The effect of non-covalent interaction of chlorogenic acid with whey protein and casein on physicochemical and radical-scavenging activity of in vitro protein digests J Jiang, Z Zhang, J Zhao, Y Liu Food Chemistry 268, 334-341, 2018 | 280 | 2018 |
Willingness to consume insect-containing foods: A survey in the United States E Woolf, Y Zhu, K Emory, J Zhao, C Liu Lwt 102, 100-105, 2019 | 149 | 2019 |
Growth Performance and Nutrient Composition of Mealworms (Tenebrio Molitor) Fed on Fresh Plant Materials-Supplemented Diets C Liu, J Masri, V Perez, C Maya, J Zhao Foods 9 (2), 151, 2020 | 111 | 2020 |
Changes in structural characteristics of antioxidative soy protein hydrolysates resulting from scavenging of hydroxyl radicals. J Zhao, YL Xiong, MN David H. Journal of Food Science 78, C152-C159, 2013 | 77 | 2013 |
Mass spectrometric evidence of malonaldehyde and 4-hydroxynonenal adductions to radical-scavenging soy peptides J Zhao, J Chen, H Zhu, YL Xiong Journal of agricultural and food chemistry 60 (38), 9727-9736, 2012 | 73 | 2012 |
Modification of heat-induced whey protein gels by basic amino acids Y Wang, J Zhao, W Zhang, C Liu, P Jauregi, M Huang Food Hydrocolloids 100, 105397, 2020 | 69 | 2020 |
Modification of structure and functionalities of ginkgo seed proteins by pH-shifting treatment W Zhang, C Liu, J Zhao, T Ma, Z He, M Huang, Y Wang Food chemistry 358, 129862, 2021 | 67 | 2021 |
Structural and rheological properties of mung bean protein emulsion as a liquid egg substitute: The effect of pH shifting and calcium Y Wang, J Zhao, S Zhang, X Zhao, Y Liu, J Jiang, YL Xiong Food Hydrocolloids 126, 107485, 2022 | 60 | 2022 |
Physicochemical properties of a ginkgo seed protein-pectin composite gel Z He, C Liu, J Zhao, W Li, Y Wang Food Hydrocolloids 118, 106781, 2021 | 58 | 2021 |
Film transparency and opacity measurements J Zhao, Y Wang, C Liu Food Analytical Methods 15 (10), 2840-2846, 2022 | 52 | 2022 |
Influence of γ-aminobutyric acid on gelling properties of heat-induced whey protein gels Y Wang, J Zhao, C Liu, W Li Food Hydrocolloids 94, 287-293, 2019 | 50 | 2019 |
Physicochemical and functional properties of γ-aminobutyric acid-treated soy proteins Y Wang, C Liu, T Ma, J Zhao Food chemistry 295, 267-273, 2019 | 45 | 2019 |
Interfacial peptide partitioning and undiminished antioxidative and emulsifying activity of oxidatively stressed soy protein hydrolysate in an O/W emulsion. J Zhao, YL Xiong LWT-food science and technology 61, 322-329, 2015 | 36 | 2015 |
Coomassie Brilliant Blue-binding: a simple and effective method for the determination of water-insoluble protein surface hydrophobicity Y Cao, J Zhao, YL Xiong Analytical Methods 8 (4), 790-795, 2016 | 34 | 2016 |
Information and taste interventions for improving consumer acceptance of edible insects: a pilot study E Woolf, C Maya, J Yoon, S Shertukde, T Toia, J Zhao, Y Zhu, PC Peter, ... Journal of Insects as Food and Feed 7 (2), 129-139, 2021 | 32 | 2021 |
IGRNet: a deep learning model for non-invasive, real-time diagnosis of prediabetes through electrocardiograms L Wang, Y Mu, J Zhao, X Wang, H Che Sensors 20 (9), 2556, 2020 | 25 | 2020 |
Enhanced gelling properties and hydration capacity of ginkgo seed proteins by genipin cross-linking Z He, C Liu, J Zhao, F Guo, Y Wang Food chemistry 399, 133924, 2023 | 23 | 2023 |
L-Histidine improves solubility and emulsifying properties of soy proteins under various ionic strengths Y Wang, T Ma, C Liu, F Guo, J Zhao Lwt 152, 112382, 2021 | 22 | 2021 |
Static headspace analysis of odorants in commercial rice proteins J Zhao, WL Boatright Food chemistry 221, 345-350, 2017 | 20 | 2017 |
Influence of sodium pyrophosphate on the physicochemical and gelling properties of myofibrillar proteins under hydroxyl radical-induced oxidative stress Y Cao, W Ma, J Wang, S Zhang, Z Wang, J Zhao, X Fan, D Zhang Food & function 11 (3), 1996-2004, 2020 | 18 | 2020 |