Yeming Chen - Concepedia

Author

Yeming Chen

Jiangnan University ORCID

Also Known As

Chen Yeming, Chen, Yeming, Xintong Wang, Yeming Chen

140

Publications

4.5K

Citations

H-Index

Concepts

All Affiliations

Jiangnan University State Key Laboratory of Food Science and Technology

About

Yeming Chen is an author at Jiangnan University specializing in food chemistry, biochemistry, and biomolecular engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Biochemistry	29	44	2K
2	Engineering	27	40	1.8K
3	Health Sciences	24	29	1.8K
4	Natural Sciences	19	22	942
5	Medicine	15	15	843

Yeming Chen

Publications

4.3K

Citations

H-Index

Page 1

	Year	Citations
Effects of heat treatment on the emulsifying properties of pea proteins Weiwei Peng, Xiangzhen Kong, Yeming Chen, Food Hydrocolloids BiomanufacturingPea ProteinsProtein EngineeringFood EngineeringFood Processing	2015	364
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, Food Hydrocolloids EngineeringProtein FoldingFunctional PropertyNetwork Proteins ContentRheology	2016	162
Effect of preheating-induced denaturation during protein production on the structure and gelling properties of soybean proteins Xingfei Li, Liyang Chen, Yufei Hua, Food Hydrocolloids Protein ChemistryBiochemistryProtein FoldingAlternative Protein SourcePreheating-induced Denaturation	2020	131
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, Food Chemistry BiosynthesisEngineeringEndogenous PrecursorsBiochemistryBotany	2020	125
Improving the stability of wheat gliadin nanoparticles – Effect of gum arabic addition Weihao Wu, Xiangzhen Kong, Caimeng Zhang, Food Hydrocolloids Food ChemistryGum Arabic AdditionWheat Gliadin NanoparticlesPolysaccharideBiomolecular Engineering	2018	118
Simple Extraction Method of Non-allergenic Intact Soybean Oil Bodies That Are Thermally Stable in an Aqueous Medium Yeming Chen, Tomotada Ono Journal of Agricultural and Food Chemistry	2010	114
Propofol inhibits parthanatos via ROS–ER–calcium–mitochondria signal pathway in vivo and vitro Hanhui Zhong, Rui Song, Qiongni Pang, Cell Death and Disease	2018	103
Antioxidant and antibacterial activity and in vitro digestion stability of cottonseed protein hydrolysates Weiguang Song, Xiangzhen Kong, Yufei Hua, LWT Food ChemistryAgricultural ChemistryBiochemistryIn Vitro FermentationAntibacterial Activity	2019	102
Emulsifying Properties and Oil/Water (O/W) Interface Adsorption Behavior of Heated Soy Proteins: Effects of Heating Concentration, Homogenizer Rotating Speed, and Salt Addition Level Zhumei Cui, Yeming Chen, Xiangzhen Kong, Journal of Agricultural and Food Chemistry Food ColloidEngineeringHomogenizer Rotating SpeedInterface Adsorption BehaviorEmulsion	2014	99
Heat-induced inactivation mechanisms of Kunitz trypsin inhibitor and Bowman-Birk inhibitor in soymilk processing Yeming Chen, Zhicun Xu, Caimeng Zhang, Food Chemistry Food ChemistryKunitz Trypsin InhibitorBiochemistryHeat-induced Inactivation MechanismsNatural Sciences	2014	96

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