Chen, Lingyun

Strong and elastic pea protein hydrogels formed through pH-shifting method

Zhu, P., Huang, W., Guo, X., & Chen, L. (2021) · Food Hydrocolloids

Proteins in Food SystemsPolysaccharides Composition and Applications

Cited by 130

Pre-treatment by combining atmospheric cold plasma and pH-shifting to prepare pea protein concentrate powders with improved gelling properties

Zhang, S., Huang, W., Roopesh, M. S., & Chen, L. (2022) · Food Research International

Proteins in Food SystemsPolysaccharides Composition and Applications

Cited by 96

Fabrication of pea protein gels with modulated rheological properties using high pressure processing

Zhang, S., Han, J., & Chen, L. (2023) · Food Hydrocolloids

Proteins in Food SystemsMicrobial Inactivation Methods

Cited by 53