Fu‐Hung Hsieh

Protein–Protein Interactions during High-Moisture Extrusion for Fibrous Meat Analogues and Comparison of Protein Solubility Methods Using Different Solvent Systems

KeShun Liu, Fu‐Hung Hsieh · Journal of Agricultural and Food Chemistry · 2008 · 335 citations

Protein–protein Interactions, Soy Protein, Food Biophysics +24

Hydrophobicity of Bitter Peptides from Soy Protein Hydrolysates

Myong J. Cho, Nan Unklesbay, Fu‐Hung Hsieh et al. · Journal of Agricultural and Food Chemistry · 2004 · 151 citations

Food Chemistry, Engineering, Peptide Fractions +13

Protein–Protein Interactions in High Moisture‐Extruded Meat Analogs and Heat‐Induced Soy Protein Gels

Ke Shun Liu, Fu‐Hung Hsieh · Journal of the American Oil Chemists Society · 2007 · 146 citations

Protein–protein Interactions, Engineering, Food Biophysics +19

Physical Properties, Sensory Attributes, and Consumer Preference of Pear Fruit Leather

Xuguang Huang, Fu‐Hung Hsieh · Journal of Food Science · 2005 · 136 citations

Density and viscosity of vegetable oils

Christopher M. Rodenbush, Fu‐Hung Hsieh, Dabir S. Viswanath · Journal of the American Oil Chemists Society · 1999 · 122 citations

Food Chemistry, Lipid Analysis, Rheological Measurement +14