| Sensory characteristics and antioxidant activities of Maillard reaction products from soy protein hydrolysates with different molecular weight distribution P Liu, M Huang, S Song, K Hayat, X Zhang, S Xia, C Jia Food and Bioprocess Technology 5, 1775-1789, 2012 | 218 | 2012 |
| Retention and release properties of cinnamon essential oil in antimicrobial films based on chitosan and gum arabic T Xu, CC Gao, Y Yang, X Shen, M Huang, S Liu, X Tang Food Hydrocolloids 84, 84-92, 2018 | 158 | 2018 |
| Encapsulation of flavonoids in liposomal delivery systems: The case of quercetin, kaempferol and luteolin M Huang, E Su, F Zheng, C Tan Food & function 8 (9), 3198-3208, 2017 | 152 | 2017 |
| Liposome co-encapsulation as a strategy for the delivery of curcumin and resveratrol M Huang, C Liang, C Tan, S Huang, R Ying, Y Wang, Z Wang, Y Zhang Food & function 10 (10), 6447-6458, 2019 | 151 | 2019 |
| Cinnamon and clove essential oils to improve physical, thermal and antimicrobial properties of chitosan-gum arabic polyelectrolyte complexed films T Xu, CC Gao, X Feng, M Huang, Y Yang, X Shen, X Tang Carbohydrate polymers 217, 116-125, 2019 | 140 | 2019 |
| Sensory attributes and antioxidant capacity of Maillard reaction products derived from xylose, cysteine and sunflower protein hydrolysate model system K Eric, LV Raymond, M Huang, MJ Cheserek, K Hayat, ND Savio, ... Food Research International 54 (2), 1437-1447, 2013 | 128 | 2013 |
| Transglutaminase cross-linking effect on sensory characteristics and antioxidant activities of Maillard reaction products from soybean protein hydrolysates N Song, C Tan, M Huang, P Liu, K Eric, X Zhang, S Xia, C Jia Food Chemistry 136 (1), 144-151, 2013 | 122 | 2013 |
| Fabrication of pickering high internal phase emulsions stabilized by pecan protein/xanthan gum for enhanced stability and bioaccessibility of quercetin M Huang, Y Wang, M Ahmad, R Ying, Y Wang, C Tan Food Chemistry 357, 129732, 2021 | 114 | 2021 |
| Modification of structure and functionalities of ginkgo seed proteins by pH-shifting treatment W Zhang, C Liu, J Zhao, T Ma, Z He, M Huang, Y Wang Food chemistry 358, 129862, 2021 | 86 | 2021 |
| Comprehensive investigation and comparison of surface microstructure of fractionated potato starches L Chen, R Ma, Z Zhang, M Huang, C Cai, R Zhang, DJ McClements, ... Food Hydrocolloids 89, 11-19, 2019 | 81 | 2019 |
| Heat-induced gel formation by whey protein isolate-Lycium barbarum polysaccharides at varying pHs Z He, T Ma, W Zhang, E Su, F Cao, M Huang, Y Wang Food Hydrocolloids 115, 106607, 2021 | 80 | 2021 |
| Modification of heat-induced whey protein gels by basic amino acids Y Wang, J Zhao, W Zhang, C Liu, P Jauregi, M Huang Food Hydrocolloids 100, 105397, 2020 | 79 | 2020 |
| Contribution of sulfur‐containing compounds to the colour‐inhibiting effect and improved antioxidant activity of Maillard reaction products of soybean protein hydrolysates M Huang, P Liu, S Song, X Zhang, K Hayat, S Xia, C Jia, F Gu Journal of the Science of Food and Agriculture 91 (4), 710-720, 2011 | 78 | 2011 |
| Ultrasound-assisted alkaline proteinase extraction enhances the yield of pecan protein and modifies its functional properties Q Wang, Y Wang, M Huang, K Hayat, NC Kurtz, X Wu, M Ahmad, F Zheng Ultrasonics Sonochemistry 80, 105789, 2021 | 77 | 2021 |
| Contribution of beef base to aroma characteristics of beeflike process flavour assessed by descriptive sensory analysis and gas chromatography olfactometry and partial least … S Song, X Zhang, K Hayat, M Huang, P Liu, E Karangwa, F Gu, C Jia, ... Journal of Chromatography A 1217 (49), 7788-7799, 2010 | 76 | 2010 |
| Binding a chondroitin sulfate-based nanocomplex with kappa-carrageenan to enhance the stability of anthocyanins C Xie, Q Wang, R Ying, Y Wang, Z Wang, M Huang Food Hydrocolloids 100, 105448, 2020 | 69 | 2020 |
| Identification of umami-tasting peptides from Volvariella volvacea using ultra performance liquid chromatography quadrupole time-of-flight mass spectrometry and sensory-guided … X Xu, R Xu, Z Song, Q Jia, T Feng, M Huang, S Song Journal of Chromatography A 1596, 96-103, 2019 | 68 | 2019 |
| Improving stability and accessibility of quercetin in olive oil-in-soy protein isolate/pectin stabilized O/W emulsion Q Wang, H Wei, C Deng, C Xie, M Huang, F Zheng Foods 9 (2), 123, 2020 | 53 | 2020 |
| Tunable high internal phase emulsions stabilized by cross-linking/electrostatic deposition of polysaccharides for delivery of hydrophobic bioactives M Huang, J Wang, C Tan Food Hydrocolloids 118, 106742, 2021 | 48 | 2021 |
| Inhibiting the color formation by gradient temperature‐elevating Maillard reaction of soybean peptide‐xylose system based on interaction of l‐cysteine and Amadori … MG Huang, XM Zhang, K Eric, S Abbas, K Hayat, P Liu, SQ Xia, CS Jia Journal of Peptide Science 18 (5), 342-349, 2012 | 46 | 2012 |