| Advanced properties of gluten-free cookies, cakes, and crackers: A review YL J Xu, Y Zhang, W Wang Trends in Food Science & Technology 103, 200-213, 2020 | 274 | 2020 |
| Effects of flexibility and surface hydrophobicity on emulsifying properties: Ultrasound-treated soybean protein isolate S Yan, J Xu, S Zhang, Y Li Lwt 142, 110881, 2021 | 269 | 2021 |
| Emerging chemical and physical disinfection technologies of fruits and vegetables: a comprehensive review HWX Li-Zhen Deng, Arun S Mujumdar, Zhongli Pan, Sriram K Vidyarthi, Jinwen ... Critical reviews in food science and nutrition, 1-28, 2019 | 258* | 2019 |
| Glyphosate contamination in grains and foods: An overview J Xu, S Smith, G Smith, W Wang, Y Li Food control 106, 106710, 2019 | 174 | 2019 |
| Dough properties, bread quality, and associated interactions with added phenolic compounds: A review J Xu, W Wang, Y Li Journal of functional foods 52, 629-639, 2019 | 151 | 2019 |
| Nutritional constituents, health benefits and processing of Rosa Roxburghii: A review PZ Xu J, Vidyarthi S, Bai W Journal of Functional Foods 60, 103456, 2019 | 116 | 2019 |
| Effect of pH-shifting treatment on the structural and functional properties of soybean protein isolate and its interactions with (–)-epigallocatechin-3-gallate S Yan, J Xu, X Zhang, F Xie, S Zhang, L Jiang, B Qi, Y Li Process Biochemistry 101, 190-198, 2021 | 101 | 2021 |
| Effect of spray‐drying and freeze‐drying on the properties of soybean hydrolysates H Wang, X Tong, Y Yuan, X Peng, Q Zhang, S Zhang, C Xie, X Zhang, ... Journal of Chemistry 2020 (1), 9201457, 2020 | 89 | 2020 |
| Morphological, barrier and mechanical properties of films from poly (butylene succinate) reinforced with nanocrystalline cellulose and chitin whiskers using melt extrusion AS Xu J, Manepalli P. H, Zhu L, Narayan-Sarathy S Journal of Polymer Research 26, 188, 2019 | 75* | 2019 |
| Antioxidant and anticancer effects in human hepatocarcinoma (HepG2) cells of papain-hydrolyzed soeghum karifin hydrolysates LY Xu S, Shen Y, Xu J, Qi G, Chen G, Wang W, Sun Xi Journal of Functional Foods 58, 374-382, 2019 | 57 | 2019 |
| Effect of ultrasonication on the stability and storage of a soy protein isolate-phosphatidylcholine nanoemulsions F Teng, M He, J Xu, F Chen, C Wu, Z Wang, Y Li Scientific reports 10 (1), 14010, 2020 | 56 | 2020 |
| Identification and quantification of anthocyanins in purple-fleshed sweet potato leaves X Su, J Griffin, J Xu, P Ouyang, Z Zhao, W Wang Heliyon 5 (6), 2019 | 56 | 2019 |
| Emulsions co-stabilized by soy protein nanoparticles and tea saponin: Physical stability, rheological properties, oxidative stability, and lipid digestion S Yan, J Xu, G Liu, X Du, M Hu, S Zhang, L Jiang, H Zhu, B Qi, Y Li Food Chemistry 387, 132891, 2022 | 47 | 2022 |
| Effect of interfacial composition on the physical stability and co-oxidation of proteins and lipids in a soy protein isolate-(−)-epigallocatechin gallate conjugate emulsion S Yan, J Xu, S Zhang, H Zhu, B Qi, Y Li Food Hydrocolloids 130, 107720, 2022 | 38 | 2022 |
| Quality and textural analysis of noodles enriched with apple pomace SD Xu J, Bock J Journal of Food Processing and Preservation, 2020 | 34 | 2020 |
| Anti-inflammatory effects of purple sweet potato anthocyanin extract in DSS-induced colitis: Modulation of commensal bacteria and attenuated bacterial intestinal infection J Mu, J Xu, L Wang, C Chen, P Chen Food & Function 12 (22), 11503-11514, 2021 | 30 | 2021 |
| Encapsulation of β-carotene in high internal phase Pickering emulsions stabilized by soy protein isolate–epigallocatechin-3-gallate covalent composite microgel particles M Geng, L Li, X Feng, J Xu, Y Huang, F Teng, Y Li Journal of Molecular Liquids 360, 119511, 2022 | 27 | 2022 |
| Advances in 3D peptide hydrogel models in cancer research J Xu, G Qi, W Wang, XS Sun npj Science of Food 5 (1), 14, 2021 | 27 | 2021 |
| The Effect of Supplemental Blue, Red and Far-Red Light on the Growth and the Nutritional Quality of Red and Green Leaf Lettuce RCB Lee M, Xu J, Wang W American Journal of Plant Sciences 10, 2219-2235, 2019 | 25 | 2019 |
| Phenotypic Diversity of Anthocyanins in Sorghum Accessions with Various Pericarp Pigments. WW X Su, D Rhodes, J Xu, X Chen, H Davis, D Wang, T Herald Journal of Nutrition & Food Sciences 7 (610), 2017 | 25* | 2017 |
Weiqun WangProfessor of Food Nutrition Dietetics & Health, Kansas State UniversityBestätigte E-Mail-Adresse bei ksu.edu