K.C. Kwok

Isolation and characterization of proteins from soymilk residue (okara)∗

WEI‐MING LIU, K.C. Kwok, Francis Kwok · Food Research International · 1996 · 146 citations

Food Chemistry, Soymilk Residue, Biochemistry +6

Changes in in vitro digestibility and available lysine of soy protein isolate after formation of film

Shiyi Ou, K.C. Kwok, Kang Yu-jie · Journal of Food Engineering · 2003 · 92 citations

Soy Protein Isolate, Biochemistry, In Vitro Fermentation +11

An improved method to determine SH and –S–S– group content in soymilk protein

Shiyi Ou, K.C. Kwok, Yong Wang et al. · Food Chemistry · 2004 · 78 citations

Food Chemistry, –S–s– Group Content, Protein Chemistry +6

Heat Inactivation of Trypsin Inhibitors in Soymilk at Ultra‐High Temperatures

K.C. Kwok, Weiqai Qin, J. C. Tsang · Journal of Food Science · 1993 · 58 citations

Engineering, Food Preservation, Thermal Processing +18

Reaction kinetics of heat-induced colour changes in soymilk

K.C. Kwok, Douglas B. MacDougall, Keshavan Niranjan · Journal of Food Engineering · 1999 · 44 citations

Food Chemistry, Engineering, Heat-induced Colour Changes +7