| Effects of high pressure processing on the thermal gelling properties of chicken breast myosin containing κ-carrageenan X Chen, C Chen, Y Zhou, P Li, F Ma, T Nishiumi, A Suzuki Food Hydrocolloids 40, 262-272, 2014 | 169 | 2014 |
| Potential of high pressure homogenization to solubilize chicken breast myofibrillar proteins in water X Chen, X Xu, G Zhou Innovative Food Science & Emerging Technologies 33, 170-179, 2016 | 157 | 2016 |
| Structural modification by high-pressure homogenization for improved functional properties of freeze-dried myofibrillar proteins powder X Chen, R Zhou, X Xu, G Zhou, D Liu Food Research International 100, 193-200, 2017 | 141 | 2017 |
| Chemical stability of ascorbic acid integrated into commercial products: A review on bioactivity and delivery technology X Yin, K Chen, H Cheng, X Chen, S Feng, Y Song, L Liang Antioxidants 11 (1), 153, 2022 | 125 | 2022 |
| Rheological behavior, conformational changes and interactions of water-soluble myofibrillar protein during heating X Chen, X Xu, D Liu, G Zhou, M Han, P Wang Food Hydrocolloids 77, 524-533, 2018 | 122 | 2018 |
| Solubilization of myofibrillar proteins in water or low ionic strength media: Classical techniques, basic principles, and novel functionalities X Chen, RK Tume, X Xu, G Zhou Critical Reviews in Food Science and Nutrition 57 (15), 3260-3280, 2017 | 119 | 2017 |
| Conformational changes induced by high-pressure homogenization inhibit myosin filament formation in low ionic strength solutions X Chen, X Xu, M Han, G Zhou, C Chen, P Li Food Research International 85, 1-9, 2016 | 118 | 2016 |
| IL-17-receptor-associated adaptor Act1 directly stabilizes mRNAs to mediate IL-17 inflammatory signaling T Herjan, L Hong, J Bubenik, K Bulek, W Qian, C Liu, X Li, X Chen, ... Nature immunology 19 (4), 354-365, 2018 | 111 | 2018 |
| Solubilisation of myosin in a solution of low ionic strength L-histidine: Significance of the imidazole ring X Chen, Y Zou, M Han, L Pan, T Xing, X Xu, G Zhou Food Chemistry 196, 42-49, 2016 | 111 | 2016 |
| Structural modification of myofibrillar proteins by high-pressure processing for functionally improved, value-added, and healthy muscle gelled foods X Chen, RK Tume, Y Xiong, X Xu, G Zhou, C Chen, T Nishiumi Critical reviews in food science and nutrition 58 (17), 2981-3003, 2018 | 109 | 2018 |
| Effect of sodium alginate with three molecular weight forms on the water holding capacity of chicken breast myosin gel J Yao, Y Zhou, X Chen, F Ma, P Li, C Chen Food Chemistry 239, 1134-1142, 2018 | 106 | 2018 |
| A non-printed integrated-circuit textile for wireless theranostics Y Yang, X Wei, N Zhang, J Zheng, X Chen, Q Wen, X Luo, CY Lee, X Liu, ... Nature communications 12 (1), 4876, 2021 | 90 | 2021 |
| Structural and functional modification of food proteins by high power ultrasound and its application in meat processing D Kang, W Zhang, JM Lorenzo, X Chen Critical Reviews in Food Science and Nutrition 61 (11), 1914-1933, 2021 | 90 | 2021 |
| Emulsion gels stabilized by soybean protein isolate and pectin: Effects of high intensity ultrasound on the gel properties, stability and β-carotene digestive characteristics X Zhang, X Chen, Y Gong, Z Li, Y Guo, D Yu, M Pan Ultrasonics Sonochemistry 79, 105756, 2021 | 85 | 2021 |
| The flavonoid cyanidin blocks binding of the cytokine interleukin-17A to the IL-17RA subunit to alleviate inflammation in vivo C Liu, L Zhu, K Fukuda, S Ouyang, X Chen, C Wang, C Zhang, B Martin, ... Science signaling 10 (467), eaaf8823, 2017 | 75 | 2017 |
| Contribution of three ionic types of polysaccharides to the thermal gelling properties of chicken breast myosin Y Zhou, C Chen, X Chen, P Li, F Ma, Q Lu Journal of Agricultural and Food Chemistry 62 (12), 2655-2662, 2014 | 75 | 2014 |
| High-pressure homogenization combined with sulfhydryl blockage by hydrogen peroxide enhance the thermal stability of chicken breast myofibrillar protein aqueous solution X Chen, YL Xiong, X Xu Food Chemistry 285, 31-38, 2019 | 71 | 2019 |
| Gallic acid-aided cross-linking of myofibrillar protein fabricated soluble aggregates for enhanced thermal stability and a tunable colloidal state K Chen, X Chen, L Liang, X Xu Journal of Agricultural and Food Chemistry 68 (41), 11535-11544, 2020 | 69 | 2020 |
| Borate suppresses the scavenging activity of gallic acid and plant polyphenol extracts on DPPH radical: A potential interference to DPPH assay X Chen, L Liang, C Han Lwt 131, 109769, 2020 | 65 | 2020 |
| Water-soluble myofibrillar protein–pectin complex for enhanced physical stability near the isoelectric point: Fabrication, rheology and thermal property X Chen, Q Qiu, K Chen, D Li, L Liang International Journal of Biological Macromolecules 142, 615-623, 2020 | 64 | 2020 |
