| Surface modification of zein colloidal particles with sodium caseinate to stabilize oil-in-water pickering emulsion Y Feng, Y Lee Food Hydrocolloids 56, 292-302, 2016 | 229 | 2016 |
| Effect of food matrix on saltiness perception—implications for sodium reduction WY Kuo, Y Lee Comprehensive Reviews in Food Science and Food Safety 13 (5), 906-923, 2014 | 103 | 2014 |
| Morphology and networks of sunflower wax crystals in soybean oil organogel HS Hwang, S Kim, KO Evans, C Koga, Y Lee Food Structure 5, 10-20, 2015 | 79 | 2015 |
| Consumer acceptance of an extruded soy‐based high‐protein breakfast cereal K Yeu, Y Lee, SY Lee Journal of food science 73 (1), S20-S25, 2008 | 66 | 2008 |
| Effect of γ-zein on the rheological behavior of concentrated zein solutions P Nonthanum, Y Lee, GW Padua Journal of agricultural and food chemistry 60 (7), 1742-1747, 2012 | 62 | 2012 |
| Development, characterization and use of liposomes as amphipathic transporters of bioactive compounds for melanoma treatment and reduction of skin inflammation: A review ED Castañeda-Reyes, MJ Perea-Flores, G Davila-Ortiz, Y Lee, ... International journal of Nanomedicine, 7627-7650, 2020 | 51 | 2020 |
| Stability of Trans‐Resveratrol Encapsulated in a Protein Matrix Produced Using Spray Drying to UV Light Stress and Simulated Gastro‐Intestinal Digestion CC Koga, JE Andrade, MG Ferruzzi, Y Lee Journal of Food Science 81 (2), C292-C300, 2016 | 48 | 2016 |
| Effect of pH and ethanol content of solvent on rheology of zein solutions P Nonthanum, Y Lee, GW Padua Journal of cereal science 58 (1), 76-81, 2013 | 45 | 2013 |
| Effect of the extrusion process on allergen reduction and the texture change of soybean protein isolate-corn and soybean flour-corn mixtures H Zheng, GS Yan, Y Lee, C Alcaraz, S Marquez, EG de Mejia Innovative Food Science & Emerging Technologies 64, 102421, 2020 | 39 | 2020 |
| Consumer acceptance of model soup system with varying levels of herbs and salt C Wang, Y Lee, SY Lee Journal of Food Science 79 (10), S2098-S2106, 2014 | 37 | 2014 |
| Drivers of liking for soy‐based Indian‐style extruded snack foods determined by US and Indian consumers EA Neely, Y Lee, SY Lee Journal of food science 75 (6), S292-S299, 2010 | 36 | 2010 |
| Soybean allergens: presence, detection and methods for mitigation WW Yang, EG De Mejia, H Zheng, Y Lee Soybean and Health 20, 433-464, 2011 | 35 | 2011 |
| Perceptual changes and drivers of liking in high protein extruded snacks JW Kreger, Y Lee, SY Lee Journal of food science 77 (4), S161-S169, 2012 | 34 | 2012 |
| Compendium of sodium reduction strategies in foods: A scoping review AN Dunteman, EN McKenzie, Y Yang, Y Lee, SY Lee Comprehensive Reviews in Food Science and Food Safety 21 (2), 1300-1335, 2022 | 30 | 2022 |
| Effect of specific mechanical energy on in-vitro digestion and physical properties of extruded rice-based snacks Y Feng, Y Lee Food and Nutrition Sciences 5 (19), 1818, 2014 | 30 | 2014 |
| Microfluidic fabrication of hollow protein microcapsules for rate-controlled release Y Feng, Y Lee RSC advances 7 (78), 49455-49462, 2017 | 28 | 2017 |
| Rheological characterization of tomato concentrates and the effect on uniformity of processing Y Lee, S Bobroff, KL McCarthy Chemical Engineering Communications 189 (3), 339-351, 2002 | 28 | 2002 |
| Encapsulation of tributyrin with whey protein isolate (WPI) by spray-drying with a three-fluid nozzle X Shi, Y Lee Journal of Food Engineering 281, 109992, 2020 | 27 | 2020 |
| Encapsulation of probiotics in whey protein isolate and modified huauzontle's starch: An approach to avoid fermentation and stabilize polyphenol compounds in a ready-to-drink … T Hernández-Barrueta, F Martínez-Bustos, E Castaño-Tostado, Y Lee, ... Lwt 124, 109131, 2020 | 27 | 2020 |
| Microfluidic assembly of food-grade delivery systems: Toward functional delivery structure design Y Feng, Y Lee Trends in Food Science & Technology 86, 465-478, 2019 | 26 | 2019 |
