研究園地
研究發表
A. SCI publication
  1. Huang, P. H., Cheng, Y. T., Lu, W. C., Chiang, P. Y., Yeh, J. L., Wang, C. C., ... & Li, P. H. (2024). Changes in Nutrient Content and Physicochemical Properties of Cavendish Bananas var. Pei Chiao during Ripening. Horticulturae, 10(4), 384.
  2. Huang, P. H., Cheng, Y. T., Chen, S. J., Lu, W. C., Chiang, P. Y., Cheng, W. P., ... & Li, P. H. (2024). Physicochemical properties of Dioscorea alata Tainung No. 1 and 2 via different drying methods and application on the frozen tangyuan. Food Bioscience, 59, 103993.
  3. Hsu, T. Y., Yang, K. M., Chiang, Y. C., Lin, L. Y., & Chiang, P. Y. (2024). The Browning Properties, Antioxidant Activity, and α-Glucosidase Inhibitory Improvement of Aged Oranges (Citrus sinensis). Foods, 13(7), 1093.
  4. Cheng, Y. T., Huang, P. H., Chan, Y. J., Chiang, P. Y., Lu, W. C., Hsieh, C. W., Liang, Z. C., Yan, B. W., Wang, C. C., & Li, P. H. (2024). Investigate the composition and physicochemical properties attributes of banana starch and flour during ripening. Carbohydrate Polymer Technologies and Applications, 100446.
  5. Yuan, K. C., Chiang, Y. C., Li, P. H., & Chiang, P. Y. (2024). Physicochemical and release properties of anthocyanin gastric floating tablets colloidized with κ-carrageenan/metal ions. Food Hydrocolloids, 150, 109674.
  6. Liang, Y. X., Li, P. H., Chiang, Y. C., Song, H. Y., Lai, Y. J., & Chiang, P. Y. (2023). Assessment of curcumin self-emulsion containing high methoxyl pectin-whey protein complex: Quality stability by thermal, freeze-thaw treatment, and release characteristics. LWT, 115398.
  7. Yang, Z. S., Song, H. Y., Yang, K. M., & Chiang, P. Y. (2022). The physicochemical properties and the release of sodium caseinate/polysaccharide gum chlorophyll multiple-layer particles by rotary side-spray fluid bed technology. Food Chemistry, 394, 133442.
  8. Chao, P. W., Yang, K. M., Chiang, Y. C., & Chiang, P. Y. (2022). The formulation and the release of low–methoxyl pectin liquid-core beads containing an emulsion of soybean isoflavones. Food Hydrocolloids, 130, 107722.
  9. Tsai, Y. J., Lin, L. Y., Yang, K. M., Chiang, Y. C., Chen, M. H., & Chiang, P. Y. (2021). Effects of roasting sweet potato (Ipomoea batatas L. Lam.): Quality, volatile compound composition, and sensory evaluation. Foods, 10(11), 2602.
  10. Chen, P. C., Lin, C., Chen, M. H., & Chiang, P. Y. (2020). The micronization process for improving the dietary value of okara (soybean residue) by planetary ball milling. LWT, 132, 109848.
  11. Yang, K. M., & Chiang, P. Y. (2019). Preparation and evaluation of release formulation of γ-oryzanol/algae oil self-emulsified with alginate beads. Marine Drugs, 17(3), 156.
  12. Yang, K. M., & Chiang, P. Y. (2019). Effects of smoking process on the aroma characteristics and sensory qualities of dried longan. Food Chemistry, 287, 133-138.
  13. Lu, W. C., Chan, Y. J., Tseng, F. Y., Chiang, P. Y., & Li, P. H. (2019). Production and physicochemical properties of starch isolated from djulis (Chenopodium formosanum). Foods, 8(11), 551.
  14. Chen, C. C., Lin, C., Chen, M. H., & Chiang, P. Y. (2019). Stability and quality of anthocyanin in purple sweet potato extracts. Foods, 8(9), 393.
  15. Yang, K. M., Cheng, M. C., Chen, C. W., Tseng, C. Y., Lin, L. Y., & Chiang, P. Y. (2017). Characterization of volatile compounds with HS-SPME from oxidized n-3 PUFA rich oils via Rancimat tests. Journal of Oleo Science, 66(2), 113-122.
  16. Yang, K. M., & Chiang, P. Y. (2017). Variation quality and kinetic parameter of commercial n-3 PUFA-rich oil during oxidation via Rancimat. Marine Drugs, 15(4), 97.
  17. Tsai, F. H., Chiang, P. Y., Kitamura, Y., Kokawa, M., & Islam, M. Z. (2017). Producing liquid-core hydrogel beads by reverse spherification: Effect of secondary gelation on physical properties and release characteristics. Food Hydrocolloids, 62, 140-148.
  18. Tsai, F. H., Chiang, P. Y., Kitamura, Y., Kokawa, M., & Khalid, N. (2016). Preparation and physical property assessments of liquid-core hydrogel beads loaded with burdock leaf extract. RSC advances, 6(94), 91361-91369.
  19. Kesarwani, A., Chiang, P. Y., Chen, S. S., & Su, P. C. (2013). Antioxidant activity and total phenolic content of organically and conventionally grown rice cultivars under varying seasons. Journal of Food Biochemistry, 37(6), 661-668.
  20. Ciou, J. Y., Lin, H. H., Chiang, P. Y., Wang, C. C., & Charles, A. L. (2011). The role of polyphenol oxidase and peroxidase in the browning of water caltrop pericarp during heat treatment. Food Chemistry, 127(2), 523-527.
  21. Chiang, P. Y., & Ciou, J. Y. (2010). Effect of pulverization on the antioxidant activity of water caltrop (Trapa taiwanensis Nakai) pericarps. LWT-Food Science and Technology, 43(2), 361-365.
  22. Wang, C. C., Ciou, J. Y., & Chiang, P. Y. (2009). Effect of micronization on functional properties of the water caltrop (Trapa taiwanensis Nakai) pericarp. Food Chemistry, 113(4), 970-974.
  23. Chiang, P. Y., Li, P. H., Huang, C. C., & Wang, C. R. (2009). Chemical composition and physical characteristics of water caltrop during growth. Journal of the Science of Food and Agriculture, 89(8), 1298-1306.
  24. Chiang, P. Y., Li, J. Y., & Chen, M. L. (2009). Rheological characteristics and morphology of dialdehyde starch/meat composites during heating. Journal of Food Science, 74(2), E112-E119.
  25. Ciou, J. Y., Wang, C. C., Chen, J., & Chiang, P. Y. (2008). Total phenolics content and antioxidant activity of extracts from dried water caltrop (Trapa taiwanensis Nakai) hulls. Journal of Food and Drug Analysis, 16(2), 4.
  26. Wang, C. C., Chiang, P. Y., Li, P. H., & Huang, C. C. (2008). Physicochemical properties of water caltrop (Trapa taiwanensis Nakai) starch during growth period. Carbohydrate Polymers, 71(2), 310-315.
  27. Chiang, P. Y., Ciou, J. Y., & Hsieh, L. C. (2008). Antioxidant activity of phenolic compounds extracted from fresh and dried water caltrop pulp (Trapa taiwanensis Nakai). Journal of Food and Drug Analysis, 16(3), 4.
  28. Chiang, P. Y., Li, P. H., Huang, C. C., & Wang, C. C. (2007). Changes in functional characteristics of starch during water caltrop (Trapa Quadrispinosa Roxb.) growth. Food Chemistry, 104(1), 376-382.
  29. Huang, C. C., Chiang, P. Y., Chen, Y. Y., & Wang, C. C. (2007). Chemical compositions and enzyme activity changes occurring in yam (Dioscorea alata L.) tubers during growth. LWT-Food Science and Technology, 40(9), 1498-1506.