| Phospholipids composition and molecular species of large yellow croaker (Pseudosciaena crocea) roe P Liang, R Li, H Sun, M Zhang, W Cheng, L Chen, X Cheng, CC Akoh Food Chemistry 245, 806-811, 2018 | 53 | 2018 |
| Comparison of La3+ and mixed rare earths-loaded magnetic chitosan beads for fluoride adsorption P Liang, R An, R Li, D Wang International journal of biological macromolecules 111, 255-263, 2018 | 49 | 2018 |
| Comparison of GC and DSC monitoring the adulteration of camellia oil with selected vegetable oils R Li, J Huang, L Huang, J Teng, N Xia, B Wei, M Zhao Journal of thermal analysis and calorimetry 126, 1735-1746, 2016 | 28 | 2016 |
| Interaction between added whey protein ingredients and native milk components in non-fat acidified model systems R Li, TAM Rovers, TC Jæger, W Wijaya, AB Hougaard, AC Simonsen, ... International Dairy Journal 115, 104946, 2021 | 11 | 2021 |
| Water mobility and microstructure of acidified milk model gels with added whey protein ingredients R Li, TP Czaja, ZJ Glover, R Ipsen, TC Jæger, TAM Rovers, AC Simonsen, ... Food Hydrocolloids 127, 107548, 2022 | 9 | 2022 |
| In situ SAXS study of non-fat milk model systems during heat treatment and acidification R Li, TC Jæger, TAM Rovers, B Svensson, R Ipsen, JJK Kirkensgaard, ... Food Research International 157, 111292, 2022 | 8 | 2022 |
| Association of caseins with β-lactoglobulin influenced by temperature and calcium ions: A multi-parameter analysis H Mohammad-Beigi, W Wijaya, M Madsen, Y Hayashi, R Li, TAM Rovers, ... Food Hydrocolloids 137, 108373, 2023 | 6 | 2023 |
| Simulated gastrointestinal digestion of protein alginate complexes: effects of whey protein cross-linking and the composition and degradation of alginate M Madsen, ME Rønne, R Li, I Greco, R Ipsen, B Svensson Food & Function 13 (16), 8375-8387, 2022 | 6 | 2022 |
| Effect of thawing procedures on the properties of frozen and subsequently thawed casein concentrate R Li, TAM Rovers, TC Jæger, AB Hougaard, B Svensson, AC Simonsen, ... International Dairy Journal 112, 104860, 2021 | 6 | 2021 |
| The effects of different types of high-amylose maize starches on viscosity and digestion of acidified milk gels R Li, L Ding, K Guo, J Qu, K Herburger, S Persson, A Blennow, Y Zhong Food Chemistry 404, 134525, 2023 | 5 | 2023 |
| Discriminating between different proteins in the microstructure of acidified milk gels by super-resolution microscopy R Li, MF Ebbesen, ZJ Glover, TC Jæger, TAM Rovers, B Svensson, ... Food Hydrocolloids 138, 108468, 2023 | 3 | 2023 |
| Formulation and optimization of astaxanthin nanoemulsions with marine phospholipids derived from large yellow croaker (Larimichthys crocea) roe L Huang, L Zhang, R Li, P Liang Italian Journal of Food Science 33 (3), 1-13, 2021 | 2 | 2021 |
| Pea soluble polysaccharide improves stability of acidic pea protein dispersions MT Tran, A Nakamura, R Li, M Corredig Food Hydrocolloids 147, 109423, 2024 | 1 | 2024 |
| Structural evolution of pea-derived albumins during pH and heat treatment studied with light and X-ray scattering R Li, JJK Kirkensgaard, M Corredig Food Research International 186, 114380, 2024 | | 2024 |
| Effect of processing on protein solubility of Chlorella sorokiniana dispersions R Li, TKB Mejdahl, ML Jørgensen, M Corredig, SB Gregersen Sustainable Food Proteins, 0 | | |
| A Time-Resolved Investigation at Multiple-Length Scales of the Structure of Liquid Foam Stabilized by Albumins from Pea R Li, J Lamolinairie, L Chiappisi, M Corredig Available at SSRN 4869491, 0 | | |
