| Preparation and optimization of Pickering emulsion stabilized by chitosan-tripolyphosphate nanoparticles for curcumin encapsulation BR Shah, Y Li, W Jin, Y An, L He, Z Li, W Xu, B Li Food Hydrocolloids 52, 369-377, 2016 | 315 | 2016 |
| High intensity ultrasound modified ovalbumin: Structure, interface and gelation properties W Xiong, Y Wang, C Zhang, J Wan, BR Shah, Y Pei, B Zhou, J Li, B Li Ultrasonics sonochemistry 31, 302-309, 2016 | 244 | 2016 |
| Bioaccessibility and antioxidant activity of curcumin after encapsulated by nano and Pickering emulsion based on chitosan-tripolyphosphate nanoparticles BR Shah, C Zhang, Y Li, B Li Food Research International 89, 399-407, 2016 | 186 | 2016 |
| Advances in nanotechnology for sustainable aquaculture and fisheries BR Shah, J Mraz Reviews in Aquaculture 12 (2), 925-942, 2020 | 161 | 2020 |
| Ovalbumin-chitosan complex coacervation: Phase behavior, thermodynamic and rheological properties W Xiong, C Ren, W Jin, J Tian, Y Wang, BR Shah, J Li, B Li Food Hydrocolloids 61, 895-902, 2016 | 109 | 2016 |
| A critical review on interplay between dietary fibers and gut microbiota S Ye, BR Shah, J Li, H Liang, F Zhan, F Geng, B Li Trends in Food Science & Technology 124, 237-249, 2022 | 102 | 2022 |
| Influence of anionic alginate and cationic chitosan on physicochemical stability and carotenoids bioaccessibility of soy protein isolate-stabilized emulsions C Zhang, W Xu, W Jin, BR Shah, Y Li, B Li Food Research International 77, 419-425, 2015 | 87 | 2015 |
| Quantum dots loaded nanogels for low cytotoxicity, pH-sensitive fluorescence, cell imaging and drug delivery Z Li, W Xu, Y Wang, BR Shah, C Zhang, Y Chen, Y Li, B Li Carbohydrate polymers 121, 477-485, 2015 | 86 | 2015 |
| Effects of prebiotic dietary fibers and probiotics on human health: With special focus on recent advancement in their encapsulated formulations BR Shah, B Li, H Al Sabbah, W Xu, J Mráz Trends in food science & technology 102, 178-192, 2020 | 84 | 2020 |
| Green-step assembly of low density lipoprotein/sodium carboxymethyl cellulose nanogels for facile loading and pH-dependent release of doxorubicin L He, H Liang, L Lin, BR Shah, Y Li, Y Chen, B Li Colloids and Surfaces B: Biointerfaces 126, 288-296, 2015 | 81 | 2015 |
| Health benefits of konjac glucomannan with special focus on diabetes BR Shah, B Li, L Wang, S Liu, Y Li, X Wei, J Weiping, L Zhenshun Bioactive Carbohydrates and Dietary Fibre 5 (2), 179-187, 2015 | 76 | 2015 |
| Analysis of deacetylated konjac glucomannan and xanthan gum phase separation by film forming W Jin, R Song, W Xu, Y Wang, J Li, BR Shah, Y Li, B Li Food Hydrocolloids 48, 320-326, 2015 | 71 | 2015 |
| Encapsulation and release behavior of curcumin based on nanoemulsions-filled alginate hydrogel beads W Xu, L Huang, W Jin, P Ge, BR Shah, D Zhu, J Jing International journal of biological macromolecules 134, 210-215, 2019 | 69 | 2019 |
| Stability, microstructural and rheological properties of complex prebiotic emulsion stabilized by sodium caseinate with inulin and konjac glucomannan W Xu, Y Xiong, Z Li, D Luo, Z Wang, Y Sun, BR Shah Food Hydrocolloids 105, 105772, 2020 | 63 | 2020 |
| Critical review on the use of essential oils against spoilage in chilled stored fish: A quantitative meta-analyses R Hao, K Roy, J Pan, BR Shah, J Mraz Trends in Food Science & Technology 111, 175-190, 2021 | 55 | 2021 |
| Stability, microstructural and rheological properties of Pickering emulsion stabilized by xanthan gum/lysozyme nanoparticles coupled with xanthan gum Z Li, S Zheng, C Zhao, M Liu, Z Zhang, W Xu, D Luo, BR Shah International Journal of Biological Macromolecules 165, 2387-2394, 2020 | 51 | 2020 |
| Synthesis and characterization of nanoparticles based on negatively charged xanthan gum and lysozyme W Xu, W Jin, Z Li, H Liang, Y Wang, BR Shah, Y Li, B Li Food research international 71, 83-90, 2015 | 51 | 2015 |
| Konjac glucomannan (KGM), deacetylated KGM (Da-KGM), and degraded KGM derivatives: A special focus on colloidal nutrition S Ye, AWS Zongo, BR Shah, J Li, B Li Journal of agricultural and food chemistry 69 (44), 12921-12932, 2021 | 43 | 2021 |
| Overview of foam system: Natural material-based foam, stabilization, characterization, and applications F Zhan, M Youssef, BR Shah, J Li, B Li Food Hydrocolloids 125, 107435, 2022 | 41 | 2022 |
| Enhancement of physical stability and bioaccessibility of tangeretin by soy protein isolate addition J Wan, D Li, R Song, BR Shah, B Li, Y Li Food chemistry 221, 760-770, 2017 | 37 | 2017 |
