Wen‐Dee Chiang - Concepedia

Author

Wen‐Dee Chiang

Tunghai University

Also Known As

W.-D. Chiang, W.D. Chiang, WEN‐DEE CHIANG, Wen-Dee Chiang, Wendee Chiang, Wen‐Dee Chiang

Publications

925

Citations

H-Index

Concepts

All Affiliations

Tunghai University Chung Chou University of Science and Technology Ming Chuan University Clemson University Food Industry Research and Development Institute

About

Wen‐Dee Chiang is an author at Tunghai University specializing in biochemistry, biochemical engineering, and medicine.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	8	8	237
2	Engineering	7	7	442
3	Health Sciences	4	4	131
4	Natural Sciences	3	3	101
5	Public Health	1	1	27

Wen‐Dee Chiang

Publications

863

Citations

H-Index

Page 1

	Year	Citations
Angiotensin I-converting enzyme inhibitor derived from soy protein hydrolysate and produced by using membrane reactor Wen‐Dee Chiang, May-June Tsou, Zong-Yao Tsai, Food Chemistry EngineeringBiochemistrySoy Protein HydrolysateBiochemical EngineeringBiotechnology	2005	156
Functional properties of soy protein hydrolysate produced from a continuous membrane reactor system Wen‐Dee Chiang, Chieh-Jen Shih, Yan‐Hwa Chu Food Chemistry Functional PropertiesEngineeringSoy Protein HydrolysateBiotechnologyBiochemical Engineering	1999	97
Antioxidant and antibacterial activities of peptide fractions from flaxseed protein hydrolysed by protease from <i>Bacillus altitudinis</i> HK02 Chin‐Fa Hwang, Y. Ann Chen, Chen Luo, International Journal of Food Science & Technology Food ChemistryFood Bioactive CompoundPeptide FractionsBiochemistryMicrobial Proteomics	2016	68
Purification and identification of lipolysis-stimulating peptides derived from enzymatic hydrolysis of soy protein May-June Tsou, Fuh-Juin Kao, Hsi‐Chi Lu, Food Chemistry Lipolysis-stimulating PeptidesEngineeringSoy ProteinBiochemistryBiochemical Engineering	2012	58
Effect of water cooking on antioxidant capacity of carotenoid-rich vegetables in Taiwan Fuh-Juin Kao, Yu-Shan Chiu, Wen‐Dee Chiang Journal of Food and Drug Analysis	2013	57
Optimization of ultrasound-assisted extraction conditions for total phenols with anti-hyperglycemic activity from Psidium guajava leaves Ching-Wen Liu, Yi‐Cheng Wang, Hsi‐Chi Lu, Process Biochemistry PolyphenolicsMedicineTotal PhenolsPsidium Guajava LeavesPhytochemical	2014	47
Studies on the optimized lipase-catalyzed biosynthesis of cis-3-hexen-1-yl acetate in n-hexane Wen‐Dee Chiang, Shu‐Wei Chang, Chwen‐Jen Shieh Process Biochemistry BiosynthesisEngineeringLipid SynthesisBiochemistryNatural Sciences	2003	44
Enhancing the anti-adipogenic activity of soy protein by limited hydrolysis with Flavourzyme and ultrafiltration May-June Tsou, Fuh-Juin Kao, Chun-Kai Tseng, Food Chemistry Food ChemistryAnti-adipogenic ActivityEngineeringBiochemistrySoy Protein	2010	42
Optimization of acid hydrolysis conditions for total isoflavones analysis in soybean hypocotyls by using RSM Wen‐Dee Chiang, Chieh-Jen Shih, Yan‐Hwa Chu Food Chemistry Food ChemistryAcid Hydrolysis ConditionsAgricultural ChemistryBiochemistryFood Analysis	2001	39
Guava (Psidium guajava Linn.) leaf extract promotes glucose uptake and glycogen accumulation by modulating the insulin signaling pathway in high-glucose-induced insulin-resistant mouse FL83B cells Ching-Wen Liu, Yi‐Cheng Wang, Chang‐Chi Hsieh, Process Biochemistry Metabolic SyndromeBiochemistryMedicineLeaf Extract PromotesPhysiology	2015	30

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