Jianchun Han

Structure and antioxidant activity of whey protein isolate conjugated with glucose via the Maillard reaction under dry-heating conditions

Qian Liu, Baohua Kong, Jianchun Han et al. · Food Structure · 2013 · 170 citations

Food Chemistry, Engineering, Biochemistry +10

Structure-modification by moderate oxidation in hydroxyl radical-generating systems promote the emulsifying properties of soy protein isolate

Qian Liu, Yan Lü, Jianchun Han et al. · Food Structure · 2015 · 130 citations

Food Chemistry, Soy Protein Isolate, Engineering +11

Changes in Composition and Amino Acid Profile during Dry Grind Ethanol Processing from Corn and Estimation of Yeast Contribution toward DDGS Proteins

Jianchun Han, Keshun Liu · Journal of Agricultural and Food Chemistry · 2010 · 108 citations

Food Chemistry, Nutrition, Dry Grind Ethanol +15

The influence of superchilling and cryoprotectants on protein oxidation and structural changes in the myofibrillar proteins of common carp (Cyprinus carpio) surimi

Qian Liu, Qian Chen, Baohua Kong et al. · LWT · 2014 · 99 citations

Protein Chemistry, Biochemistry, Protein Folding +7

Gelation and rheological properties of myofibrillar proteins influenced by the addition of soybean protein isolates subjected to an acidic pH treatment combined with a mild heating

Haili Niu, Yue Li, Jianchun Han et al. · Food Hydrocolloids · 2017 · 76 citations

Mild Heating, Engineering, Biochemistry +9