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International Journal of Biological Macromolecules|July 25, 2026
Structural, rheological, and tribological behavior of flaxseed protein concentrates: Effect of warm-water and enzymatic demucilagingAnto Pradeep Raja Charles, Yang Lan, Xiaoyang Lu, et al.
Food Chemistry|December 31, 2021
One-step extraction of oat protein by choline chloride-alcohol deep eutectic solvents: Role of chain length of dihydric alcoholJianxiong Yue, Zhenbao Zhu, Jianhua Yi, et al.
Food & Function|June 17, 2021
Physicochemical property changes and aroma differences of fermented yellow pea flours: role of Lactobacilli and fermentation timeChun Li, Xiaoqian Chen, Zhao Jin, et al.
Food Chemistry|March 4, 2022
Modification of physicochemical, functional properties, and digestibility of macronutrients in common bean (Phaseolus vulgaris L.) flours by different thermally treated whole seedsUyory Choe, Juan M Osorno, Jae-Bom Ohm, et al.
Food Chemistry|October 3, 2022
Molecular interaction mechanism and structure-activity relationships of protein-polyphenol complexes revealed by side-directed spin labeling-electron paramagnetic resonance (SDSL-EPR) spectroscopyHui Li, Yanxiong Pan, Yang Lan, et al.
Food & Function|March 6, 2020
Physical properties and cookie-making performance of oleogels prepared with crude and refined soybean oil: a comparative studyMuxin Zhao, Yang Lan, Leqi Cui, et al.
Food Chemistry|December 3, 2022
Lysozyme-phenolics bioconjugates with antioxidant and antibacterial bifunctionalities: Structural basis underlying the dual-functionHui Li, Yanxiong Pan, Chun Li, et al.
Food & Function|October 4, 2019
Effect of germination time on antioxidative activity and composition of yellow pea soluble free and polar soluble bound phenolic compoundsMinwei Xu, Zhao Jin, Jae-Bom Ohm, et al.
International Journal of Biological Macromolecules|September 8, 2024
Novel high internal phase emulsion gels stabilized solely by hemp protein isolate: Enhancement of cannabidiol chemical stability and bioaccessibilityAnto Pradeep Raja Charles, Baochen Fang, Jae-Bom Ohm, et al.
Journal of Agricultural and Food Chemistry|June 5, 2018
Improvement of the Antioxidative Activity of Soluble Phenolic Compounds in Chickpea by GerminationMinwei Xu, Zhao Jin, Jae-Bom Ohm, et al.
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