Additional Campus Affiliations
Professor, Food Science and Human Nutrition
Professor, Nutritional Sciences
Affiliate, Personalized Nutrition Initiative, Carl R. Woese Institute for Genomic Biology
Professor, Center for Latin American and Caribbean Studies
Recent Publications
Kusumah, J., Yuan, J., & Gonzalez de Mejia, E. (2026). Proteins and lunasin from Glycine soja inhibited inflammation by activating the Hippo pathway through phosphorylation of YAP1 kinase. Food and Function. Advance online publication. https://doi.org/10.1039/d5fo02971f
Chandrasekaran, S., & de Mejia, E. G. (2025). Chickpea (cicer arietinum) protein hydrolysates as functional components: Potential use in type 2 diabetes. In Plant and Animal Proteins in Health and Disease Prevention (pp. 403-423). CRC Press. https://doi.org/10.1201/9781003597926-30
Kusumah, J., Aguado Preciado, J., Yuan, J., & Gonzalez de Mejia, E. (2025). Lunasin, soluble protein concentration and profile in Glycine soja compared to Glycine max, bioaccessibility and peptides bioactivity. Food Bioscience, 68, Article 106370. https://doi.org/10.1016/j.fbio.2025.106370
Kwan, S. H., Esteves, F., Davis, E., & Gonzalez de Mejia, E. (2025). Chemical characterization and DPP IV inhibitory capacity of purified adzuki bean β-vignin digest in comparison to soybean β-conglycinin and in vitro effect of β-vignin on diabetic-related outcomes. Food chemistry, 467, Article 142285. https://doi.org/10.1016/j.foodchem.2024.142285
Kwan, S. H., & Gonzalez de Mejia, E. (2025). Peptides From Adzuki Bean and Soybean Improved Insulin-AKT Signaling-Related Pathways in Healthy and Insulin-Resistant States in Human Liver Cells. Molecular Nutrition and Food Research, 69(24), Article e70285. https://doi.org/10.1002/mnfr.70285