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Advances in Food and Nutrition Research|September 26, 2025
The application of advanced analytical techniques in ensuring quality, nutrition, and safety of cereal-based foodKun Gao, Bingcan ChenComprehensive Reviews in Food Science and Food Safety|December 17, 2020
Occurrence and preventive strategies to control mycotoxins in cereal-based foodJing Wan, Bingcan Chen, Jiajia RaoAdvances in Colloid and Interface Science|January 5, 2024
Plant protein solubility: A challenge or insurmountable obstacleKun Gao, Jiajia Rao, Bingcan ChenInternational Journal of Biological Macromolecules|August 6, 2026
Tailoring the structure-functionality and volatile properties of pea protein isolate by high-pressure homogenization: Impact of pass number and pressureMuxin Zhao, Jiajia Rao, Bingcan ChenFood Chemistry|February 21, 2026
Fabrication and characterization of high internal phase emulsion stabilized solely by modified hemp protein isolateBaochen Fang, Bingcan Chen, Jiajia RaoFood Chemistry|February 26, 2022
Ultracentrifugal milling and steam heating pretreatment improves structural characteristics, functional properties, and in vitro binding capacity of cellulase modified soy okara residuesQiang Wang, Peiyi Shen, Bingcan ChenFood Chemistry|November 11, 2020
Highly branched corn starch: Preparation, encapsulation, and release of ascorbic acidZixuan Gu, Bingcan Chen, Yaoqi TianFood & Function|March 29, 2022
Nutraceutical potential of industrial hemp (Cannabis sativa L.) extracts: physicochemical stability and bioaccessibility of cannabidiol (CBD) nanoemulsionsHuijuan Zheng, Bingcan Chen, Jiajia RaoComprehensive Reviews in Food Science and Food Safety|April 2, 2021
Modification of pulse proteins for improved functionality and flavor profile: A comprehensive reviewFengchao Zha, Jiajia Rao, Bingcan ChenCritical Reviews in Food Science and Nutrition|January 12, 2019
Phenolic compounds in germinated cereal and pulse seeds: Classification, transformation, and metabolic processMinwei Xu, Jiajia Rao, Bingcan ChenPageof 10