| Recent advances on cellulose nanocrystals for Pickering emulsions: Development and challenge H Dai, J Wu, H Zhang, Y Chen, L Ma, H Huang, Y Huang, Y Zhang Trends in Food Science & Technology 102, 16-29, 2020 | 195 | 2020 |
| Extraction and comparison of cellulose nanocrystals from lemon (Citrus limon) seeds using sulfuric acid hydrolysis and oxidation methods H Zhang, Y Chen, S Wang, L Ma, Y Yu, H Dai, Y Zhang Carbohydrate polymers 238, 116180, 2020 | 179 | 2020 |
| Purification and characterization of three antioxidant peptides from protein hydrolysate of grass carp (Ctenopharyngodon idella) skin L Cai, X Wu, Y Zhang, X Li, S Ma, J Li Journal of functional foods 16, 234-242, 2015 | 179 | 2015 |
| Effect of pretreatment on enzymatic hydrolysis of bovine collagen and formation of ACE-inhibitory peptides Y Zhang, K Olsen, A Grossi, J Otte Food Chemistry 141 (3), 2343-2354, 2013 | 146 | 2013 |
| Maillard reaction products derived from food protein-derived peptides: Insights into flavor and bioactivity Y Fu, Y Zhang, OP Soladoye, RE Aluko Critical reviews in food science and nutrition 60 (20), 3429-3442, 2020 | 136 | 2020 |
| Green pH/magnetic sensitive hydrogels based on pineapple peel cellulose and polyvinyl alcohol: Synthesis, characterization and naringin prolonged release H Dai, H Zhang, L Ma, H Zhou, Y Yu, T Guo, Y Zhang, H Huang Carbohydrate Polymers 209, 51-61, 2019 | 109 | 2019 |
| Properties of Pickering emulsion stabilized by food-grade gelatin nanoparticles: Influence of the nanoparticles concentration X Feng, H Dai, L Ma, Y Fu, Y Yu, H Zhou, T Guo, H Zhu, H Wang, Y Zhang Colloids and Surfaces B: Biointerfaces 196, 111294, 2020 | 104 | 2020 |
| Synthesis and response of pineapple peel carboxymethyl cellulose-g-poly (acrylic acid-co-acrylamide)/graphene oxide hydrogels H Dai, Y Zhang, L Ma, H Zhang, H Huang Carbohydrate polymers 215, 366-376, 2019 | 104 | 2019 |
| Physicochemical and structural properties of composite gels prepared with myofibrillar protein and lecithin at various ionic strengths W Xia, L Ma, X Chen, X Li, Y Zhang Food Hydrocolloids 82, 135-143, 2018 | 103 | 2018 |
| Effect of interaction between sorbitol and gelatin on gelatin properties and its mechanism under different citric acid concentrations H Dai, X Li, J Du, L Ma, Y Yu, H Zhou, T Guo, Y Zhang Food Hydrocolloids 101, 105557, 2020 | 87 | 2020 |
| Direct fabrication of hierarchically processed pineapple peel hydrogels for efficient Congo red adsorption H Dai, Y Huang, H Zhang, L Ma, H Huang, J Wu, Y Zhang Carbohydrate polymers 230, 115599, 2020 | 86 | 2020 |
| Green and facile fabrication of pineapple peel cellulose/magnetic diatomite hydrogels in ionic liquid for methylene blue adsorption H Dai, Y Huang, Y Zhang, H Zhang, H Huang Cellulose 26, 3825-3844, 2019 | 79 | 2019 |
| Combined effect of carboxymethylcellulose and salt on structural properties of wheat gluten proteins YU Tang, Y Yang, Q Wang, Y Tang, F Li, J Zhao, Y Zhang, J Ming Food Hydrocolloids 97, 105189, 2019 | 75 | 2019 |
| A novel fluorescence aptasensor based on mesoporous silica nanoparticles for selective and sensitive detection of aflatoxin B1 H Tan, L Ma, T Guo, H Zhou, L Chen, Y Zhang, H Dai, Y Yu Analytica Chimica Acta 1068, 87-95, 2019 | 72 | 2019 |
| Effects of pressure on gelatinization of collagen and properties of extracted gelatins L Chen, L Ma, M Zhou, Y Liu, Y Zhang Food Hydrocolloids 36, 316-322, 2014 | 68 | 2014 |
| Interaction between wheat gliadin and quercetin under different pH conditions analyzed by multi-spectroscopy methods Q Wang, Y Tang, Y Yang, J Zhao, Y Zhang, L Li, Q Wang, J Ming Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy 229, 117937, 2020 | 62 | 2020 |
| The mechanism of improved myosin gel properties by low dose rosmarinic acid addition during gel formation H Dai, X Chen, L Peng, L Ma, Y Sun, L Li, Q Wang, Y Zhang Food Hydrocolloids 106, 105869, 2020 | 59 | 2020 |
| Effect of carboxymethyl chitosan magnetic nanoparticles plus herring antifreeze protein on conformation and oxidation of myofibrillar protein from red sea bream (Pagrosomus … L Cai, L Nian, A Cao, Y Zhang, X Li Food and Bioprocess Technology 13, 355-366, 2020 | 59 | 2020 |
| Fabrication of cross-linked β-lactoglobulin nanoparticles as effective stabilizers for Pickering high internal phase emulsions H Dai, Y Li, L Ma, Y Yu, H Zhu, H Wang, T Liu, X Feng, M Tang, W Hu, ... Food Hydrocolloids 109, 106151, 2020 | 58 | 2020 |
| Effects of partial substitution of NaCl on gel properties of fish myofibrillar protein during heating treatment mediated by microbial transglutaminase J Feng, A Cao, L Cai, L Gong, J Wang, Y Liu, Y Zhang, J Li LWT 93, 1-8, 2018 | 58 | 2018 |
Hongjie DaiCollege of Food Science, Southwest UniversityVerified email at swu.edu.cn
