Phytochemicals in Soybeans

Yang Li professor and doctoral supervisor of college of food science, Northeast Agricultural University, and young top-notch talent of Ten Thousand Talent Program, post-doctoral of National Soybean Engineering Technology Research Center, director of Food Branch of China Grain and Oil Society and Natural Product Engineering Society of Heilongjiang Province, winner of Heilongjiang Youth May Fourth Prize, Member of China Youth Science and Technology Association, Vice President of Heilongjiang Youth Technology Association, member of IFT (Institute of Food Technologists) and reviewer of many famous periodicals and magazines at home and abroad at the same time. He was awarded the honorary titles of "Distinguished Scholar", "academic backbone", "Young Talent", "Youth May 4th Medal" and "Pioneer of Scientific Research" by Northeastern Agricultural University. Since 2004, he has engaged in the research work of cereals, oil and vegetable protein. He has published more than 200 papers, including SCI retrieval papers, 28 papers by first author/correspondence author; an ESI paper as the corresponding author named "Effects of ultrasound on the structure and physical properties of black bean protein isolates", which was cited multiple times at the top 1% of the excellent paper of the same publication year in the academic field of Agricultural Sciences, 110 EI retrieval papers, among which 45 by first author/correspondence author, 138 core retrieval papers, among which 56 by first author/correspondence author, teaching reform of the 13; published 8 books, including 1 monograph (alone), 3 by chief editors; 48 authorized patents have been obtained, among which 43 national invention patents (the first inventor of 16, the second inventor of 24), one application for international patent, 11 patents for the invention of technology transfer.Baokun Qi is an associate professor of college of food science, Northeast Agricultural University. Since 2013, he has presided seven national projects including National Natural Science Foundation of China and participated in 8 national projects and 6 provincial projects; published 34 papers by first and correspondent authors, including 10 SCI retrieval papers and 16 EI retrieval papers; participated in writing 3 teaching materials by chief editors; 43 authorized patents have been obtained, including 11 patents for the invention of technology transfer. He has received 7 awards including the second prize of Science and Technology Progress in Heilongjiang Province, the first prize of the "Inventive Achievement Award" of the China Invention Association, the first prize of Heilongjiang Agricultural Science and Technology, the third prize of Shen Nong China Agricultural Science and Technology Award, the first prize of Technology Invention of Chinese Institute of Food Science and Technology (rank second) and obtained 2 result identifications. In November 2015, Heilongjiang Assy Food Technology Co., Ltd. was founded during the period of my doctor studies. The company focused on providing technical consulting, technical services, transformation of results, food production and sales, etc. In 2016, he was hired as the entrepreneurial supervisor of Northeast Agricultural University. In 2018, he won the Gold Medal of the 4th Heilongjiang Province Internet + College Entrepreneurship Competition and the National Silver Award (ranked 1st).

• Series Editor PrefaceEditors’ PrefaceEditors Information: Editors’ short Bio1) Health perspectives of soy isoflavones2) Soybean isoflavone profile: A new quality index in food application and health3) Bioactive peptides from soybeans and by-products.4) Antioxidant activity and health benefits of anthocyanins of black soybeans5) Soybean oil, chemical properties and benefits for health6) Polyamines in soybean food potential benefit for the elderly7) Soybean Glyceollins and Human Health8) Soybean Allergen 9) Isolation, Bioactivity, Identification and Commercial Application of Soybean Bioactive Peptides10) Revisiting side streams of soy product processing11) Okara: A Soybean By-Product with Interesting Properties in Nutrition and Health.12) Polysaccharides from Soybean Hulls and Functional Activities 13) Effects of novel processing methods on structure, functional properties and health benefits of soy protein14) Fermentation of Soybeans – Technology, Nutritional Properties and Effects15) Soybean Processing By-Products and Potential Health Benefits16) Korean traditional fermented soybean foods and their functionalities.17) Traditional Chinese Fermented Soybean Products and their Physiological Function18) Value-Added Processing of Okara and Development of New Health-Promoting Foods19) The influence of drying on isoflavones in soybean20) Soybean derived bioactive peptides and their health benefits21) Fatty Acid Composition in the Soybean Sprout22) Peptides derived from high oleic acid soybean and health benefits