Fenglian Chen

HS-GC-IMS with PCA to analyze volatile flavor compounds across different production stages of fermented soybean whey tofu

Yang Yang, Bing Wang, Yu Fu et al. · Food Chemistry · 2020 · 193 citations

Food Chemistry, Engineering, Food Fermentation +12

Environmental stability and curcumin release properties of Pickering emulsion stabilized by chitosan/gum arabic nanoparticles

Jing Han, Fenglian Chen, Chengcheng Gao et al. · International Journal of Biological Macromolecules · 2020 · 172 citations

Chemical Engineering, Environmental Stability, Micro-encapsulation +3

Effects of fermentation on the structure and physical properties of glutinous proso millet starch

Xin Bian, Jing-ru Chen, Yang Yang et al. · Food Hydrocolloids · 2021 · 100 citations

Food Chemistry, Food Fermentation, Glutinous Proso +7

Characterization of the structure, antioxidant activity and hypoglycemic activity of soy (Glycine max L.) protein hydrolysates

Yue Xu, Yang Yang, Chunmin Ma et al. · Food Research International · 2023 · 57 citations

Food Chemistry, Protein Hydrolysates, Biochemistry +7

Influence of four different coagulants on the physicochemical properties, textural characteristics and flavour of tofu

Shi Yan-guo, Yang Yang, Wojciech Piekoszewski et al. · International Journal of Food Science & Technology · 2019 · 53 citations · Full text

Nutrition, Flavoromics, Functional Property +19