Kang Chen
M.Sc
FOOD DEVELOPMENT AND FOOD CHEMISTRY kang.chen@utu.fi : 502 |
functional food ingredients and chronic disease
2014-2017 Jiangnan University and Universit of Turku, Double Master's degree in Food Science
2017- University of Turku, Doctoral candidate
functional food ingredients and chronic disease
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- Impact of food technological processing on biochemicals of plant-based protein-rich products: A 1H NMR metabolomics study (2026)
- Food Chemistry
- Existing food processing classifications overlook the phytochemical composition of processed plant-based protein-rich foods (2025)
- Nature Food
- Metabolomics profiling of apples of different cultivars and growth locations (2025)
- Food Innovation and Advances
- Effect of feed supplementation with docosahexaenoic acid in regio- and enantiopure triacylglycerols on gut metabolome and microbiota in rats (2024)
- Food Bioscience
- Maillard Reaction Products of Hydrolyzed Copyinds comatus Protein with Various Sugar-Amino Acid Combinations: Focusing on their Meaty Aroma Notes and Salt Reduction Abilities (2024)
- Food Bioscience
- Metabolomic Investigation of Brain and Liver in Rats Fed Docosahexaenoic Acid in Regio- and Enantiopure Triacylglycerols (2024)
- Molecular Nutrition and Food Research
- Anthocyanins as Promising Molecules Affecting Energy Homeostasis, Inflammation, and Gut Microbiota in Type 2 Diabetes with Special Reference to Impact of Acylation (2023)
- Journal of Agricultural and Food Chemistry
- Comparison of different ultrafiltration-recovered soy protein hydrolysate fractions and their effects on the stability of mulberry anthocyanin extract (2023)
- Food Bioscience
- Dietary docosahexaenoic acid plays an opposed role in ferroptotic and non-ferroptotic acute kidney injury (2023)
- Journal of Nutritional Biochemistry
- Mixotrophic culture of Chaetoceros sp and the synergistic carbon and energy metabolism (2023)
- Bioresource Technology
UTU Research Portal