| Pectin modifications: a review J Chen, W Liu, CM Liu, T Li, RH Liang, SJ Luo Critical reviews in food science and nutrition 55 (12), 1684-1698, 2015 | 294 | 2015 |
| Degradation of high-methoxyl pectin by dynamic high pressure microfluidization and its mechanism J Chen, RH Liang, W Liu, CM Liu, T Li, ZC Tu, J Wan Food Hydrocolloids 28 (1), 121-129, 2012 | 227 | 2012 |
| Effect of food additives on starch retrogradation: A review Z Fu, J Chen, SJ Luo, CM Liu, W Liu Starch‐Stärke 67 (1-2), 69-78, 2015 | 219 | 2015 |
| Storage stability and skin permeation of vitamin C liposomes improved by pectin coating W Zhou, W Liu, L Zou, W Liu, C Liu, R Liang, J Chen Colloids and surfaces B: Biointerfaces 117, 330-337, 2014 | 211 | 2014 |
| Major polyphenolics in pineapple peels and their antioxidant interactions T Li, P Shen, W Liu, C Liu, R Liang, N Yan, J Chen International journal of food properties 17 (8), 1805-1817, 2014 | 196 | 2014 |
| Effect of limited enzymatic hydrolysis on structure and emulsifying properties of rice glutelin X Xu, W Liu, C Liu, L Luo, J Chen, S Luo, DJ McClements, L Wu Food Hydrocolloids 61, 251-260, 2016 | 194 | 2016 |
| Physicochemical and structural properties of pregelatinized starch prepared by improved extrusion cooking technology Y Liu, J Chen, S Luo, C Li, J Ye, C Liu, RG Gilbert Carbohydrate Polymers 175, 265-272, 2017 | 192 | 2017 |
| Properties of starch after extrusion: A review J Ye, X Hu, S Luo, W Liu, J Chen, Z Zeng, C Liu Starch‐Stärke 70 (11-12), 1700110, 2018 | 183 | 2018 |
| Protein–polyphenol interactions enhance the antioxidant capacity of phenolics: Analysis of rice glutelin–procyanidin dimer interactions T Dai, J Chen, DJ McClements, P Hu, X Ye, C Liu, T Li Food & function 10 (2), 765-774, 2019 | 181 | 2019 |
| Pectin-based adsorbents for heavy metal ions: A review R Wang, R Liang, T Dai, J Chen, X Shuai, C Liu Trends in Food Science & Technology 91, 319-329, 2019 | 164 | 2019 |
| Pectic-oligosaccharides prepared by dynamic high-pressure microfluidization and their in vitro fermentation properties J Chen, R Liang, W Liu, T Li, C Liu, S Wu, Z Wang Carbohydrate polymers 91 (1), 175-182, 2013 | 161 | 2013 |
| Effect of dynamic high pressure microfluidization modified insoluble dietary fiber on gelatinization and rheology of rice starch C Liu, R Liang, T Dai, J Ye, Z Zeng, S Luo, J Chen Food Hydrocolloids 57, 55-61, 2016 | 150 | 2016 |
| Synthesis and characterization of citric acid esterified rice starch by reactive extrusion: A new method of producing resistant starch J Ye, S Luo, A Huang, J Chen, C Liu, DJ McClements Food Hydrocolloids 92, 135-142, 2019 | 142 | 2019 |
| Extraction, characterization and spontaneous gel-forming property of pectin from creeping fig (Ficus pumila Linn.) seeds R Liang, J Chen, W Liu, C Liu, W Yu, M Yuan, X Zhou Carbohydrate polymers 87 (1), 76-83, 2012 | 121 | 2012 |
| Improvement in freeze-thaw stability of rice starch gel by inulin and its mechanism J Ye, R Yang, C Liu, S Luo, J Chen, X Hu, J Wu Food Chemistry 268, 324-333, 2018 | 108 | 2018 |
| Comparing the binding interaction between β-lactoglobulin and flavonoids with different structure by multi-spectroscopy analysis and molecular docking T Li, P Hu, T Dai, P Li, X Ye, J Chen, C Liu Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy 201, 197-206, 2018 | 108 | 2018 |
| Utilization of plant-based protein-polyphenol complexes to form and stabilize emulsions: Pea proteins and grape seed proanthocyanidins T Dai, T Li, R Li, H Zhou, C Liu, J Chen, DJ McClements Food Chemistry 329, 127219, 2020 | 105 | 2020 |
| Protein-polyphenol functional ingredients: The foaming properties of lactoferrin are enhanced by forming complexes with procyanidin C Li, T Dai, J Chen, X Li, T Li, C Liu, DJ McClements Food Chemistry 339, 128145, 2021 | 102 | 2021 |
| Pb2+ adsorption by ethylenediamine-modified pectins and their adsorption mechanisms R Liang, Y Li, L Huang, X Wang, X Hu, C Liu, M Chen, J Chen Carbohydrate polymers 234, 115911, 2020 | 100 | 2020 |
| Mushroom (Agaricus bisporus) polyphenoloxidase inhibited by apigenin: Multi-spectroscopic analyses and computational docking simulation Z Xiong, W Liu, L Zhou, L Zou, J Chen Food Chemistry 203, 430-439, 2016 | 95 | 2016 |
Taotao DaiNanchang University，State Key Laboratory of Food Science and Resources在 ncu.edu.cn 的电子邮件经过验证
