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Journal of Food Science|February 21, 2025
Structures, antioxidant, and angiotensin I-converting enzyme (ACE)-inhibitory activities of peptides derived from protein hydrolysates of three phenolics-rich legume generaSam K C Chang, Yan Zhang, Tibor PechanJournal of Food Science|April 2, 2015
Isoflavone profile in soymilk as affected by soybean variety, grinding, and heat-processing methodsYan Zhang, Sam K C Chang, Zhisheng LiuJournal of Food Science|July 3, 2024
Characteristics of soy films as affected by transglutaminase cross-linking and inclusions of pectin and protein enhancersYuqing Tan, Yumei Cao, Sam K C ChangChest|May 1, 1978
Impaired response to hypoxia after bilateral carotid body resection for treatment of bronchial asthmaK C Chang, C G Morrill, H ChaiJournal of Food Science|March 9, 2016
Innovative Soaking and Grinding Methods and Cooking Affect the Retention of Isoflavones, Antioxidant and Antiproliferative Properties in Soymilk Prepared from Black SoybeanYingying Tan, Sam K C Chang, Yan ZhangFood Chemistry|September 27, 2017
Physicochemical properties and storage stability of soybean protein nanoemulsions prepared by ultra-high pressure homogenizationJing Xu, Dipaloke Mukherjee, Sam K C ChangJournal of Functional Foods|December 18, 2018
Antioxidant and angiotensin-I converting enzyme inhibitory activities of phenolic extracts and fractions derived from three phenolic-rich legume varietiesYan Zhang, Tibor Pechan, Sam K C ChangZhonghua Yu Fang Yi Xue Za Zhi [Chinese Journal of Preventive Medicine]|July 10, 2019
[Develop the active surveillance system for vaccine safety in China]T Cai, S Y ZhanJournal of Dental Research|November 24, 2006
Predicting clustered dental implant survival using frailty methodsS-K Chuang, T CaiZhonghua Yu Fang Yi Xue Za Zhi [Chinese Journal of Preventive Medicine]|May 11, 2023
[Research progress on clinical and mechanisms of chronic pruritus with anxiety and depression]W L Qian, T CaiPageof 50