Eunice C.Y. Li‐Chan

Effects of ultrasound on structural and physical properties of soy protein isolate (SPI) dispersions

Hao Hu, Jiahui Wu, Eunice C.Y. Li‐Chan et al. · Food Hydrocolloids · 2012 · 786 citations

Soy Protein Isolate, Engineering, Power Ultrasound +8

Comparison of Protein Surface Hydrophobicity Measured at Various pH Values Using Three Different Fluorescent Probes

Nooshin Alizadeh-Pasdar, Eunice C.Y. Li‐Chan · Journal of Agricultural and Food Chemistry · 2000 · 600 citations

The applications of Raman spectroscopy in food science

Eunice C.Y. Li‐Chan · Trends in Food Science & Technology · 1996 · 505 citations

Spectroscopy, Surface-enhanced Raman Scattering, Analytical Chemistry +3

Bioactive peptides and protein hydrolysates: research trends and challenges for application as nutraceuticals and functional food ingredients

Eunice C.Y. Li‐Chan · Current Opinion in Food Science · 2014 · 498 citations · Full text

Protein Hydrolysates, Biochemistry, Nutraceutical Ingredient +5

Hydrophobicity of Bovine Serum Albumin and Ovalbumin Determined Using Uncharged (PRODAN) and Anionic (ANS^-) Fluorescent Probes

Carolyn A. Haskard, Eunice C.Y. Li‐Chan · Journal of Agricultural and Food Chemistry · 1998 · 443 citations

Proteinlipid Interaction, Immunocytochemical Technique, Engineering +22