Willard Burton Navicha

The water holding capacity and storage modulus of chemical cross-linked soy protein gels directly related to aggregates size

Chao Wu, Wuchao Ma, Yeming Chen et al. · LWT · 2018 · 94 citations

Life Sciences, Biochemistry, Food Science +14

Concentration-dependent improvement of gelling ability of soy proteins by preheating or ultrasound treatment

Jiamei Wang, Xiaokang Na, Willard Burton Navicha et al. · LWT · 2020 · 79 citations

Agriculture, Biochemistry, Food Science +13

Preheat-induced soy protein particles with tunable heat stability

Jiamei Wang, Willard Burton Navicha, Xiaokang Na et al. · Food Chemistry · 2020 · 59 citations

Agriculture, Food Science, Nutrition +14

Effects of removal of non-network protein on the rheological properties of heat-induced soy protein gels

Chao Wu, Willard Burton Navicha, Yufei Hua et al. · LWT · 2018 · 51 citations

Agriculture, Biochemistry, Food Science +12

Effect of soybean roasting on soymilk sensory properties

Willard Burton Navicha, Yufei Hua, Kingsley Masamba et al. · British Food Journal · 2018 · 45 citations

Agriculture, Food Science, Food Analysis +13