| Physicochemical characteristics, applications and research trends of edible Pickering emulsions T Xia, C Xue, Z Wei Trends in Food Science & Technology 107, 1-15, 2021 | 236 | 2021 |
| Evaluation of structural and functional properties of protein–EGCG complexes and their ability of stabilizing a model β-carotene emulsion Z Wei, W Yang, R Fan, F Yuan, Y Gao Food Hydrocolloids 45, 337-350, 2015 | 236 | 2015 |
| Characterization of gelatin-based edible films incorporated with olive oil W Ma, CH Tang, SW Yin, XQ Yang, Q Wang, F Liu, ZH Wei Food Research International 49 (1), 572-579, 2012 | 226 | 2012 |
| Assembly of protein–polysaccharide complexes for delivery of bioactive ingredients: A perspective paper Z Wei, Q Huang Journal of agricultural and food chemistry 67 (5), 1344-1352, 2019 | 223 | 2019 |
| Fabrication and characterization of novel antimicrobial films derived from thymol-loaded zein–sodium caseinate (SC) nanoparticles KK Li, SW Yin, XQ Yang, CH Tang, ZH Wei Journal of agricultural and food chemistry 60 (46), 11592-11600, 2012 | 176 | 2012 |
| Edible Pickering emulsions stabilized by ovotransferrin–gum arabic particles Z Wei, Q Huang Food Hydrocolloids 89, 590-601, 2019 | 151 | 2019 |
| Food-grade Pickering emulsions stabilized by ovotransferrin fibrils Z Wei, J Cheng, Q Huang Food Hydrocolloids 94, 592-602, 2019 | 134 | 2019 |
| Alginate‐based delivery systems for food bioactive ingredients: An overview of recent advances and future trends D Li, Z Wei, C Xue Comprehensive Reviews in Food Science and Food Safety 20 (6), 5345-5369, 2021 | 101 | 2021 |
| Developing organogel-based Pickering emulsions with improved freeze-thaw stability and hesperidin bioaccessibility Z Wei, Q Huang Food Hydrocolloids 93, 68-77, 2019 | 101 | 2019 |
| Physicochemical properties of β-carotene bilayer emulsions coated by milk proteins and chitosan–EGCG conjugates Z Wei, Y Gao Food Hydrocolloids 52, 590-599, 2016 | 100 | 2016 |
| Genipin-crosslinked ovotransferrin particle-stabilized Pickering emulsions as delivery vehicles for hesperidin Z Wei, Y Cheng, J Zhu, Q Huang Food Hydrocolloids 94, 561-573, 2019 | 98 | 2019 |
| Recent advances on food-grade oleogels: Fabrication, application and research trends W Zhao, Z Wei, C Xue Critical Reviews in Food Science and Nutrition 62 (27), 7659-7676, 2022 | 96 | 2022 |
| Influence of soybean soluble polysaccharides and beet pectin on the physicochemical properties of lactoferrin-coated orange oil emulsion J Zhao, T Wei, Z Wei, F Yuan, Y Gao Food Hydrocolloids 44, 443-452, 2015 | 88 | 2015 |
| Recent advances in carrageenan-based delivery systems for bioactive ingredients: A review Y Dong, Z Wei, C Xue Trends in Food Science & Technology 112, 348-361, 2021 | 86 | 2021 |
| Assembly of iron-bound ovotransferrin amyloid fibrils Z Wei, Q Huang Food Hydrocolloids 89, 579-589, 2019 | 79 | 2019 |
| Heteroprotein complex formation of ovotransferrin and lysozyme: Fabrication of food-grade particles to stabilize Pickering emulsions Z Wei, Y Cheng, Q Huang Food Hydrocolloids 96, 190-200, 2019 | 76 | 2019 |
| Protein fibrils from different food sources: A review of fibrillation conditions, properties, applications and research trends Y Meng, Z Wei, C Xue Trends in Food Science & Technology 121, 59-75, 2022 | 69 | 2022 |
| Optimization of water-soluble polysaccharides from stem lettuce by response surface methodology and study on its characterization and bioactivities C Nie, P Zhu, M Wang, S Ma, Z Wei International journal of biological macromolecules 105, 912-923, 2017 | 69 | 2017 |
| Ovotransferrin fibril–stabilized Pickering emulsions improve protection and bioaccessibility of curcumin Z Wei, J Zhu, Y Cheng, Q Huang Food Research International 125, 108602, 2019 | 67 | 2019 |
| Curcumin-loaded Pickering emulsion stabilized by insoluble complexes involving ovotransferrin–gallic acid conjugates and carboxymethyldextran Z Wei, H Zhang, Q Huang Food & Function 10 (8), 4911-4923, 2019 | 63 | 2019 |
