Fengchao Zha

发表

Effect of different cooking conditions on the profiles of Maillard reaction products and nutrient composition of hairtail (Thichiurus lepturus) fillets.

Shiyuan Dong, Yuanhui Zhao, Weiya Jin, 2018, Food research international.

The Maillard reaction of a shrimp by-product protein hydrolysate: chemical changes and inhibiting effects of reactive oxygen species in human HepG2 cells.

M. Zeng, S. Dong, Zunying Liu, 2015, Food & function.

Maillard-driven chemistry to tune the functionality of pea protein: Structure characterization, site-specificity, and aromatic profile

Bingcan Chen, Jiajia Rao, Fengchao Zha, 2021, Trends in Food Science & Technology.

Genotype x Environmental Effects on Yielding Ability and Seed Chemical Composition of Industrial Hemp ( Cannabis sativa L.) Varieties Grown in North Dakota, USA

Burton L. Johnson, Bingcan Chen, Y. Lan, 2019, Journal of the American Oil Chemists' Society.

Structure characteristics and functionality of water-soluble fraction from high-intensity ultrasound treated pea protein isolate

Zhongyu Yang, Bingcan Chen, Jiajia Rao, 2021, Food Hydrocolloids.

Modification of pulse proteins for improved functionality and flavor profile: A comprehensive review.

Bingcan Chen, Jiajia Rao, Fengchao Zha, 2021, Comprehensive reviews in food science and food safety.

Pea protein isolate-gum Arabic Maillard conjugates improves physical and oxidative stability of oil-in-water emulsions.

Bingcan Chen, S. Dong, Jiajia Rao, 2019, Food chemistry.

Gum Arabic mediated synthesis of glyco-pea protein hydrolysate via Maillard reaction improves solubility, flavor profile, and functionality of plant protein.

Zhongyu Yang, Bingcan Chen, Jiajia Rao, 2019, Journal of agricultural and food chemistry.

The structural modification of pea protein concentrate with gum Arabic by controlled Maillard reaction enhances its functional properties and flavor attributes

Bingcan Chen, S. Dong, Jiajia Rao, 2019, Food Hydrocolloids.

Toward a comprehensive understanding of ultracentrifugal milling on the physicochemical properties and aromatic profile of yellow pea flour.

Bingcan Chen, F. Manthey, Jiajia Rao, 2020, Food chemistry.

Preparation and characterization of chondroitin sulfate from large hybrid sturgeon cartilage by hot-pressure and its effects on acceleration of wound healing.

Kang-Tao Liu, Yuanhui Zhao, Kangyu Wang, 2022, International journal of biological macromolecules.

Clinical a 60 Report of Three Cases of Acute Radiation Co Radiation Accident in Henan ProvinceSickness from in China

Li-Ping Jiang, Fengchao Zha, Turai Istvan, 2017 .

Formation of Glycated Products and Quality Attributes of Shrimp Patties Affected by Different Cooking Conditions

Yuanhui Zhao, S. Dong, Qi Zhang, 2020 .

Plant-based food hydrogels: Constitutive characteristics, formation, and modulation

Bingcan Chen, Jiajia Rao, Fengchao Zha, 2021, Current Opinion in Colloid & Interface Science.

Formation of advanced glycation end‐products in glycation of silver carp myofibrillar protein with glucose: Relationship with its chemical indicators

S. Dong, Qi Zhang, Fengchao Zha, 2022, International Journal of Food Science & Technology.

Formation of advanced glycation end products in sturgeon patties affected by pan-fried and deep-fried conditions.

Pengcheng Zhou, M. Zeng, S. Dong, 2022, Food Research International.

Conjugation of pea protein isolate via Maillard-driven chemistry with saccharide of diverse molecular mass: molecular interactions leading to aggregation or glycation.

Zhongyu Yang, Bingcan Chen, Jiajia Rao, 2020, Journal of agricultural and food chemistry.