| Ultrasound treatment improved the physicochemical characteristics of cod protein and enhanced the stability of oil-in-water emulsion W Ma, J Wang, X Xu, L Qin, C Wu, M Du Food Research International 121, 247-256, 2019 | 144 | 2019 |
| Effect of temperature, ionic strength and 11S ratio on the rheological properties of heat-induced soy protein gels in relation to network proteins content and aggregates size C Wu, Y Hua, Y Chen, X Kong, C Zhang Food Hydrocolloids 66, 389-395, 2017 | 136 | 2017 |
| High internal phase emulsion for food-grade 3D printing materials X Li, X Xu, L Song, A Bi, C Wu, Y Ma, M Du, B Zhu ACS Applied Materials & Interfaces 12 (40), 45493-45503, 2020 | 106 | 2020 |
| Effect of hydroxyl radical induced oxidation on the physicochemical and gelling properties of shrimp myofibrillar protein and its mechanism DY Li, ZF Tan, ZQ Liu, C Wu, HL Liu, C Guo, DY Zhou Food Chemistry 351, 129344, 2021 | 79 | 2021 |
| Biological and conventional food processing modifications on food proteins: Structure, functionality, and bioactivity D Wu, M Tu, Z Wang, C Wu, C Yu, M Battino, HR El-Seedi, M Du Biotechnology Advances 40, 107491, 2020 | 77 | 2020 |
| Effect of partial replacement of water-soluble cod proteins by soy proteins on the heat-induced aggregation and gelation properties of mixed protein systems C Wu, J Wang, X Yan, W Ma, D Wu, M Du Food Hydrocolloids 100, 105417, 2020 | 75 | 2020 |
| Low oil emulsion gel stabilized by defatted Antarctic krill (Euphausia superba) protein using high-intensity ultrasound S Hu, J Wu, B Zhu, M Du, C Wu, C Yu, L Song, X Xu Ultrasonics Sonochemistry 70, 105294, 2021 | 72 | 2021 |
| Effects of ultrasound treatment on the physicochemical and emulsifying properties of proteins from scallops (Chlamys farreri) D Wu, C Wu, W Ma, Z Wang, C Yu, M Du Food Hydrocolloids 89, 707-714, 2019 | 69 | 2019 |
| The water holding capacity and storage modulus of chemical cross-linked soy protein gels directly related to aggregates size C Wu, W Ma, Y Chen, WB Navicha, D Wu, M Du Lwt 103, 125-130, 2019 | 57 | 2019 |
| Strong fish gelatin hydrogels enhanced by carrageenan and potassium sulfate H Chen, D Wu, W Ma, C Wu, Y Tian, S Wang, M Du Food Hydrocolloids 119, 106841, 2021 | 55 | 2021 |
| Structural interplay between curcumin and soy protein to improve the water-solubility and stability of curcumin Y Wang, R Sun, X Xu, M Du, B Zhu, C Wu International journal of biological macromolecules 193, 1471-1480, 2021 | 52 | 2021 |
| Effects of high pressure homogenize treatment on the physicochemical and emulsifying properties of proteins from scallop (Chlamys farreri) D Wu, C Wu, Z Wang, F Fan, H Chen, W Ma, M Du Food Hydrocolloids 94, 537-545, 2019 | 52 | 2019 |
| Fabrication of flavour oil high internal phase emulsions by casein/pectin hybrid particles: 3D printing performance AQ Bi, XB Xu, Y Guo, M Du, CP Yu, C Wu Food Chemistry 371, 131349, 2022 | 51 | 2022 |
| Physicochemical properties and oil/water interfacial adsorption behavior of cod proteins as affected by high-pressure homogenization W Ma, J Wang, D Wu, X Xu, C Wu, M Du Food Hydrocolloids 100, 105429, 2020 | 51 | 2020 |
| Concentration-dependent improvement of gelling ability of soy proteins by preheating or ultrasound treatment J Wang, X Na, WB Navicha, C Wen, W Ma, X Xu, C Wu, M Du Lwt 134, 110170, 2020 | 46 | 2020 |
| A self-sorted gel network formed by heating a mixture of soy and cod proteins C Wu, X Yan, T Wang, W Ma, X Xu, M Du Food & Function 10 (8), 5140-5151, 2019 | 45 | 2019 |
| Hofmeister effect-assisted one step fabrication of fish gelatin hydrogels H Chen, P Shi, F Fan, H Chen, C Wu, X Xu, Z Wang, M Du Lwt 121, 108973, 2020 | 44 | 2020 |
| Release behavior of non-network proteins and its relationship to the structure of heat-induced soy protein gels C Wu, Y Hua, Y Chen, X Kong, C Zhang Journal of agricultural and food chemistry 63 (16), 4211-4219, 2015 | 44 | 2015 |
| Strong, elastic, and tough high internal phase emulsions stabilized solely by cod myofibers for multidisciplinary applications C Wu, X Na, W Ma, C Ren, Q Zhong, T Wang, M Du Chemical Engineering Journal 412, 128724, 2021 | 43 | 2021 |
| Strong fish gelatin hydrogels double crosslinked by transglutaminase and carrageenan H Chen, D Wu, W Ma, C Wu, J Liu, M Du Food Chemistry 376, 131873, 2022 | 41 | 2022 |
