| Dairy and plant proteins as natural food emulsifiers W Kim, Y Wang, C Selomulya Trends in Food Science & Technology 105, 261-272, 2020 | 171 | 2020 |
| Effects of drying methods on the functional properties of flaxseed gum powders Y Wang, D Li, LJ Wang, SJ Li, B Adhikari Carbohydrate polymers 81 (1), 128-133, 2010 | 130 | 2010 |
| Effects of drying methods on rheological properties of flaxseed gum Y Wang, LJ Wang, D Li, J Xue, ZH Mao Carbohydrate Polymers 78 (2), 213-219, 2009 | 127 | 2009 |
| Effect of flaxseed gum addition on rheological properties of native maize starch Y Wang, LJ Wang, D Li, N Özkan, XD Chen, ZH Mao Journal of Food Engineering 89 (1), 87-92, 2008 | 117 | 2008 |
| The effect of addition of flaxseed gum on the emulsion properties of soybean protein isolate (SPI) Y Wang, D Li, LJ Wang, B Adhikari Journal of Food Engineering 104 (1), 56-62, 2011 | 116 | 2011 |
| Nanobubbles: Fundamental characteristics and applications in food processing KKT Phan, T Truong, Y Wang, B Bhandari Trends in Food Science & Technology 95, 118-130, 2020 | 106 | 2020 |
| An advanced near real dynamic in vitro human stomach system to study gastric digestion and emptying of beef stew and cooked rice J Wang, P Wu, M Liu, Z Liao, Y Wang, Z Dong, XD Chen Food & function 10 (5), 2914-2925, 2019 | 82 | 2019 |
| Optimization of production yield and functional properties of pectin extracted from sugar beet pulp C Lv, Y Wang, L Wang, D Li, B Adhikari Carbohydrate polymers 95 (1), 233-240, 2013 | 81 | 2013 |
| Spray drying strategy for encapsulation of bioactive peptide powders for food applications Y Wang, C Selomulya Advanced Powder Technology 31 (1), 409-415, 2020 | 79 | 2020 |
| Development of soy protein isolate emulsion gels as extrusion-based 3D food printing inks: Effect of polysaccharides incorporation J Yu, X Wang, D Li, L Wang, Y Wang Food Hydrocolloids 131, 107824, 2022 | 76 | 2022 |
| Improvements of plant protein functionalities by Maillard conjugation and Maillard reaction products RR Naik, Y Wang, C Selomulya Critical Reviews in Food Science and Nutrition 62 (25), 7036-7061, 2022 | 70 | 2022 |
| Freeze-thaw stability and rheological properties of soy protein isolate emulsion gels induced by NaCl J Yu, Y Wang, D Li, L Wang Food Hydrocolloids 123, 107113, 2022 | 68 | 2022 |
| Rheological and structural properties of sodium caseinate as influenced by locust bean gum and κ-carrageenan M Tang, Y Lei, Y Wang, D Li, L Wang Food Hydrocolloids 112, 106251, 2021 | 68 | 2021 |
| In vitro gastric digestion of cooked white and brown rice using a dynamic rat stomach model P Wu, R Deng, X Wu, Y Wang, Z Dong, S Dhital, XD Chen Food chemistry 237, 1065-1072, 2017 | 68 | 2017 |
| Optimization of extrusion of flaxseeds for in vitro protein digestibility analysis using response surface methodology Y Wang, D Li, LJ Wang, YL Chiu, XD Chen, ZH Mao, CF Song Journal of Food Engineering 85 (1), 59-64, 2008 | 66 | 2008 |
| Effects of high pressure homogenization on rheological properties of flaxseed gum Y Wang, D Li, LJ Wang, J Xue Carbohydrate polymers 83 (2), 489-494, 2011 | 62 | 2011 |
| Influence of microwave hot-air flow rolling dry-blanching on microstructure, water migration and quality of pleurotus eryngii during hot-air drying D Su, W Lv, Y Wang, L Wang, D Li Food Control 114, 107228, 2020 | 60 | 2020 |
| Whole-wheat flour particle size influences dough properties, bread structure and in vitro starch digestibility S Lin, J Gao, X Jin, Y Wang, Z Dong, J Ying, W Zhou Food & function 11 (4), 3610-3620, 2020 | 60 | 2020 |
| Structural and mechanical characteristics of bread and their impact on oral processing: A review J Gao, Y Wang, Z Dong, W Zhou International journal of food science & technology 53 (4), 858-872, 2018 | 55 | 2018 |
| Effect of different drying techniques on drying kinetics, nutritional components, antioxidant capacity, physical properties and microstructure of edamame N An, W Sun, B Li, Y Wang, N Shang, W Lv, D Li, L Wang Food Chemistry 373, 131412, 2022 | 54 | 2022 |
Professor Xiao Dong Chen 陈晓东教授...School of Chemical and Environmental Engineering, Soochow University, ChinaVerified email at mail.suda.edu.cn
