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K. C. Chang

Isolation and Characterization of Pectin in Sugar‐Beet Pulp
1988 · L. PHATAK, K.C. CHANG, et al. · Journal of Food Science · 154
Extraction and Physicochemical Characterization of Pectin from Sunflower Head Residues
1992 · A. MIYAMOTO, K.C. CHANG · Journal of Food Science · 92
Yield and Textural Properties of Soft Tofu as Affected by Coagulation Method
1997 · H.J. HOU, K.C. CHANG, et al. · Journal of Food Science · 88
Storage Conditions Affect Soybean Color, Chemical Composition and Tofu Qualities
2004 · H.J. HOU, K.C. CHANG · Journal of Food Processing and Preservation · 82
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Comparison of bench and production scale methods for making soymilk and tofu from 13 soybean varieties
1997 · T.D Cai, K.C Chang, et al. · Food Research International · 81
Characteristics of production-scale tofu as affected by soymilk coagulation method: propeller blade size, mixing time and coagulant concentration
1998 · T.D Cai, K.C Chang · Food Research International · 73
Process Optimization for Soft Tofu
1997 · M.C. SHIH, H.J. HOU, et al. · Journal of Food Science · 62
Canning Quality Evaluation of Pinto and Navy Beans
1988 · C.R. WANG, K.C. CHANG, et al. · Journal of Food Science · 62
Interconversions of Isoflavones in Soybeans as Affected by Storage
2002 · H.J. Hou, K.C. Chang · Journal of Food Science · 61
Effect of Cooking on Firmness, Trypsin Inhibitors, Lectins and Cystine/Cysteine content of Navy and Red Kidney Beans (Phaseolus vulgaris)
1990 · N.V. DHURANDHAR, K.C. CHANG · Journal of Food Science · 57
Effect of commercial oat bran on the characteristics and composition of bread
1987 · Pradeep Krishnan, K. C. Chang, et al. · Cereal Chemistry · 53
Isolation and Characterization of the Major Protein from Great Northern Beans ( Phaseolus vulgaris )
1981 · K. C. CHANG, L. D. SATTERLEE · Journal of Food Science · 50
Optimizing pectin extraction from sunflower heads by alkaline washing
1996 · X.Q. Shi, K.C. Chang, et al. · Bioresource Technology · 46
Tofu Yield and Textural Properties from Three Soybean Cultivars as Affected by Ratios of 7S and 11S Proteins
1999 · M.P. Ji, T.D. Cai, et al. · Journal of Food Science · 41
Changes in Selected Biochemical Components, In Vitro Protein Digestibility and Amino Acids in Two Bean Cultivars During Germination
1988 · K.C. CHANG, R.L. HARROLD · Journal of Food Science · 40
Dry Tofu Characteristics Affected by Soymilk Solid Content and Coagulation Time1
1997 · T.D. CAI, K.C. CHANG · Journal of Food Quality · 34
Microstructure and Physicochemical Characteristics of Starches in Six Bean Varieties and Their Bean Paste Products
1998 · H.S. Su, W. Lu, et al. · LWT · 33
Cultivar/Location and Processing Methods Affect Yield and Quality of Sunflower Pectin
1994 · K.C. CHANG, N. DHURANDHAR, et al. · Journal of Food Science · 32
Yield and Textural Properties of Tofu as Affected by the Changes of Phytate Content During Soybean Storage
2003 · H. J. Hou, K. C. Chang · Journal of Food Science · 31
Gelling Characteristics of Pectin From Sunflower Head Residues
1992 · K.C. CHANG, A. MIYAMOTO · Journal of Food Science · 31
Sulfur Amino Acid Stability. Hydrogen Peroxide Treatment of Casein, Egg White, and Soy Isolate
1982 · K. C. CHANG, H. F. MARSHALL, et al. · Journal of Food Science · 29
Physicochemical and Sensory Properties of Dehydrated Bean Paste Products as Related to Bean Varieties
1995 · H.L. SU, K.C. CHANG · Journal of Food Science · 28
Chemical, Nutritional and Microbiological Quality of a Protein Concentrate From Culled Dry Beans
1979 · K. C. CHANG, L. D. SATTERLEE · Journal of Food Science · 26
Viscosity and Gelling Characteristics of Sunflower Pectin As Affected by Chemical and Physical Factors
1997 · Guojun Li, K. C. Chang · Journal of Agricultural and Food Chemistry · 25
Trypsin Inhibitor Activity In Vitro Digestibility and Sensory Quality of Meat‐Like Yuba Products as Affected by Processing
2002 · G. Su, K. C. Chang · Journal of Food Science · 24
Works count: 50
Citation count: 1,568
H-index: 24
I10-index: 36
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