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Publications by Yinji Chen

Effects of Ionic Strength on Chemical Forces and Functional Properties of Heat-Induced Myofibrillar Protein Gel

Food Science and Technology Research

Manufacturing Engineering

Chemical Engineering

English

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Effect of Fermentation With Psychrotrophic Lactic Acid Bacteria on Microstructure and Physical Properties of Heat-Induced Myofibrillar Protein Gels

Japan Journal of Food Engineering

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Effects of Ionic Strength on the Functional Interactions Between CYP2B4 and CYP1A2†

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Preparation and Properties of Acid-Induced Gel of Whey Protein.

NIPPON SHOKUHIN KOGYO GAKKAISHI

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Acid-Induced Denaturation of Carp Myofibrillar Protein.

Nippon Suisan Gakkaishi

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Chemical Evaluation and Functional Properties of Luffa Seeds Protein

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Effect of Ionic Strength on the Interfacial Forces Between Oil/Brine/Rock Interfaces: A Chemical Force Microscopy Study

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Addition of Salt Ions Before Spraying Improves Heat- And Cold-Induced Gel Properties of Soy Protein Isolate (SPI)

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Instrumentation

Materials Science

Computer Science Applications

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Transfer Processes

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Effects of Extraction pH of Chia Protein Isolates on Functional Properties

LWT - Food Science and Technology

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Suppressive Effects of Extract of Cedar Wood on Heat-Induced Expression of Cellular Heat Shock Protein

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