| Recent progress in the utilization of pea protein as an emulsifier for food applications TG Burger, Y Zhang Trends in Food Science & Technology 86, 25-33, 2019 | 300 | 2019 |
| Synthesis of a novel hydrazone derivative and biophysical studies of its interactions with bovine serum albumin by spectroscopic, electrochemical, and molecular docking methods FF Tian, FL Jiang, XL Han, C Xiang, YS Ge, JH Li, Y Zhang, R Li, XL Ding, ... The Journal of Physical Chemistry B 114 (46), 14842-14853, 2010 | 268 | 2010 |
| Physical and antimicrobial properties of spray-dried zein–casein nanocapsules with co-encapsulated eugenol and thymol H Chen, Y Zhang, Q Zhong Journal of Food Engineering 144, 93-102, 2015 | 184 | 2015 |
| Physical, mechanical, and antimicrobial properties of chitosan films with microemulsions of cinnamon bark oil and soybean oil Q Ma, Y Zhang, F Critzer, PM Davidson, S Zivanovic, Q Zhong Food Hydrocolloids 52, 533-542, 2016 | 183 | 2016 |
| Preparation and characterization of curcumin loaded caseinate/zein nanocomposite film using pH-driven method L Wang, J Xue, Y Zhang Industrial Crops and Products 130, 71-80, 2019 | 138 | 2019 |
| Eugenol nanoemulsion stabilized with zein and sodium caseinate by self-assembly L Wang, Y Zhang Journal of agricultural and food chemistry 65 (14), 2990-2998, 2017 | 125 | 2017 |
| Heating reduces proso millet protein digestibility via formation of hydrophobic aggregates P Gulati, A Li, D Holding, D Santra, Y Zhang, DJ Rose Journal of agricultural and food chemistry 65 (9), 1952-1959, 2017 | 125 | 2017 |
| Encapsulation of bixin in sodium caseinate to deliver the colorant in transparent dispersions Y Zhang, Q Zhong Food Hydrocolloids 33 (1), 1-9, 2013 | 106 | 2013 |
| One-step facile synthesis of nitrogen-doped carbon dots: a ratiometric fluorescent probe for evaluation of acetylcholinesterase activity and detection of organophosphorus … S Huang, J Yao, X Chu, Y Liu, Q Xiao, Y Zhang Journal of agricultural and food chemistry 67 (40), 11244-11255, 2019 | 102 | 2019 |
| Binding between bixin and whey protein at pH 7.4 studied by spectroscopy and isothermal titration calorimetry Y Zhang, Q Zhong Journal of agricultural and food chemistry 60 (7), 1880-1886, 2012 | 101 | 2012 |
| Formation of complexes between tannic acid with bovine serum albumin, egg ovalbumin and bovine beta-lactoglobulin L Xie, RL Wehling, O Ciftci, Y Zhang Food research international 102, 195-202, 2017 | 95 | 2017 |
| Toxicity of nano zinc oxide to mitochondria J Li, X Liu, Y Zhang, F Tian, G Zhao, Q Yu, F Jiang, Y Liu Toxicology Research 1 (2), 137-144, 2012 | 91 | 2012 |
| Heat-induced self-assembly of zein nanoparticles: Fabrication, stabilization and potential application as oral drug delivery L Wang, Y Zhang Food Hydrocolloids 90, 403-412, 2019 | 89 | 2019 |
| Physical and antimicrobial properties of chitosan films incorporated with lauric arginate, cinnamon oil, and ethylenediaminetetraacetate Q Ma, Y Zhang, Q Zhong LWT-Food Science and Technology 65, 173-179, 2016 | 84 | 2016 |
| Effect of egg white solids on the rheological properties and bread making performance of gluten-free batter A Han, HM Romero, N Nishijima, T Ichimura, A Handa, C Xu, Y Zhang Food Hydrocolloids 87, 287-296, 2019 | 82 | 2019 |
| Dough rheological properties and texture of gluten-free pasta based on proso millet flour HM Romero, D Santra, D Rose, Y Zhang Journal of cereal science 74, 238-243, 2017 | 82 | 2017 |
| Effects of thermal denaturation on binding between bixin and whey protein Y Zhang, Q Zhong Journal of agricultural and food chemistry 60 (30), 7526-7531, 2012 | 82 | 2012 |
| Interactions of chromium (III) and chromium (VI) with bovine serum albumin studied by UV spectroscopy, circular dichroism, and fluorimetry Y Zhang, Z Qi, D Zheng, C Li, Y Liu Biological trace element research 130 (2), 172-184, 2009 | 79 | 2009 |
| Nanoparticles prepared by proso millet protein as novel curcumin delivery system L Wang, P Gulati, D Santra, D Rose, Y Zhang Food chemistry 240, 1039-1046, 2018 | 78 | 2018 |
| Probing the binding between norbixin and dairy proteins by spectroscopy methods Y Zhang, Q Zhong Food chemistry 139 (1-4), 611-616, 2013 | 75 | 2013 |
