S. K. Chang

发表

Texture profile of tofu as affected by instron parameters and sample preparation, and correlations of instron hardness and springiness with sensory scores.

S. Yuan, S. K. Chang, S. K. Chang, 2007, Journal of food science.

A comparative study on phenolic profiles and antioxidant activities of legumes as affected by extraction solvents.

Baojun Xu, Sam K C Chang, B. J. Xu, 2007, Journal of food science.

Selected odor compounds in cooked soymilk as affected by soybean materials and direct steam injection.

S. K. Chang, S. Yuan, S. K. Chang, 2007, Journal of food science.

Influence of storage on the characteristics of soybean, soymilk and tofu.

O. F. Saraiva, C. B. Hoffmann-Campo, P. R. Galerani, 2004 .

Comparative analyses of phenolic composition, antioxidant capacity, and color of cool season legumes and other selected food legumes.

Baojun Xu, Sam K C Chang, S. K. Chang, 2007, Journal of food science.

Comparative studies on the antioxidant activities of nine common food legumes against copper-induced human low-density lipoprotein oxidation in vitro.

S. K. Chang, S. Yuan, B. J. Xu, 2007, Journal of food science.

Changes of soybean quality during storage as related to soymilk and tofu making.

F. Kong, L. Wilson, S. K. Chang, 2008, Journal of food science.

Total phenolic content and antioxidant properties of eclipse black beans (Phaseolus vulgaris L.) as affected by processing methods.

B. J. Xu, S. K. Chang, S. K. Chang, 2008, Journal of food science.

Ascorbic Acid: Properties, Determination and Uses

A. Ismail, Z. '. M. Daud, S. K. Chang, 2016 .