| Recent advances in the utilization of natural emulsifiers to form and stabilize emulsions DJ McClements, L Bai, C Chung Annual review of food science and technology 8 (1), 205-236, 2017 | 454 | 2017 |
| Factors influencing the freeze‐thaw stability of emulsion‐based foods BM Degner, C Chung, V Schlegel, R Hutkins, DJ McClements Comprehensive Reviews in Food Science and Food Safety 13 (2), 98-113, 2014 | 242 | 2014 |
| Enhanced stability of anthocyanin-based color in model beverage systems through whey protein isolate complexation C Chung, T Rojanasasithara, W Mutilangi, DJ McClements Food Research International 76, 761-768, 2015 | 205 | 2015 |
| Stability improvement of natural food colors: Impact of amino acid and peptide addition on anthocyanin stability in model beverages C Chung, T Rojanasasithara, W Mutilangi, DJ McClements Food chemistry 218, 277-284, 2017 | 142 | 2017 |
| Enhancement of colour stability of anthocyanins in model beverages by gum arabic addition C Chung, T Rojanasasithara, W Mutilangi, DJ McClements Food Chemistry 201, 14-22, 2016 | 138 | 2016 |
| Stabilization of natural colors and nutraceuticals: Inhibition of anthocyanin degradation in model beverages using polyphenols C Chung, T Rojanasasithara, W Mutilangi, DJ McClements Food Chemistry 212, 596-603, 2016 | 130 | 2016 |
| Formulation of food emulsions using natural emulsifiers: Utilization of quillaja saponin and soy lecithin to fabricate liquid coffee whiteners C Chung, A Sher, P Rousset, EA Decker, DJ McClements Journal of Food Engineering 209, 1-11, 2017 | 125 | 2017 |
| Structure–function relationships in food emulsions: Improving food quality and sensory perception C Chung, DJ McClements Food Structure 1 (2), 106-126, 2014 | 105 | 2014 |
| Oil-filled hydrogel particles for reduced-fat food applications: Fabrication, characterization, and properties C Chung, B Degner, EA Decker, DJ McClements Innovative Food Science & Emerging Technologies 20, 324-334, 2013 | 89 | 2013 |
| Development of Reduced-calorie foods: Microparticulated whey proteins as fat mimetics in semi-solid food emulsions C Chung, B Degner, DJ McClements Food research international 56, 136-145, 2014 | 83 | 2014 |
| Reduced fat food emulsions: physicochemical, sensory, and biological aspects C Chung, G Smith, B Degner, DJ McClements Critical reviews in food science and nutrition 56 (4), 650-685, 2016 | 80 | 2016 |
| Designing reduced-fat food emulsions: Locust bean gum–fat droplet interactions C Chung, B Degner, DJ McClements Food Hydrocolloids 32 (2), 263-270, 2013 | 69 | 2013 |
| Rheology and microstructure of bimodal particulate dispersions: Model for foods containing fat droplets and starch granules C Chung, B Degner, DJ McClements Food Research International 48 (2), 641-649, 2012 | 52 | 2012 |
| In vitro lipolysis of fish oil microcapsules containing protein and resistant starch C Chung, L Sanguansri, MA Augustin Food chemistry 124 (4), 1480-1489, 2011 | 50 | 2011 |
| Extending protein functionality: Microfluidization of heat denatured whey protein fibrils CKW Koo, C Chung, T Ogren, W Mutilangi, DJ McClements Journal of Food Engineering 223, 189-196, 2018 | 49 | 2018 |
| Use of natural emulsifiers in model coffee creamers: Physical properties of quillaja saponin-stabilized emulsions C Chung, A Sher, P Rousset, DJ McClements Food Hydrocolloids 67, 111-119, 2017 | 46 | 2017 |
| Reduced calorie emulsion-based foods: Protein microparticles and dietary fiber as fat replacers C Chung, B Degner, DJ McClements Food research international 64, 664-676, 2014 | 44 | 2014 |
| Effects of modification of encapsulant materials on the susceptibility of fish oil microcapsules to lipolysis C Chung, L Sanguansri, MA Augustin Food Biophysics 3, 140-145, 2008 | 40 | 2008 |
| Resistant starch modification: Effects on starch properties and functionality as co‐encapsulant in sodium caseinate‐based fish oil microcapsules C Chung, L Sanguansri, MA Augustin Journal of food science 75 (9), E636-E642, 2010 | 39 | 2010 |
| Textural properties of model food sauces: Correlation between simulated mastication and sensory evaluation methods C Chung, K Olson, B Degner, DJ McClements Food Research International 51 (1), 310-320, 2013 | 37 | 2013 |
