| Year |
Citation |
Score |
| 2017 |
Lacroix IM, Chen XM, Kitts DD, Li-Chan EC. Investigation into the bioavailability of milk protein-derived peptides with dipeptidyl-peptidase IV inhibitory activity using Caco-2 cell monolayers. Food & Function. PMID 28098291 DOI: 10.1039/C6Fo01411A |
0.312 |
|
| 2016 |
Zhang P, Hu T, Feng S, Xu Q, Zheng T, Zhou M, Chu X, Huang X, Lu X, Pan S, Li-Chan EC, Hu H. Effect of high intensity ultrasound on transglutaminase-catalyzed soy protein isolate cold set gel. Ultrasonics Sonochemistry. 29: 380-7. PMID 26585018 DOI: 10.1016/J.Ultsonch.2015.10.014 |
0.403 |
|
| 2015 |
Gao F, Hu Y, Chen D, Li-Chan EC, Grant E, Lu X. Determination of Sudan I in paprika powder by molecularly imprinted polymers-thin layer chromatography-surface enhanced Raman spectroscopic biosensor. Talanta. 143: 344-52. PMID 26078169 DOI: 10.1016/J.Talanta.2015.05.003 |
0.319 |
|
| 2015 |
Hu Y, Feng S, Gao F, Li-Chan EC, Grant E, Lu X. Detection of melamine in milk using molecularly imprinted polymers-surface enhanced Raman spectroscopy. Food Chemistry. 176: 123-9. PMID 25624214 DOI: 10.1016/J.Foodchem.2014.12.051 |
0.328 |
|
| 2015 |
Cheung LK, Aluko RE, Cliff MA, Li-Chan EC. Effects of exopeptidase treatment on antihypertensive activity and taste attributes of enzymatic whey protein hydrolysates Journal of Functional Foods. 13: 262-275. DOI: 10.1016/J.Jff.2014.12.036 |
0.31 |
|
| 2014 |
Gao F, Feng S, Chen Z, Li-Chan EC, Grant E, Lu X. Detection and quantification of chloramphenicol in milk and honey using molecularly imprinted polymers: Canadian penny-based SERS nano-biosensor. Journal of Food Science. 79: N2542-9. PMID 25393060 DOI: 10.1111/1750-3841.12705 |
0.308 |
|
| 2014 |
Siriangkanakun S, Li-Chan EC, Yongsawadigul J. Identification by GeLC-MS/MS of trypsin inhibitor in sarcoplasmic proteins of three tropical fish and characterization of their inhibitory properties. Journal of Food Science. 79: C1305-14. PMID 24962520 DOI: 10.1111/1750-3841.12521 |
0.328 |
|
| 2014 |
Lacroix IM, Li-Chan EC. Isolation and characterization of peptides with dipeptidyl peptidase-IV inhibitory activity from pepsin-treated bovine whey proteins. Peptides. 54: 39-48. PMID 24440459 DOI: 10.1016/J.Peptides.2014.01.002 |
0.323 |
|
| 2013 |
Lacroix IM, Li-Chan EC. Inhibition of dipeptidyl peptidase (DPP)-IV and α-glucosidase activities by pepsin-treated whey proteins. Journal of Agricultural and Food Chemistry. 61: 7500-6. PMID 23837435 DOI: 10.1021/Jf401000S |
0.304 |
|
| 2013 |
Hu H, Li-Chan EC, Wan L, Tian M, Pan S. The effect of high intensity ultrasonic pre-treatment on the properties of soybean protein isolate gel induced by calcium sulfate Food Hydrocolloids. 32: 303-311. DOI: 10.1016/J.Foodhyd.2013.01.016 |
0.382 |
|
| 2013 |
Hu H, Wu J, Li-Chan EC, Zhu L, Zhang F, Xu X, Fan G, Wang L, Huang X, Pan S. Effects of ultrasound on structural and physical properties of soy protein isolate (SPI) dispersions Food Hydrocolloids. 30: 647-655. DOI: 10.1016/J.Foodhyd.2012.08.001 |
0.361 |
|
| 2012 |
Lacroix IM, Li-Chan EC. Evaluation of the potential of dietary proteins as precursors of dipeptidyl peptidase (DPP)-IV inhibitors by an in silico approach Journal of Functional Foods. 4: 403-422. DOI: 10.1016/J.Jff.2012.01.008 |
0.338 |
|
| 2012 |
Lacroix IM, Li-Chan EC. Dipeptidyl peptidase-IV inhibitory activity of dairy protein hydrolysates International Dairy Journal. 25: 97-102. DOI: 10.1016/J.Idairyj.2012.01.003 |
0.338 |
|
| 2010 |
Samaranayaka AG, Kitts DD, Li-Chan EC. Antioxidative and angiotensin-I-converting enzyme inhibitory potential of a Pacific Hake ( Merluccius productus ) fish protein hydrolysate subjected to simulated gastrointestinal digestion and Caco-2 cell permeation. Journal of Agricultural and Food Chemistry. 58: 1535-42. PMID 20085275 DOI: 10.1021/Jf9033199 |
0.305 |
|
| 2010 |
Tavel L, Moreau C, Bouhallab S, Li-Chan EC, Guichard E. Interactions between aroma compounds and β-lactoglobulin in the heat-induced molten globule state Food Chemistry. 119: 1550-1556. DOI: 10.1016/J.Foodchem.2009.09.041 |
0.337 |
|
| 2009 |
Fox JM, Lawrence AL, Li-Chan E. Tail muscle free amino acid concentration of pacific white shrimp, Litopenaeus vannamei, fed diets containing protein-bound versus crystalline amino acids Journal of the World Aquaculture Society. 40: 171-181. DOI: 10.1111/J.1749-7345.2009.00240.X |
0.322 |
|
| 2007 |
Cinq-Mars CD, Li-Chan EC. Optimizing angiotensin I-converting enzyme inhibitory activity of Pacific hake (Merluccius productus) fillet hydrolysate using response surface methodology and ultrafiltration. Journal of Agricultural and Food Chemistry. 55: 9380-8. PMID 17929886 DOI: 10.1021/Jf0713354 |
0.321 |
|
| 2007 |
Moon S, Li-Chan EC. Changes in aroma characteristics of simulated beef flavour by soy protein isolate assessed by descriptive sensory analysis and gas chromatography Food Research International. 40: 1239-1248. DOI: 10.1016/J.Foodres.2007.08.003 |
0.351 |
|
| 2007 |
Moon S, Li-Chan EC. Assessment of added ingredient effect on interaction of simulated beef flavour and soy protein isolate by gas chromatography, spectroscopy and descriptive sensory analysis Food Research International. 40: 1227-1238. DOI: 10.1016/J.Foodres.2007.08.002 |
0.388 |
|
| 2007 |
Oomah BD, Berekoff B, Li-Chan EC, Mazza G, Kenaschuk EO, Duguid SD. Cadmium-binding protein components of flaxseed: Influence of cultivar and location Food Chemistry. 100: 318-325. DOI: 10.1016/J.Foodchem.2005.09.057 |
0.359 |
|
| 2006 |
Kim HO, Li-Chan EC. Quantitative structure-activity relationship study of bitter peptides. Journal of Agricultural and Food Chemistry. 54: 10102-11. PMID 17177547 DOI: 10.1021/Jf062422J |
0.302 |
|
| 2005 |
Nakai S, Li-Chan EC, Dou J. Pattern similarity study of functional sites in protein sequences: lysozymes and cystatins. Bmc Biochemistry. 6: 9. PMID 15904486 DOI: 10.1186/1471-2091-6-9 |
0.531 |
|
| 2005 |
Lo WM, Li-Chan EC. Angiotensin I converting enzyme inhibitory peptides from in vitro pepsin-pancreatin digestion of soy protein. Journal of Agricultural and Food Chemistry. 53: 3369-76. PMID 15853374 DOI: 10.1021/Jf048174D |
0.316 |
|
| 2005 |
Meng G, Chan JC, Rousseau D, Li-Chan EC. Study of protein-lipid interactions at the bovine serum albumin/oil interface by Raman microspectroscopy. Journal of Agricultural and Food Chemistry. 53: 845-52. PMID 15712988 DOI: 10.1021/Jf040259R |
0.312 |
|
| 2005 |
WANG H, LICEAGA-GESUALDO AM, LI-CHAN EC. PHYSICOCHEMICAL PROPERTIES OF MUSCLE AND NATURAL ACTOMYOSIN EXTRACTED FROM FARMED ATLANTIC SALMON (SALMO SALAR) STORED AT 4C Journal of Food Biochemistry. 29: 71-87. DOI: 10.1111/J.1745-4514.2005.00015.X |
0.312 |
|
| 2005 |
Chung M, Lei B, Li-Chan E. Isolation and structural characterization of the major protein fraction from NorMan flaxseed (Linum usitatissimum L.) Food Chemistry. 90: 271-279. DOI: 10.1016/J.Foodchem.2003.07.038 |
0.383 |
|
| 2004 |
Alizadeh-Pasdar N, Li-Chan EC, Nakai S. FT-Raman spectroscopy, fluorescent probe, and solvent accessibility study of egg and milk proteins. Journal of Agricultural and Food Chemistry. 52: 5277-83. PMID 15291508 DOI: 10.1021/Jf035375T |
0.748 |
|
| 2004 |
Ikeda S, Li-Chan EC. Raman spectroscopy of heat-induced fine-stranded and particulate β-lactoglobulin gels Food Hydrocolloids. 18: 489-498. DOI: 10.1016/J.Foodhyd.2003.07.003 |
0.378 |
|
| 2003 |
Nakai S, Chan JC, Li-Chan EC, Dou J, Ogawa M. Homology similarity analysis of sequences of lactoferricin and its derivatives. Journal of Agricultural and Food Chemistry. 51: 1215-23. PMID 12590458 DOI: 10.1021/Jf0206062 |
0.525 |
|
| 2002 |
Alizadeh-Pasdar N, Nakai S, Li-Chan EC. Principal component similarity analysis of Raman spectra to study the effects of pH, heating, and kappa-carrageenan on whey protein structure. Journal of Agricultural and Food Chemistry. 50: 6042-52. PMID 12358478 DOI: 10.1021/Jf0116956 |
0.756 |
|
| 2002 |
LI-CHAN E, SULTANBAWA F, LOSSO J, OOMAH B, MAZZA G. CHARACTERIZATION OF PHYTOCHELATIN-LIKE COMPLEXES FROM FLAX (LINUM USITATISSIMUM) SEED Journal of Food Biochemistry. 26: 271-293. DOI: 10.1111/J.1745-4514.2002.Tb00754.X |
0.39 |
|
| 2002 |
Pietrasik Z, Li-Chan E. Response surface methodology study on the effects of salt, microbial transglutaminase and heating temperature on pork batter gel properties Food Research International. 35: 387-396. DOI: 10.1016/S0963-9969(01)00133-8 |
0.352 |
|
| 2002 |
Pietrasik Z, Li-Chan E. Binding and textural properties of beef gels as affected by protein, κ-carrageenan and microbial transglutaminase addition Food Research International. 35: 91-98. DOI: 10.1016/S0963-9969(01)00123-5 |
0.359 |
|
| 2001 |
Sultanbawa Y, Li-Chan EC. Structural changes in natural actomyosin and surimi from ling cod (Ophiodon elongatus) during frozen storage in the absence or presence of cryoprotectants. Journal of Agricultural and Food Chemistry. 49: 4716-25. PMID 11600013 DOI: 10.1021/Jf001281X |
0.342 |
|
| 2001 |
Howell NK, Herman H, Li-Chan EC. Elucidation of protein-lipid interactions in a lysozyme-corn oil system by Fourier transform Raman spectroscopy. Journal of Agricultural and Food Chemistry. 49: 1529-33. PMID 11312891 DOI: 10.1021/Jf001115P |
0.307 |
|
| 2001 |
Alizadeh-Pasdar N, Li-Chan E. Application of PRODAN fluorescent probe to measure surface hydrophobicity of proteins interacting with κ-carrageenan Food Hydrocolloids. 15: 285-294. DOI: 10.1016/S0268-005X(01)00027-3 |
0.772 |
|
| 2000 |
Alizadeh-Pasdar N, Li-Chan EC. Comparison of protein surface hydrophobicity measured at various pH values using three different fluorescent probes. Journal of Agricultural and Food Chemistry. 48: 328-34. PMID 10691636 DOI: 10.1021/Jf990393P |
0.772 |
|
| 2000 |
Howell NK, Arteaga G, Nakai S, Li-Chan EC. Raman spectral analysis in the C-H stretching region of proteins and amino acids for investigation of hydrophobic interactions. Journal of Agricultural and Food Chemistry. 47: 924-33. PMID 10552393 DOI: 10.1021/Jf981074L |
0.552 |
|
| 1999 |
Liceaga-Gesualdo A, Li-Chan E. Functional Properties of Fish Protein Hydrolysate from Herring (Clupea harengus) Journal of Food Science. 64: 1000-1004. DOI: 10.1111/J.1365-2621.1999.Tb12268.X |
0.379 |
|
| 1998 |
Kummer A, Li-Chan EC. Application of an ELISA-elution assay as a screening tool for dissociation of yolk antibody-antigen complexes. Journal of Immunological Methods. 211: 125-37. PMID 9617837 DOI: 10.1016/S0022-1759(97)00199-3 |
0.334 |
|
| 1998 |
LI-CHAN E, LER S, KUMMER A, AKITA E. ISOLATION OF LACTOFERRIN BY IMMUNOAFFINITY CHROMATOGRAPHY USING YOLK ANTIBODIES Journal of Food Biochemistry. 22: 179-195. DOI: 10.1111/J.1745-4514.1998.Tb00238.X |
0.309 |
|
| 1998 |
Sultanbawa Y, Li-Chan E. Cryoprotective effects of sugar and polyol blends in ling cod surimi during frozen storage Food Research International. 31: 87-98. DOI: 10.1016/S0963-9969(98)00063-5 |
0.363 |
|
| 1997 |
CARECHE M, LI-CHAN E. Structural Changes in Cod Myosin after Modification with Formaldehyde or Frozen Storage Journal of Food Science. 62: 717-723. DOI: 10.1111/J.1365-2621.1997.Tb15443.X |
0.369 |
|
| 1997 |
Mleko S, Li-Chan E, Pikus S. Interactions of κ-carrageenan with whey proteins in gels formed at different pH Food Research International. 30: 427-433. DOI: 10.1016/S0963-9969(97)00071-9 |
0.43 |
|
| 1997 |
Bouraoui M, Nakai S, Li-Chan E. In situ investigation of protein structure in Pacific whiting surimi and gels using Raman spectroscopy Food Research International. 30: 65-72. DOI: 10.1016/S0963-9969(97)00020-3 |
0.551 |
|
| 1995 |
Fox JM, Li-Chan E, Lawrence AL. Carbodiimide-mediated covalent attachment of lysine to wheat gluten and its apparent digestibility by penaeid shrimp Journal of Agricultural and Food Chemistry. 43: 733-737. DOI: 10.1021/Jf00051A032 |
0.323 |
|
| 1995 |
Li-Chan E, Kummer A, Losso J, Kitts D, Nakai S. Stability of bovine immunoglobulins to thermal treatment and processing Food Research International. 28: 9-16. DOI: 10.1016/0963-9969(95)93325-O |
0.521 |
|
| 1995 |
Fox JM, Lawrence AL, Li-Chan E. Dietary requirement for lysine by juvenile Penaeus vannamei using intact and free amino acid sources Aquaculture. 131: 279-290. DOI: 10.1016/0044-8486(94)00348-R |
0.336 |
|
| 1994 |
Arteaga GE, Horimoto Y, Li-Chan E, Nakai S. Partial least-squares regression of fourth-derivative ultraviolet absorbance spectra predicts composition of protein mixtures: application to bovine caseins Journal of Agricultural and Food Chemistry. 42: 1938-1942. DOI: 10.1021/Jf00045A020 |
0.549 |
|
| 1994 |
Fukumoto L, Li-Chan E, Kwan L, Nakai S. Isolation of immunoglobulins from cheese whey using ultrafiltration and immobilized metal affinity chromatography Food Research International. 27: 335-348. DOI: 10.1016/0963-9969(94)90189-9 |
0.515 |
|
| 1993 |
Nakai S, Li-Chan E. Recent advances in structure and function of food proteins: QSAR approach. Critical Reviews in Food Science and Nutrition. 33: 477-99. PMID 8216811 DOI: 10.1080/10408399309527644 |
0.514 |
|
| 1993 |
ARTEAGA GE, LI-CHAN E, NAKAI S, COFRADES S, JIMENEZ-COLMENERO F. Ingredient Interaction Effects on Protein Functionality: Mixture Design Approach Journal of Food Science. 58: 656-662. DOI: 10.1111/J.1365-2621.1993.Tb04350.X |
0.517 |
|
| 1993 |
Nonaka M, Li-Chan E, Nakai S. Raman spectroscopic study of thermally induced gelation of whey proteins Journal of Agricultural and Food Chemistry. 41: 1176-1181. DOI: 10.1021/Jf00032A002 |
0.539 |
|
| 1993 |
Losso JN, Kummer A, Li-Chan E, Nakai S. Development of a particle concentration fluorescence immunoassay for the quantitative determination of IgG in bovine milk Journal of Agricultural and Food Chemistry. 41: 682-686. DOI: 10.1021/Jf00028A034 |
0.494 |
|
| 1992 |
LI-CHAN E, KWAN L, NAKAI S, AMANTEA G. Silica-based and Polymeric Columns for Reversed-phase HPLC Analysis of Cheddar Cheese Journal of Food Science. 57: 350-354. DOI: 10.1111/J.1365-2621.1992.Tb05492.X |
0.52 |
|
| 1991 |
KWAN L, LI-CHAN E, HELBIG N, NAKAI S. Fractionation of Water-Soluble and -Insoluble Components from Egg Yolk with Minimum Use of Organic Solvents Journal of Food Science. 56: 1537-1541. DOI: 10.1111/J.1365-2621.1991.Tb08635.X |
0.526 |
|
| 1991 |
Li-Chan E, Nakai S. Raman spectroscopic study of thermally and/or dithiothreitol induced gelation of lysozyme Journal of Agricultural and Food Chemistry. 39: 1238-1245. DOI: 10.1021/Jf00007A009 |
0.499 |
|
| 1991 |
Fukumoto L, Li-Chan E, Kwan L, Nakai S. Using Metal Chelate Interaction Chromatography to Isolate Immunoglobulins from Cheese Whey Concentrated by Ultrafiltration Canadian Institute of Food Science and Technology Journal. 24: 188. DOI: 10.1016/S0315-5463(91)70058-8 |
0.489 |
|
| 1990 |
Li-Chan E, Kwan L, Nakai S. Isolation of Immunoglobulins by Competitive Displacement of Cheese Whey Proteins During Metal Chelate Interaction Chromatography Journal of Dairy Science. 73: 2075-2086. DOI: 10.3168/Jds.S0022-0302(90)78887-X |
0.567 |
|
| 1989 |
Li-Chan E, Nakai S. Enzymic dephosphorylation of bovine casein to improve acid clotting properties and digestibility for infant formula. The Journal of Dairy Research. 56: 381-90. PMID 2760303 DOI: 10.1017/S0022029900028843 |
0.545 |
|
| 1988 |
Al-Mashikhi SA, Li-Chan E, Nakai S. Separation of immunoglobulins and lactoferrin from cheese whey by chelating chromatography. Journal of Dairy Science. 71: 1747-55. PMID 3261742 DOI: 10.3168/Jds.S0022-0302(88)79741-6 |
0.533 |
|
| 1988 |
Li-Chan E, Nakai S. Rennin Modification of Bovine Casein to Simulate Human Casein Composition: Effect on Acid Clotting and Hydrolysis by Pepsin. Canadian Institute of Food Science and Technology Journal. 21: 200-208. DOI: 10.1016/S0315-5463(88)70777-4 |
0.563 |
|
| 1987 |
LI-CHAN E, NAKAI S, WOOD DF. Muscle Protein Structure-Function Relationships and Discrimination of Functionality by Multivariate Analysis Journal of Food Science. 52: 31-41. DOI: 10.1111/J.1365-2621.1987.Tb13967.X |
0.596 |
|
| 1986 |
Tsutsui T, Li-Chan E, Nakai S. A Simple Fluorometric Method for Fat‐Binding Capacity as an Index of Hydrophobicity of Proteins Journal of Food Science. 51: 1268-1272. DOI: 10.1111/J.1365-2621.1986.Tb13102.X |
0.564 |
|
| 1986 |
LI-CHAN E, NAKAI S, SIM J, BRAGG D, LO K. Lysozyme Separation from Egg White by Cation Exchange Column Chromatography Journal of Food Science. 51: 1032-1036. DOI: 10.1111/J.1365-2621.1986.Tb11226.X |
0.528 |
|
| 1986 |
Li-Chan E, Kwan L, Nakai S, Wood D. Physicochemical and Functional Properties of Salt-Extractable Proteins From Chicken Breast Muscle Deboned After Different Post-mortem Holding Times1 Canadian Institute of Food Science and Technology Journal. 19: 241-248. DOI: 10.1016/S0315-5463(86)71675-1 |
0.551 |
|
| 1986 |
Li-Chan E, Nakai S, Wood D. Investigation of Structure-Function Relationship and Discrimination of Functionality by Multivariate Analysis of Muscle Protein Properties Canadian Institute of Food Science and Technology Journal. 19: xlii. DOI: 10.1016/S0315-5463(86)71565-4 |
0.522 |
|
| 1986 |
Nakai S, Li-Chan E, Hayakawa S. Contribution of protein hydrophobicity to its functionality Food / Nahrung. 30: 327-336. DOI: 10.1002/Food.19860300331 |
0.575 |
|
| 1985 |
Nakai S, Li-chan E. Structure Modification and Functionality of Whey Proteins: Quantitative Structure-Activity Relationship Approach Journal of Dairy Science. 68: 2763-2772. PMID 3877745 DOI: 10.3168/Jds.S0022-0302(85)81164-4 |
0.589 |
|
| 1985 |
LI-Chan E, Nakai S, Wood DF. Relationship Between Functional (Fat Binding, Emulsifying) and Physicochemical Properties of Muscle Proteins. Effects of Heating, Freezing, pH and Species Journal of Food Science. 50: 1034-1040. DOI: 10.1111/J.1365-2621.1985.Tb13006.X |
0.604 |
|
| 1984 |
LI-CHAN E, NAKAI S, WOOD D. Hydrophobicity and Solubility of Meat Proteins and Their Relationship to Emulsifying Properties Journal of Food Science. 49: 345-350. DOI: 10.1111/J.1365-2621.1984.Tb12418.X |
0.587 |
|
| 1984 |
Wood D, Campbell C, Li-Chan E, Nakai S, Vancouver B. Hydrophobicity and water holding parameters of pre- and post-rigor beef neck muscle Canadian Institute of Food Science and Technology Journal. 17: xxix. DOI: 10.1016/S0315-5463(84)72435-7 |
0.467 |
|
| 1983 |
Li-Chan E. Properties and Molecular Interactions of Whey Protein Concentrate upon Storage Journal of Dairy Science. 66: 1843-1853. DOI: 10.3168/Jds.S0022-0302(83)82022-0 |
0.426 |
|
| 1983 |
LI-CHAN E. Heat-Induced Changes in the Proteins of Whey Protein Concentrate Journal of Food Science. 48: 47-56. DOI: 10.1111/J.1365-2621.1983.Tb14786.X |
0.433 |
|
| 1981 |
LI-CHAN E, NAKAI S. Nutrtional Evaluation of Covalently Lysine Enriched Wheat Gluten by Tetrahymena Bioassay Journal of Food Science. 46: 1840-1850. DOI: 10.1111/J.1365-2621.1981.Tb04500.X |
0.492 |
|
| 1981 |
Li-Chan E, Nakai S. Comparison of browning in wheat glutens enriched by covalent attachment and addition of lysine Journal of Agricultural and Food Chemistry. 29: 1200-1205. DOI: 10.1021/Jf00108A026 |
0.516 |
|
| 1980 |
Li-Chan E, Helbig N, Holbek E, Chau S, Nakai S. Covalent attachment of lysine to wheat gluten for nutritional improvement. Journal of Agricultural and Food Chemistry. 27: 877-82. PMID 512242 DOI: 10.1021/Jf60224A054 |
0.487 |
|
| 1980 |
Li-CHAN E, NAKAI S. COVALENT ATTACHMENT OF NEACETYL LYSINE, N?-BENZYLIDENE LYSINE, AND THREONINE TO WHEAT GLUTEN FOR NUTRITIONAL IMPROVEMENT Journal of Food Science. 45: 514-517. DOI: 10.1111/J.1365-2621.1980.Tb04090.X |
0.452 |
|
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