Qingxin Lei, Ph.D.
Affiliations: | 2001 | University of Kentucky, Lexington, KY |
Area:
Food Science and Technology AgricultureGoogle:
"Qingxin Lei"Mean distance: (not calculated yet)
Parents
Sign in to add mentor| William Boatright | grad student | 2001 | University of Kentucky | |
| (Chemistry of odor -impact volatiles from soy protein concentrates.) | ||||
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| Abdi D, Jahan MS, Boatright WL, et al. (2014) Thermally stimulated luminescence in powdered soy proteins. Journal of Food Science. 79: C25-31 |
| Boatright WL, Lei Q, Jahan MS. (2012) Effect of moisture, lipids, and select amino acid blocking agents on the formation and stability of metastable radicals in powdered soy proteins. Journal of Food Science. 77: C620-6 |
| Liebold CM, Lei Q, Boatright WL, et al. (2011) Metastable radicals and intrinsic chemiluminescence from soy proteins. Journal of Food Science. 76: C1101-7 |
| Lei Q, Liebold CM, Boatright WL, et al. (2010) Distribution of stable free radicals among amino acids of isolated soy proteins. Journal of Food Science. 75: C633-40 |
| Boatright WL, Lei Q, Shah Jahan M. (2009) Effect of storage conditions on carbon-centered radicals in soy protein products. Journal of Agricultural and Food Chemistry. 57: 7969-73 |
| Lei Q, Boatright WL. (2008) Lipoxygenase independent hexanal formation in isolated soy proteins induced by reducing agents. Journal of Food Science. 73: C464-8 |
| Boatright WL, Jahan MS, Walters BM, et al. (2008) Carbon-centered radicals in isolated soy proteins. Journal of Food Science. 73: C222-6 |
| Lei Q, Boatright WL. (2007) Sulfite-radical anions in isolated soy proteins. Journal of Food Science. 72: C300-6 |
| Lei Q, Boatright WL. (2006) Methionine is the methyl group donor for sulfite-associated methanethiol formation in isolated soy proteins Journal of Food Science. 71 |
| Lei Q, Boatright WL. (2003) Factors influencing the occurrence of methanethiol in aqueous slurries of soy protein concentrates Journal of Food Science. 68: 1568-1572 |