Kin‐Chor Kwok - Concepedia

Concepedia

Author

Kin‐Chor Kwok

Hong Kong Polytechnic University

Also Known As

KIN‐CHOR KWOK, Kin-Chor Kwok, Kin-chor Kwok, Kin‐Chor Kwok

10

Publications

1.8K

Citations

10

H-Index

38

Concepts

All Affiliations

Hong Kong Polytechnic University University of Reading South China University of Technology Jinan University

KK

About

Kin‐Chor Kwok is an author at Hong Kong Polytechnic University specializing in food chemistry, health sciences, and food technology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	6	6	1.1K
2	Biochemistry	5	5	1K
3	Engineering	4	4	278
4	Medicine	3	3	968
5	Natural Sciences	1	1	44

Kin‐Chor Kwok

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10

Publications

1.8K

Citations

10

H-Index

	Year	Citations
Ferulic acid: pharmaceutical functions, preparation and applications in foods Shiyi Ou, Kin‐Chor Kwok Journal of the Science of Food and Agriculture Food ChemistryUbiquitous Phenolic AcidFood PreservativesNutrient BioavailabilityPhenolic Acid	2004	849
In Vitro Study of Possible Role of Dietary Fiber in Lowering Postprandial Serum Glucose Shiyi Ou, Kin‐Chor Kwok, Yan Li, Journal of Agricultural and Food Chemistry	2001	457
Review: Effect of thermal processing on soymilk Kin‐Chor Kwok, Keshavan Niranjan International Journal of Food Science & Technology Food ChemistryNutritionSummary Heating ConditionsEngineeringAnimal Nutrition	1995	157
Inhibitory activity and conformation changes of soybean trypsin inhibitors induced by ultrasound Huihua Huang, Kin‐Chor Kwok, Hanhua Liang Ultrasonics Sonochemistry BiochemistryMedicineConformation ChangesSoybean Trypsin InhibitorsPharmacology	2007	75
Optimizing Conditions for Thermal Processes of Soy Milk Kin‐Chor Kwok, Hanhua Liang, Keshavan Niranjan Journal of Agricultural and Food Chemistry	2002	64
Effect of thermal processing on genistein, daidzein and glycitein content in soymilk Huihua Huang, Hanhua Liang, Kin‐Chor Kwok Journal of the Science of Food and Agriculture EngineeringFood AnalysisAgricultural EconomicsThermal ProcessingFood Chemistry	2006	55
Effect of thermal processing on available lysine, thiamine and riboflavin content in soymilk Kin‐Chor Kwok, Y.K. Shiu, Chi‐Hung Yeung, Journal of the Science of Food and Agriculture NutritionEngineeringFood AnalysisThermal ProcessingFood Chemistry	1998	53
Effects of tea polyphenols on the activities of soybean trypsin inhibitors and trypsin Huihua Huang, Kin‐Chor Kwok, Hanhua Liang Journal of the Science of Food and Agriculture Tea PolyphenolsPolyphenolicsOxidative StressFood ChemistryMedicinal Chemistry	2004	44
Kinetics of sensory quality changes in soymilk during thermal processing, by parametric and non-parametric data analyses Kin‐Chor Kwok, D. Basker, Keshavan Niranjan Journal of the Science of Food and Agriculture Food ChemistryNon-parametric Data AnalysesSoymilk SamplesFood CompositionFlavoromics	2000	17
Mathematical modelling of the heat inactivation of trypsin inhibitors in soymilk at 121–154 °C Kin‐Chor Kwok, Hanhua Liang, Keshavan Niranjan Journal of the Science of Food and Agriculture EngineeringFood AnalysisFood BiophysicsThermal ProcessingFood Chemistry	2002	13

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