Chen, Bingcan

Effect of alkaline extraction pH on structure properties, solubility, and beany flavor of yellow pea protein isolate

Gao, Z., Shen, P., Lan, Y., Cui, L., Ohm, J.-B., Chen, B., & Rao, J. (2020) · Food Research International

Proteins in Food SystemsFood Nutrient Composition and Product Development

Cited by 374

Functionality and structure of yellow pea protein isolate as affected by cultivars and extraction pH

Cui, L., Bandillo, N., Wang, Y., Ohm, J.-B., Chen, B., & Rao, J. (2020) · Food Hydrocolloids

Proteins in Food SystemsProtein Hydrolysis and Bioactive Peptides

Cited by 293

Plant proteins from green pea and chickpea: Extraction, fractionation, structural characterization and functional properties

Chang, L., Lan, Y., Bandillo, N., Ohm, J.-B., Chen, B., & Rao, J. (2022) · Food Hydrocolloids

Proteins in Food SystemsFood Nutrient Composition and Product Development

Cited by 286

Plant protein solubility: A challenge or insurmountable obstacle.

Gao, K., Rao, J., & Chen, B. (2024) · Advances in Colloid and Interface Science

Proteins in Food SystemsFood Nutrient Composition and Product Development

Cited by 150

Structural, functional properties, and volatile profile of hemp protein isolate as affected by extraction method: Alkaline extraction–isoelectric precipitation vs salt extraction

Fang, B., Chang, L., Ohm, J.-B., Chen, B., & Rao, J. (2023) · Food Chemistry

Proteins in Food SystemsProtein Hydrolysis and Bioactive Peptides

Cited by 112