Huang, Dejian

The Chemistry behind Antioxidant Capacity Assays

Huang, D., Ou, B., & Prior, R. L. (2005) · Journal of Agricultural and Food Chemistry

Phytochemicals and Antioxidant ActivitiesFree Radicals and Antioxidants

Cited by 6,162

An Overview of 3D Printing Technologies for Food Fabrication

Sun, J., Zhou, W., Huang, D., Fuh, J. Y. H., & Hong, G. S. (2015) · Food and Bioprocess Technology

Additive Manufacturing and 3D Printing TechnologiesInnovations in Concrete and Construction Materials

Cited by 549

Extrusion-based food printing for digitalized food design and nutrition control

Sun, J., Zhou, W., Yan, L., Huang, D., & Lin, L.-Y. (2018) · Journal of Food Engineering

Additive Manufacturing and 3D Printing TechnologiesInnovations in Concrete and Construction Materials

Cited by 410

Pea protein soften surimi gels and improve in vitro digestibility: Potential high protein foods for elderly

Lee, Y. E. J., Goh, H. M., & Huang, D. (2025) · Food Hydrocolloids

Proteins in Food SystemsMeat and Animal Product Quality

Cited by 32