Concepedia

Sam Kow-Ching Chang

SK

5

Publications

363

Citations

5

H-Index

1995

Active since

Affiliations

North Dakota State University(Current)

Sam Kow-Ching Chang is an author at North Dakota State University specializing in food quality, food chemistry, and health sciences.

Top concepts

HealthFood QualityFood ChemistryNutritionFood TechnologyAgricultural EconomicsEngineeringFood SafetyBiochemistryFood Science

Publications per year

1995–2015

5

Publications

5

Structural Characteristics of Purified Glycinin from Soybeans Stored under Various Conditions

Dick Home-jer Hou, Sam Kow-Ching Chang · Journal of Agricultural and Food Chemistry · 2004 · 124 citations

Selected Odor Compounds in Soymilk As Affected by Chemical Composition and Lipoxygenases in Five Soybean Materials

Shaohong Yuan, Sam Kow-Ching Chang · Journal of Agricultural and Food Chemistry · 2006 · 98 citations

Food Chemistry, Nutrition, Agricultural Chemistry +14

Flavor characteristic analysis of soymilk prepared by different soybean cultivars and establishment of evaluation method of soybean cultivars suitable for soymilk processing

Xiaodi Shi, Jingyan Li, Shuming Wang et al. · Food Chemistry · 2015 · 57 citations

Food Chemistry, Different Soybean Cultivars, Food Composition +10

Effect of Soy Milk Characteristics and Cooking Conditions on Coagulant Requirements for Making Filled Tofu

Zhisheng Liu, Sam Kow-Ching Chang · Journal of Agricultural and Food Chemistry · 2004 · 45 citations

Physicochemical Properties and Tofu Quality of Soybean Cultivar Proto

Chiun-Chuan Roger Wang, Sam Kow-Ching Chang · Journal of Agricultural and Food Chemistry · 1995 · 39 citations

Food Chemistry, Nutrition, Agricultural Chemistry +15

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