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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.Food Chemistry|September 19, 2023
Maillard reaction between high-intensity ultrasound pre-treated pea protein isolate and glucose: Impact of reaction time and pH on the conjugation process and the properties of conjugatesKun Gao, Yixiang Xu, Jiajia Rao, et al.Food & Function|March 16, 2022
Statistical evaluation to validate matrix-matched calibration for standardized beany odor compound quantitation in yellow pea flour using HS-SPME-GC-MSZixuan Gu, Xiao Chen, Jiajia Rao, et al.Journal of Agricultural and Food Chemistry|February 18, 2010
Role of continuous phase anionic polysaccharides on the oxidative stability of menhaden oil-in-water emulsionsBingcan Chen, David Julian McClements, Eric Andrew DeckerFood Chemistry|February 8, 2018
Pulse seed germination improves antioxidative activity of phenolic compounds in stripped soybean oil-in-water emulsionsMinwei Xu, Zhao Jin, Allen Peckrul, et al.Food Chemistry|September 5, 2013
Impact of diacylglycerol and monoacylglycerol on the physical and chemical properties of stripped soybean oilBingcan Chen, David Julian McClements, Eric Andrew DeckerJournal of Agricultural and Food Chemistry|August 22, 2020
Conjugation of Pea Protein Isolate via Maillard-Driven Chemistry with Saccharide of Diverse Molecular Mass: Molecular Interactions Leading to Aggregation or GlycationFengchao Zha, Zhongyu Yang, Jiajia Rao, et al.Comprehensive Reviews in Food Science and Food Safety|January 29, 2024
Nonenzymatic glycation as a tunable technique to modify plant proteins: A comprehensive review on reaction process, mechanism, conjugate structure, and functionalityKun Gao, Fengchao Zha, Jiajia Rao, et al.ACS Applied Materials & Interfaces|September 20, 2024
Hemp Protein Isolate-Based Natural Thermal-Reversible Hydrogel as a Novel Wound Dressing MaterialBaochen Fang, Zhicheng Peng, Bingcan Chen, et al.Critical Reviews in Food Science and Nutrition|September 30, 2011
Minor components in food oils: a critical review of their roles on lipid oxidation chemistry in bulk oils and emulsionsBingcan Chen, David Julian McClements, Eric Andrew DeckerPageof 10