| Isolation of a calcium-binding peptide from tilapia scale protein hydrolysate and its calcium bioavailability in rats D Chen, X Mu, H Huang, R Nie, Z Liu, M Zeng Journal of Functional Foods 6, 575-584, 2014 | 149 | 2014 |
| Purification and characterisation of a zinc-binding peptide from oyster protein hydrolysate D Chen, Z Liu, W Huang, Y Zhao, S Dong, M Zeng Journal of Functional Foods 5 (2), 689-697, 2013 | 147 | 2013 |
| Rheology, microstructure and phase behavior of potato starch-protein fibril mixed gel D Chen, F Fang, E Federici, O Campanella, OG Jones Carbohydrate Polymers 239, 116247, 2020 | 67 | 2020 |
| Harnessing Fiber Diameter-Dependent Effects of Myoblasts Toward Biomimetic Scaffold-Based Skeletal Muscle Regeneration N Narayanan, C Jiang, C Wang, G Uzunali, N Whittern, D Chen, O Jones, ... Frontiers in Bioengineering and Biotechnology, 2020 | 65 | 2020 |
| Emulsion-based delivery systems for curcumin: Encapsulation and interaction mechanism between debranched starch and curcumin T Feng, Z Hu, K Wang, X Zhu, D Chen, H Zhuang, L Yao, S Song, ... International Journal of Biological Macromolecules, 2020 | 56 | 2020 |
| Characterization of key aroma compounds in Xinjiang dried figs (Ficus carica L.) by GC–MS, GC–olfactometry, odor activity values, and sensory analyses L Yao, Y Mo, D Chen, T Feng, S Song, H Wang, M Sun LWT-Food Science and Technology, 2021 | 50 | 2021 |
| Polyphenols weaken pea protein gel by formation of large aggregates with diminished non-covalent interactions D Chen, X Zhu, J Ilavsky, T Whimer, E Hatzakis, O Jones, O Campanella Biomacromolecules, 2021 | 48 | 2021 |
| Limited hydrolysis and conjugation of zein with chitosan oligosaccharide by enzymatic reaction to improve functional properties W He, L Tian, F Fang, D Chen, E Federici, S Pan, OG Jones Food Chemistry, 129035, 2021 | 47 | 2021 |
| Limited enzymatic hydrolysis induced pea protein gelation at low protein concentration with less heat requirement D Chen, O Campanella Food Hydrocolloids, 2022 | 46 | 2022 |
| Plant protein-based fibers: fabrication, characterization, and potential food applications D Chen, O Jones, O Campanella Critical Review in Food Science and Nutrition, 2021 | 40 | 2021 |
| Optimization of hydrolysis conditions for the production of the angiotensin-I converting enzyme inhibitory peptides from sea cucumber collagen hydrolysates ZY Liu, D Chen, YC Su, MY Zeng Journal of Aquatic Food Product Technology 20 (2), 222-232, 2011 | 37 | 2011 |
| Geographical differentiation of Molixiang table grapes grown in China based on volatile compounds analysis by HS-GC-IMS coupled with PCA and sensory evaluation of the grapes T Feng, J Sun, S Song, H Wang, L Yao, M Sun, K Wang, D Chen Food Chemistry: X 15, 100423, 2022 | 33 | 2022 |
| Volatile profiles of two genotype Agaricus bisporus species at different growth stages T Feng, M Yang, B Ma, Y Zhao, H Zhuang, J Zhang, D Chen Food Research International, 2020 | 33 | 2020 |
| Polysaccharide compositions of collenchyma cell walls from celery (Apium graveolens L.) petioles D Chen, PJ Harris, IM Sims, Z Zujovic, LD Melton BMC plant biology 17, 1-13, 2017 | 33 | 2017 |
| Evaluation of eight kinds of flavor enhancer of umami taste by an Electronic Tongue K Wang, H Zhuang, F Bing, D Chen, T Feng, Z Xu Food Science & Nutrition, 2021 | 32 | 2021 |
| Variation in volatile compounds of raw Pe-erh tea upon steeping process by gas chromatography-ion migration spectrometry and characterization of the aroma-active compounds in … T Feng, J Sun, K Wang, S Song, D Chen, H Zhuang, Li, J Lu, D Li, X Meng, ... Journal of Agricultural and Food Chemistry, 2022 | 31 | 2022 |
| Pectin as a natural agent for reinforcement of pea protein gels D Zhang, D Chen, P Bhavesh, O Campanella Carbohydrate Polymers, 2022 | 30 | 2022 |
| Revealing the influence of microbiota on the flavor of kombucha during natural fermentation process by metagenomic and GC-MS analysis L Yao, J Zhang, J Lu, D Chen, S Song, H Wang, M Sun, T Feng Food Research International, 2023 | 24 | 2023 |
| Heat accelerates degradation of beta-lactoglobulin fibrils at neutral pH D Chen, L Pinho, E Federici, X Zuo, J Ilvasky, I Kuzmenko, Z Yang, ... Food Hydrocolloids, 2021 | 24 | 2021 |
| Electrospinning induced orientation of protein fibrils D Chen, N Narayanan, E Federici, Z Yang, X Zuo, J Gao, F Fang, M Deng, ... Biomacromolecules, 2020 | 23 | 2020 |
Osvaldo CampanellaDepartment of Food Science and Technology. The Ohio State University在 osu.edu 的电子邮件经过验证
