| Effects of pulsed ultrasound on rheological and structural properties of chicken myofibrillar protein J Wang, Y Yang, X Tang, W Ni, L Zhou Ultrasonics Sonochemistry 38, 225-233, 2017 | 161 | 2017 |
| Applications and effects of ultrasound assisted emulsification in the production of food emulsions: A review L Zhou, J Zhang, L Xing, W Zhang Trends in Food Science & Technology 110, 493-512, 2021 | 141 | 2021 |
| Comparison of oil-in-water emulsions prepared by ultrasound, high-pressure homogenization and high-speed homogenization L Zhou, W Zhang, J Wang, R Zhang, J Zhang Ultrasonics Sonochemistry 82, 105885, 2022 | 69 | 2022 |
| Insights into digestibility and peptide profiling of beef muscle proteins with different cooking methods Y Yin, L Zhou, J Pereira, J Zhang, W Zhang Journal of Agricultural and Food Chemistry 68 (48), 14243-14251, 2020 | 62 | 2020 |
| Effects of low fat addition on chicken myofibrillar protein gelation properties L Zhou, Y Yang, J Wang, S Wei, S Li Food Hydrocolloids 90, 126-131, 2019 | 56 | 2019 |
| Study on the influences of ultrasound on the flavor profile of unsmoked bacon and its underlying metabolic mechanism by using HS-GC-IMS J Zhang, W Zhang, L Zhou, R Zhang Ultrasonics Sonochemistry 80, 105807, 2021 | 49 | 2021 |
| Effects of ultrasound emulsification on the properties of pork myofibrillar protein-fat mixed gel L Zhou, J Zhang, JM Lorenzo, W Zhang Food Chemistry 345, 128751, 2021 | 47 | 2021 |
| Effects of ultrasound-assisted vacuum tumbling on the oxidation and physicochemical properties of pork myofibrillar proteins R Zhang, L Xing, D Kang, L Zhou, L Wang, W Zhang Ultrasonics sonochemistry 74, 105582, 2021 | 42 | 2021 |
| Effects of high-speed shear homogenization on properties and structure of the chicken myofibrillar protein and low-fat mixed gel L Zhou, X Feng, Y Yang, Y Chen, J Wang, S Wei, S Li LWT 110, 19-24, 2019 | 37 | 2019 |
| Structures and properties of chicken myofibrillar protein gel induced by microwave heating S Wei, Y Yang, X Feng, S Li, L Zhou, J Wang, X Tang International Journal of Food Science & Technology 55 (7), 2691-2699, 2020 | 32 | 2020 |
| Effects of high‐speed shear homogenization on the emulsifying and structural properties of myofibrillar protein under low‐fat conditions L Zhou, X Feng, Y Yang, Y Chen, X Tang, S Wei, S Li Journal of the Science of Food and Agriculture 99 (14), 6500-6508, 2019 | 31 | 2019 |
| Influence of ultrasound-assisted tumbling on NaCl transport and the quality of pork R Zhang, J Zhang, L Zhou, L Wang, W Zhang Ultrasonics Sonochemistry 79, 105759, 2021 | 30 | 2021 |
| Recent advances in the study of modified cellulose in meat products: Modification method of cellulose, meat quality improvement and safety concern L Zhou, W Zhang, J Wang Trends in Food Science & Technology 122, 140-156, 2022 | 27 | 2022 |
| Effects of carboxymethyl cellulose on the emulsifying, gel and digestive properties of myofibrillar protein-soybean oil emulsion L Zhou, J Jiang, F Feng, J Wang, J Cai, L Xing, G Zhou, W Zhang Carbohydrate Polymers 309, 120679, 2023 | 26 | 2023 |
| Insight into the effects of sous vide on cathepsin B and L activities, protein degradation and the ultrastructure of beef Y Yin, J Pereira, L Zhou, JM Lorenzo, X Tian, W Zhang Foods 9 (10), 1441, 2020 | 26 | 2020 |
| Effects of ultrasound-assisted emulsification on the emulsifying and rheological properties of myofibrillar protein stabilized pork fat emulsions L Zhou, J Zhang, Y Yin, W Zhang, Y Yang Foods 10 (6), 1201, 2021 | 18 | 2021 |
| Effects of psyllium husk powder on the emulsifying stability, rheological properties, microstructure, and oxidative stability of oil-in-water emulsions Q Fu, R Liu, L Zhou, J Zhang, W Zhang, R Wang Food Control 134, 108716, 2022 | 14 | 2022 |
| Effect of malondialdehyde on the digestibility of beef myofibrillar protein: Potential mechanisms from structure to modification site Y Yin, L Zhou, J Cai, F Feng, L Xing, W Zhang Foods 11 (15), 2176, 2022 | 13 | 2022 |
| Exploring the relationship between the interfacial properties and emulsion properties of ultrasound-assisted cross-linked myofibrillar protein Y Tao, J Cai, P Wang, J Chen, L Zhou, Z Yang, X Xu Food Hydrocolloids 146, 109287, 2024 | 12 | 2024 |
| Effects of pH on the emulsifying, gelation and curcumin delivery properties of myofibrillar protein and carboxymethyl cellulose emulsions L Zhou, F Feng, W Zhang Food Bioscience 53, 102744, 2023 | 9 | 2023 |
