Imelda W.Y. Cheung - Concepedia

Concepedia

Author

Imelda W.Y. Cheung

University of British Columbia

Also Known As

Cheung, Imelda Wing Yan, I. Cheung, Imelda W. Y. Cheung, Imelda W.Y. Cheung

17

Publications

1.1K

Citations

14

H-Index

32

Concepts

All Affiliations

University of British Columbia Gangneung–Wonju National University Huazhong Agricultural University

IW

About

Imelda W.Y. Cheung is an author at University of British Columbia specializing in biochemistry, biotechnology, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Biochemistry	6	6	445
2	Health Sciences	4	4	377
3	Medicine	3	3	229
4	Natural Sciences	3	3	229
5	Engineering	2	2	127

Imelda W.Y. Cheung

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14

Publications

1.1K

Citations

13

H-Index

	Year	Citations
Effect of high intensity ultrasound on physicochemical and functional properties of aggregated soybean β-conglycinin and glycinin Hao Hu, Imelda W.Y. Cheung, Siyi Pan, Food Hydrocolloids Food ChemistryFunctional PropertiesFood BiophysicsHigh Intensity UltrasoundFood Engineering	2014	231
Angiotensin-I Converting Enzyme Inhibitory Activity of Hydrolysates from Oat (<i>Avena sativa</i>) Proteins by<i>In Silico</i>and<i>In Vitro</i>Analyses Imelda W.Y. Cheung, Satoko Nakayama, Monica N. K. Hsu, Journal of Agricultural and Food Chemistry Food ChemistryBiochemistryMedicineNatural SciencesBioanalysis	2009	124
Effect of ultrasound pre-treatment on formation of transglutaminase-catalysed soy protein hydrogel as a riboflavin vehicle for functional foods Hao Hu, Xinrong Zhu, Imelda W.Y. Cheung, Journal of Functional Foods	2015	112
The role of molecular size in antioxidant activity of peptide fractions from Pacific hake (Merluccius productus) hydrolysates Imelda W.Y. Cheung, Lennie K.Y. Cheung, Nina Y. Tan, Food Chemistry Molecular SizeBiochemistryPeptide FractionsPacific HakeAlternative Protein Source	2012	93
Do whey protein-derived peptides have dual dipeptidyl-peptidase IV and angiotensin I-converting enzyme inhibitory activities? Isabelle M. E. Lacroix, Guangtao Meng, Imelda W.Y. Cheung, Journal of Functional Foods BiochemistryDual Dipeptidyl-peptidase IvNatural SciencesMedicinePharmacology	2015	89
Texture, rheology and meltability of processed cheese analogues prepared using rennet or acid casein with or without added whey proteins Bartosz G. Sołowiej, Imelda W.Y. Cheung, Eunice C.Y. Li‐Chan International Dairy Journal Cheese AnaloguesWhey ProteinsBiotechnologyProtein EngineeringFood Engineering	2014	86
Angiotensin-I-converting enzyme inhibitory activity and bitterness of enzymatically-produced hydrolysates of shrimp (Pandalopsis dispar) processing byproducts investigated by Taguchi design Imelda W.Y. Cheung, Eunice C.Y. Li‐Chan Food Chemistry EngineeringBiotransformationAquacultureProcessing ByproductsBiochemical Engineering	2010	79
Effects of fish protein hydrolysate and freeze–thaw treatment on physicochemical and gel properties of natural actomyosin from Pacific cod Małgorzata Korzeniowska, Imelda W.Y. Cheung, Eunice C.Y. Li‐Chan Food Chemistry Food ChemistryBiochemistryPacific CodNatural ActomyosinFood Biophysics	2012	71
Pacific Hake ( <i>Merluccius Productus</i> ) Hydrolysates as Cryoprotective Agents in Frozen Pacific Cod Fillet Mince Imelda W.Y. Cheung, Andrea M. Liceaga, Eunice C.Y. Li‐Chan Journal of Food Science	2009	65
Enzymatic production of protein hydrolysates from steelhead (Oncorhynchus mykiss) skin gelatin as inhibitors of dipeptidyl-peptidase IV and angiotensin-I converting enzyme Imelda W.Y. Cheung, Eunice C.Y. Li‐Chan Journal of Functional Foods Protein HydrolysatesSkin GelatinBiochemistryEnzymatic ProductionBiotechnology	2016	52

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