| Influence of protein type on oxidation and digestibility of fish oil-in-water emulsions: Gliadin, caseinate, and whey protein C Qiu, M Zhao, EA Decker, DJ McClements Food Chemistry 175, 249-257, 2015 | 166 | 2015 |
| Improving the stability of wheat protein-stabilized emulsions: Effect of pectin and xanthan gum addition C Qiu, M Zhao, DJ McClements Food Hydrocolloids 43, 377-387, 2015 | 166 | 2015 |
| Sequence, taste and umami-enhancing effect of the peptides separated from soy sauce M Zhuang, L Lin, M Zhao, Y Dong, D Sun-Waterhouse, H Chen, C Qiu, ... Food Chemistry 206, 174-181, 2016 | 151 | 2016 |
| Fabrication and characterization of oleogel stabilized by gelatin-polyphenol-polysaccharides nanocomplexes C Qiu, Y Huang, A Li, D Ma, Y Wang Journal of Agricultural and Food Chemistry 66 (50), 13243-13252, 2018 | 97 | 2018 |
| Influence of anionic dietary fibers (xanthan gum and pectin) on oxidative stability and lipid digestibility of wheat protein-stabilized fish oil-in-water emulsion C Qiu, M Zhao, EA Decker, DJ McClements Food Research International 74, 131-139, 2015 | 97 | 2015 |
| Changes in lipid composition, fatty acid profile and lipid oxidative stability during Cantonese sausage processing C Qiu, M Zhao, W Sun, F Zhou, C Cui Meat Science 93 (3), 525-532, 2013 | 69 | 2013 |
| Effect of malondialdehyde modification on the binding of aroma compounds to soy protein isolates J Wang, M Zhao, C Qiu, W Sun Food Research International 105, 150-158, 2018 | 66 | 2018 |
| Effect of citric acid deamidation on in vitro digestibility and antioxidant properties of wheat gluten C Qiu, W Sun, C Cui, M Zhao Food chemistry 141 (3), 2772-2778, 2013 | 59 | 2013 |
| Self-assembled colloidal complexes of polyphenol–gelatin and their stabilizing effects on emulsions Y Huang, A Li, C Qiu, YL Teng, Y Wang Food & Function 8 (9), 3145-3154, 2017 | 56 | 2017 |
| Effect of diacylglycerol interfacial crystallization on the physical stability of water-in-oil emulsions J Yang, C Qiu, G Li, WJ Lee, CP Tan, OM Lai, Y Wang Food chemistry 327, 127014, 2020 | 52 | 2020 |
| Effects of Maillard reaction on bioactivities promotion of anchovy protein hydrolysate: The key role of MRPs and newly formed peptides with basic and aromatic amino acids T Zhao, Q Zhang, S Wang, C Qiu, Y Liu, G Su, M Zhao Lwt 97, 245-253, 2018 | 48 | 2018 |
| Effects of colloidal complexes formation between resveratrol and deamidated gliadin on the bioaccessibility and lipid oxidative stability C Qiu, B Wang, Y Wang, Y Teng Food Hydrocolloids 69, 466-472, 2017 | 47 | 2017 |
| Flexible and hierarchical 3D interconnected silver nanowires/cellulosic paper-based thermoelectric sheets with superior electrical conductivity and ultrahigh thermal dispersion … J Li, B Wang, Z Ge, R Cheng, L Kang, X Zhou, J Zeng, J Xu, X Tian, ... ACS applied materials & interfaces 11 (42), 39088-39099, 2019 | 45 | 2019 |
| The influence of ionic strength on the characteristics of heat-induced soy protein aggregate nanoparticles and the freeze–thaw stability of the resultant Pickering emulsions XF Zhu, J Zheng, F Liu, CY Qiu, WF Lin, CH Tang Food & function 8 (8), 2974-2981, 2017 | 45 | 2017 |
| Effects of solid-state fermentation and proteolytic hydrolysis on defatted soybean meal Y Zhao, D Sun-Waterhouse, M Zhao, Q Zhao, C Qiu, G Su Lwt 97, 496-502, 2018 | 43 | 2018 |
| Non-aqueous foams formed by whipping diacylglycerol stabilized oleogel M Lei, N Zhang, WJ Lee, CP Tan, OM Lai, Y Wang, C Qiu Food chemistry 312, 126047, 2020 | 39 | 2020 |
| Influence of glycosylation of deamidated wheat gliadin on its interaction mechanism with resveratrol C Qiu, Y Wang, Y Teng, M Zhao Food chemistry 221, 431-438, 2017 | 38 | 2017 |
| Effect of anchovy (Coilia mystus) protein hydrolysate and its Maillard reaction product on combating memory-impairment in mice G Su, T Zhao, Y Zhao, D Sun-Waterhouse, C Qiu, P Huang, M Zhao Food Research International 82, 112-120, 2016 | 38 | 2016 |
| Emulsifying and surface properties of citric acid deamidated wheat gliadin C Qiu, W Sun, Q Zhao, C Cui, M Zhao Journal of Cereal Science 58 (1), 68-75, 2013 | 38 | 2013 |
| Susceptibility of wheat gluten to enzymatic hydrolysis following deamidation with acetic acid and sensory characteristics of the resultant hydrolysates L Liao, C Qiu, T Liu, M Zhao, J Ren, H Zhao Journal of Cereal Science 52 (3), 395-403, 2010 | 37 | 2010 |
