Wenpu Chen - Concepedia

Author

Wenpu Chen

State Key Laboratory of Food Science and Technology

Also Known As

WENPU CHEN, Wenpu Chen

Publications

606

Citations

H-Index

Concepts

All Affiliations

State Key Laboratory of Food Science and Technology Jiangnan University University of Guelph

About

Wenpu Chen is an author at State Key Laboratory of Food Science and Technology specializing in food chemistry, food engineering, and biomolecular engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	4	4	184
2	Engineering	3	3	170
3	Biochemistry	3	3	191
4	Medicine	1	1	20
5	Public Health	1	1	46

Wenpu Chen

Publications

571

Citations

H-Index

Page 1

	Year	Citations
Modification of soy protein isolates using combined pre-heat treatment and controlled enzymatic hydrolysis for improving foaming properties Guijiang Liang, Wenpu Chen, Xuejiao Qie, Food Hydrocolloids EngineeringSoy ProteinFoaming PropertiesBiotechnologyAlternative Protein Source	2020	137
Impact of soy proteins, hydrolysates and monoglycerides at the oil/water interface in emulsions on interfacial properties and emulsion stability Wenpu Chen, Guijiang Liang, Xiang Li, Colloids and Surfaces B Biointerfaces Food ColloidOil/water InterfaceRheologyFood EngineeringInterfacial Properties	2019	106
Effects of soy proteins and hydrolysates on fat globule coalescence and meltdown properties of ice cream Wenpu Chen, Guijiang Liang, Xiang Li, Food Hydrocolloids Food ChemistryNutritionFood ColloidBiochemistryFat Globule Coalescence	2019	101
Interaction between β-lactoglobulin and chlorogenic acid and its effect on antioxidant activity and thermal stability Xuejiao Qie, Wenpu Chen, Maomao Zeng, Food Hydrocolloids Food ChemistryBiochemistryAntioxidant ActivityChlorogenic AcidPolysaccharide	2021	70
Addition of Soluble Soybean Polysaccharides to Dairy Products as a Source of Dietary Fiber Wenpu Chen, Lisa M. Duizer, Milena Corredig, Journal of Food Science Food ChemistryDietary FiberNutritionDairy ProductsSoluble Soybean Polysaccharides	2010	46
Effects of Soy Proteins and Hydrolysates on Fat Globule Coalescence and Whipping Properties of Recombined Low-Fat Whipped Cream Zhaojun Wang, Guijiang Liang, Wenpu Chen, Food Biophysics Food ChemistryFood ColloidFat Globule CoalescenceFood EngineeringFood Processing	2022	25
Enhancing soy protein isolate gels: Combined control of pH and surface charge for improved structural integrity and gel strength Guijiang Liang, Yuxiu Wen, Wenpu Chen, Food Bioscience Biopolymer GelEngineeringImproved Structural IntegrityBiotechnologyAlternative Protein Source	2024	21
The effects of β-lactoglobulin on cyanidin-3-O-glucoside antioxidant activity and bioaccessibility after heat treatment Xuejiao Qie, Wenpu Chen, Renyi Wu, Food Research International Food ChemistryFood Bioactive CompoundBiochemistryMedicineBioanalysis	2022	20
Incorporating soy protein hydrolysate and temperature-induced gelling polysaccharide as partial egg replacements for enhanced texture in sponge cake Guijiang Liang, Wenpu Chen, Xiaomin Zhang, Food Bioscience	2024	13
Review: Emulsification properties of soy bean protein Wenpu Chen, Xiang Li, Md. Ramim Tanver Rahman, Nusantara Bioscience Food ChemistryFood ColloidSoy Protein MoleculesBiomanufacturingEngineering	1970	12

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