K. C. Chang - Concepedia

Author

K. C. Chang

Also Known As

Chang K C, K C CHANG, K C Chang, K. C. CHANG, K. C. Chang, K.C Chang, K.C. CHANG, K.C. Chang, Kaichao Chang, Kao‐Feng Chang

Publications

1.6K

Citations

H-Index

Concepts

All Affiliations

North Dakota State University University of Nebraska–Lincoln

About

K. C. Chang is an author at North Dakota State University specializing in food chemistry, health sciences, and engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	20	24	927
2	Engineering	19	26	1.2K
3	Medicine	5	5	165
4	Business	1	1	10
5	Natural Sciences	1	1	22

K. C. Chang

Publications

1.5K

Citations

H-Index

Page 1

	Year	Citations
Isolation and Characterization of Pectin in Sugar‐Beet Pulp L. PHATAK, K. C. Chang, G. E. Brown Journal of Food Science Food ChemistryMixed BiopolymersEngineeringAbstract PectinBiotechnology	1988	149
Extraction and Physicochemical Characterization of Pectin from Sunflower Head Residues Akiko Miyamoto, K. C. Chang Journal of Food Science Food ChemistrySunflower Head ResiduesAgricultural ChemistryBiosynthesisEngineering	1992	88
Yield and Textural Properties of Soft Tofu as Affected by Coagulation Method Hongjiang Hou, K. C. Chang, Meng-Han Shih Journal of Food Science EngineeringMechanical EngineeringFood BiophysicsFood ChemistrySoft Tofu Making	1997	85
Comparison of bench and production scale methods for making soymilk and tofu from 13 soybean varieties Tiande Cai, K. C. Chang, Ming‐Chih Shih, Food Research International Production Scale MethodsCrop ProductionEngineeringSustainable AgricultureAgricultural Economics	1997	81
STORAGE CONDITIONS AFFECT SOYBEAN COLOR, CHEMICAL COMPOSITION AND TOFU QUALITIES Hongjiang Hou, K. C. Chang Journal of Food Processing and Preservation Food ChemistryShelf LifeTofu YieldEngineeringBioenergy	2004	76
Characteristics of production-scale tofu as affected by soymilk coagulation method: propeller blade size, mixing time and coagulant concentration Tiande Cai, K. C. Chang Food Research International Propeller Blade SizeBiomanufacturingSoymilk Coagulation MethodEngineeringAgricultural Economics	1998	74
Canning Quality Evaluation of Pinto and Navy Beans C.R. WANG, K. C. Chang, K.F. Grafton Journal of Food Science Food ChemistryVegetable ProductionEngineeringHealth SciencesSensory Evaluation	1988	62
Process Optimization for Soft Tofu Meng-Han Shih, Hongjiang Hou, K. C. Chang Journal of Food Science NutritionEngineeringBiochemical EngineeringProcess OptimizationFood Technology	1997	60
Interconversions of Isoflavones in Soybeans as Affected by Storage Hongjiang Hou, K. C. Chang Journal of Food Science Food ChemistryAgricultural ChemistryBiosynthesisEngineeringBiochemistry	2002	59
Effect of Cooking on Firmness, Trypsin Inhibitors, Lectins and Cystine/Cysteine content of Navy and Red Kidney Beans (Phaseolus vulgaris) Nikhil V. Dhurandhar, K. C. Chang Journal of Food Science Food ChemistryNutritionAgricultural ChemistryTrypsin InhibitorsHealth Sciences	1990	57

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