Shiguo Chen
Affiliations: | 2016-2017 | Rensselaer Polytechnic Institute, Troy, NY, United States |
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Parents
Sign in to add mentor| Changhu Xue | grad student | 2004-2010 | Zhejiang University | |
| Xingqian Ye | post-doc | Zhejiang University | ||
| Robert J. Linhardt | research scientist | 2016-2017 | RPI | |
| (Professor, Zhejiang University, Hangzhou, PRC) | ||||
Children
Sign in to add trainee| Xin Guo | grad student | 2011-2014 | Zhejiang University |
| Nian Wu | grad student | 2011-2014 | Imperial College London |
| Xinzi Yin | grad student | 2011-2014 | Zhejiang University |
| Zijian Zhi | grad student | 2014-2017 | Zhejiang University |
| Shan Li | grad student | 2013-2018 | Zhejiang University |
| Shanshan Liu | grad student | 2016-2018 | Zhejiang University |
| Junhui Li | grad student | 2014-2019 | Zhejiang University |
| Hua Zhang | grad student | 2016-2019 | Zhejiang University |
| Lufeng Yan | grad student | 2015-2020 | Zhejiang University |
| Guizhu Mao | grad student | 2017-2020 | Zhejiang University |
| Xuemin Shen | grad student | 2017-2020 | Zhejiang University |
| Dongmei Wu | grad student | 2018-2023 | Zhejiang University |
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Publications
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| Wang Y, Lan S, Zhang L, et al. (2025) Mucus Barrier Weakens the Inhibitory Activity of Pyrogallol-Based Polyphenols Against α-Glucosidase. Molecular Nutrition & Food Research. e202400838 |
| Zhao Q, Yang P, Wang X, et al. (2025) Unveiling brain response mechanisms of citrus flavor perception: An EEG-based study on sensory and cognitive responses. Food Research International (Ottawa, Ont.). 206: 116096 |
| Mei X, Xia J, Li W, et al. (2024) Glycan degradation in Polygonati Rhizoma: Effects of traditional 'nine steaming and nine basking' on low molecular weight Fructans and polysaccharides. Food Chemistry: X. 25: 102131 |
| Wu D, Ye X, Hu W, et al. (2024) Diverse domains of raspberry pectin: critical determinants for protecting against IBDs. Food & Function |
| Wang Y, Zhang L, Xiao H, et al. (2024) Revisiting dietary proanthocyanidins on blood glucose homeostasis from a multi-scale structural perspective. Current Research in Food Science. 9: 100926 |
| Hou Z, Wang W, Wang Y, et al. (2024) Rapid characterization of polysaccharides from marine animals using chemical degradation combined with liquid chromatography mass spectrometry. International Journal of Biological Macromolecules. 138535 |
| Zhang Y, Mei X, Li W, et al. (2024) Mechanisms of starchy foods glycemic index reduction under different means and their impacts on food sensory qualities: A review. Food Chemistry. 467: 142351 |
| Wang Y, Lin R, Zhang L, et al. (2024) Oxygen influences in vitro assessment for phenolic compounds: Digestive stability, α-glucosidase inhibitory activity and bioavailability. Food Chemistry. 466: 142165 |
| Zhao Q, Li Z, Zhang K, et al. (2024) Revealing the off-flavors in hydro-distilled essential oils of sweet orange (Citrus sinensis) by flavoromics strategy and computational simulation. Food Chemistry. 465: 141990 |
| Li S, Guo R, Gao X, et al. (2024) Fucosylated chondroitin sulfate alleviates diet-induced obesity by modulating intestinal lipid metabolism and colonic microflora. International Journal of Biological Macromolecules. 283: 137371 |