| Effect of oxidative modification on structural and foaming properties of egg white protein X Duan, M Li, J Shao, H Chen, X Xu, Z Jin, X Liu Food Hydrocolloids 75, 223-228, 2018 | 184 | 2018 |
| Effect of germination time on physicochemical properties of brown rice flour and starch from different rice cultivars F Wu, H Chen, N Yang, J Wang, X Duan, Z Jin, X Xu Journal of Cereal Science 58 (2), 263-271, 2013 | 180 | 2013 |
| Effect of a multiple freeze-thaw process on structural and foaming properties of individual egg white proteins X Duan, J Li, Q Zhang, T Zhao, M Li, X Xu, X Liu Food chemistry 228, 243-248, 2017 | 84 | 2017 |
| Purification and characterization of a natural antioxidant peptide from fertilized eggs X Duan, D Ocen, F Wu, M Li, N Yang, J Xu, H Chen, L Huang, Z Jin, X Xu Food Research International 56, 18-24, 2014 | 73 | 2014 |
| Characterization of gelatin from the skin of farmed Amur sturgeon Acipenser schrenckii X Xu, M Nikoo, S Benjakul, G Xu, JC Ramirez-Suarez, A Ehsani, S Abbas International Aquatic Research 3 (2), 135-145, 2011 | 66 | 2011 |
| Phosphatidylcholine ameliorates lps-induced systemic inflammation and cognitive impairments via mediating the gut–brain axis balance W Tan, Q Zhang, Z Dong, Y Yan, Y Fu, X Liu, B Zhao, X Duan Journal of agricultural and food chemistry 68 (50), 14884-14895, 2020 | 63 | 2020 |
| Impact of germination on structural, functional properties and in vitro protein digestibility of sesame (Sesamum indicum L.) protein Y Di, X Li, X Chang, R Gu, X Duan, F Liu, X Liu, Y Wang Lwt 154, 112651, 2022 | 55 | 2022 |
| Mechanism study on enhanced foaming properties of individual albumen proteins by Lactobacillus fermentation J Jia, B Ji, L Tian, M Li, M Lu, L Ding, X Liu, X Duan Food Hydrocolloids 111, 106218, 2021 | 52 | 2021 |
| Consequences of ball-milling treatment on the physicochemical, rheological and emulsifying properties of egg phosvitin Q Zhang, L Yang, S Hu, X Liu, X Duan Food Hydrocolloids 95, 418-425, 2019 | 51 | 2019 |
| Physicochemical properties and antioxidant potential of phosvitin–resveratrol complexes in emulsion system X Duan, M Li, H Ma, X Xu, Z Jin, X Liu Food Chemistry 206, 102-109, 2016 | 49 | 2016 |
| Improving physicochemical properties of edible wheat gluten protein films with proteins, polysaccharides and organic acid M Dong, L Tian, J Li, J Jia, Y Dong, Y Tu, X Liu, C Tan, X Duan Lwt 154, 112868, 2022 | 46 | 2022 |
| Characterization of emulsions prepared by egg yolk phosvitin with pectin, glycerol and trehalose H Chen, F Wu, X Duan, N Yang, Y Xu, B Xu, Z Jin, X Xu Food Hydrocolloids 30 (1), 123-129, 2013 | 42 | 2013 |
| Effects of short-term fermentation with lactic acid bacteria on egg white: Characterization, rheological and foaming activities Y Jiang, J Jia, D Xiong, X Xu, Y Yang, X Liu, X Duan Food Hydrocolloids 101, 105507, 2020 | 41 | 2020 |
| Naturally occurring angiotensin I-converting enzyme inhibitory peptide from a fertilized egg and its inhibitory mechanism X Duan, F Wu, M Li, N Yang, C Wu, Y Jin, J Yang, Z Jin, X Xu Journal of agricultural and food chemistry 62 (24), 5500-5506, 2014 | 39 | 2014 |
| Role of polysaccharide conjugation in physicochemical and emulsifying properties of egg phosvitin and the calcium binding capacity of its phosphopeptides Y Cui, X Li, M Lu, X Liu, X Duan Food & function 10 (4), 1808-1815, 2019 | 37 | 2019 |
| Effects of short-term fermentation with lactic acid bacteria on the characterization, rheological and emulsifying properties of egg yolk L Tian, S Hu, J Jia, W Tan, L Yang, Q Zhang, X Liu, X Duan Food chemistry 341, 128163, 2021 | 35 | 2021 |
| Pharmacokinetics, tissue distribution, and plasma protein binding study of chicoric acid by HPLC–MS/MS Y Wang, G Xie, Q Liu, X Duan, Z Liu, X Liu Journal of Chromatography B 1031, 139-145, 2016 | 35 | 2016 |
| The manufacturing process of kiwifruit fruit powder with high dietary fiber and its laxative effect Z Zhuang, M Chen, J Niu, N Qu, B Ji, X Duan, Z Liu, X Liu, Y Wang, ... Molecules 24 (21), 3813, 2019 | 30 | 2019 |
| Postfertilization changes in conformation of egg yolk phosvitin and biological activities of phosphopeptides X Duan, Y Zhou, M Li, F Wu, N Yang, J Xu, H Chen, Z Jin, X Xu Food research international 62, 1008-1014, 2014 | 30 | 2014 |
| Effects of ball-milling treatment on physicochemical and foaming activities of egg ovalbumin M Li, M Li, W Tan, X Liu, X Duan Journal of Food Engineering 261, 158-164, 2019 | 29 | 2019 |
