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Comprehensive Reviews in Food Science and Food Safety|August 11, 2021
Dietary N-epsilon-carboxymethyllysine as for a major glycotoxin in foods: A reviewGengjun ChenFood Chemistry|December 26, 2018
Aggregation behavior of semolina gluten during dough production and fresh pasta cooking upon kansui treatmentGengjun Chen, Yonghui LiFood Chemistry|August 31, 2014
Determination of advanced glycation endproducts in cooked meat productsGengjun Chen, J Scott SmithMolecules (Basel, Switzerland)|September 10, 2020
Production and Characterization of Antioxidative Hydrolysates and Peptides from Corn Gluten Meal Using Papain, Ficin, and BromelainRuijia Hu, Gengjun Chen, Yonghui LiFood Chemistry: X|January 1, 2020
Potassium bicarbonate improves dough and cookie characteristics through influencing physicochemical and conformation properties of wheat glutenGengjun Chen, Ruijia Hu, Yonghui LiFood Chemistry|December 17, 2020
Changes in phenolic profiles and antioxidant activities during the whole wheat bread-making processWenfei Tian, Gengjun Chen, Michael Tilley, et al.Journal of Food Science|November 11, 2020
Individual effects of enzymes and vital wheat gluten on whole wheat dough and bread propertiesLauren Tebben, Gengjun Chen, Michael Tilley, et al.Journal of Food Science|July 18, 2019
Antioxidant Characteristics and Identification of Peptides from Sorghum Kafirin HydrolysatesShiwei Xu, Yanting Shen, Gengjun Chen, et al.Journal of Agricultural and Food Chemistry|June 9, 2018
Effect of Sodium Chloride and Sodium Bicarbonate on the Physicochemical Properties of Soft Wheat Flour Doughs and Gluten PolymerizationGengjun Chen, Laura Ehmke, Rebecca Miller, et al.Food Chemistry|June 2, 2021
Potential bioaccessibility of phenolic acids in whole wheat products during in vitro gastrointestinal digestion and probiotic fermentationWenfei Tian, Ruijia Hu, Gengjun Chen, et al.Pageof 2