Imelda W.Y. Cheung

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 et al. · Food Hydrocolloids · 2014 · 231 citations

Food Chemistry, Functional Properties, Food Biophysics +4

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 et al. · Journal of Agricultural and Food Chemistry · 2009 · 124 citations

Food Chemistry, Biochemistry, Medicine +14

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 et al. · Journal of Functional Foods · 2015 · 112 citations · Full text

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 et al. · Food Chemistry · 2012 · 93 citations

Molecular Size, Biochemistry, Peptide Fractions +5

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 et al. · Journal of Functional Foods · 2015 · 89 citations · Full text

Biochemistry, Dual Dipeptidyl-peptidase Iv, Natural Sciences +9