OUR PROJECTS AND PUBLICATIONS
PUBLICATIONS (†Graduate student, postdoctoral fellow and visiting scholar supervised; *corresponding author)
Roles of the volatile and non-volatile fractions of thyme (Thymus vulgaris L.) essential oil in inhibiting Fusarium graminearum growth and trichothecene mycotoxin production.
Xiaoxi Qi†, Zixuan Xu†, Yueqiang Leng, Zhao Jin, Bingcan Chen, Jiajia Rao*.
Sustainable Food Technology, 2026.
Fava bean protein isolate based bigels: Impact of preparation method, protein concentration, and oleogelator type.
Menglin Han, Basanta Dhungana, CMuxin Zhao†, Jiajia Rao, Bingcan Chen*.
Food Hydrocolloids, 2026, 173, 112310.
Enzymatic chain elongation of A-, B-, and C-type grain starches by amylosucrase: Universal structure–function rules for resistant-starch design.
Shiyang Li, Yufeng Lin, Zhao Jin, Jiajia Rao, Islam Shahidul, Baochen Fang, Minwei Xu.
Food Research International, 2026, 226, 118135.
Germination-driven modifications in pulse carbohydrates for optimized 3D food printing inks and structures.
Muhammad Usman, Yu Lu, Zhao Jin, Jiajia Rao, Minwei Xu.
Food Chemistry, 2026, 498 (Part 2), 147284.
Fabrication of sweet potato leaf-derived nanocellulose and its influence on the properties and interactions in peanut protein films.
Ming-yang Sun, Yu-qi Yang, Qi Gao, Jia-nan Chen, Chong-ting Guo, Miao Yu, Jiajia Rao, Xue-jun Gu, You-lin Xue.
Food Hydrocolloids, 2025,163, 111062.
Upcycling soybean meal through enzymatic conversion of insoluble fiber into soluble dietary fiber enhanced by ball milling
Lingzhu Deng, Qiong Chen, Jae-Bom Ohm, Shahidul Islam, Jiajia Rao, Zhao Jin, Minwei Xu.
Journal of Food Science 2024, 89(8),4575-5178.
Optimizing the Bleaching Conditions for Mechanically Extracted and Solvent-Extracted Hempseed Oil
Preston C Wilson, Md Sanaul Huda, Roque Evangelista, Clairmont L Clementson, Sean Liu, Bingcan Chen, Ewumbua Monono.
ChemEngineering, 2025, 9(6), 134.
Curcumin-Mediated Photosensitization for Controlling Fungal Growth and Associated Mycotoxin Production
Anil Kunapareddy†, Xiaoxi Qi†, Zhao Jin, Shaobin Zhong, Bingcan Chen, Jiajia Rao*.
ACS Food Science & Technology, 2025, 5, 2858–2869.
Unveiling the dynamic response of volatile development during barley malt roasting via untargeted and pseudo-targeted flavoromics: a time course study
Zixuan Gu†, Zhao Jin, Paul Schwarz, Jiajia Rao, Bingcan Chen*.
Food Chemistry, 2025, 468, 142477.
Effects of antioxidants on the oxidative stability of expeller-pressed high oleic soybean oil (EPHOSO) oleogel and cookies
Muxin Zhao†, Zhongyu Yang, Jiajia Rao, Bingcan Chen*.
Food Chemistry, 2025, 470, 142613.
Cannabidiol (CBD) as an emerging nutraceutical ingredient from industrial hemp: Regulation, production, extraction, nutraceutical properties, and functionality
Anto Pradeep Raja Charles†, Bingcan Chen, Jiajia Rao*.
Critical Reviews in Food Science and Nutrition, 2025, 2436130.
Oleofoams and Whipped Emulsions: Formation, Characterization, and Future Role in the Food Industry
Matteo Grossi†, Muxin Zhao†, Jiajia Rao, Bingcan Chen*
Trends in Food Science & Technology, 2024, 154, 104752.
Upcycling soybean meal through enzymatic conversion of insoluble fiber into soluble dietary fiber enhanced by ball milling
Lingzhu Deng, Qiong Chen, Jae‐Bom Ohm, Shahidul Islam, Jiajia Rao, Zhao Jin, Minwei Xu. Journal of Food Science, 2024, 89 (8): 4871-4883.
Effect of high-tunnel and open-field production on the yield, cannabinoids, and volatile profiles in industrial hemp (Cannabis sativa L.) inflorescence
Anto Pradeep Raja Charles, Zixuan Gu†, Ryan Archer, Collin Auwarter, Harlene Hatterman-Valenti, Jiajia Rao, Bingcan Chen*.
Journal of Agricultural and Food Chemistry, 2024, 72 (23): 12975–12987.
Hemp protein isolate-based natural thermal-reversible hydrogel as a novel wound dressing material
Baochen Fang, Zhicheng Peng, Bingcan Chen, Jiajia Rao. ACS Applied Materials & Interfaces, 2024, 16 (39), 51916–51931.
Unlocking the mystery of Tibetan yak butter and its byproducts: processing, physicochemical characteristics, functional benefits, and applications
Guofang Zhang, Jinwei Sun, Jingbo Yang, Xiaoxi Qia, Ramnarain Ramakrishna, Qiming Li, Wengkui Guo, Chun Li†, Libo Liu*, Peng Du, Wei Yu, Bingcan Chen*. Trends in Food Science & Technology, 2024, 147, 104484.
Unconventional sources of vegetable proteins: technological properties
Baochen Fang, Zhicheng Peng, Bingcan Chen, Jiajia Rao. Current Opinion in Food Science, 2024, 57, 101150.
Evaluating high oleic soybean oil oleogels as shortening replacements: Impact on cookie dough, cookie attributes, and oxidative stability
Muxin Zhao†, Jiajia Rao, Bingcan Chen*. Journal of the American Oil Chemists' Society, 2024, 101(8), 753–765.
Plant protein solubility: A challenge or insurmountable obstacle
Kun Gao†, Jiajia Rao, Bingcan Chen*. Advances in Colloid and Interface Science, 2024, 324, 103074.
Plant protein flavor chemistry fundamentals and techniques to mitigate undesirable flavors
Serap Vatansever, Bingcan Chen, Hall Clifford. Sustainable Food Proteins, 2024, 2, 33–57.
Maillard reaction between high-intensity ultrasound pre-treated pea protein isolate and glucose: Impact of reaction time and pH on the conjugation process and the properties of conjugates
Kun Gao†, Yixiang Xu, Jiajia Rao, Bingcan Chen*. Food Chemistry, 2024, 434, 137486.
Non-Enzymatic Glycation as A Tunable Technique to Modify Plant Proteins: A Comprehensive Review on Reaction Process, Mechanism, Conjugates Structure and Functionality
Kun Gao†, Fengchao Zha†, Jiajia Rao, Bingcan Chen*.
Comprehensive Reviews in Food Science and Food Safety, 2024, 23, e13269.
Influence of impingement flows with sand particles on the barrier properties of organic coatings
Amin Vedadi, Jordi Estevadeordal, Xinnan Wang, Jiajia Rao, Yechun Wang. Journal of Coatings Technology and Research, 2023, 20, 1235-1255.
Effect of protein concentration on the structural, functional properties, linear and nonlinear rheological behaviors of thermally induced hemp protein gels
Baochen Fang, Bingcan Chen, Jiajia Rao. Food Engineering, 2023, 359, 111694.
Synergistic effect of pH-shift and controlled heating on improving foaming properties of pea vicilin and its adsorption behavior at the air-water interface
Liuyi Chang, Bingcan Chen, Jiajia Rao. Food Hydrocolloids, 2023, 145, 109022.
Sensory profile of pulse-based high moisture meat analogs: A study on the complex effect of germination and extrusion processing
Muhammad Usman, Gabriel Swanson, Bingcan Chen*, Minwei Xu*. Food Chemistry, 2023, 426, 136585.
Unraveling the role of germination days on the aroma variations of roasted barley malts via gas chromatography-mass spectrometry based untargeted and targeted flavoromics
Zixuan Gu†, Zhao Jin†, Paul Schwarz, Jiajia Rao, Bingcan Chen*. Food Chemistry, 2023, 426, 136563.
Interfacial, and emulsifying properties nexus of green pea protein fractions: Impact of pH and salt
Liuyi Chang, Yang Lan, Bingcan Chen, Jiajia Rao.
Food Hydrocolloids, 2023, 140, 108652.
Fractionation, Structural Characteristics, Functionality, Aromatic Profile, and in Vitro Digestibility of Lentil (Lens culinaris) Proteins
Liuyi Chang, Zixuan Gu†, Nonoy Bandillo, Bingcan Chen, Jiajia Rao. ACS Food Science & Technology, 2023, 3, 478–488.
Lysozyme−phenolics bioconjugates as antioxidant and antibacterial bifunctional agent: Structural basis underlying the dual-function
Hui Li†, Yanxiong Pan, Chun Li†, Zhongyu Yang, Jiajia Rao, Bingcan Chen*. Food Chemistry, 2023, 406, 135070.
Reverse micelles extraction of hemp protein isolate: Impact of defatting process on protein structure, functionality, and aromatic profile
Baochen Fang, Zixuan Gu†, Jae-Bom Ohm, Bingcan Chen, Jiajia Rao. Food Hydrocolloids, 2023, 135, 108158.
Molecular interaction mechanism and structure–activity relationships of protein–polyphenol complexes revealed by side-directed spin labeling-electron paramagnetic resonance (SDSL-EPR) spectroscopy
Hui Li†, Yanxiong Pan, Yang Lan, Zhongyu Yang, Jiajia Rao, Bingcan Chen*. Food Chemistry, 2023, 402, 134354.
Natural compounds of plant origin in the control of fungi and mycotoxins in foods
Xiaoxi Qi, Bingcan Chen, Jiajia Rao. Current Opinion in Food Science, 2023, 52, 101054.
Uncovering aroma boundary compositions of barley malts by untargeted and targeted flavoromics with HS-SPME-GC-MS/olfactometry
Zixuan Gu†, Zhao Jin†, Paul Schwarz, Jiajia Rao, Bingcan Chen*. Food Chemistry, 2022, 394, 133541.
Multi-trait genomic prediction improves selection accuracy for enhancing seed mineral concentrations in pea
Sikiru Adeniyi Atanda, Jenna Steffes, Yang Lan, Md Abdullah Al Bari, Jiajia Rao, Nonoy Bandillo. The Plant Genome, 2022, 15, e20260.
Unraveling the mechanism by which high intensity ultrasound improves the solubility of commercial pea protein isolates
Kun Gao†, Jiajia Rao, Bingcan Chen*. Food Hydrocolloids, 2022, 131, 107823.
Structure and physical properties of spray-dried fish oil microcapsules via pea protein isolate based emulsification or complex coacervation
Qiang Wang†, Yang Lan, Bingcan Chen*. Journal of Food Engineering, 2022, 335, 111173.
Structure modification, functionality and interfacial properties of kidney bean (Phaseolus vulgaris L.) protein concentrate as affected by post-extraction treatments
Uyory Choe, Liuyi Chang, Jae-Bom Ohm, Bingan Chen, Jiajia Rao. Food Hydrocolloids, 2022, 133, 108000.
Effect of high oleic soybean oil oleogels on the properties of doughs and corresponding bakery products
Muxin Zhao†, Jiajia Rao, Bingcan Chen*. Journal of the American Oil Chemists' Society, 2022, 99, 1071–1083.
Nutraceutical potential of industrial hemp (Cannabis sativa L.) extracts: physicochemical stability and bioaccessibility of cannabidiol (CBD) nanoemulsions
Huijuan Zheng, Bingcan Chen, Jiajia Rao. Food & Function, 2022, 13, 4502–4512.
Ultracentrifugal Milling and Steam Heating Pretreatment Improves Structural Characteristics, Functional Properties, and in Vitro Binding Capacity of Cellulase Modified Soy Okara Residues
Qiang Wang†, Peiyi Shen†, Bingcan Chen*. Food Chemistry, 2022, 384, 132526.
Modification of Physicochemical, Functional Properties, and Digestibility of Macronutrients in Common Bean (phaseolus vulgaris l.) Flours by Different Thermally Treated Whole Seeds
Uyory Choe, Juan M. Osorno, Jae-Bom Ohm, Bingan Chen, Jiajia Rao. Food Chemistry, 2022, 384, 132570.
One-Step Extraction of Oat Protein by Choline Chloride-Alcohol Deep Eutectic Solvents: Role of Chain Length of Dihydric Alcohol
Jianxiong Yue†, Zhenbao Zhu, Jianhua Yi, Hui Li†, Bingcan Chen, Jiajia Rao. Food Chemistry, 2022, 376, 131943.
Dynamic Changes of 3-Mcpd Esters and Glycidyl Esters Contents as Well as Oil Quality During Repeated Deep-Frying
Minwei Xu†, Asunta Thompson, Bingcan Chen*.
LWT, 2022, 153, 112568.
Traditional Fermented Soybean Products: Processing, Flavor Formation, Nutritional and Biological Activities
Libo Liu†, Xiaoqian Chen, Linlin Hao, Guofang Zhang, Zhao Jin†, Chun Li†*, Yuzhuo Yang, Jiajia Rao, Bingcan Chen*. Critical Reviews in Food Science and Nutrition, 2022, 62(7), 1971–1989.
Comparison of The Proximate Compositions, Nutritional Minerals, Pasting Properties, and Aroma Differences of Flours from Selected Yellow Pea Cultivars Grown Across the Northern Great Plains
Haiyang Jiang, Zixuan Gu†, Frank Manthey, Bingcan Chen, Jiajia Rao. ACS Food Science & Technology, 2021, 1, 1529–1537.
Cascade/parallel Biocatalysis Via Multi-Enzyme Encapsulation On Metal–Organic Materials for Rapid and Sustainable Biomass Degradation
Qiaobin Li, Yanxiong Pan*, Hui Li†, Mary Lenertz, Kailyn Reed, Drew Jordahl, Taylor Bjerke, Angel Ugrinov, Bingcan Chen*, and Zhongyu Yang*. ACS Applied Materials & Interfaces, 2021, 13, 43085–43093.
Gluten extraction from deoxynivalenol contaminated wheat by wet milling
Ana M Magallanes López, Jae-Bom Ohm, Frank A Manthey, Jiajia Rao, Senay Simsek. Food Control, 2021, 120, 107513.
Protocol for Resolving Enzyme Orientation and Dynamics in Advanced Porous Materials via SDSL-EPR
Yanxiong Pan, Hui Li, Qiaobin Li, Mary Lenertz, Isabelle Schuster, Drew Jordahl, Xiao Zhu, Bingcan Chen, Zhongyu Yang. STAR Protocols, 2021, 2, 100676.
One-pot Synthesis of Enzyme@Metal-Organic Materials (MOM) Biocomposites for Enzyme Biocatalysis
Yanxiong Pan, Hui Li†, Mary Lenertz, Yulun Han, Angel Ugrinov, Dmitri Kilin, Bingcan Chen*, and Zhongyu Yang*.
Green Chemistry, 2021, 23, 4466–4476.
Site-Directed Spin Labeling (SDSL) and Electron Paramagnetic Resonance (EPR) Spectroscopy in Heterogeneous Biocatalysis: Probing Enzyme Orientation and Backbone Dynamics Under Nanoscale Confinement
Yanxiong Pan, Hui Li†, Qiaobin Li, Mary Lenertz, Xiao Zhu, Bingcan Chen, and Zhongyu Yan. Chem Catalysis, 2021, 1, 207-231.
Modification of Pulse Proteins for Improved Functionality and Flavor Profile: A Comprehensive Review
Fengchao Zha†, Jiajia Rao, Bingcan Chen*. Comprehensive Reviews in Food Science and Food Safety, 2021, 20, 3036–3060.
Microencapsulation of Hempseed Oil by Pea Protein Isolate–Sugar Beet Pectin Complex Coacervation: Influence of Coacervation pH and Wall/Core Ratio
Yang Lan, Jae-Bom Ohm, Bingcan Chen, Jiajia Rao. Food Hydrocolloids, 2021, 113: 106423.
Ferreting out the Secrets of Industrial Hemp Protein as Emerging Functional Food Ingredients
Peiyi Shen†, Zili Gao†, Bochen Fang, Jiajia Rao, Bingcan Chen*. Trends in Food Science & Technology, 2021, 112, 1–15.
Improving the Functionality of Pulse Protein Isolate through Co-Spray Drying with Emulsifying Salt or Disaccharide
Leqi Cui†, Jennifer Kimmel, Leon Zhou, Bingcan Chen, Jiajia Rao. Food Hydrocolloids, 2021, 113: 106534.
Impact of Defatting Treatment and Oat Varieties on Structural, Functional Properties, and Aromatic Profile of Oat Protein
Jianxiong Yue†, Zixuan Gu†, Zhenbao Zhu, Jianhua Yi, Jae-Bom Ohm, Bingcan Chen, Jiajia Rao. Food Hydrocolloids, 2021, 112: 106368.
Unlocking the Potential of Minimally Processed Oil Based Oleogels in the Bakery Industry
Muxin Zhao†, Minwei Xu†, Ewumbua Monono, Jiajia Rao, Bingcan Chen*. Food & Function, 2020, 11: 10329–10340.
Viability of Lactobacillus Rhamnosus GG Microencapsulated in Alginate/Chitosan Hydrogel Particles During Storage and Simulated Gastrointestinal Digestion: Role of Chitosan Molecular Weight
Xiaoxi Qi, Senay Simsek, Jae-Bom Ohm, Bingcan Chen, Jiajia Rao. Soft Matter, 2020, 16: 1877–1887.
Effects of ethanol modified supercritical carbon dioxide extraction and particle size on the physical, chemical, and functional properties of yellow pea flour
Serap Vatansever, Jiajia Rao, Cliffold Hall. Cereal Chemistry, 2020, 97, 1133-1147.
Combining Solid Dispersion-Based Spray Drying with Cyclodextrin to Improve the Functionality and Mitigate the Beany Odor of Pea Protein Isolate
Leqi Cui†, Jennifer Kimmel, Leon Zhou, Jiajia Rao, Bingcan Chen*. Carbohydrate Polymers, 2020, 245: 116546.
Functionality and Structure of Yellow Pea Protein Isolate as Affected by Cultivars and Extraction pH
Leqi Cui†, Nonoy Bandillo, Yechun Wang, Jae-Bom Ohm, Bingcan Chen, Jiajia Rao. Food Hydrocolloids, 2020, 108: 106008.
The impact of Hempseed Dehulling on Chemical Composition, Structure Properties and Aromatic Profile of Hemp Protein Isolate
Peiyi Shen†, Zili Gao†, Minwei Xu, Jae-Bom Ohm, Jiajia Rao, Bingcan Chen*. Food Hydrocolloids, 2020, 106: 105889.
Spatial Distribution and Solvent Polarity-Triggered Release of Polypeptide Incorporated into Invertible Micellar Assemblies
Yanxiong Pan, Oksana Zholobko, Hui Li†, Jing Jin, Jinlian Hu, Bingcan Chen*, Andriy Voronov, Zhongyu Yang*. ACS Applied Materials & Interfaces, 2020, 12: 12075–12082.
Physicochemical Properties and Aroma Profiles of Flaxseed Proteins Extracted from Whole Flaxseed and Flaxseed Meal
Yang Lan, Jae-Bom Ohm, Bingcan Chen, Jiajia Rao. Food Hydrocolloids, 2020, 104: 105731.
Clove Oil-in-Water Nanoemulsion Mitigates Growth of Fusarium. Graminearum and Trichothecene Mycotoxin Production during the Malting of Fusarium Infected Barley
Jing Wan, Shaobin Zhong, Paul Schwarz, Bingcan Chen, Jiajia Rao. Food Chemistry, 2020, 312: 126120.
Phase behavior, Thermodynamic and Microstructure of Concentrated Pea Protein Isolate-Pectin Mixture: Effect of pH, Biopolymer Ratio and Pectin Charge Density
Yang Lan, Jae-Bom Ohm, Bingcan Chen, Jiajia Rao. Food Hydrocolloids, 2020, 101: 105556.
Formation, Characterization, and Potential Food Application of Rice Bran Wax Oleogels: Expeller-Pressed Corn Germ Oil versus Refined Corn Oil
Muxin Zhao†, Yang Lan, Leqi Cui†, Ewumbua Monono, Jiajia Rao, Bingcan Chen*. Food Chemistry, 2020, 309: 125704.
Phase Behavior and Complex Coacervation of Concentrated Pea Protein Isolate-Beet Pectin Solution
Yang Lan, Jae-Bom Ohm, Bingcan Chen, Jiajia Rao. Food Chemistry, 2020, 307: 125704.
Effect of germination time on antioxidative activity and composition of yellow pea soluble free and polar soluble bound phenolic compounds
Minwei Xu†, Zhao Jin†, Jae-Bom Ohm, Paul Schwarz, Jiajia Rao, Bingcan Chen*. Food & Function, 2019, 10: 6840–6850.
Genotype x Environmental Effects on Yielding Ability and Seed Chemical Composition of Industrial Hemp (Cannabis sativa L.) Varieties Grown in North Dakota, USA
Yang Lan, Fengchao Zha†, Allen Peckrul†, Bryan Hanson, Burton Johnson, Jiajia Rao, Bingcan Chen*. Journal of the American Oil Chemists' Society, 2019, 12: 1417–1425 (Featured as Young Scientist to Watch).
Gum Arabic-Mediated Synthesis of Glyco-pea Protein Hydrolysate via Maillard Reaction Improves Solubility, Flavor Profile, and Functionality of Plant Protein
Fengchao Zha†, Zhongyu Yang*, Jiajia Rao, Bingcan Chen*. Journal of Agricultural and Food Chemistry, 2019, 67: 10195–10206.
Effect of Germination on the Chemical Composition, Thermal, and Pasting, and Moisture Sorption Properties of Flours from Chickpea, Lentil, and Yellow Pea
Minwei Xu†, Zhao Jin†, Senay Simsek, Clifford Hall, Jiajia Rao, Bingcan Chen*. Food Chemistry, 2019, 291: 199–206.
Influence of Nonionic and Ionic Surfactants on the Antifungal and Mycotoxin Inhibitory Efficacy of Cinnamon Oil Nanoemulsions
Dianhui Wu, Jian Lu, Shaobin Zhong, Paul Schwarz, Bingcan Chen, Jiajia Rao. Food & Function, 2019, 10: 2817–2828.
New Insights into the Impact of Sodium Chloride on the Lipid Oxidation of Oil-in-Water Emulsions
Lequi Cui†, Peiyi Shen†, Zili Gao†, Jianhua Yi, Bingcan Chen*. Journal of Agricultural and Food Chemistry, 2019, 67: 4321–4327.
Physical Stability, Antifungal and Mycotoxin Inhibitory Activities of Lecithin Stabilized Cinnamon Oil Emulsions in the Presence of Chitosan
Dianhui Wu, Jian Lu, Shaobin Zhong, Paul Schwarz, Bingcan Chen, Jiajia Rao. LWT, 2019, 106: 98–104.
HS-SPME-GC-MS/Olfactometry Combined with Chemometrics to Assess the Impact of Germination on Flavor Attributes of Chickpea, Lentil, and Yellow Pea Flours
Minwei Xu†, Zhao Jin†, Yang Lan, Jiajia Rao, Bingcan Chen*.
Food Chemistry, 2019, 280: 83–95.
A Combination of Monoglycerides Crystalline Network and Hydrophilic Antioxidants Synergistically Enhances the Oxidative Stability of Gelled Algae Oil
Qiang Wang†, Eric Andrew Decker, Jiajia Rao, Bingcan Chen*. Food & Function, 2019, 10: 315–324.
Improving the Efficacy of Essential Oils as Antimicrobials in Foods: Mechanisms of Action
Jiajia Rao, Bingcan Chen, David Julian McClements. Annual Review of Food Science and Technology, 2019, 10: 365–387.
The Effect of Different Treatments of (-)-Epigallocatechin-3-gallate on Colorectal Carcinoma Cell Lines
Yangping Ding, Zili Gao†, Bingcan Chen, Kanyasiri Rakariyatham, Huayi Suo, Huarong Tong, and Hang Xiao.
Nutrition and Cancer, 2018, 7: 1126–1136.
The Inhibition of Advanced Glycation End Products by Carnosine and Other Natural Dipeptides to Reduce Diabetic and Age-Related Complications
Michael A Freund, Bingcan Chen, Eric A Decker. Comprehensive Reviews in Food Science and Food Safety, 2018, 17: 1367–1378.
The Influence of pH and Enzyme Cross-linking on Protein Delivery Properties of WPI-Beet Pectin Complexes
Qiang Wang†, Yanrong Ren, Yangping Ding, Minwei, Xu†, Bingcan Chen*. Food Research International, 2018, 105: 678–685.
In Situ Enzymatic Synthesis and Purification of Theaflavin-3,3'-Digallate Monomer and Incorporation into Nanoliposome
Yangping Ding, Liqiang Zou, Changqi Lu, Huarong Tong, Bingcan Chen*. International Journal of Food Science and Technology, 2018, 53: 2552–2559.
Chitosan coatings on lecithin stabilized emulsions inhibit mycotoxin production by Fusarium pathogens
Dianhui Wu, Jing Wan, Jian Lu, Xingguo Wang, Shaobin Zhong, Paul Schwarz, Bingcan Chen, Jiajia Rao. Food Control, 2018, 92: 276–285.https://doi.org/10.1016/j.foodcont.2018.05.009
Pre-treated Theaflavin-3, 3’-Digallate Possesses Higher Inhibitory Effect on HCT116 Cell Line
Yangping Ding, Bingcan Chen, Zili Gao†, Huayi Suo & Hang Xiao. Food & Nutrition Research, 2017, 61(1): 1–12.
Genome-Wide Association and Prediction of Grain and Semolina Quality Traits in Durum Wheat Breeding Populations
Jason D Fiedler, Evan Salsman, Yuan Liu, Monika Michalak de Jiménez, Justin B Hegstad, Bingcan Chen, Frank A Manthey, Shiaoman Chao, Steven Xu, Elias M Elias, Xuehui Li. The Plant Genome, 2017, 10(3): 1–12.
Lipid Oxidation in Base Algae Oil and Water-in-Algae Oil Emulsion: Impact of Natural Antioxidants and Emulsifiers
Bingcan Chen*, Yangping Ding, David Julian McClements, and Eric Andrew Decker. Food Research International, 2016, 85: 162–169.
Impact of Diacylglycerol and Monoacylglycerol on the Physical and Chemical Properties of Stripped Soybean Oil
Bingcan Chen*, David Julian McClements, and Eric Andrew Decker. Food Chemistry, 2014, 142(1): 365–372.
Nutraceutical nanoemulsions: influence of carrier oil composition (digestible versus indigestible oil) on b-carotene bioavailability
Jiajia Rao, Eric Andrew Decker, Hang Xiao, David Julian McClements. Journal of the Science of Food and Agriculture, 2013, 93, 3175-3183.
A Rational Strategy to Improve Oxidative Stability in Algal Oil
Bingcan Chen*, David Julian McClements, and Eric Andrew Decker. Inform, 2013, 24(8): 544–546.
Impact of lemon oil composition on formation and stability of model food and beverage emulsions
Jiajia Rao, David Julian McClements. Food Chemistry, 2012, 134, 749-757.
Formation and Microstructural Characterization of Whey Protein Isolate/Beet Pectin Coacervations by Laccase Catalyzed Cross-linking
Bingcan Chen*, Hongjun Li, Yangping Ding, Huayi Suo.
LWT-Food Science and Technology, 2012, 47(1): 31–38.
New Insights into the Role of Iron in the Promotion of Lipid Oxidation in Bulk Oils Containing Reverse Micelles
Bingcan Chen, Atikorn Panya. David Julian McClements, and Eric Andrew Decker. Journal Agricultural and Food Chemistry, 2012, 60(13): 3524–3532.
Characteristics and Antioxidant Activity of Hydrolyzed β-lactoglobulin-glucose Maillard Reaction Products
Shiyuan Dong, Atikorn Panya, Mingyong Zeng, Bingcan Chen, D. Julian McClements, Eric A. Decker. Food Research International, 2012, 46(1): 55–61.
Formation of flavor oil microemulsions, nanoemulsions and emulsions: influence of composition and preparation method
Jiajia Rao, David Julian McClements. Journal of Agricultural and Food Chemistry, 2011, 59, 5026-5035.
Stabilization of phase inversion temperature nanoemulsions by surfactant displacement
Jiajia Rao, David Julian McClements. Journal of Agricultural and Food Chemistry, 2011, 58, 7059-7066.
Antioxidant Properties of Chlorogenic Acid and its Alkyl Esters in Stripped Corn Oil in Combination to Phospholipids and Water
Laguerre Mickaël, Chen Bingcan, Lecomte Jerome, Villeneuve Pierre, McClements David, Decker Eric. Journal Agricultural and Food Chemistry, 2011, 59(18): 10361–10366.
Role of Reverse Micelles on Lipid Oxidation: Impact of Phospholipids on Antioxidant Activity of α-tocopherol and Trolox in Stripped Soybean Oil
Bingcan Chen, Ashley Han, Michael Laguerre, David Julian McClements, Eric Andrew Decker. Food & Function, 2011, 2: 302–309.
Physical Structures in Soybean Oil and Their Impact on Lipid Oxidation
Bingcan Chen, Ashley Han, David Julian McClements, Eric Andrew Decker. Journal Agricultural and Food Chemistry, 2010, 58(22): 11993–11999.
Stabilization of Soybean Oil Bodies by Enzyme (Laccase) Cross-linking of Adsorbed Beet Pectin Coatings
Bingcan Chen, David Julian McClements, David A. Gray and Eric Andrew Decker. Journal Agricultural and Food Chemistry, 2010, 58(16): 9259–9265.
Role of Continuous Phase Anionic Polysaccharides on the Oxidative Stability of Menhaden Oil-in-Water Emulsions
Bingcan Chen, David Julian McClements, Eric Andrew Decker. Journal Agricultural and Food Chemistry, 2010, 58(6): 3779–3784.
Heat-induced gelation properties of faba bean protein isolate at acidic condition: Impact of high methoxyl pectin and sucrose.
Jacob Thomsen†, Muxin Zhao†, Jiajia Rao, Bingcan Chen*.
Food Chemistry, 2026, 502, 147615
AI-Assisted Screening of Soybean Varieties: Linking Protein Composition to Tofu Quality.
Menglin Han, Basanta Dhungana, Changhui Yan, Zhao Jin, Shahidul Islam, Jiajia Rao, Carrie Dottey, Minwei Xu.
Food Hydrocolloids, 2026, 172 (part 3), 112108.
Integrating fiber modification and computer-vision evaluation to improve soybean meal for 3D food printing.
Qiong Chen, Zhikai Liang, Shahidul Islam, Jiajia Rao, Minwei Xu.
Food Research International, 2026, 225, 118131.
Upcycling Soybean Meal into Edible 3D Printing Inks: The Role of Particle Size and Trace Xanthan.
Qianqian Zhu, Qiong Chen, Haiming Chen, Wenxue Chen, Shahidul Islam, Farhad Imani, Jiajia Rao, Minwei Xu.
ACS Food Science & Technology, 2025,5(11), 4384-4395.
Investigating the interaction mechanisms between arachin and resveratrol: Utilizing multi-spectroscopy and computational chemistry
Yu-qi Yang, Qi Gao, Shi-qi Yue, Xue Peng, Ning Wang, Jing-li Xin, Miao Yu, Jia-jia Rao, You-lin Xue.
Food Chemistry, 2025, 463, 141435.
Investigating the impact of ultrasound on the structural, physicochemical, and emulsifying characteristics of Dioscorin: Insights from experimental data and molecular dynamics simulation
Qi Gao, Yu-qi Yang, Hao-nan Nie, Bing-qing Wang, Xue Peng, Ning Wang, Jiang-kuo Li, Jiajia Rao, You-lin Xue.
Food Chemistry 2024, 453,139581.
Gel properties of Fava bean protein isolate as affected by environmental stress and high intensity ultrasound pretreatment
Jacob Thomsen†, Baochen Fang†, Jiajia Rao, Bingcan Chen*.
ACS Food Science & Technology, 2025, 5 (10), 3910–3919.
Testing Drying Kinetic Models and the Effect of Drying on Cannabinoids of Floral Hemp (Cannabis sativa L.) in a Pilot-Scale Cabinet Dryer
Stuart Lumu, Niloy Chandra Sarker, Harlene Hatterman-Valenti, Ademola Hammed, Bingcan Chen, Ewumbua Monono.
Journal of Biosystems Engineering, 2025, 50, 117–129.
Application of flavoromics approach to evaluate aroma characteristics in malts: Current trends and future outlooks
Zixuan Gu†, Jiajia Rao, Bingcan Chen*.
Trends in Food Science & Technology, 2025, 156, 104878.
Faba bean protein: chemical composition, functionality, volatile compounds, and applications in food production
Jacob Thomsen†, Jiajia Rao, Bingcan Chen*.
Trends in Food Science & Technology, 2025, 156, 104863.
Enhanced nutraceutical potential of cannabidiol derived from industrial hemp using plant based complex coacervates
Anto Pradeep Raja Charles†, Yang Lan†, Jae-Bom Ohm, Bingcan Chen, Jiajia Rao*.
Industrial Crops and Products, 2025, 223, 120130.
Investigating the interaction mechanisms between arachin and resveratrol: Utilizing multi-spectroscopy and computational chemistry
Yu-qi Yang, Qi Gao, Shi-qi Yue, Xue Peng, Ning Wang, Jing-li Xin, Miao Yu, Jia-jia Rao, You-lin Xue. Food Chemistry, 2024, 463 (part 4), 141435.
https://doi.org/10.1016/j.foodchem.2024.141435
Investigating the impact of ultrasound on the structural, physicochemical, and emulsifying characteristics of Dioscorin: Insights from experimental data and molecular dynamics simulation
Qi Gao, Yuqi Yang, Hannan Nie, Bingqing Wang, Xue Peng, Ning Wang, Jiangkuo Li, Jiajia Rao, Youlin Xue.
Food Chemistry, 2024, 453, 139581.
Novel high internal phase emulsion gels stabilized solely by hemp protein isolate: Enhancement of cannabidiol chemical stability and bioaccessibility
Anto Pradeep Raja Charles, Baochen Fang, Jae-Bom Ohm, Bingcan Chen, Jiajia Rao.
International Journal of Biological Macromolecules, 2024, 279 (part 3), 135395.
Tuning the properties of plant-based whipped cream through zein nanoparticles-sodium stearate complex.
Matteo Grossi†, Jiajia Rao, Bingcan Chen*. Food Hydrocolloids, 2024, 155, 110219.
Milk-Derived Exosome Nanovesicles: Recent Progress and Daunting Hurdles
Kaili Wang, Xu Zhao, Sijia Yang, Xiaoxi Qi, Guofang Zang, Chun Li, Aili Li*, Bingcan Chen*. Critical Reviews in Food Science and Nutrition, 2024, 2338831.
Food Protein Based Nanotechnology: from Delivery to Sensing Systems
Qiang Wang, Xiaofeng Xiang, Bingcan Chen*. Current Opinion in Food Science, 2024, 57, 101134.
Discovering novel cryo-oleofoams with excellent overrun: Synergistic effect between zein and monoglyceride at interface
Matteo Grossi†, Baochen Fang, Jiajia Rao, Bingcan Chen*. Food Hydrocolloids, 2024, 150, 109690.
Dairy products and constituents: a review of their effects on obesity and related metabolic diseases
Aili Li, Xueting Han, Libo Liu, Guofang Zhang, Peng Du, Chao Zhang, Chun Li†*, Bingcan Chen*. Critical Reviews in Food Science and Nutrition, 2024, 2257782.
Biomimetic mineralization of lipase@MOF biocatalyst for ease of biodiesel synthesis: structural insights into the catalytic behavior
Fengchao Zha†, Min Shi, Hui Li†, Jiajia Rao, Bingcan Chen*.
Fuel, 2024, 357(B), 129854.
Influence of germination and pulse type on texture of high moisture meat analogs
Jun Guo, Muhammad Usman, Gabriel Swanson†, Baochen Fang, Jiajia Rao, Bingcan Chen*, Minwei Xu*. Food Hydrocolloids, 2024, 146(A), 109207.
An In Vitro Comparison of the Digestibility and Gastrointestinal Fate of Scallops and Plant-Based Scallop Analogs
Zhiyun Zhang, Dingkui Qin, Kanon Kobata, Jiajia Rao, Jiakai Lu, David Julian McClements. Foods, 2023, 12 (15), 2928.
Water-soluble fraction of pea protein isolate is critical for the functionality of protein-glucose conjugates obtained via wet-heating Maillard reaction
Kun Gao†, Liuyi Chang, Yixiang Xu, Jiajia Rao, Bingcan Chen*. Food Research International, 2023, 174(1), 113503.
Effective enzymatic synthesis of benzotropolone and formation mechanism of its bicyclo [3.2. 1] octane-type intermediate
Yangping Ding, Zhijiang Gao, Jinjin Jian, Bingcan Chen. Asian Journal of Organic Chemistry, 2023, 12(9), e202300327.
Mechanisms of antifungal and mycotoxin inhibitory properties of Thymus vulgaris L. essential oil and their major chemical constituents in emulsion-based delivery system
Xiaoxi Qi, Shaobin Zhong, Paul Schwarz, Bingcan Chen, Jiajia Rao. Industrial Crops and Products, 2023, 197, 116575.
Tyramine modification of high and low methoxyl pectin: Physicochemical properties, antioxidant activity, and gelation behavior
Hui Li†, Jiajia Rao, Bingcan Chen*. Food Hydrocolloids, 2023, 144, 108949.
Effect of treatment of Fusarium Head Blight infected barley grains with hop essential oil nanoemulsion on the quality and safety of malted barley
Haiyang Jiang, Xiaoxi Qi, Shaobin Zhong, Paul Schwarz, Bingcan Chen, Jiajia Rao. Food Chemistry, 2023, 421, 136172.
Improving the mechanical and water-resistance properties of pea protein-based edible film via wet-heating Maillard reaction: Insights into the simultaneous effect of heating and Maillard reaction
Jingjing Cheng, Jing Wang, Zhengze Li†, Bingcan Chen, Leqi Cui. Food Packaging and Shelf Life, 2023, 35, 101024.
Metal–Organic Materials (MOMs) Enhance Proteolytic Selectivity, Efficiency, and Reusability of Trypsin: A Time-Resolved Study on Proteolysis
Qiaobin Li, Zoe Armstrong, Austin MacRae, Angel Ugrinov, Li Feng, Bingcan Chen, Ying Huang, Hui Li†, Yanxiong Pan, Zhongyu Yang. ACS Applied Materials & Interfaces, 2023, 15, 8927–8936.
Structural, functional properties, and volatile profile of hemp protein isolate as affected by extraction method: alkaline extraction–isoelectric precipitation vs salt extraction
Baochen Fang, Liuyi Chang, Jae-Bom Ohm, Bingcan Chen, Jiajia Rao. Food Chemistry, 2023, 405 (B), 135001.
Dielectric Constant-Based Grain Mass Estimation Using Radio Frequencies Sensing Technology
Yu Zhang, Ryan Striker, Moruf Disu, Ewumbua Monono, Allen Peckrul†, Gurmukh Advani, Bingcan Chen, Benjamin Braaten, Xin Sun. Applied Engineering in Agriculture, 2023, 39, 207–214.
Antifungal activity, mycotoxin inhibitory efficacy, and mode of action of hop essential oil nanoemulsion against Fusarium graminearum
Haiyang Jiang, Shaobin Zhong, Paul Schwarz, Bingcan Chen, Jiajia Rao. Food Chemistry, 2023, 400, 134016.
Oleofoams stabilized by monoacylglycerides: Impact of chain length and concentration
Matteo Grossi†, Baochen Fang, Jiajia Rao, Bingcan Chen*. Food Research International, 2023, 169, 112914.
Expanding the “Library” of Metal–Organic Frameworks for Enzyme Biomineralization
Drew Jordahl, Zoe Armstrong, Qiaobin Li, Runxiang Gao, Wei Liu, Kelley Johnson, William Brown, Allison Scheiwiller, Li Feng, Angel Ugrinov, Haiyan Mao, Bingcan Chen, Mohiuddin Quadir, Hui Li†, Yanxiong Pan, and Zhongyu Yang. ACS Applied Materials & Interfaces, 2022, 14, 46, 51619–51629.
Mechanisms of cannabidiol (CBD) in cancer treatment: A review
Camren G Heider, Sasha A Itenberg, Jiajia Rao, Hang Ma, Xian Wu. Biology, 2022, 11, 817.
Chemical composition of essential oils from leaf and bud of clove and their impact on the antifungal and mycotoxin inhibitory activities of clove oil-in-water nanoemulsions
Haiyang Jiang, Shaobin Zhong, Paul Schwarz, Bingcan Chen, Jiajia Rao. Industrial Crops and Products, 2022, 187(B), 115479.
Structural, functional properties of phosphorylated pea protein isolate by simplified co-spray drying process
Uyory Choe, Yang Lan, Bingan Chen, Jiajia Rao. Food Chemistry, 2022, 393, 133441.
Structural characteristics of pea protein isolate (PPI) modified by high-pressure homogenization and its relation to the packaging properties of PPI edible film
Jingjing Cheng, Zhengze Li†, Jing Wang, Zhenbao Zhu, Jianhua Yi, Bingcan Chen, Leqi Cui. Food Chemistry, 2022, 388, 132974.
Statistical Evaluation to Validate Matrix-Matched Calibration for Standardized Beany Odor Compounds Quantitation in Yellow Pea Flour Using HS-SPME-GC-MS
Zixuan Gu†, Xiao Chen, Jiajia Rao, Bingcan Chen*. Food & Function, 2022, 13, 3968–3981.
Maximizing the applicability of continuous wave (CW) Electron Paramagnetic Resonance (EPR): what more can we do after a century?
Yanxiong Pan, Qiaobin Li, Hui Li†, Mary Lenertz, Drew Jordahl, Zoe Suiter, Bingcan Chen, Zhongyu Yang. Journal of Magnetic Resonance Open, 2022, 10, 100060.
Modification of β-Lactoglobulin by Phenolic Conjugations: Protein Structural Changes and Physicochemical Stabilities of Stripped Hemp Oil-In-Water Emulsions Stabilized by the Conjugates
Hui Li†, Yanxiong Pan, Zhongyu Yang, Jiajia Rao, Bingcan Chen*. Food Hydrocolloids, 2022, 128, 107578.
Physicochemical Composition, Fermentable Sugars, Free Amino Acids, Phenolics, and Minerals in Brewers' Spent Grains Obtained from Craft Brewing Operations
Zhao Jin†, Yang Lan, Jae-Bom Ohm, James Gillespie, Paul Schwarz, Bingcan Chen*.
Journal of Cereal Science, 2022, 104, 103413.
Structure Characteristics and Functionality of Water-soluble Fraction from High-Intensity Ultrasound Treated Pea Protein Isolate
Kun Gao†, Fengchao Zha†, Zhongyu Yang, Jiajia Rao, Bingcan Chen*. Food Hydrocolloids, 2022, 125, 107409.
Design, Synthesis and Characterization of Lysozyme–Gentisic Acid Dual-Functional Conjugates with Antibacterial/Antioxidant Activities
Hui Li†, Yanxiong Pan, Chun Li, Zhongyu Yang*, Jiajia Rao, Bingcan Chen*. Food Chemistry, 2022, 370, 131032.
Plant Proteins from Green Pea and Chickpea: Extraction, Fractionation, Structural Characterization and Functional Properties
Liuyi Chang, Yang Lan, Nonoy Bandillo, Jae-Bom Ohm, Bingcan Chen, Jiajia Rao. Food Hydrocolloids, 2022, 123, 107165.
Plant-Based Food Hydrogels: Constitutive Characteristics, Formation, and Modulation
Fengchao Zha†, Jiajia Rao, Bingcan Chen*. Current Opinion in Colloid & Interface Science, 2021, 56, 101505.
Chemical composition of tomato seed flours, and their radical scavenging, anti-inflammatory and gut microbiota modulating properties
Uyory Choe, Jianghao Sun, Elena Bailoni, Pei Chen, Yanfang Li, Boyan Gao, Thomas TY Wang, Jiajia Rao, Liangli Yu. Molecules, 2021, 26, 1478.
Physicochemical Property Changes and Aroma Differences of Fermented Yellow Pea Flours: Role of Lactobacilli and Fermentation time
Chun Li†, Xiaoqian Chen, Zhao Jin†*, Zixuan Gu†, Jiajia Rao, Bingcan Chen*. Food & Function, 2021, 12, 6950–6963.
The Viability of Complex Coacervates Encapsulated Probiotics During Simulated Sequential Gastrointestinal Digestion as Affected by Wall Materials and Drying Methods
Xiaoxi Qi, Yang Lan, Jae-Bom Ohm, Bingcan Chen, Jiajia Rao. Food & Function, 2021, 12, 8907–8919.
Maillard-driven Chemistry to Tune the Functionality of Pea Protein: Structure Characterization, Site-Specificity, and Aromatic Profile
Fengchao Zha†, Kun Gao†, Jiajia Rao, Bingcan Chen*. Trends in Food Science & Technology, 2021, 114, 658–671.
A General Ca-MOM Platform with Enhanced Acid/Base Stability for Enzyme Biocatalysis
Yanxiong Pan, Qiaobin Li, Hui Li†, Jasmin Farmakes, Angel Ugrinov, Xiao Zhu, Zhiping Lai, Bingcan Chen*, and Zhongyu Yang*. Chem Catalysis, 2021, 1, 146–161.
Supercritical Carbon Dioxide + Ethanol Extraction to Improve Organoleptic Attributes of Pea Flour with Applications of Sensory Evaluation, HS-SPME-GC, and GC-Olfactory
Serap Vatansever, Minwei Xu†, Bingcan Chen, Clifford Hall.
Processes, 2021, 1128229.
Emerging applications of site-directed spin labeling electron paramagnetic resonance (SDSL-EPR) to study food protein structure, dynamics, and interaction
Hui Li†, Yanxiong Pan, Zhongyu Yang, Jiajia Rao, and Bingcan Chen*. Trends in Food Science & Technology, 2021, 109: 37–50.https://doi.org/10.1016/j.tifs.2021.01.022
Highly Branched Corn Starch: Preparation, Encapsulation and Release of Ascorbic Acid
Zixuan Gu†, Bingcan Chen, Yaoqi Tian. Food Chemistry, 2021, 343:128485.
Toward a Comprehensive Understanding of Ultracentrifugal Milling on The Physicochemical Properties and Aromatic Profile of Yellow Pea Flour
Zixuan Gu†, Haiyang Jiang, Frank Manthey, Jiajia Rao, Bingcan Chen*. Food Chemistry, 2021, 345: 128760.
Structure and functionality of oat protein extracted by choline chloride‒dihydric alcohol deep eutectic solvent and its water binary mixtures
Jianxiong Yue†, Zhenbao Zhu, Jianhua Yi, Yang Lan, Bingcan Chen, Jiajia Rao. Food Hydrocolloids, 2021, 112: 106330.
https://doi.org/10.1016/j.foodhyd.2020.106330
Alginate-Based Double-Network Hydrogel Improves the Viability of Encapsulated Probiotics During Simulated Sequential Gastrointestinal Digestion: Effect of Biopolymer Type and Concentrations
Xiaoxi Qi, Senay Simsek, Bingcan Chen, Jiajia Rao. International Journal of Biological Macromolecules, 2020, 165B: 1675–1685.
Size-tunable Metal-Organic Framework Coated Magnetic Nanoparticles for Enzyme Encapsulation and Large Substrate Biocatalysis
Qiaobin Li, Yanxiong Pan, Hui Li†, Lina Alhalhooly, Yue Li, Bingcan Chen*, Yongki Choi, and Zhongyu Yang*. ACS Applied Materials & Interfaces, 2020, 12: 41794–41801.
Conjugation of Pea Protein Isolate via Maillard-Driven Chemistry with Saccharide of Diverse Molecular Mass: Molecular Interactions Leading to Aggregation or Glycation
Fengchao Zha†, Zhongyu Yang*, Jiajia Rao, Bingcan Chen*. Journal of Agricultural and Food Chemistry, 2020, 68: 10157–10166.
Physicochemical and Structural Properties of Proteins Extracted from Dehulled Industrial Hempseeds: Role of Defatting Process and Precipitation pH
Peiyi Shen†, Zili Gao†, Minwei Xu, Jiajia Rao, Bingcan Chen*. Food Hydrocolloids, 2020, 108: 106065.
Occurrence and Preventive Strategies to Control Mycotoxins in Cereals and Cereal-Based Food
Jin Wan, Bingcan Chen, Jiajia Rao. Comprehensive Reviews in Food Science and Food Safety, 2020, 19: 928–953.
Physical Properties and Cookie-Making Performance of Oleogels Prepared with Crude and Refined Soybean Oil: A Comparative Study
Muxin Zhao†, Yang Lan, Leqi Cui†, Ewumbua Monono, Jiajia Rao, Bingcan Chen*. Food & Function, 2020, 11: 2498–2508.
Identification of Extraction pH and Cultivar Associated Aromatic Compound Changes in Spray Dried Pea Protein Isolate Using Untargeted and Targeted Metabolomic Approaches
Leqi Cui†, Jennifer Kimmel, Leon Zhou, Jiajia Rao, Bingcan Chen*. Journal of Agriculture and Food Research, 2020, 2: 100032.
Changes in odor characteristics of pulse protein isolates from germinated chickpea, lentil, and yellow pea: Role of lipoxygenase and free radicals
Minwei Xu†, Zhao Jin, Zixuan Gu†, Jiajia Rao, Bingcan Chen*. Food Chemistry, 2020, 314: 126184.
Effect of pH on Structure Properties, Solubility, and Flavor Profile of Yellow Pea Protein Isolate
Zili Gao, Yang Lan, Lequi Cui†, Bingcan Chen, Jiajia Rao. Food Research International, 2020, 131: 109045.
The Enzyme-Oriented Regulation of Theaflavin-3, 3’-Digallate Synthesis and The Accurate Determination of Its Yield
Yangping Ding, Bingcan Chen, Huayi Suo, Huarong Tong. International Journal of Food Science and Technology, 2020, 54: 1531–1538.
Optimization and Validation of in-situ Derivatization and Headspace Solid-Phase Microextraction for Gas Chromatography-Mass Spectrometry Analysis of 3-MCPD, 2-MCPD and Glycidyl Esters in Edible Oils via Central Composite Design
Minwei Xu†, Zhao Jin, Zhongyu Yang, Jiajia Rao, Bingcan Chen*. Food Chemistry, 2020, 307: 125542.
Phenolic Compounds in Germinated Cereal and Pulse Seeds: Classification, Transformation, and Metabolic Process
Minwei Xu†, Jiajia Rao, Bingcan Chen*. Critical Reviews in Food Science and Nutrition, 2020, 60: 740–759.
Improving Antioxidant Activity of β-Lactoglobulin by Nature-inspired Conjugation with Gentisic Acid
Hui Li†, Yanxiong Pan, Zhongyu Yang*, Jiajia Rao, Bingcan Chen*. Journal of Agricultural and Food Chemistry, 2019, 67: 11741–11751.
A Sulfonated Mesoporous Silica Nanoparticle for Enzyme Protection against Denaturants and Controlled Release under Reducing Conditions
Hui Li†, Yanxiong Pan, Jasmin Farmakes, Feng Xiao, Jinlian Hu, Bingcan Chen*, Jiajia Rao, and Zhongyu Yang*. Journal of Colloid and Interface Science, 2019, 556: 292–300.
Enhancement of Antifungal and Mycotoxin Inhibitory Activities of Food-grade Thyme Oil Nanoemulsions with Natural Emulsifiers Phospholipid
Jing Wan, Shaobin Zhong, Paul Schwarz, Bingcan Chen, Jiajia Rao. Food Control, 2019, 106: 106709.https://doi.org/10.1016/j.foodcont.2019.106709
Comparative Analyses of Microbial Community Diversities of Tibetan Kefir Grains from Three Geographic Regions
Wenwen Liu, Meimei Zhang, Xie Jie, Hongwei Wang, Xin Zhao, Bingcan Chen, Huayi Suo. International Journal of Dairy Technology, 2019, 72: 536–544.
Physical Properties, Antifungal and Mycotoxin Inhibitory Activities of Five Essential Oil Nanoemulsions: Impact of Oil Compositions and Processing Parameters
Jing Wan, Shaobin Zhong, Paul Schwarz, Bingcan Chen, Jiajia Rao. Food Chemistry, 2019, 291: 199–206.
Enhancing Enzyme Immobilization on Carbon Nanotubes (CNTs) via Metal-Organic Frameworks (MOFs) for Large Substrate Biocatalysis
Sunanda Neupane, Kristen Patnode, Hui Li †, Kwaku Baryeh, Guodong Liu, Jinlian Hu, Bingcan Chen*, Yanxiong Pan, Zhongyu Yang*. ACS Applied Materials & Interfaces, 2019, 11: 12133–12141.
The Structural Modification of Pea Protein Concentrate with Gum Arabic by Controlled Maillard Reaction Enhances Its Functional Properties and Flavor Attributes
Fengchao Zha†, Shiyuan Dong, Jiajia Rao, Bingcan Chen*. Food Hydrocolloids, 2019, 92: 30–40.
Pea Protein Isolate-Gum Arabic Maillard Conjugates Improves Physical and Oxidative Stability of Oil-in-Water Emulsions
Fengchao Zha†, Shiyuan Dong, Jiajia Rao, Bingcan Chen*. Food Chemistry, 2019, 285: 130–138.
Solid Dispersion Based Spray Drying Improves Solubility and Mitigates Beany Flavor of Pea Protein Isolate
Yang Lan, Minwei Xu†, Jae-Bom Ohm, Bingcan Chen, Jiajia Rao. Food Chemistry, 2019, 278: 665–673.
How do Enzymes Orient when Trapped on Metal-Organic Framework (MOF) Surfaces?
Yanxiong Pan, Hui Li†, Jasmin Farmakes, Feng Xiao, Bingcan Chen, Shengqian Ma, and Zhongyu Yang. Journal of America Chemistry Society, 2018, 140 (47): 16032–16036.
Improvement of the Antioxidative Activity of Soluble Phenolic Compounds in Chickpea by Germination
Minwei Xu†, Zhao Jin†, Jae Bom Ohm, Paul Schwarz, Jiajia Rao, Bingcan Chen*.
Journal of Agricultural and Food Chemistry, 2018, 66(24): 6179–6187.
Pulse Seed Germination Improves Antioxidative Activity of Phenolic Compounds in Stripped Soybean Oil-in-Water Emulsions
Minwei Xu†, Zhao Jin†, Allen Peckrul†, Bingcan Chen*. Food Chemistry, 2018, 250(1): 140–147.
Pea Protein Isolate–High Methoxyl Pectin Soluble Complexes for Improving Pea Protein Functionality: Effect of pH, Biopolymer Ratio and Concentrations
Yang Lan, Bingcan Chen, Jiajia Rao. Food Hydrocolloids, 2018, 80: 245–253.
Influence of Oil Phase Composition on Antifungal and Mycotoxin Inhibitory Activity of Clove Oil Nanoemulsions
Jin Wan, Shaobin Zhong, Paul Schwarz, Bingcan Chen, Jiajia Rao. Food & Function, 2018, 9: 2872–2882.
Microbiome and Butyrate Production Are Altered in the Gut of Rats Fed a Glycated Fish Protein Diet
Kaining Han, Weiya Jin, Zhenjie Mao, Shiyuan Dong, Qi Zhang, Yuhong Yang, Bingcan Chen, Haohao Wu, Mingyong Zeng. Journal of Functional Foods, 2018, 47: 423–433.
Probing the Aggregation Mechanism of Gold Nanoparticles Triggered by a Globular Protein
Sunanda Neupane, Yanxiong Pan, Sunitha Takalka, Kylie Bentz, Jasmin Farmakes, Yi Xu, Bingcan Chen, Guodong Liu, Steven Y. Qian, and Zhongyu Yang. The Journal of Physical Chemistry C, 2017, 121: 1377–1386.
Probing the structural basis and adsorption mechanism of an enzyme on nano-sized protein carriers
Yanxiong Pan, Sunanda Neupane, Jasmin Farmakes, Michael Bridges, James Froberg, Jiajia Rao, Steven Y Qian, Guodong Liu, Yongki Choi, Zhongyu Yang. Nanoscale, 2017, 9, 3512-3523.
Structural Modification of Berberine Alkaloid and their Hypoglycaemic Activity
Yangping Ding, Xiaoli Ye, Jiaying Zhu, Xiaokang Zhu, Xuegang Li, and Bingcan Chen*. Journal of Functional Foods, 2014, 7: 229–237.
Design of Foods with Bioactive Lipids for Improved Health
Bingcan Chen, David Julian McClements, and Eric Andrew Decker. Annual Review of Food Science and Technology, 2013, 4: 35–56.
Optimization of lipid nanoparticle formation for beverage applications: Influence of oil type, cosolvents, and cosurfactants on nanoemulsion properties
Jiajia Rao, David Julian McClements. Journal of Food Engineering, 2013, 118, 198-204.
Food-grade microemulsions and nanoemulsions: Role of oil phase composition on formation and stability
Jiajia Rao, David Julian McClements. Food Hydrocolloids, 2012, 29, 326-334.
Lemon oil solubilization in mixed surfactant solutions: Rationalizing microemulsion & nanoemulsion formation
Jiajia Rao, David Julian McClements. Food Hydrocolloids, 2012, 26, 268-276.
Prooxidant Activity of Polar Lipid Oxidation Products in Bulk Oil and Oil-in-Water Emulsion
Ketinun Kittipongpittaya, Bingcan Chen, Atikorn Panya, David Julian McClements, and Eric A. Decker. Journal of the American Oil Chemists' Society, 2012, 89: 2187–2194.
Physical and Oxidative Stability of Pre-Emulsified Oil Bodies Aqueous Extracted from Soybeans
Bingcan Chen*, David Julian McClements, Eric Andrew Decker. Food Chemistry, 2012, 132(3): 1514–1520.
Food-grade microemulsions, nanoemulsions and emulsions: Fabrication from sucrose monopalmitate & lemon oil
Jiajia Rao, David Julian McClements. Food Hydrocolloids, 2011, 25, 1413-1423.
Food-grade nanoemulsions: formulation, fabrication, properties, performance, biological fate, and potential toxicity
David Julian McClements, Jiajia Rao. Critical Reviews in Food Science and Nutrition, 2011, 51, 285-330.
Chemical and Antioxidant Properties of Casein Peptide and its Glucose Maillard Reaction Products in Fish Oil-in-Water Emulsions
Shiyuan Dong, Binbin Wei, Bingcan Chen, David Julian McClements, Eric Andrew Decker. Journal Agricultural and Food Chemistry, 2011, 59(24): 13311–13317.
Minor Components in Food Oils: A Critical Review of Their Roles on Lipid Oxidation Chemistry in Bulk Oils and Emulsions
Bingcan Chen, David Julian McClements, and Eric Andrew Decker. Critical Reviews in Food Science and Nutrition, 2011, 51(10): 901–916.
Improvement of Physicochemical Stabilities of Emulsions Containing Oil Droplets Coated by Non-Globular Protein-Beet Pectin Complex Membranes
Bingcan Chen*, Hongjun Li, Yangping Ding, Jiajia Rao.
Food Research International, 2011, 44: 1468–1475.
Rethinking Oxidation in Bulk oil: Role of Physical Structures
Chen Bingcan*, McClements David Julian, Decker Eric Andrew.
Inform, 2010, 21(9):577–577.
Determination of Lipid and Protein Hydroperoxides Using the Fluorescent Probe Diphenyl-1-Pyrenylphosphine
Ricard Bou, Bingcan Chen, Francesc Guardiola, Rafael Codony, Eric A. Decker. Food Chemistry, 2010, 123(3): 892–900.
Modulation and Stabilization of Silk Fibroin-Coated Oil-in-Water Emulsions
JiaJia Rao, ZhongMin Chen, Bingcan Chen. Food Technology and Biotechnology, 2009, 47(4): 411–420.
