Kun Wang

Binding of carbonyl flavours to canola, pea and wheat proteins using GC/MS approach

Kun Wang, Susan D. Arntfield · Food Chemistry · 2014 · 116 citations

Food Chemistry, Biosynthesis, Engineering +8

Effect of protein‐flavour binding on flavour delivery and protein functional properties: A special emphasis on plant‐based proteins

Kun Wang, Susan D. Arntfield · Flavour and Fragrance Journal · 2016 · 115 citations

Flavoromics, Food Analysis, Food Biophysics +17

Binding of selected volatile flavour mixture to salt-extracted canola and pea proteins and effect of heat treatment on flavour binding

Kun Wang, Susan D. Arntfield · Food Hydrocolloids · 2014 · 110 citations

Food Chemistry, Volatile Flavour Mixture, Food Analysis +5

Systematic qualitative and quantitative assessment of anthocyanins, flavones and flavonols in the petals of 108 lotus (Nelumbo nucifera) cultivars

Jiao Deng, Sha Chen, Xiaojian Yin et al. · Food Chemistry · 2013 · 110 citations

Plant Physiology, Plant Analysis, Botany +5

Modification of interactions between selected volatile flavour compounds and salt-extracted pea protein isolates using chemical and enzymatic approaches

Kun Wang, Susan D. Arntfield · Food Hydrocolloids · 2016 · 91 citations

Food Chemistry, Engineering, Biochemistry +9