| Protein analysis SKC Chang, Y Zhang Food analysis, 315-331, 2017 | 403 | 2017 |
| Comparison of α-amylase, α-glucosidase and lipase inhibitory activity of the phenolic substances in two black legumes of different genera Y Tan, SKC Chang, Y Zhang Food chemistry 214, 259-268, 2017 | 287 | 2017 |
| Off-flavor related volatiles in soymilk as affected by soybean variety, grinding, and heat-processing methods Y Zhang, S Guo, Z Liu, SKC Chang Journal of Agricultural and Food Chemistry 60 (30), 7457-7462, 2012 | 102 | 2012 |
| Effects of freeze-thaw cycles on the structure and emulsifying properties of peanut protein isolates H Feng, H Jin, Y Gao, S Yan, Y Zhang, Q Zhao, J Xu Food chemistry 330, 127215, 2020 | 68 | 2020 |
| Gut microbiota and short chain fatty acid composition as affected by legume type and processing methods as assessed by simulated in vitro digestion assays Y Chen, SKC Chang, Y Zhang, CY Hsu, R Nannapaneni Food chemistry 312, 126040, 2020 | 62 | 2020 |
| Protein and quality analyses of accessions from the USDA soybean germplasm collection for tofu production S Meng, S Chang, AM Gillen, Y Zhang Food chemistry 213, 31-39, 2016 | 54 | 2016 |
| Antioxidant and angiotensin-I converting enzyme inhibitory activities of phenolic extracts and fractions derived from three phenolic-rich legume varieties Y Zhang, T Pechan, SKC Chang Journal of Functional Foods 42, 289-297, 2018 | 45 | 2018 |
| Novel ACE inhibitory peptides derived from whey protein hydrolysates: Identification and molecular docking analysis X Li, C Feng, H Hong, Y Zhang, Z Luo, Q Wang, Y Luo, Y Tan Food Bioscience 48, 101737, 2022 | 39 | 2022 |
| Isoflavone profile in soymilk as affected by soybean variety, grinding, and heat‐processing methods Y Zhang, SKC Chang, Z Liu Journal of Food Science 80 (5), C983-C988, 2015 | 38 | 2015 |
| The improvement of nanoemulsion stability and antioxidation via protein-chlorogenic acid-dextran conjugates as emulsifiers C Liu, H Jin, Y Yu, J Sun, H Zheng, Y Zhang, J Xu, X Zhu Nanomaterials 10 (6), 1094, 2020 | 28 | 2020 |
| Comparison of protein hydrolysates against their native counterparts in terms of structural and antioxidant properties, and when used as emulsifiers for curcumin nanoemulsions H Jin, C Liu, S Zhang, Z Guo, J Li, Q Zhao, Y Zhang, J Xu Food & function 11 (11), 10205-10218, 2020 | 28 | 2020 |
| Innovative soaking and grinding methods and cooking affect the retention of isoflavones, antioxidant and antiproliferative properties in soymilk prepared from black soybean Y Tan, SKC Chang, Y Zhang Journal of Food Science 81 (4), H1016-H1023, 2016 | 28 | 2016 |
| Comparative study of angiotensin I-converting enzyme (ACE) inhibition of soy foods as affected by processing methods and protein isolation CL Handa, Y Zhang, S Kumari, J Xu, EI Ida, SKC Chang Processes 8 (8), 978, 2020 | 18 | 2020 |
| Comparative studies on ACE inhibition, degree of hydrolysis, antioxidant property and phenolic acid composition of hydrolysates derived from simulated in vitro gastrointestinal … Y Zhang, SKC Chang Food chemistry 281, 154-162, 2019 | 18 | 2019 |
| Characterization of titratable acids, phenolic compounds, and antioxidant activities of wines made from eight mississippi-grown muscadine varieties during fermentation Y Zhang, SKC Chang, SJ Stringer, Y Zhang LWT 86, 302-311, 2017 | 18 | 2017 |
| The contribution of earthworms to carbon mineralization during vermicomposting of maize stover and cow dung Y Chen, Y Zhang, X Shi, E Shi, T Zhao, Y Zhang, L Xu Bioresource Technology 368, 128283, 2023 | 16 | 2023 |
| Cooked black turtle beans ameliorate insulin resistance and restore gut microbiota in C57BL/6J mice on high-fat diets Y Tan, CC Tam, S Meng, Y Zhang, P Alves, W Yokoyama Foods 10 (8), 1691, 2021 | 15 | 2021 |
| Gel property of soy protein emulsion gel: Impact of combined microwave pretreatment and covalent binding of polyphenols by alkaline method J Xu, F Teng, B Wang, X Ruan, Y Ma, D Zhang, Y Zhang, Z Fan, H Jin Molecules 27 (11), 3458, 2022 | 14 | 2022 |
| Trypsin inhibitor activity, phenolic content and antioxidant capacity of soymilk as affected by grinding temperatures, heating methods and soybean varieties Y Zhang, SKC Chang LWT 153, 112424, 2022 | 14 | 2022 |
| The succession of GH6 cellulase-producing microbial communities and temporal profile of GH6 gene abundance during vermicomposting of maize stover and cow dung Y Chen, Y Zhang, X Shi, L Xu, L Zhang, L Zhang Bioresource Technology 344, 126242, 2022 | 11 | 2022 |
