| Antibacterial activity and mechanism of linalool against Pseudomonas aeruginosa X Liu, J Cai, H Chen, Q Zhong, Y Hou, W Chen, W Chen Microbial Pathogenesis 141, 103980, 2020 | 214 | 2020 |
| Preparation of modified whey protein isolate with gum acacia by ultrasound maillard reaction W Chen, X Ma, W Wang, R Lv, M Guo, T Ding, X Ye, S Miao, D Liu Food Hydrocolloids 95, 298-307, 2019 | 213 | 2019 |
| Comparison of citrus pectin and apple pectin in conjugation with soy protein isolate (SPI) under controlled dry-heating conditions X Ma, W Chen, T Yan, D Wang, F Hou, S Miao, D Liu Food Chemistry 309, 125501, 2020 | 173 | 2020 |
| Effect of pH-shifting treatment on structural and functional properties of whey protein isolate and its interaction with (−)-epigallocatechin-3-gallate W Chen, W Wang, X Ma, R Lv, RB Watharkar, T Ding, X Ye, D Liu Food Chemistry 274, 234-241, 2019 | 162 | 2019 |
| Antioxidant property of quercetin–Cr (III) complex: The role of Cr (III) ion W Chen, S Sun, Y Liang, J Song Journal of Molecular Structure 918 (1-3), 194-197, 2009 | 149 | 2009 |
| Applications of power ultrasound in oriented modification and degradation of pectin: A review W Wang, W Chen, M Zou, R Lv, D Wang, F Hou, H Feng, X Ma, J Zhong, ... Journal of Food Engineering 234, 98-107, 2018 | 140 | 2018 |
| Tailoring zein nanoparticle functionality using biopolymer coatings: Impact on curcumin bioaccessibility and antioxidant capacity under simulated gastrointestinal conditions K Yao, W Chen, F Song, DJ McClements, K Hu Food Hydrocolloids 79, 262-272, 2018 | 136 | 2018 |
| Preparation and characterization of gellan gum-chitosan polyelectrolyte complex films with the incorporation of thyme essential oil nanoemulsion X Zhang, D Liu, TZ Jin, W Chen, Q He, Z Zou, H Zhao, X Ye, M Guo Food hydrocolloids 114, 106570, 2021 | 130 | 2021 |
| Synergistic antibacterial effects of ultrasound and thyme essential oils nanoemulsion against Escherichia coli O157: H7 M Guo, L Zhang, Q He, SA Arabi, H Zhao, W Chen, X Ye, D Liu Ultrasonics Sonochemistry 66, 104988, 2020 | 116 | 2020 |
| Antimicrobial Activity and Proposed Action Mechanism of Linalool Against Pseudomonas fluorescens F Guo, Q Chen, Q Liang, M Zhang, W Chen, H Chen, Y Yun, Q Zhong, ... Frontiers in Microbiology 12, 562094, 2021 | 114 | 2021 |
| Preparation and characterization of pectin/chitosan beads containing porous starch embedded with doxorubicin hydrochloride: A novel and simple colon targeted drug delivery system J Zhu, L Zhong, W Chen, Y Song, Z Qian, X Cao, Q Huang, B Zhang, ... Food Hydrocolloids 95, 562-570, 2019 | 110 | 2019 |
| Conjugation of soy protein isolate (SPI) with pectin by ultrasound treatment X Ma, F Hou, H Zhao, D Wang, W Chen, S Miao, D Liu Food Hydrocolloids 108, 106056, 2020 | 105 | 2020 |
| Comparative evaluation of the antioxidant capacities, organic acids, and volatiles of papaya juices fermented by Lactobacillus acidophilus and Lactobacillus plantarum R Chen, W Chen, H Chen, G Zhang, W Chen Journal of food quality 2018 (1), 9490435, 2018 | 100 | 2018 |
| Simultaneous determination of four phenolic components in citrus honey by high performance liquid chromatography using electrochemical detection Y Liang, W Cao, W Chen, X Xiao, J Zheng Food Chemistry 114 (4), 1537-1541, 2009 | 97 | 2009 |
| Citrus pectin modified by microfluidization and ultrasonication: Improved emulsifying and encapsulation properties W Wang, Y Feng, W Chen, K Adie, D Liu, Y Yin Ultrasonics Sonochemistry 70, 105322, 2021 | 93 | 2021 |
| Preparation and characterization of a modified-β-cyclodextrin/β-carotene inclusion complex and its application in pickering emulsions H Niu, W Chen, W Chen, Y Yun, Q Zhong, X Fu, H Chen, G Liu Journal of Agricultural and Food Chemistry 67 (46), 12875-12884, 2019 | 93 | 2019 |
| Co‐encapsulation of EGCG and quercetin in liposomes for optimum antioxidant activity W Chen, M Zou, X Ma, R Lv, T Ding, D Liu Journal of food science 84 (1), 111-120, 2019 | 90 | 2019 |
| Protective effects of ethanolic extracts of buckwheat groats on DNA damage caused by hydroxyl radicals W Cao, WJ Chen, ZR Suo, YP Yao Food Research International 41 (9), 924-929, 2008 | 89 | 2008 |
| Beneficial Effects of Tomato Juice Fermented by Lactobacillus Plantarum and Lactobacillus Casei: Antioxidation, Antimicrobial Effect, and Volatile Profiles Y Liu, H Chen, W Chen, Q Zhong, G Zhang, W Chen Molecules 23 (9), 2366, 2018 | 87 | 2018 |
| Formation of soy protein isolate (SPI)-citrus pectin (CP) electrostatic complexes under a high-intensity ultrasonic field: Linking the enhanced emulsifying properties to … X Ma, T Yan, F Hou, W Chen, S Miao, D Liu Ultrasonics Sonochemistry 59, 104748, 2019 | 86 | 2019 |
