Da Chen

This researcher's work centers on food science, particularly the structure and function of plant and dairy proteins (such as pea protein and whey protein) and how processing methods like enzymatic treatment, pH adjustment, and mixing with other ingredients affect gelling, texture, and digestibility. The research also touches on flavor chemistry, using techniques like GC-MS to characterize aromas in teas and citrus products. Note that the publication list includes several titles from unrelated fields (structural engineering, medicine, energy), suggesting the bibliographic record may combine work from multiple researchers sharing this name.

Publication output grew steadily from 2017 through a peak in 2022, then has moderated somewhat in 2023-2025 while remaining above earlier-decade levels.

Generated by claude-sonnet-5 from public bibliographic data · Jul 20, 2026