| Effects of high-intensity ultrasound on the structural, optical, mechanical and physicochemical properties of pea protein isolate-based edible film J Cheng, L Cui Ultrasonics sonochemistry 80, 105809, 2021 | 61 | 2021 |
| Structural characteristics of pea protein isolate (PPI) modified by high-pressure homogenization and its relation to the packaging properties of PPI edible film J Cheng, Z Li, J Wang, Z Zhu, J Yi, B Chen, L Cui Food Chemistry 388, 132974, 2022 | 36 | 2022 |
| Recent advances in the health benefits of pea protein (Pisum sativum): Bioactive peptides and the interaction with the gut microbiome J Wang, S Kadyan, V Ukhanov, J Cheng, R Nagpal, L Cui Current Opinion in Food Science 48, 100944, 2022 | 27 | 2022 |
| Improving the mechanical and water-resistance properties of pea protein-based edible film via wet-heating Maillard reaction: Insights into the simultaneous effect of heating … J Cheng, J Wang, Z Li, B Chen, L Cui Food Packaging and Shelf Life 35, 101024, 2023 | 17 | 2023 |
| Microwave-vacuum Drying Kinetics Model and Quality Analysis of Chinese Chestnut Slice L ZHANG, P LI, Z WANG, G SHI, X WANG, J CHENG, P JIANG, L ZHAO, ... Modern Food Science and Technology 36 (4), 235-243, 2020 | 6 | 2020 |
| Stigmasterol Stability in Medium Chain Triacylglycerides (MCT)‐in‐Water Emulsions: Impact of Sodium Dodecyl Sulphate (SDS) Surfactant Micelles J Cheng, L Cui European Journal of Lipid Science and Technology 124 (3), 2100158, 2022 | 5 | 2022 |
| Differences in the Antioxidant Activities and Volatile Components of Toona sinensis from Different Regions X WANG, G SHI, Z WANG, L ZHANG, J CHENG, P JIANG, L ZHAO, ... Modern Food Science and Technology 36 (7), 271-281, 2020 | 4 | 2020 |
| Incorporation of α-tocopherol into pea protein edible film using pH-shifting and nanoemulsion treatments: enhancing its antioxidant activity without negative impacts on … J Cheng, J Wang, L Cui Foods 12 (10), 2022, 2023 | 2 | 2023 |
| A Comparative Study on Quality Characteristics of Toona sinensis Sprouts by Different Sterilization Methods J CHENG, Z WANG, G SHI, L ZHANG, X WANG, P JIANG, L ZHAO, ... Modern Food Science and Technology 36 (1), 58-68, 2019 | 2* | 2019 |
| Analysis of Main Nutrients, Active Ingredients and Volatile Components of Toona sinensis Buds from Different Regions SHI Guan-ying, WANG Xiao-min, ZHAO Shou-huan, ZHANG Le, JIANG Peng-fei ... Science and Technology of Food Industry 40 (03), 207-216, 2019 | 2 | 2019 |
| Fabrication, characterization, and application of pea protein-based edible film enhanced by oregano essential oil (OEO) micro-or nano-emulsion J Cheng, FJ Velez, P Singh, L Cui Current Research in Food Science, 100705, 2024 | 1 | 2024 |
| Analysis of Volatile Components of Toona sinensis from Different Growing Areas in Henan Province by Gas Chromatography-Mass Spectrometry Fingerprinting and Chemical Pattern … L ZHAO, J CHENG, Z WANG, G SHI, L ZHANG, X WANG, P JIANG, ... Food Science 42 (20), 173-179, 2020 | 1 | 2020 |
| Influence of Different Pretreatment on Flavour and Color of Toona sinensis Buds during Low Temperature Storage J CHENG, Z WANG, G SHI, L ZHANG, X WANG, P JIANG, L ZHAO, ... Storage and Process 20 (3), 53-65, 2020 | 1 | 2020 |
| Quality Characteristics and Aroma Components of Bitter Gourd (Momordica charantia L.) Powder Dried by Different Methods P JIANG, Z WANG, G SHI, L ZHANG, X WANG, J CHENG, L ZHAO, ... Modern Food Science and Technology 36 (3), 234-244, 2020 | | 2020 |
| Infrared Fingerprint Spectra Analysis of Toona sinensis Based on Sequential Dual-indexes and Cluster Analysis Method W Xiao-min, SHI Guan-ying, W Zhao-gai, Z Le, C Jing-jing, J Peng-fei, ... Science and Technology of Food Industry 40 (20), 231-236, 2019 | | 2019 |
| Screen and identification of an endophytic fungus with α-glucosidase inhibitory, antioxidative and antibacterial activities from Toona sinensis WANG Xiaomin, WAN Jingrui, SHI Guanying, ZHANG Le, JIANG Pengfei, CHENG ... Food and Fermentation Industries 45 (16), 136-142, 2019 | | 2019 |
| Stability of a new type of Chinese chestnut beverage WAN Jingrui, ZHANG Le, WANG Zhaogai, SHI Guanying, WANG Xiaomin, CHENG ... Food and Fermentation Industries 45 (14), 158-162, 2019 | | 2019 |
| Effect of pH, emulsifier type and concentration on physical stability of oil-in-water emulsions YI Jian-hua, CHENG Jing-jing, DONG Wen-bin Science and Technology of Food Industry 36 (13), 265-270, 2015 | | 2015 |
| Comparison of physical properties of WPI, SPI, and CA YI Jian-hua, CHENG Jing-jing, ZHU Zhen-bao, HUANG Xin, LI Jing-juan Journal of Shaanxi University of Science & Technology 32 (3), 106-111, 2014 | | 2014 |
