| Surface-enhanced Raman spectroscopy (SERS) combined techniques for high-performance detection and characterization Y Zhang, S Zhao, J Zheng, L He TrAC Trends in Analytical Chemistry 90, 1-13, 2017 | 115 | 2017 |
| Adaptive structured pickering emulsions and porous materials based on cellulose nanocrystal surfactants Y Li, X Liu, Z Zhang, S Zhao, G Tian, J Zheng, D Wang, S Shi, TP Russell Angewandte Chemie International Edition 57 (41), 13560-13564, 2018 | 101 | 2018 |
| Alkali+ cellulase-extracted citrus pectins exhibit compact conformation and good fermentation properties J Cui, C Zhao, S Zhao, G Tian, F Wang, C Li, F Wang, J Zheng Food Hydrocolloids 108, 106079, 2020 | 69 | 2020 |
| The stability of three different citrus oil-in-water emulsions fabricated by spontaneous emulsification S Zhao, G Tian, C Zhao, C Li, Y Bao, C DiMarco-Crook, Z Tang, C Li, ... Food chemistry 269, 577-587, 2018 | 56 | 2018 |
| Effect of mesoscopic structure of citrus pectin on its emulsifying properties: Compactness is more important than size S Zhao, W Ren, W Gao, G Tian, C Zhao, Y Bao, J Cui, Y Lian, J Zheng Journal of colloid and interface science 570, 80-88, 2020 | 55 | 2020 |
| Emulsifying stability properties of octenyl succinic anhydride (OSA) modified waxy starches with different molecular structures S Zhao, G Tian, C Zhao, C Lu, Y Bao, X Liu, J Zheng Food Hydrocolloids 85, 248-256, 2018 | 54 | 2018 |
| Citrus oil emulsions stabilized by citrus pectin: The influence mechanism of citrus variety and acid treatment S Zhao, W Gao, G Tian, C Zhao, C DiMarco-Crook, B Fan, C Li, H Xiao, ... Journal of Agricultural and Food Chemistry 66 (49), 12978-12988, 2018 | 41 | 2018 |
| Effects of hydrosoluble calcium ions and organic acids on citrus oil emulsions stabilized with citrus pectin W Ren, S Zhao, Y Lian, Y Yang, G Tian, C Zhao, W Gao, J Zheng Food Hydrocolloids 100, 105413, 2020 | 34 | 2020 |
| Effects of spray-drying temperature on the physicochemical properties and polymethoxyflavone loading efficiency of citrus oil microcapsules W Ren, G Tian, S Zhao, Y Yang, W Gao, C Zhao, H Zhang, Y Lian, ... Lwt 133, 109954, 2020 | 31 | 2020 |
| Effects of preheating and storage temperatures on aroma profile and physical properties of citrus-oil emulsions Y Yang, C Zhao, G Tian, C Lu, S Zhao, Y Bao, DJ McClements, H Xiao, ... Journal of agricultural and food chemistry 65 (35), 7781-7789, 2017 | 27 | 2017 |
| Structurally stable sustained-release microcapsules stabilized by self-assembly of pectin-chitosan-collagen in aqueous two-phase system Z Jiang, S Zhao, M Yang, M Song, J Li, J Zheng Food Hydrocolloids 125, 107413, 2022 | 24 | 2022 |
| Upper digestion fate of citrus pectin-stabilized emulsion: An interfacial behavior perspective R Wei, S Zhao, L Zhang, L Feng, C Zhao, Q An, Y Bao, L Zhang, J Zheng Carbohydrate Polymers 264, 118040, 2021 | 24 | 2021 |
| A novel all-natural (collagen+ pectin)/chitosan aqueous two-phase microcapsule with improved anthocyanin loading capacity Z Jiang, S Zhao, Z Fan, C Zhao, L Zhang, D Liu, Y Bao, J Zheng Food Hydrocolloids 134, 107984, 2023 | 18 | 2023 |
| Effects of high-pressure homogenization on pectin structure and cloud stability of not-from-concentrate orange juice W Yu, J Cui, S Zhao, L Feng, Y Wang, J Liu, J Zheng Frontiers in Nutrition 8, 647748, 2021 | 18 | 2021 |
| Caseinate-reinforced pectin hydrogels: Efficient encapsulation, desirable release, and chemical stabilization of (−)-epigallocatechin M Yang, S Zhao, C Zhao, J Cui, Y Wang, X Fang, J Zheng International Journal of Biological Macromolecules 230, 123298, 2023 | 14 | 2023 |
| Gelling properties of lysine-amidated citrus pectins: The key role of pH in both amidation and gelation J Wang, C Zhao, S Zhao, X Lu, M Ma, J Zheng Carbohydrate Polymers 317, 121087, 2023 | 13 | 2023 |
| The structure-function relationships of pectins separated from three citrus parts: Flavedo, albedo, and pomace L Zhang, J Cui, S Zhao, D Liu, C Zhao, J Zheng Food Hydrocolloids 136, 108308, 2023 | 13 | 2023 |
| The sustained-release mechanism of citrus essential oil from cyclodextrin/cellulose-based Pickering emulsions T Liu, Y Chen, S Zhao, J Guo, Y Wang, L Feng, Y Shan, J Zheng Food Hydrocolloids 144, 109023, 2023 | 10 | 2023 |
| Identification of the key emulsifying components from the byproducts of garlic oil distillation Q An, S Zhao, C Zhao, R Wei, L Zhang, J Li, Y Bao, L Zhang, J Zheng Food Hydrocolloids 122, 107043, 2022 | 10 | 2022 |
| Study on the relationship between primary structure/spatial conformation and gel properties of pectins from different varieties J Cui, L Zhang, J Wang, S Zhao, C Zhao, D Liu, W Li, J Zheng Food Hydrocolloids 144, 109055, 2023 | 5 | 2023 |
