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Bingcan Chen, Ph.D. - Publications

Affiliations: 
2011 Food Science University of Massachusetts, Amherst, Amherst, MA 
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Year Citation  Score
2022 Zheng H, Chen B, Rao J. Nutraceutical potential of industrial hemp ( L.) extracts: physicochemical stability and bioaccessibility of cannabidiol (CBD) nanoemulsions. Food & Function. 13: 4502-4512. PMID 35348145 DOI: 10.1039/d1fo04433h  0.336
2021 Zha F, Dong S, Rao J, Chen B. Corrigendum to "Pea protein isolate-gum Arabic Maillard conjugates improves physical and oxidative stability of oil-in-water emulsions" [Food Chemistry 285 (2019) 130-138]. Food Chemistry. 130717. PMID 34340881 DOI: 10.1016/j.foodchem.2021.130717  0.36
2020 Zhao M, Xu M, Monono E, Rao J, Chen B. Unlocking the potential of minimally processed corn germ oil and high oleic soybean oil to prepare oleogels for bakery application. Food & Function. PMID 33185638 DOI: 10.1039/d0fo02451a  0.329
2020 Zha F, Yang Z, Rao J, Chen B. Conjugation of pea protein isolate via Maillard-driven chemistry with saccharide of diverse molecular mass: molecular interactions leading to aggregation or glycation. Journal of Agricultural and Food Chemistry. PMID 32820920 DOI: 10.1021/Acs.Jafc.0C04281  0.311
2020 Gao Z, Shen P, Lan Y, Cui L, Ohm JB, Chen B, Rao J. Effect of alkaline extraction pH on structure properties, solubility, and beany flavor of yellow pea protein isolate. Food Research International (Ottawa, Ont.). 131: 109045. PMID 32247471 DOI: 10.1016/J.Foodres.2020.109045  0.319
2020 Zhao M, Lan Y, Cui L, Monono E, Rao J, Chen B. Physical properties and cookie-making performance of oleogels prepared with crude and refined soybean oil: a comparative study. Food & Function. PMID 32134421 DOI: 10.1039/C9Fo02180A  0.413
2020 Yue J, Zhu Z, Yi J, Lan Y, Chen B, Rao J. Structure and functionality of oat protein extracted by choline chloride‒dihydric alcohol deep eutectic solvent and its water binary mixtures Food Hydrocolloids. 112: 106330. DOI: 10.1016/J.Foodhyd.2020.106330  0.31
2020 Shen P, Gao Z, Xu M, Rao J, Chen B. Physicochemical and structural properties of proteins extracted from dehulled industrial hempseeds: Role of defatting process and precipitation pH Food Hydrocolloids. 108: 106065. DOI: 10.1016/J.Foodhyd.2020.106065  0.338
2020 Cui L, Bandillo N, Wang Y, Ohm J, Chen B, Rao J. Functionality and structure of yellow pea protein isolate as affected by cultivars and extraction pH Food Hydrocolloids. 108: 106008. DOI: 10.1016/J.Foodhyd.2020.106008  0.333
2020 Shen P, Gao Z, Xu M, Ohm J, Rao J, Chen B. The impact of hempseed dehulling on chemical composition, structure properties and aromatic profile of hemp protein isolate Food Hydrocolloids. 106: 105889. DOI: 10.1016/J.Foodhyd.2020.105889  0.341
2019 Wan J, Jin Z, Zhong S, Schwarz P, Chen B, Rao J. Clove oil-in-water nanoemulsion: Mitigates growth of Fusarium graminearum and trichothecene mycotoxin production during the malting of Fusarium infected barley. Food Chemistry. 312: 126120. PMID 31901827 DOI: 10.1016/J.Foodchem.2019.126120  0.428
2019 Zhao M, Lan Y, Cui L, Monono E, Rao J, Chen B. Formation, characterization, and potential food application of rice bran wax oleogels: Expeller-pressed corn germ oil versus refined corn oil. Food Chemistry. 125704. PMID 31699556 DOI: 10.1016/J.Foodchem.2019.125704  0.442
2019 Xu M, Jin Z, Yang Z, Rao J, Chen B. Optimization and validation of in-situ derivatization and headspace solid-phase microextraction for gas chromatography-mass spectrometry analysis of 3-MCPD esters, 2-MCPD esters and glycidyl esters in edible oils via central composite design. Food Chemistry. 307: 125542. PMID 31639573 DOI: 10.1016/J.Foodchem.2019.125542  0.354
2019 Xu M, Jin Z, Ohm JB, Schwarz P, Rao J, Chen B. Effect of germination time on antioxidative activity and composition of yellow pea soluble free and polar soluble bound phenolic compounds. Food & Function. PMID 31580364 DOI: 10.1039/C9Fo00799G  0.373
2019 Li H, Pan Y, Yang Z, Rao J, Chen B. Improving Antioxidant Activity of β-Lactoglobulin by Nature-inspired Conjugation with Gentisic Acid. Journal of Agricultural and Food Chemistry. PMID 31566971 DOI: 10.1021/Acs.Jafc.9B05304  0.358
2019 Zhao F, Yang Z, Rao J, Chen B. Gum Arabic mediated synthesis of glyco-pea protein hydrolysate via Maillard reaction improves solubility, flavor profile, and functionality of plant protein. Journal of Agricultural and Food Chemistry. PMID 31436982 DOI: 10.1021/Acs.Jafc.9B04099  0.379
2019 Wu D, Lu J, Zhong S, Schwarz P, Chen B, Rao J. Influence of nonionic and ionic surfactants on the antifungal and mycotoxin inhibitory efficacy of cinnamon oil nanoemulsions. Food & Function. PMID 31049507 DOI: 10.1039/C9Fo00470J  0.443
2019 Wan J, Zhong S, Schwarz P, Chen B, Rao J. Physical properties, antifungal and mycotoxin inhibitory activities of five essential oil nanoemulsions: Impact of oil compositions and processing parameters. Food Chemistry. 291: 199-206. PMID 31006459 DOI: 10.1016/J.Foodchem.2019.04.032  0.442
2019 Cui L, Shen P, Gao Z, Yi J, Chen B. New insights into the impact of sodium chloride on the lipid oxidation of oil-in-water emulsions. Journal of Agricultural and Food Chemistry. PMID 30883113 DOI: 10.1021/Acs.Jafc.9B00396  0.479
2019 Zha F, Dong S, Rao J, Chen B. Pea protein isolate-gum Arabic Maillard conjugates improves physical and oxidative stability of oil-in-water emulsions. Food Chemistry. 285: 130-138. PMID 30797327 DOI: 10.1016/J.Foodchem.2019.01.151  0.384
2019 Rao J, Chen B, McClements DJ. Improving the Efficacy of Essential Oils as Antimicrobials in Foods: Mechanisms of Action. Annual Review of Food Science and Technology. PMID 30653350 DOI: 10.1146/Annurev-Food-032818-121727  0.412
2019 Wang Q, Decker EA, Rao J, Chen B. A combination of monoacylglycerol crystalline network and hydrophilic antioxidants synergistically enhances the oxidative stability of gelled algae oil. Food & Function. 10: 315-324. PMID 30574982 DOI: 10.1039/C8Fo00997J  0.611
2019 Wu D, Lu J, Zhong S, Schwarz P, Chen B, Rao J. Effect of chitosan coatings on physical stability, antifungal and mycotoxin inhibitory activities of lecithin stabilized cinnamon oil-in-water emulsions Lwt. 106: 98-104. DOI: 10.1016/J.Lwt.2019.02.029  0.45
2019 Zha F, Dong S, Rao J, Chen B. The structural modification of pea protein concentrate with gum Arabic by controlled Maillard reaction enhances its functional properties and flavor attributes Food Hydrocolloids. 92: 30-40. DOI: 10.1016/J.Foodhyd.2019.01.046  0.319
2019 Wan J, Zhong S, Schwarz P, Chen B, Rao J. Enhancement of antifungal and mycotoxin inhibitory activities of food-grade thyme oil nanoemulsions with natural emulsifiers Food Control. 106: 106709. DOI: 10.1016/J.Foodcont.2019.106709  0.443
2018 Freund MA, Chen B, Decker EA. The Inhibition of Advanced Glycation End Products by Carnosine and Other Natural Dipeptides to Reduce Diabetic and Age-Related Complications. Comprehensive Reviews in Food Science and Food Safety. 17: 1367-1378. PMID 33350165 DOI: 10.1111/1541-4337.12376  0.39
2018 Xu M, Jin Z, Ohm JB, Schwarz P, Rao J, Chen B. Why does chickpea germination improve antioxidative activity of soluble phenolic compounds? Journal of Agricultural and Food Chemistry. PMID 29860843 DOI: 10.1021/Acs.Jafc.8B02208  0.357
2018 Wan J, Zhong S, Schwarz P, Chen B, Rao J. Influence of oil phase composition on the antifungal and mycotoxin inhibitory activity of clove oil nanoemulsions. Food & Function. PMID 29713695 DOI: 10.1039/C7Fo02073B  0.447
2018 Xu M, Jin Z, Peckrul A, Chen B. Pulse seed germination improves antioxidative activity of phenolic compounds in stripped soybean oil-in-water emulsions. Food Chemistry. 250: 140-147. PMID 29412904 DOI: 10.1016/J.Foodchem.2018.01.049  0.405
2018 Freund MA, Chen B, Decker EA. The Inhibition of Advanced Glycation End Products by Carnosine and Other Natural Dipeptides to Reduce Diabetic and Age-Related Complications Comprehensive Reviews in Food Science and Food Safety. 17: 1367-1378. DOI: 10.1111/1541-4337.12376  0.425
2018 Wu D, Wan J, Lu J, Wang X, Zhong S, Schwarz P, Chen B, Rao J. Chitosan coatings on lecithin stabilized emulsions inhibit mycotoxin production by Fusarium pathogens Food Control. 92: 276-285. DOI: 10.1016/J.Foodcont.2018.05.009  0.328
2016 Chen B, Rao J, Ding Y, McClements DJ, Decker EA. Lipid oxidation in base algae oil and water-in-algae oil emulsion: Impact of natural antioxidants and emulsifiers. Food Research International (Ottawa, Ont.). 85: 162-169. PMID 29544831 DOI: 10.1016/J.Foodres.2016.04.038  0.623
2016 Chen B, Rao J, Ding Y, McClements DJ, Decker EA. Lipid oxidation in base algae oil and water-in-algae oil emulsion: Impact of natural antioxidants and emulsifiers Food Research International. 85: 162-169. DOI: 10.1016/j.foodres.2016.04.038  0.579
2014 Chen B, McClements DJ, Decker EA. Impact of diacylglycerol and monoacylglycerol on the physical and chemical properties of stripped soybean oil. Food Chemistry. 142: 365-72. PMID 24001854 DOI: 10.1016/J.Foodchem.2013.07.070  0.587
2013 Chen B, McClements DJ, Decker EA. Design of foods with bioactive lipids for improved health. Annual Review of Food Science and Technology. 4: 35-56. PMID 23215630 DOI: 10.1146/Annurev-Food-032112-135808  0.493
2013 Dong S, Panya A, Zeng M, Chen B, McClements DJ, Decker EA. Corrigendum to "Characteristics and antioxidant activity of hydrolyzed β-lactoglobulin-glucose Maillard reaction products" [Food Research International 46 (2012) 55-61] Food Research International. 51: 992. DOI: 10.1016/J.Foodres.2013.03.033  0.674
2013 Chen B, McClements DJ, Decker EA. Oxidation in Different Food Matrices: How Physical Structure Impacts Lipid Oxidation in Oil-in-Water Emulsions and Bulk Oils Lipid Oxidation: Challenges in Food Systems. 129-154. DOI: 10.1016/B978-0-9830791-6-3.50006-0  0.569
2013 Chen B, McClements J, Decker E. Antioxidant regeneration: A rational strategy to improve oxidative stability in algal oil International News On Fats, Oils and Related Materials. 24: 542-544.  0.543
2012 Chen B, McClements DJ, Gray DA, Decker EA. Physical and oxidative stability of pre-emulsified oil bodies extracted from soybeans. Food Chemistry. 132: 1514-1520. PMID 29243643 DOI: 10.1016/J.Foodchem.2011.11.144  0.592
2012 Chen B, Panya A, McClements DJ, Decker EA. New insights into the role of iron in the promotion of lipid oxidation in bulk oils containing reverse micelles. Journal of Agricultural and Food Chemistry. 60: 3524-32. PMID 22404842 DOI: 10.1021/Jf300138H  0.725
2012 Dong S, Panya A, Zeng M, Chen B, McClements DJ, Decker EA. Characteristics and antioxidant activity of hydrolyzed β-lactoglobulin-glucose Maillard reaction products Food Research International. 46: 55-61. DOI: 10.1016/J.Foodres.2011.11.022  0.683
2012 Chen B, McClements DJ, Gray DA, Decker EA. Physical and oxidative stability of pre-emulsified oil bodies extracted from soybeans Food Chemistry. 132: 1514-1520. DOI: 10.1016/j.foodchem.2011.11.144  0.54
2012 Kittipongpittaya K, Chen B, Panya A, McClements DJ, Decker EA. Prooxidant activity of polar lipid oxidation products in bulk oil and oil-in-water emulsion Jaocs, Journal of the American Oil Chemists' Society. 89: 2187-2194. DOI: 10.1007/S11746-012-2128-5  0.737
2011 Dong S, Wei B, Chen B, McClements DJ, Decker EA. Chemical and antioxidant properties of casein peptide and its glucose Maillard reaction products in fish oil-in-water emulsions. Journal of Agricultural and Food Chemistry. 59: 13311-7. PMID 22097890 DOI: 10.1021/Jf203778Z  0.555
2011 Chen B, McClements DJ, Decker EA. Minor components in food oils: a critical review of their roles on lipid oxidation chemistry in bulk oils and emulsions. Critical Reviews in Food Science and Nutrition. 51: 901-16. PMID 21955091 DOI: 10.1080/10408398.2011.606379  0.619
2011 Laguerre M, Chen B, Lecomte J, Villeneuve P, McClements DJ, Decker EA. Antioxidant properties of chlorogenic acid and its alkyl esters in stripped corn oil in combination with phospholipids and/or water. Journal of Agricultural and Food Chemistry. 59: 10361-6. PMID 21851125 DOI: 10.1021/Jf2026742  0.6
2011 Chen B, Han A, Laguerre M, McClements DJ, Decker EA. Role of reverse micelles on lipid oxidation in bulk oils: impact of phospholipids on antioxidant activity of α-tocopherol and Trolox. Food & Function. 2: 302-9. PMID 21779568 DOI: 10.1039/C1Fo10046G  0.605
2011 Chen B, Li H, Ding Y, Rao J. Improvement of physicochemical stabilities of emulsions containing oil droplets coated by non-globular protein-beet pectin complex membranes Food Research International. 44: 1468-1475. DOI: 10.1016/J.Foodres.2011.03.024  0.381
2010 Chen B, McClements DJ, Gray DA, Decker EA. Stabilization of soybean oil bodies by enzyme (laccase) cross-linking of adsorbed beet pectin coatings. Journal of Agricultural and Food Chemistry. 58: 9259-65. PMID 23654247 DOI: 10.1021/Jf102082U  0.579
2010 Chen B, Han A, McClements DJ, Decker EA. Physical structures in soybean oil and their impact on lipid oxidation. Journal of Agricultural and Food Chemistry. 58: 11993-9. PMID 20964436 DOI: 10.1021/Jf102763P  0.621
2010 Chen B, McClements DJ, Decker EA. Role of continuous phase anionic polysaccharides on the oxidative stability of menhaden oil-in-water emulsions. Journal of Agricultural and Food Chemistry. 58: 3779-84. PMID 20158199 DOI: 10.1021/Jf9037166  0.598
2010 Decker EA, Chen B, Panya A, Elias RJ. Understanding antioxidant mechanisms in preventing oxidation in foods Oxidation in Foods and Beverages and Antioxidant Applications: Understanding Mechanisms of Oxidation and Antioxidant Activity. 225-248. DOI: 10.1533/9780857090447.2.225  0.717
2010 Bou R, Chen B, Guardiola F, Codony R, Decker EA. Determination of lipid and protein hydroperoxides using the fluorescent probe diphenyl-1-pyrenylphosphine Food Chemistry. 123: 892-900. DOI: 10.1016/J.Foodchem.2010.05.003  0.5
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