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Food Chemistry|February 25, 2019
Pea protein isolate-gum Arabic Maillard conjugates improves physical and oxidative stability of oil-in-water emulsionsFengchao Zha, Shiyuan Dong, Jiajia Rao, et al.
Journal of Agricultural and Food Chemistry|August 23, 2019
Gum Arabic-Mediated Synthesis of Glyco-pea Protein Hydrolysate via Maillard Reaction Improves Solubility, Flavor Profile, and Functionality of Plant ProteinFengchao Zha, Zhongyu Yang, Jiajia Rao, et al.
Critical Reviews in Food Science and Nutrition|December 10, 2024
Cannabidiol (CBD) as an emerging nutraceutical ingredient from industrial hemp: regulation, production, extraction, nutraceutical properties, and functionalityAnto Pradeep Raja Charles, Bingcan Chen, Jiajia Rao
Food Chemistry|June 18, 2023
Sensory profile of pulse-based high moisture meat analogs: A study on the complex effect of germination and extrusion processingMuhammad Usman, Gabriel Swanson, Bingcan Chen, et al.
Food & Function|May 5, 2026
Plant proteins for human health: the current status and future needsKun Gao, Shiyu Zhou, Jiajia Rao, et al.
Food Chemistry|June 13, 2022
Structural, and functional properties of phosphorylated pea protein isolate by simplified co-spray drying processUyory Choe, Yang Lan, Bingcan Chen, et al.
Comprehensive Reviews in Food Science and Food Safety|December 22, 2020
The Inhibition of Advanced Glycation End Products by Carnosine and Other Natural Dipeptides to Reduce Diabetic and Age-Related ComplicationsMichael A Freund, Bingcan Chen, Eric A Decker
Food Chemistry|December 25, 2025
Heat-induced gelation properties of faba bean protein isolate at acidic condition: Impact of high methoxyl pectin and sucroseJacob Thomsen, Muxin Zhao, Jiajia Rao, et al.
Food Chemistry|January 1, 2025
Effects of antioxidants on the oxidative stability of expeller-pressed high oleic soybean oil (EPHOSO) oleogel and cookieMuxin Zhao, Zhongyu Yang, Jiajia Rao, et al.
Comprehensive Reviews in Food Science and Food Safety|July 9, 2026
Decoding Walnut Flavor: From the Formation of Odor and Taste to the Reproduction of Walnut FlavorYimin Jia, Ran Zhao, Bingcan Chen, et al.
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