Chang‐Feng Chi

Isolation and characterization of acid soluble collagens and pepsin soluble collagens from the skin and bone of Spanish mackerel (Scomberomorous niphonius)

Zhongrui Li, Bin Wang, Chang‐Feng Chi et al. · Food Hydrocolloids · 2012 · 311 citations

Life Sciences, Animal Sciences, Zoology +7

Isolation and characterization of three antioxidant peptides from protein hydrolysate of bluefin leatherjacket (Navodon septentrionalis) heads

Chang‐Feng Chi, Bin Wang, Yumei Wang et al. · Journal of Functional Foods · 2014 · 262 citations · Full text

Life Sciences, Biochemistry, Enzymology +16

Purification and characterisation of a novel antioxidant peptide derived from blue mussel (Mytilus edulis) protein hydrolysate

Bin Wang, Li Li, Chang‐Feng Chi et al. · Food Chemistry · 2012 · 259 citations

Life Sciences, Biochemistry, Marine Biology +13

Antioxidant and Functional Properties of Collagen Hydrolysates from Spanish Mackerel Skin as Influenced by Average Molecular Weight

Chang‐Feng Chi, Zi-hao Cao, Bin Wang et al. · Molecules · 2014 · 223 citations · Full text

Agriculture, Biochemistry, Food Science +13

Antioxidant and anticancer peptides from the protein hydrolysate of blood clam (Tegillarca granosa) muscle

Chang‐Feng Chi, Fa-Yuan Hu, Bin Wang et al. · Journal of Functional Foods · 2015 · 218 citations · Full text

Life Sciences, Biochemistry, Nutritional Sciences +16