Haiming Chen

Hainan University

No. 58, Renmin Avenue

570228, P.R.

Haikou, HainanProvince

China

  • Hainan University

SCHOLARLY PAPERS

6

DOWNLOADS

66

TOTAL CITATIONS

0

Scholarly Papers (6)

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1.

Interfacial and Emulsifying Properties of Coconut (Cocos Nucifera L.) Globulins：Effect of Preheating and Xanthan Gum

Number of pages: 37 Posted: 06 Mar 2023
Jingrong Ma, Pan chuang, Haiming Chen, Yuting Chen, Weijun Chen, Ming Zhang, Qiuping Zhong and Wenxue Chen
Hainan University, Chinese Academy of Fishery Sciences - South China Sea Fisheries Research Institute, Hainan University, Hainan University, Hainan University - College of Food Science and Engineering, Hainan University, Hainan University - College of Food Science and Engineering and Hainan University - College of Food Science and Engineering
Downloads 17 (1,204,746)

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coconut globulins, preheat treatment, Xanthan gum, Interfacial properties, emulsifying properties

2.

Exploring the Optimization of Microwave-Treated Rapeseed Oil Extraction Based on Response Surface and Lipidomics and its Effects on Quality Characteristics, Chemical Composition, Nutritional Properties, and Antioxidant Capacity During Storage

Number of pages: 56 Posted: 05 Apr 2025
Conghui Lang, Yanpei Huang, Kang Lin, Wenxue Chen, Weijun Chen, Qiuping Zhong, Jianfei Pei, Ying Lyu, Rongrong He, Ming Zhang and Haiming Chen
affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, Hainan University - College of Food Science and Engineering, Hainan University - College of Food Science and Engineering, Hainan University, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN and Hainan University
Downloads 15 (1,240,366)

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Rapeseed oil, Microwave, Lipidomics, Nutritional characteristics, antioxidant

3.

Effects of Protein Concentration, Ionic Strength, and Heat Treatment on the Interfacial and Emulsifying Properties of Coconut (Cocos Nucifera L.) Globulins

Number of pages: 35 Posted: 16 Jun 2023
Jingrong Ma, Pan chuang, Haiming Chen, Weijun Chen, Jianfei Pei, Ming Zhang, Qiuping Zhong, Wenxue Chen and Guangjin Zeng
Hainan University, Chinese Academy of Fishery Sciences - South China Sea Fisheries Research Institute, Hainan University, Hainan University - College of Food Science and Engineering, Hainan University, Hainan University, Hainan University - College of Food Science and Engineering, Hainan University - College of Food Science and Engineering and Hainan University
Downloads 12 (1,262,638)

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coconut globulins, protein concentration, ionic strength, heat treatment, interfacial properties, emulsifying stability

4.

Metabolomics Analysis Reveals the Non-Enzymatic Browning Mechanism of Green Peppers (Piper Nigrum L.) During the Hot-Air Drying Process

Number of pages: 53 Posted: 27 Jul 2024
Yue Huang, Xinyi Wang, Ying Lyu, Yu Li, Rongrong He and Haiming Chen
affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN and Hainan University
Downloads 10 (1,282,914)

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green pepper, non-enzymatic browning, hot-air drying, non-targeted metabolomics, Polyphenols

5.

Structural, Functional and Interfacial Characterization between Lactoferrin and (-)-Epigallocatechin-3-Gallate (Egcg) and the Development of Their Pickering Emulsions in the Field of Microencapsulated Functional Foods

Number of pages: 77 Posted: 14 Apr 2025
Yanpei Huang, Kang Lin, Conghui Lang, Haiming Chen, Wenxue Chen, Qiuping Zhong, Jianfei Pei, Ying Lyu, Rongrong He, Ming Zhang and Weijun Chen
affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, Hainan University, affiliation not provided to SSRN, Hainan University - College of Food Science and Engineering, Hainan University, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN and affiliation not provided to SSRN
Downloads 9 (1,291,974)

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lactoferrin, (-)-epigallocatechin-3-gallate (EGCG), protein-polyphenol interactions, Interfacial properties, Pickering Emulsion, Microcapsules

6.

Ultrasound Treatment Improves the Quality and Nutritional Stability of Tender Coconut Water During Storage: Mechanistic Insights into Enzymatic Inhibition

Number of pages: 36 Posted: 07 May 2025
Yanpei Huang, Haiming Chen, Weijun Chen, Qiuping Zhong, Jianfei Pei, Ying Lyu, Rongrong He, Ming Zhang and Wenxue Chen
affiliation not provided to SSRN, Hainan University, affiliation not provided to SSRN, affiliation not provided to SSRN, Hainan University, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN and affiliation not provided to SSRN
Downloads 3 (1,329,777)

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Tender coconut water, Ultrasonic treatment, Enzymatic reaction, molecular docking, antioxidant activity