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NARA Subscribed6
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Elsevier6
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Food Chemistry5
Food Hydrocolloids1
Publication Year
20262
20254
Chengpu Chen results 6 · Newest (Page 1/1, per page 25)
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The mechanisms of freezing-induced meat-like layered fibrous structure formation and texture enhancement in mycoprotein productsNARA Subscribed
Food Chemistry · 2026 · Vol. 520 · Elsevier
Ziqing Song; Chengpu Chen; Mukadaisi Muhedaner; Yifei Gao; Keping Ye
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Construction and mechanism of mycoprotein-based meat analogue fibrous structures under the coupled effects of sodium alginate, 3D printing, and freezingNARA Subscribed
Food Hydrocolloids · 2026 · Vol. 174 · Elsevier
Chengpu Chen; Yifei Gao; Hang Xu; Dan Yang; Guanghong Zhou; Keping Ye
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Dynamic variation of bioactive compounds and techno-functional components of dough fortified with wheatgrass powder during steaming processNARA Subscribed
Food Chemistry · 2025 · Vol. 497 · Elsevier
Muhammad Bilal; Hoang Trung; Chengpu Chen; Muhammad Shahar Yar; Dandan Li; Chong Xie; Runqiang Yang; Dong Jiang; Pei Wang
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Comparative analysis of enzymatic hydrolysis kinetics and bioactive peptide release during in vitro digestion of mycoprotein and conventional meatNARA Subscribed
Food Chemistry · 2025 · Vol. 495 · Elsevier
Chengpu Chen; Yifei Gao; Hang Xu; Dan Yang; Jiayi Huang; Bohao Deng; Guanghong Zhou; Keping Ye
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Tentative exploration of the 3D printing performance of the mixed inks with egg white proteins and mycoprotein fibrous to improve the quality of mycoprotein alternativesNARA Subscribed
Food Chemistry · 2025 · Vol. 466 · Elsevier
Mukadaisi Muhedaner; Ziqing Song; Chengpu Chen; Isaiah Henry Ibeogu; Guanghong Zhou; Keping Ye
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Influence of mycelial integrity damaged by ultrasonic treatment on product textural properties and in vitro digestibilityNARA Subscribed
Food Chemistry · 2025 · Vol. 463 · Elsevier
Chengpu Chen; Ziqing Song; Mukadaisi Muhedaner; Ye Tao; Guanghong Zhou; Keping Ye
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