Dianzhi Hou

机构：Beijing Technology and Business University, Ministry of Education · ORCID：0000-0002-4218-7358

发表论文 61 篇 · 总被引 2093 次 · h-index 22

代表论文

• Mung bean protein as an emerging source of plant protein: a review on production methods, functional properties, modifications and its potential applications (2023 · Journal of the Science of Food and Agriculture · 被引 54)
• A novel plant-based milk alternative made from red kidney bean (Phaseolus vulgaris L.): Effects of cultivars on its stability and sensory properties (2023 · Food Bioscience · 被引 19)
• Valorization of barley (Hordeum vulgare L.) brans from the sustainable perspective: A comprehensive review of bioactive compounds and health benefits with emphasis on their potential applications (2024 · Food Chemistry · 被引 17)
• A Comparative Analysis between Whole Chinese Yam and Peeled Chinese Yam: Their Hypolipidemic Effects via Modulation of Gut Microbiome in High-Fat Diet-Fed Mice (2024 · Nutrients · 被引 15)
• Unveiling the differences between vitexin and isovitexin: From the perspective of sources, green advanced extraction technologies, biological activities, and safety (2025 · Food Chemistry · 被引 14)
• Pulse Proteins and Their Hydrolysates: A Comprehensive Review of Their Beneficial Effects on Metabolic Syndrome and the Gut Microbiome (2024 · Nutrients · 被引 9)