Publications by authors named "Gengjun Chen"

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Effect of cooking conditions on chickpea flour functionality and its protein physicochemical properties.
Shan Hong, Ruoshi Xiao, Gengjun Chen, Yi Zhu, Antonio Garay

J Food Sci· October 2024

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Enhancing Gluten Network Formation and Bread-Making Performance of Wheat Flour Using Wheat Bran Aqueous Extract.
Cheng Li, Gengjun Chen, Michael Tilley, Richard Chen, Mayra Perez-Fajardo

Foods· May 2024

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Editorial: Advances and trends in nutraceutical and functional plant-based food.
Gengjun Chen, Marina Carcea

Front Nutr· March 2023

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Effect of environment and field management strategies on phenolic acid profiles of hard red winter wheat genotypes.
Wenfei Tian, Brent Jaenisch, Yijie Gui, Ruijia Hu, Gengjun Chen

J Sci Food Agric· April 2022

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Normal rice flours perform better in gluten-free bread than glutinous rice flours.
Yijie Gui, Gengjun Chen, Wenfei Tian, Shaohua Yang, Jianmin Chen

J Food Sci· February 2022

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Potential bioaccessibility of phenolic acids in whole wheat products during in vitro gastrointestinal digestion and probiotic fermentation.
Wenfei Tian, Ruijia Hu, Gengjun Chen, Yiqin Zhang, Weiqun Wang

Food Chem· November 2021

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Dietary N-epsilon-carboxymethyllysine as for a major glycotoxin in foods: A review.
Gengjun Chen

Compr Rev Food Sci Food Saf· September 2021

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Rapid determination of total phenolic content of whole wheat flour using near-infrared spectroscopy and chemometrics.
Wenfei Tian, Gengjun Chen, Guorong Zhang, Donghai Wang, Michael Tilley

Food Chem· May 2021

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Changes in phenolic profiles and antioxidant activities during the whole wheat bread-making process.
Wenfei Tian, Gengjun Chen, Michael Tilley, Yonghui Li

Food Chem· May 2021

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Individual effects of enzymes and vital wheat gluten on whole wheat dough and bread properties.
Lauren Tebben, Gengjun Chen, Michael Tilley, Yonghui Li

J Food Sci· December 2020

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Production and Characterization of Antioxidative Hydrolysates and Peptides from Corn Gluten Meal Using Papain, Ficin, and Bromelain.
Ruijia Hu, Gengjun Chen, Yonghui Li

Molecules· September 2020

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Potassium bicarbonate improves dough and cookie characteristics through influencing physicochemical and conformation properties of wheat gluten.
Gengjun Chen, Ruijia Hu, Yonghui Li

Food Chem X· March 2020

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Antioxidant Characteristics and Identification of Peptides from Sorghum Kafirin Hydrolysates.
Shiwei Xu, Yanting Shen, Gengjun Chen, Scott Bean, Yonghui Li

J Food Sci· August 2019

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Aggregation behavior of semolina gluten during dough production and fresh pasta cooking upon kansui treatment.
Gengjun Chen, Yonghui Li

Food Chem· April 2019

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Physicochemical properties and gluten structures of hard wheat flour doughs as affected by salt.
Gengjun Chen, Laura Ehmke, Chetan Sharma, Rebecca Miller, Pierre Faa

Food Chem· March 2019

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Effect of Sodium Chloride and Sodium Bicarbonate on the Physicochemical Properties of Soft Wheat Flour Doughs and Gluten Polymerization.
Gengjun Chen, Laura Ehmke, Rebecca Miller, Pierre Faa, Gordon Smith

J Agric Food Chem· July 2018

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Determination of advanced glycation endproducts in cooked meat products.
Gengjun Chen, J Scott Smith

Food Chem· February 2015

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[Relative validity of food frequency questionnaire for estimating dietary iron intake of students with anemia].
Dan Yu, Junsheng Huo, Jing Sun, Wexian Li, Ling Lin, Gengjun Chen

Wei Sheng Yan Jiu· September 2011

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