Yeming Chen
Jiangnan University(CN)State Key Laboratory of Food Science and Technology(CN)
Publications by Year
Research Areas
Proteins in Food Systems, Protein Hydrolysis and Bioactive Peptides, Food composition and properties, Phytase and its Applications, Microencapsulation and Drying Processes
Most-Cited Works
- → Effects of heat treatment on the emulsifying properties of pea proteins(2015)370 cited
- → Effect of temperature, ionic strength and 11S ratio on the rheological properties of heat-induced soy protein gels in relation to network proteins content and aggregates size(2016)165 cited
- → Effect of preheating-induced denaturation during protein production on the structure and gelling properties of soybean proteins(2020)134 cited
- → Key volatile off-flavor compounds in peas (Pisum sativum L.) and their relations with the endogenous precursors and enzymes using soybean (Glycine max) as a reference(2020)129 cited
- → Improving the stability of wheat gliadin nanoparticles – Effect of gum arabic addition(2018)121 cited
- → Simple Extraction Method of Non-allergenic Intact Soybean Oil Bodies That Are Thermally Stable in an Aqueous Medium(2010)114 cited