| Plant-based and cell-based approaches to meat production NR Rubio, N Xiang, DL Kaplan Nature communications 11 (1), 1-11, 2020 | 488 | 2020 |
| Recent advances in improving stability of food emulsion by plant polysaccharides P Shao, J Feng, P Sun, N Xiang, B Lu, D Qiu Food Research International 137, 109376, 2020 | 269 | 2020 |
| Electrospinning of zein-ethyl cellulose hybrid nanofibers with improved water resistance for food preservation B Niu, L Zhan, P Shao, N Xiang, P Sun, H Chen, H Gao International journal of biological macromolecules 142, 592-599, 2020 | 147 | 2020 |
| Role of proteins on formation, drainage, and stability of liquid food foams G Narsimhan, N Xiang Annual review of food science and technology 9 (1), 45-63, 2018 | 137 | 2018 |
| Recent advances in 3D printing with protein-based inks X Mu, F Agostinacchio, N Xiang, Y Pei, Y Khan, C Guo, P Cebe, A Motta, ... Progress in polymer science 115, 101375, 2021 | 118 | 2021 |
| 3D porous scaffolds from wheat glutenin for cultured meat applications N Xiang, JSK Yuen Jr, AJ Stout, NR Rubio, Y Chen, DL Kaplan Biomaterials 285, 121543, 2022 | 101 | 2022 |
| Characterization of interactions between curcumin and different types of lipid bilayers by molecular dynamics simulation Y Lyu, N Xiang, J Mondal, X Zhu, G Narsimhan The Journal of Physical Chemistry B 122 (8), 2341-2354, 2018 | 63 | 2018 |
| Edible films for cultivated meat production N Xiang, Y Yao, JSK Yuen Jr, AJ Stout, C Fennelly, R Sylvia, A Schnitzler, ... Biomaterials 287, 121659, 2022 | 61 | 2022 |
| Enhanced Antibacterial Activity of Hen Egg-White Lysozyme against Staphylococcus aureus and Escherichia coli due to Protein Fibrillation Z Wei, S Wu, J Xia, P Shao, P Sun, N Xiang Biomacromolecules, 2021 | 55 | 2021 |
| Potential of mean force for insertion of antimicrobial peptide melittin into a pore in mixed DOPC/DOPG lipid bilayer by molecular dynamics simulation Y Lyu, N Xiang, X Zhu, G Narsimhan The Journal of chemical physics 146 (15), 2017 | 54 | 2017 |
| Selective 5-hydroxymethylfurfural production from cellulose formate in DMSO-H2O media C Jin, N Xiang, X Zhu, E Shuang, K Sheng, X Zhang Applied Catalysis B: Environmental 285, 119799, 2020 | 47 | 2020 |
| Soy protein amyloid fibril scaffold for cultivated meat application Z Wei, S Dai, J Huang, X Hu, C Ge, X Zhang, K Yang, P Shao, P Sun, ... ACS applied materials & interfaces 15 (12), 15108-15119, 2023 | 46 | 2023 |
| Characterization of fish oil in water emulsion produced by layer by layer deposition of soy β-conglycinin and high methoxyl pectin N Xiang, Y Lyu, G Narsimhan Food Hydrocolloids 52, 678-689, 2016 | 43 | 2016 |
| Characterization of iron reducibility of soy protein amyloid fibrils and their applications in iron fortification N Xiang, S Wu, Z Wei, P Shao, P Sun Food Chemistry 353, 129420, 2021 | 41 | 2021 |
| Investigation of the interaction of amyloid β peptide (11–42) oligomers with a 1-palmitoyl-2-oleoyl-sn-glycero-3-phosphocholine (POPC) membrane using molecular dynamics simulation N Xiang, Y Lyu, X Zhu, G Narsimhan Physical Chemistry Chemical Physics 20 (10), 6817-6829, 2018 | 41 | 2018 |
| Liquid-Exfoliated Mesostructured Collagen from the Bovine Achilles Tendon as Building Blocks of Collagen Membranes Y Pei, KE Jordan, N Xiang, RN Parker, X Mu, L Zhang, Z Feng, Y Chen, ... ACS Applied Materials & Interfaces, 2021 | 37 | 2021 |
| Guidelines for processing emulsion-based foods G Narsimhan, Z Wang, N Xiang Food emulsifiers and their applications, 435-501, 2019 | 36 | 2019 |
| Fabrication and characterization of water-soluble phytosterol ester nanodispersion by emulsification-evaporation combined ultrasonic method S Feng, Z Wang, J Zhao, Z Luo, P Shao, N Xiang, P Sun Journal of Food Engineering 276, 109895, 2020 | 30 | 2020 |
| Methodology for identification of pore forming antimicrobial peptides from soy protein subunits β-conglycinin and glycinin N Xiang, Y Lyu, X Zhu, AK Bhunia, G Narsimhan Peptides 85, 27-40, 2016 | 30 | 2016 |
| Preparation and characterization of soybean protein isolate/pectin-based phytosterol nanodispersions and their stability in simulated digestion S Feng, J Yan, D Wang, L Jiang, P Sun, N Xiang, P Shao Food Research International 143, 110237, 2021 | 26 | 2021 |
David L KaplanTufts UniversityBestätigte E-Mail-Adresse bei tufts.edu