| Modification of heat-induced whey protein gels by basic amino acids Y Wang, J Zhao, W Zhang, C Liu, P Jauregi, M Huang Food Hydrocolloids 100, 105397, 2020 | 69 | 2020 |
| Heat-induced gel formation by whey protein isolate-Lycium barbarum polysaccharides at varying pHs Z He, T Ma, W Zhang, E Su, F Cao, M Huang, Y Wang Food Hydrocolloids 115, 106607, 2021 | 66 | 2021 |
| Modification of structure and functionalities of ginkgo seed proteins by pH-shifting treatment W Zhang, C Liu, J Zhao, T Ma, Z He, M Huang, Y Wang Food Chemistry, 129862, 2021 | 66 | 2021 |
| Physicochemical properties of a ginkgo seed protein-pectin composite gel Z He, C Liu, J Zhao, W Li, Y Wang Food Hydrocolloids 118, 106781, 2021 | 58 | 2021 |
| Influence of γ-aminobutyric acid on gelling properties of heat-induced whey protein gels Y Wang, J Zhao, C Liu, W Li Food Hydrocolloids 94, 287-293, 2019 | 50 | 2019 |
| Film transparency and opacity measurements J Zhao, Y Wang, C Liu Food Analytical Methods 15 (10), 2840-2846, 2022 | 48 | 2022 |
| Physicochemical and functional properties of γ-aminobutyric acid-treated soy proteins Y Wang, C Liu, T Ma, J Zhao Food chemistry 295, 267-273, 2019 | 45 | 2019 |
| Enhanced gelling properties and hydration capacity of ginkgo seed proteins by genipin cross-linking Z He, C Liu, J Zhao, F Guo, Y Wang Food chemistry 399, 133924, 2023 | 22 | 2023 |
| L-Histidine improves solubility and emulsifying properties of soy proteins under various ionic strengths Y Wang, T Ma, C Liu, F Guo, J Zhao LWT 152, 112382, 2021 | 21 | 2021 |
| Physicochemical and Microstructural Characterization of Whey Protein Films Formed with Oxidized Ferulic/Tannic Acids Y Wang, YL Xiong Foods 10 (7), 1599, 2021 | 18 | 2021 |
| Ameliorating effect of γ-aminobutyric acid on the physical performance of whey protein films Z He, J Zhao, C Liu, W Li, Y Wang Food Hydrocolloids, 107207, 2022 | 13 | 2022 |
| Alkali-induced phenolic acid oxidation enhanced gelation of ginkgo seed protein W Zhang, C Liu, J Zhao, F Guo, J You, L Zhang, Y Wang Foods 12 (7), 1506, 2023 | 8 | 2023 |
| Unlocking the potential of hyaluronic acid: Exploring its physicochemical properties, modification, and role in food applications Q Cheng, C Liu, J Zhao, W Li, F Guo, J Qin, Y Wang Trends in Food Science & Technology, 104218, 2023 | 6 | 2023 |
