| Invited review: Understanding the behavior of caseins in milk concentrates M Corredig, PK Nair, Y Li, H Eshpari, Z Zhao Journal of Dairy Science 102 (6), 4772-4782, 2019 | 64 | 2019 |
| Acid and rennet-induced coagulation behavior of casein micelles with modified structure Q Li, Z Zhao Food chemistry 291, 231-238, 2019 | 60 | 2019 |
| Interaction between lactoferrin and whey proteins and its influence on the heat-induced gelation of whey proteins Q Li, Z Zhao Food chemistry 252, 92-98, 2018 | 50 | 2018 |
| Effect of chitosan on the heat stability of whey protein solution as a function of pH Z Zhao, Q Xiao Journal of the Science of Food and Agriculture 97 (5), 1576-1581, 2017 | 34 | 2017 |
| Influence of sodium chloride on the colloidal and rennet coagulation properties of concentrated casein micelle suspensions Z Zhao, M Corredig Journal of Dairy Science 99 (8), 6036-6045, 2016 | 33 | 2016 |
| Changes in the physico-chemical properties of casein micelles in the presence of sodium chloride in untreated and concentrated milk protein Z Zhao, M Corredig Dairy science & technology 95, 87-99, 2015 | 33 | 2015 |
| Formation of lactoferrin/sodium caseinate complexes and their adsorption behaviour at the air/water interface Q Li, Z Zhao Food chemistry 232, 697-703, 2017 | 28 | 2017 |
| Drying process of pullulan edible films forming solutions studied by low-field NMR Q Xiao, LT Lim, Y Zhou, Z Zhao Food Chemistry 230, 611-617, 2017 | 28 | 2017 |
| Incorporation of wheat malt into a cookie recipe and its effect on the physicochemical properties of the corresponding dough and cookies B Yang, M Guo, Z Zhao LWT 117, 108651, 2020 | 26 | 2020 |
| Nanoemulsions and acidified milk gels as a strategy for improving stability and antioxidant activity of yarrow phenolic compounds after gastrointestinal digestion M Villalva, L Jaime, E Arranz, Z Zhao, M Corredig, G Reglero, S Santoyo Food research international 130, 108922, 2020 | 23 | 2020 |
| Colloidal properties of casein micelles suspensions as a function of pH during concentration by osmotic stressing Z Zhao, M Corredig Food Hydrocolloids 60, 445-452, 2016 | 23 | 2016 |
| Effect of germination time on the compositional, functional and antioxidant properties of whole wheat malt and its end-use evaluation in cookie-making B Yang, Y Yin, C Liu, Z Zhao, M Guo Food Chemistry 349, 129125, 2021 | 22 | 2021 |
| Protection effect of sodium alginate against heat-induced structural changes of lactoferrin molecules at neutral pH Q Li, H Lan, Z Zhao Lwt 99, 513-518, 2019 | 21 | 2019 |
| A comparison of the heat stability of fresh milk protein concentrates obtained by microfiltration, ultrafiltration and diafiltration IRT Renhe, Z Zhao, M Corredig Journal of Dairy Research 86 (3), 347-353, 2019 | 19 | 2019 |
| Conjugation between okra polysaccharide and lactoferrin and its inhibition effect on thermal aggregation of lactoferrin at neutral pH K Xu, Z Zhao, M Guo, J Du Lwt 107, 125-131, 2019 | 17 | 2019 |
| Effect of lactoferrin on physicochemical properties and microstructure of pullulan‐based edible films Z Zhao, X Xiong, H Zhou, Q Xiao Journal of the Science of Food and Agriculture 99 (8), 4150-4157, 2019 | 14 | 2019 |
| Characterization of the structural and colloidal properties of α-lactalbumin/chitosan complexes as a function of heating Q Li, Z Zhao Journal of agricultural and food chemistry 66 (4), 972-978, 2018 | 14 | 2018 |
| Serum composition of milk subjected to re-equilibration by dialysis at different temperatures, after pH adjustments Z Zhao, M Corredig Journal of Dairy Science 99 (4), 2588-2593, 2016 | 13 | 2016 |
| Effects of pH-modification on the rennet coagulation of concentrated casein micelles suspensions Z Zhao, M Corredig Food chemistry 316, 126199, 2020 | 12 | 2020 |
| Improved encapsulation capacity of casein micelles with modified structure X Wang, Z Zhao Journal of Food Engineering, 111138, 2022 | 9 | 2022 |
