Imelda W.Y. Cheung

机构：University of British Columbia

发表论文 17 篇 · 总被引 1186 次 · h-index 14

代表论文

• Effect of high intensity ultrasound on physicochemical and functional properties of aggregated soybean β-conglycinin and glycinin (2014 · Food Hydrocolloids · 被引 252)
• Angiotensin-I Converting Enzyme Inhibitory Activity of Hydrolysates from Oat (Avena sativa) Proteins byIn SilicoandIn VitroAnalyses (2009 · Journal of Agricultural and Food Chemistry · 被引 127)
• Effect of ultrasound pre-treatment on formation of transglutaminase-catalysed soy protein hydrogel as a riboflavin vehicle for functional foods (2015 · Journal of Functional Foods · 被引 116)
• The role of molecular size in antioxidant activity of peptide fractions from Pacific hake (Merluccius productus) hydrolysates (2012 · Food Chemistry · 被引 95)
• Do whey protein-derived peptides have dual dipeptidyl-peptidase IV and angiotensin I-converting enzyme inhibitory activities? (2015 · Journal of Functional Foods · 被引 89)
• Texture, rheology and meltability of processed cheese analogues prepared using rennet or acid casein with or without added whey proteins (2014 · International Dairy Journal · 被引 89)