1. Color and texture of surimi‐like gels made of protein isolate extracted from catfish byproducts are improved by washing and adding soy whey. Issue 7 (16th June 2022) Authors: Zhang, Yan; Chang, Sam K. C. Journal: Journal of food science Issue: Volume 87:Issue 7(2022) Page Start: 3057 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Combined effect of brine salting and high-hydrostatic-pressure processing to improve the microbial quality and physicochemical properties of milkfish fillet. Issue 1 (31st December 2022) Authors: Tsai, Yung-Hsiang; Kung, Hsien-Feng; Lin, Chung-Saint; Hwang, Chiu-Chu; Lou, Su-Shing; Huang, Chun-Yung; Chang, Sam K. C.; Lee, Yi-Chen Journal: International journal of food properties Issue: Volume 25:Issue 1(2022) Page Start: 872 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Determination of protease inhibitors, glycinin, and beta‐conglycinin in soybeans and their relationships. Issue 3 (10th February 2022) Authors: Yang, Yu; Chang, Sam K. C.; Zhang, Yan Journal: Journal of food science Issue: Volume 87:Issue 3(2022) Page Start: 1082 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effect of Cooking on Isoflavones, Phenolic Acids, and Antioxidant Activity in Sprouts of Prosoy Soybean (Glycine max). Issue 7 (3rd June 2016) Authors: Kumari, Shweta; Chang, Sam K. C. Journal: Journal of food science Issue: Volume 81:Issue 7(2016) Page Start: C1679 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Innovative Soaking and Grinding Methods and Cooking Affect the Retention of Isoflavones, Antioxidant and Antiproliferative Properties in Soymilk Prepared from Black Soybean. Issue 4 (8th March 2016) Authors: Tan, Yingying; Chang, Sam K. C.; Zhang, Yan Journal: Journal of food science Issue: Volume 81:Issue 4(2016) Page Start: H1016 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Protein extraction from catfish byproducts and physicochemical properties of the protein isolates. Issue 7 (20th June 2021) Authors: Zhang, Yan; Chang, Sam K. C. Journal: Journal of food science Issue: Volume 86:Issue 7(2021) Page Start: 3061 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗