| Compatibility of sodium alginate and konjac glucomannan and their applications in fabricating low-fat mayonnaise-like emulsion gels X Yang, T Gong, Y Lu, A Li, L Sun, Y Guo Carbohydrate Polymers 229, 115468, 2020 | 81 | 2020 |
| Preparation of high viscoelastic emulsion gels based on the synergistic gelation mechanism of xanthan and konjac glucomannan X Yang, T Gong, D Li, A Li, L Sun, Y Guo Carbohydrate polymers 226, 115278, 2019 | 68 | 2019 |
| Young apple polyphenols postpone starch digestion in vitro and in vivo D Li, L Sun, Y Yang, Z Wang, X Yang, T Zhao, T Gong, L Zou, Y Guo Journal of Functional Foods 56, 127-135, 2019 | 65 | 2019 |
| Alginate-stabilized thixotropic emulsion gels and their applications in fabrication of low-fat mayonnaise alternatives A Li, T Gong, Y Hou, X Yang, Y Guo International Journal of Biological Macromolecules 146, 821-831, 2020 | 64 | 2020 |
| Young apple polyphenols as natural α-glucosidase inhibitors: In vitro and in silico studies T Gong, X Yang, F Bai, D Li, T Zhao, J Zhang, L Sun, Y Guo Bioorganic Chemistry 96, 103625, 2020 | 51 | 2020 |
| Preparation of thermally stable emulsion gels based on Glucono-δ-lactone induced gelation of gellan gum A Li, T Gong, X Li, X Li, X Yang, Y Guo International journal of biological macromolecules 156, 565-575, 2020 | 48 | 2020 |
| Gelation of Nicandra physalodes (Linn.) Gaertn. polysaccharide induced by calcium hydroxide: A novel potential pectin source C Guo, X Li, T Gong, X Yang, G Wang, X Yang, Y Guo Food Hydrocolloids 118, 106756, 2021 | 41 | 2021 |
| Interpenetrating network gels with tunable physical properties: Glucono-δ-lactone induced gelation of mixed Alg/gellan sol systems A Li, T Gong, X Yang, Y Guo International journal of biological macromolecules 151, 257-267, 2020 | 41 | 2020 |
| The antioxidant property and α-amylase inhibition activity of young apple polyphenols are related with apple varieties T Zhao, L Sun, Z Wang, T Nisar, T Gong, D Li, P Niu, Y Guo Lwt 111, 252-259, 2019 | 41 | 2019 |
| Concentration-dependent rheological behavior and gelation mechanism of high acyl gellan aqueous solutions X Yang, Y Hou, T Gong, L Sun, J Xue, Y Guo International journal of biological macromolecules 131, 959-970, 2019 | 39 | 2019 |
| Resveratrol inhibits lipid and protein co-oxidation in sodium caseinate-walnut oil emulsions by reinforcing oil-water interface T Gong, B Chen, CY Hu, YR Guo, YH Shen, YH Meng Food Research International 158, 111541, 2022 | 36 | 2022 |
| Improving antioxidant ability of functional emulsifiers by conjugating polyphenols to sodium caseinate T Gong, D Tian, CY Hu, YR Guo, YH Meng Lwt 154, 112668, 2022 | 28 | 2022 |
| Gelation of hydroxyethyl cellulose aqueous solution induced by addition of colloidal silica nanoparticles T Gong, Y Hou, X Yang, Y Guo International journal of biological macromolecules 134, 547-556, 2019 | 27 | 2019 |
| Fabrication of a novel antioxidant emulsifier through tuning the molecular interaction between soy protein isolates and young apple polyphenols ZC Song, H Zhang, PF Niu, LS Shi, XY Yang, YH Meng, XY Wang, T Gong, ... Food Chemistry 420, 136110, 2023 | 24 | 2023 |
| Structural characterization and emulsifying properties of thinned-young apples polysaccharides Y Hou, T Gong, J Zhang, X Yang, Y Guo Biochemical and Biophysical Research Communications 516 (4), 1175-1182, 2019 | 22 | 2019 |
| Ultrasonic treatment improves physical and oxidative stabilities of walnut protein isolate-based emulsion by changing protein structure LS Shi, XY Yang, T Gong, CY Hu, YH Shen, YH Meng Lwt 173, 114269, 2023 | 21 | 2023 |
| Structural modification induced by heat treatments improves the emulsifying attributes of lacquer seed protein isolate XY Yang, LS Shi, T Gong, CY Hu, YR Guo, YH Meng International Journal of Biological Macromolecules 222, 1700-1708, 2022 | 13 | 2022 |
| Hydroxytyrosyl oleate is a promising safe additive to inhibit the oxidation of olive oil YY Qi, T Gong, PT Zhao, YJ Niu, YY Hu, CY Hu, S Zhang, YH Meng Food Control 153, 109895, 2023 | 6 | 2023 |
| A clean label O/W pickering emulsion stabilized by pectin-containing lignocellulosic nanofibrils isolated from apple pomace C Zhang, T Gong, S Qiang, XY Wang, XR Wang, S Zhang, YH Meng Food Hydrocolloids 150, 109583, 2024 | 4 | 2024 |
| Antibacteria activities of phenolics from" Jinshiji" thinned-young apple on halitosis-related bacteria T Liu, T Gong, F Wang, X Zhou, Y Yang, Y Guo Food Bioscience 47, 101689, 2022 | 4 | 2022 |
