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Journal of Agricultural and Food Chemistry|October 22, 2014
Effects of phytase-assisted processing method on physicochemical and functional properties of soy protein isolateHongjian Wang, Yeming Chen, Yufei Hua, et al.Food Chemistry|March 8, 2022
Hydrolyzing behaviors of endogenous proteases on proteins in sesame milk and application for producing low-phytate sesame protein hydrolysateYeming Chen, Xiaowei Liao, Caimeng Zhang, et al.Journal of Agricultural and Food Chemistry|January 23, 2014
Oleosins (24 and 18 kDa) are hydrolyzed not only in extracted soybean oil bodies but also in soybean germinationYeming Chen, Luping Zhao, Yanyun Cao, et al.Journal of Agricultural and Food Chemistry|January 28, 2014
Emulsifying properties and oil/water (O/W) interface adsorption behavior of heated soy proteins: effects of heating concentration, homogenizer rotating speed, and salt addition levelZhumei Cui, Yeming Chen, Xiangzhen Kong, et al.Oral Oncology|February 25, 2025
Application of patient derived xenograft model in personalized drug screening for chondrosarcoma of head and neck: A preclinical studyYufei Hua, Zhiyong Guo, Ying Wang, et al.Carbohydrate Polymers|November 1, 2024
Effect of polysaccharide on structures and gel properties of microgel particle reconstructed soybean protein isolate/polysaccharide complex emulsion gels as solid fat mimeticZixin Wang, Jie Long, Caimeng Zhang, et al.Food Chemistry|December 14, 2020
Characterization of endogenous endopeptidases and exopeptidases and application for the limited hydrolysis of peanut proteinsYeming Chen, Hongsheng Zhang, Caimeng Zhang, et al.Food Chemistry|February 13, 2014
Heat-induced inactivation mechanisms of Kunitz trypsin inhibitor and Bowman-Birk inhibitor in soymilk processingYeming Chen, Zhicun Xu, Caimeng Zhang, et al.Journal of Agricultural and Food Chemistry|July 31, 2012
The heat-induced protein aggregate correlated with trypsin inhibitor inactivation in soymilk processingZhicun Xu, Yeming Chen, Caimeng Zhang, et al.International Journal of Biological Macromolecules|January 2, 2026
Effect of lipoxygenase activity and fat substrate on the flavor and quality of lactic acid bacteria fermented soybean whey protein-based milkXingfei Li, Xinyu Zhang, Chunfang Ma, et al.Pageof 11