vitro digestibility changes of rice starch-oleic acid/linoleic acid complex induced by heat-moisture treatment

Food Research International
2020 | Journal article
EID:

2-s2.0-85089216452

Part of ISSN: 18737145 09639969
Contributors: He, H.; Zheng, B.; Wang, H.; Li, X.; Chen, L.
Source: Self-asserted source
Bo Zheng via Scopus - Elsevier

Studies on nutritional intervention of rice starch- oleic acid complex (resistant starch type V) in rats fed by high-fat diet

Carbohydrate Polymers
2020 | Journal article
EID:

2-s2.0-85086588648

Part of ISSN: 01448617
Contributors: Zheng, B.; Wang, T.; Wang, H.; Chen, L.; Zhou, Z.
Source: Self-asserted source
Bo Zheng via Scopus - Elsevier

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

Trends in Food Science and Technology
2020 | Journal article
EID:

2-s2.0-85088742294

Part of ISSN: 09242244
Contributors: Guo, T.; Horvath, C.; Chen, L.; Chen, J.; Zheng, B.
Source: Self-asserted source
Bo Zheng via Scopus - Elsevier

Understanding the nutritional functions of thermally-processed whole grain highland barley in vitro and in vivo

Food Chemistry
2020 | Journal article
EID:

2-s2.0-85075967501

Part of ISBN:

18737072 03088146

Contributors: Zheng, B.; Zhong, S.; Tang, Y.; Chen, L.
Source: Self-asserted source
Bo Zheng via Scopus - Elsevier

Understanding the structure and rheological properties of potato starch induced by hot-extrusion 3D printing

Food Hydrocolloids
2020 | Journal article
EID:

2-s2.0-85080974639

Part of ISBN:

0268005X

Contributors: Liu, Z.; Chen, H.; Zheng, B.; Xie, F.; Chen, L.
Source: Self-asserted source
Bo Zheng via Scopus - Elsevier

Effect of High-pressure Homogenization on Molecular Structure and in Vitro Digestibility of Rice Starch,高压均质对大米淀粉分子结构及体外消化性能的影响

Modern Food Science and Technology
2019 | Journal article
EID:

2-s2.0-85075554667

Contributors: Liu, Y.-F.; Zheng, B.; Zeng, X.-X.; Chen, L.
Source: Self-asserted source
Bo Zheng via Scopus - Elsevier

Effect of rheological properties of potato, rice and corn starches on their hot-extrusion 3D printing behaviors

Journal of Food Engineering
2019 | Journal article
EID:

2-s2.0-85054665231

Contributors: Chen, H.; Xie, F.; Chen, L.; Zheng, B.
Source: Self-asserted source
Bo Zheng via Scopus - Elsevier

Hierarchical structure and physicochemical properties of highland barley starch following heat moisture treatment

Food Chemistry
2019 | Journal article
EID:

2-s2.0-85050558435

Contributors: Liu, K.; Zhang, B.; Chen, L.; Li, X.; Zheng, B.
Source: Self-asserted source
Bo Zheng via Scopus - Elsevier

Understanding the digestibility of rice starch-gallic acid complexes formed by high pressure homogenization

International Journal of Biological Macromolecules
2019 | Journal article
EID:

2-s2.0-85065886246

Contributors: Liu, Y.; Chen, L.; Xu, H.; Liang, Y.; Zheng, B.
Source: Self-asserted source
Bo Zheng via Scopus - Elsevier

Controlled Bioactive Compound Delivery Systems for Liquid Food and Their Release Behaviors,基于食品液态体系的功能因子靶向传输系统的构建及其释放研究

Modern Food Science and Technology
2018 | Journal article
EID:

2-s2.0-85064757340

Contributors: Xu, H.-S.; Zheng, B.; Li, L.; Chen, L.
Source: Self-asserted source
Bo Zheng via Scopus - Elsevier

Dough Character of a Compounded System Comprising Highland Barley Flour with Different Digestibility and Medium Strength Flour,不同消化性能青稞全粉与中筋小麦粉复配体系的流变特性分析

Modern Food Science and Technology
2018 | Journal article
EID:

2-s2.0-85060545646

Contributors: Zhong, S.-W.; Zheng, B.; Li, X.-X.; Chen, L.
Source: Self-asserted source
Bo Zheng via Scopus - Elsevier

Effect of Heat-moisture Treatment on the Multi-scale Structure and Digestibility of Rice Starch with Different Amylose Content,湿热处理对不同直链淀粉含量大米淀粉多尺度结构和消化性能的影响

Modern Food Science and Technology
2018 | Journal article
EID:

2-s2.0-85065419958

Contributors: Bian, H.-W.; Liu, Y.-F.; Zheng, B.; Zhu, H.-L.; Chen, L.
Source: Self-asserted source
Bo Zheng via Scopus - Elsevier

Understanding the digestibility and nutritional functions of rice starch subjected to heat-moisture treatment

Journal of Functional Foods
2018 | Journal article
EID:

2-s2.0-85045114749

Contributors: Zheng, B.; Wang, H.; Shang, W.; Xie, F.; Li, X.; Chen, L.; Zhou, Z.
Source: Self-asserted source
Bo Zheng via Scopus - Elsevier

Controlled bioactive compound delivery systems based on double polysaccharide film-coated microparticles for liquid products and their release behaviors

Journal of Functional Foods
2017 | Journal article
EID:

2-s2.0-85026729020

Contributors: Zheng, B.; Xie, F.; Situ, W.; Chen, L.; Li, X.
Source: Self-asserted source
Bo Zheng via Scopus - Elsevier

Peer review (8 reviews for 5 publications/grants)

Review activity for ACS omega. (1)
Review activity for ACS sustainable chemistry & engineering. (1)
Review activity for Crystal growth & design. (1)
Review activity for Journal of agricultural and food chemistry. (4)
Review activity for Langmuir : (1)