| Improvers and functional ingredients in whole wheat bread: A review of their effects on dough properties and bread quality L Tebben, Y Shen, Y Li Trends in Food Science & Technology 81, 10-24, 2018 | 266 | 2018 |
| Drying methods affect physicochemical and functional properties of quinoa protein isolate Y Shen, X Tang, Y Li Food Chemistry 339, 127823, 2021 | 154 | 2021 |
| Acylation modification and/or guar gum conjugation enhanced functional properties of pea protein isolate Y Shen, Y Li Food Hydrocolloids 117, 106686, 2021 | 97 | 2021 |
| Identification and quantification of anthocyanins in transgenic purple tomato X Su, J Xu, D Rhodes, Y Shen, W Song, B Katz, J Tomich, W Wang Food Chemistry 202, 184-188, 2016 | 77 | 2016 |
| Bread characteristics and antioxidant activities of Maillard reaction products of white pan bread containing various sugars Y Shen, G Chen, Y Li LWT 95, 308-315, 2018 | 73 | 2018 |
| Formation and physicochemical properties of amyloid fibrils from soy protein Y Wang, Y Shen, G Qi, Y Li, XS Sun, D Qiu, Y Li International Journal of Biological Macromolecules 149, 609-616, 2020 | 71 | 2020 |
| Improving functional properties of pea protein through “green” modifications using enzymes and polysaccharides Y Shen, S Hong, G Singh, K Koppel, Y Li Food Chemistry 385, 132687, 2022 | 54 | 2022 |
| Parallel comparison of functional and physicochemical properties of common pulse proteins X Tang, Y Shen, Y Zhang, MW Schilling, Y Li Lwt 146, 111594, 2021 | 48 | 2021 |
| Antioxidant and anticancer effects in human hepatocarcinoma (HepG2) cells of papain-hydrolyzed sorghum kafirin hydrolysates S Xu, Y Shen, J Xu, G Qi, G Chen, W Wang, X Sun, Y Li Journal of functional foods 58, 374-382, 2019 | 48 | 2019 |
| Antioxidant activities of sorghum kafirin alcalase hydrolysates and membrane/gel filtrated fractions S Xu, Y Shen, Y Li Antioxidants 8 (5), 131, 2019 | 44 | 2019 |
| Effect of adding modified pea protein as functional extender on the physical and sensory properties of beef patties Y Shen, S Hong, Z Du, M Chao, T O'Quinn, Y Li LWT 154, 112774, 2022 | 38 | 2022 |
| Antioxidant characteristics and identification of peptides from sorghum kafirin hydrolysates S Xu, Y Shen, G Chen, S Bean, Y Li Journal of food science 84 (8), 2065-2076, 2019 | 34 | 2019 |
| Effect of amino acids on Maillard reaction product formation and total antioxidant capacity in white pan bread Y Shen, L Tebben, G Chen, Y Li International Journal of Food Science & Technology 54 (4), 1372-1380, 2019 | 33 | 2019 |
| Antioxidant and emulsifying activities of corn gluten meal hydrolysates in oil‐in‐water emulsions Y Shen, R Hu, Y Li Journal of the American Oil Chemists' Society 97 (2), 175-185, 2020 | 26 | 2020 |
| Physicochemical and functional properties of texturized vegetable proteins and cooked patty textures: Comprehensive characterization and correlation analysis S Hong, Y Shen, Y Li Foods 11 (17), 2619, 2022 | 22 | 2022 |
| Effect of added sugars and amino acids on acrylamide formation in white pan bread Y Shen, G Chen, Y Li Cereal Chemistry 96 (3), 545-553, 2019 | 19 | 2019 |
| Emulsifying properties of pea protein/guar gum conjugates and mayonnaise application Y Shen, KS Babu, J Amamcharla, Y Li International Journal of Food Science & Technology 57 (7), 3955-3966, 2022 | 16 | 2022 |
| Modulating molecular interactions in pea protein to improve its functional properties Y Shen, Z Du, X Wu, Y Li Journal of Agriculture and Food Research 8, 100313, 2022 | 14 | 2022 |
| Phenotypic diversity of colored phytochemicals in sorghum accessions with various pericarp pigments H Davis, X Su, Y Shen, J Xu, D Wang, JS Smith, F Aramouni, W Wang Polyphenols in Plants, 123-131, 2019 | 8 | 2019 |
| The pigments of sorghum pericarp are associated with the contents of carotenoids and pro-vitamin A Y Shen, X Su, D Rhodes, T Herald, J Xu, X Chen, JS Smith, W Wang Int J Food Nutr Sci 6 (3), 48-56, 2017 | 6 | 2017 |
