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Sheng Wu Yi Xue Gong Cheng Xue Za Zhi = Journal of Biomedical Engineering = Shengwu Yixue Gongchengxue Zazhi|May 12, 2005
[Characterization of anticoagulant biomaterial and its development]Bingcan Chen, Danqun Huo, Jiajia Rao, et al.Journal of Agricultural and Food Chemistry|March 19, 2019
New Insights into the Impact of Sodium Chloride on the Lipid Oxidation of Oil-in-Water EmulsionsLeqi Cui, Peiyi Shen, Zili Gao, et al.Food Chemistry|December 20, 2024
Unveiling the dynamic response of volatile development during barley malt roasting via untargeted and pseudo-targeted flavoromics: A time course studyZixuan Gu, Zhao Jin, Paul Schwarz, et al.Food Research International (Ottawa, Ont.)|November 21, 2023
Water-soluble fraction of pea protein isolate is critical for the functionality of protein-glucose conjugates obtained via wet-heating Maillard reactionKun Gao, Liuyi Chang, Yixiang Xu, et al.Food Chemistry|December 26, 2018
Solid dispersion-based spray-drying improves solubility and mitigates beany flavour of pea protein isolateYang Lan, Minwei Xu, Jae-Bom Ohm, et al.Food Chemistry|November 26, 2022
Structural, functional properties, and volatile profile of hemp protein isolate as affected by extraction method: Alkaline extraction-isoelectric precipitation vs salt extractionBaochen Fang, Liuyi Chang, Jae-Bom Ohm, et al.Food & Function|August 11, 2021
The viability of complex coacervate encapsulated probiotics during simulated sequential gastrointestinal digestion affected by wall materials and drying methodsXiaoxi Qi, Yang Lan, Jae-Bom Ohm, et al.Soft Matter|January 30, 2020
Viability of Lactobacillus rhamnosus GG microencapsulated in alginate/chitosan hydrogel particles during storage and simulated gastrointestinal digestion: role of chitosan molecular weightXiaoxi Qi, Senay Simsek, Jae-Bom Ohm, et al.Journal of Agricultural and Food Chemistry|May 10, 2013
Stabilization of soybean oil bodies by enzyme (laccase) cross-linking of adsorbed beet pectin coatingsBingcan Chen, David Julian McClements, David A Gray, et al.Food Chemistry|December 16, 2017
Physical and oxidative stability of pre-emulsified oil bodies extracted from soybeansBingcan Chen, David Julian McClements, David A Gray, et al.Pageof 10