Yeming Chen

Effects of heat treatment on the emulsifying properties of pea proteins

Weiwei Peng, Xiangzhen Kong, Yeming Chen et al. · Food Hydrocolloids · 2015 · 364 citations

Biomanufacturing, Pea Proteins, Protein Engineering +6

Effect of temperature, ionic strength and 11S ratio on the rheological properties of heat-induced soy protein gels in relation to network proteins content and aggregates size

Chao Wu, Yufei Hua, Yeming Chen et al. · Food Hydrocolloids · 2016 · 162 citations

Engineering, Protein Folding, Functional Property +10

Effect of preheating-induced denaturation during protein production on the structure and gelling properties of soybean proteins

Xingfei Li, Liyang Chen, Yufei Hua et al. · Food Hydrocolloids · 2020 · 131 citations

Protein Chemistry, Biochemistry, Protein Folding +7

Key volatile off-flavor compounds in peas (Pisum sativum L.) and their relations with the endogenous precursors and enzymes using soybean (Glycine max) as a reference

Caimeng Zhang, Yufei Hua, Xingfei Li et al. · Food Chemistry · 2020 · 125 citations

Biosynthesis, Engineering, Endogenous Precursors +9

Improving the stability of wheat gliadin nanoparticles – Effect of gum arabic addition

Weihao Wu, Xiangzhen Kong, Caimeng Zhang et al. · Food Hydrocolloids · 2018 · 118 citations

Food Chemistry, Gum Arabic Addition, Wheat Gliadin Nanoparticles +4