| Antioxidant capacity and major phenolic compounds of spices commonly consumed in China M Lu, B Yuan, M Zeng, J Chen Food Research International 44 (2), 530-536, 2011 | 338 | 2011 |
| Major phytochemicals: recent advances in health benefits and extraction method A Kumar, N P, M Kumar, A Jose, V Tomer, E Oz, C Proestos, M Zeng, ... Molecules 28 (2), 887, 2023 | 274 | 2023 |
| Interactions of milk α-and β-casein with malvidin-3-O-glucoside and their effects on the stability of grape skin anthocyanin extracts Z He, M Xu, M Zeng, F Qin, J Chen Food chemistry 199, 314-322, 2016 | 211 | 2016 |
| Effects of the size and content of protein aggregates on the rheological and structural properties of soy protein isolate emulsion gels induced by CaSO4 X Wang, Z He, M Zeng, F Qin, B Adhikari, J Chen Food Chemistry 221, 130-138, 2017 | 167 | 2017 |
| High pressure homogenization processing, thermal treatment and milk matrix affect in vitro bioaccessibility of phenolics in apple, grape and orange juice to different extents Z He, Y Tao, M Zeng, S Zhang, G Tao, F Qin, J Chen Food Chemistry 200, 107-116, 2016 | 152 | 2016 |
| Inhibitory effects of Sichuan pepper (Zanthoxylum bungeanum) and sanshoamide extract on heterocyclic amine formation in grilled ground beef patties M Zeng, J Wang, M Zhang, J Chen, Z He, F Qin, Z Xu, D Cao, J Chen Food chemistry 239, 111-118, 2018 | 146 | 2018 |
| Modification of soy protein hydrolysates by Maillard reaction: Effects of carbohydrate chain length on structural and interfacial properties W Li, H Zhao, Z He, M Zeng, F Qin, J Chen Colloids and Surfaces B: Biointerfaces 138, 70-77, 2016 | 136 | 2016 |
| Complexation of bovine β-lactoglobulin with malvidin-3-O-glucoside and its effect on the stability of grape skin anthocyanin extracts Z He, H Zhu, M Xu, M Zeng, F Qin, J Chen Food chemistry 209, 234-240, 2016 | 134 | 2016 |
| Dietary luteolin: A narrative review focusing on its pharmacokinetic properties and effects on glycolipid metabolism Z Wang, M Zeng, Z Wang, F Qin, J Chen, Z He Journal of agricultural and food chemistry 69 (5), 1441-1454, 2021 | 125 | 2021 |
| Modification of soy protein isolates using combined pre-heat treatment and controlled enzymatic hydrolysis for improving foaming properties G Liang, W Chen, X Qie, M Zeng, F Qin, Z He, J Chen Food Hydrocolloids 105, 105764, 2020 | 122 | 2020 |
| Fractionation and identification of novel antioxidant peptides from buffalo and bovine casein hydrolysates AB Shazly, Z He, M Abd El-Aziz, M Zeng, S Zhang, F Qin, J Chen Food Chemistry 232, 753-762, 2017 | 116 | 2017 |
| Analysis of the interaction between cyanidin-3-O-glucoside and casein hydrolysates and its effect on the antioxidant ability of the complexes Z Yin, Y Wu, Y Chen, X Qie, M Zeng, Z Wang, F Qin, J Chen, Z He Food Chemistry 340, 127915, 2021 | 105 | 2021 |
| Impact of soy proteins, hydrolysates and monoglycerides at the oil/water interface in emulsions on interfacial properties and emulsion stability W Chen, G Liang, X Li, Z He, M Zeng, D Gao, F Qin, HD Goff, J Chen Colloids and Surfaces B: Biointerfaces 177, 550-558, 2019 | 96 | 2019 |
| Recipe for revealing informative metabolites based on model population analysis HD Li, MM Zeng, BB Tan, YZ Liang, QS Xu, DS Cao Metabolomics 6, 353-361, 2010 | 94 | 2010 |
| Effects of soy proteins and hydrolysates on fat globule coalescence and meltdown properties of ice cream W Chen, G Liang, X Li, Z He, M Zeng, D Gao, F Qin, HD Goff, J Chen Food Hydrocolloids 94, 279-286, 2019 | 93 | 2019 |
| Chemical components of cold pressed kernel oils from different Torreya grandis cultivars Z He, H Zhu, W Li, M Zeng, S Wu, S Chen, F Qin, J Chen Food Chemistry 209, 196-202, 2016 | 92 | 2016 |
| Improvement of emulsifying properties of soy protein through selective hydrolysis: Interfacial shear rheology of adsorption layer W Li, Y Wang, H Zhao, Z He, M Zeng, F Qin, J Chen Food hydrocolloids 60, 453-460, 2016 | 92 | 2016 |
| Recent advances in matrix‐assisted laser desorption/ionisation mass spectrometry imaging (MALDI‐MSI) for in situ analysis of endogenous molecules in plants L Qin, Y Zhang, Y Liu, H He, M Han, Y Li, M Zeng, X Wang Phytochemical Analysis 29 (4), 351-364, 2018 | 91 | 2018 |
| Inhibitory profiles of chilli pepper and capsaicin on heterocyclic amine formation in roast beef patties M Zeng, M Zhang, Z He, F Qin, G Tao, S Zhang, Y Gao, J Chen Food Chemistry 221, 404-411, 2017 | 90 | 2017 |
| Effect of preheat treatment of milk proteins on their interactions with cyanidin-3-O-glucoside W He, H Mu, Z Liu, M Lu, F Hang, J Chen, M Zeng, F Qin, Z He Food Research International 107, 394-405, 2018 | 89 | 2018 |
Yi-Zeng LiangProfessor of Analytical Chemistry and Chemometrics, Central South UniversityVerified email at csu.edu.cn