| Functional and conformational changes to soy proteins accompanying anthocyanins: Focus on covalent and non-covalent interactions X Sui, H Sun, B Qi, M Zhang, Y Li, L Jiang Food Chemistry 245, 871-878, 2018 | 396 | 2018 |
| Impact of ultrasonic treatment on an emulsion system stabilized with soybean protein isolate and lecithin: Its emulsifying property and emulsion stability X Sui, S Bi, B Qi, Z Wang, M Zhang, Y Li, L Jiang Food Hydrocolloids 63, 727-734, 2017 | 313 | 2017 |
| A novel pickering emulsion produced using soy protein-anthocyanin complex nanoparticles M Ju, G Zhu, G Huang, X Shen, Y Zhang, L Jiang, X Sui Food Hydrocolloids 99, 105329, 2020 | 279 | 2020 |
| The development history and recent updates on soy protein-based meat alternatives T Zhang, W Dou, X Zhang, Y Zhao, Y Zhang, L Jiang, X Sui Trends in Food Science & Technology 109, 702-710, 2021 | 264 | 2021 |
| Combined effect of pH and high temperature on the stability and antioxidant capacity of two anthocyanins in aqueous solution X Sui, X Dong, W Zhou Food Chemistry 163, 163-170, 2014 | 253 | 2014 |
| Rosemary extract can be used as a synthetic antioxidant to improve vegetable oil oxidative stability Y Yang, X Song, X Sui, B Qi, Z Wang, Y Li, L Jiang Industrial Crops and Products 80, 141-147, 2016 | 232 | 2016 |
| Soy protein: Molecular structure revisited and recent advances in processing technologies X Sui, T Zhang, L Jiang Annual Review of Food Science and Technology 12 (1), 119-147, 2021 | 214 | 2021 |
| Bread fortified with anthocyanin-rich extract from black rice as nutraceutical sources: Its quality attributes and in vitro digestibility X Sui, Y Zhang, W Zhou Food chemistry 196, 910-916, 2016 | 193 | 2016 |
| Ultrasound driven conformational and physicochemical changes of soy protein hydrolysates R Tian, J Feng, G Huang, B Tian, Y Zhang, L Jiang, X Sui Ultrasonics sonochemistry 68, 105202, 2020 | 177 | 2020 |
| Relationship between surface hydrophobicity and structure of soy protein isolate subjected to different ionic strength L Jiang, Z Wang, Y Li, X Meng, X Sui, B Qi, L Zhou International Journal of Food Properties 18 (5), 1059-1074, 2015 | 175 | 2015 |
| Effect of secondary structure determined by FTIR spectra on surface hydrophobicity of soybean protein isolate C Wang, L Jiang, D Wei, Y Li, X Sui, Z Wang, D Li Procedia Engineering 15, 4819-4827, 2011 | 165 | 2011 |
| Covalent conjugates of anthocyanins to soy protein: Unravelling their structure features and in vitro gastrointestinal digestion fate L Jiang, Y Liu, L Li, B Qi, M Ju, Y Xu, Y Zhang, X Sui Food Research International 120, 603-609, 2019 | 161 | 2019 |
| Changes in the color, chemical stability and antioxidant capacity of thermally treated anthocyanin aqueous solution over storage X Sui, S Bary, W Zhou Food Chemistry 192, 516-524, 2016 | 156 | 2016 |
| Complexation of thermally-denatured soybean protein isolate with anthocyanins and its effect on the protein structure and in vitro digestibility Y Zhang, S Chen, B Qi, X Sui, L Jiang Food Research International 106, 619-625, 2018 | 133 | 2018 |
| Changes in antioxidant activity of Alcalase-hydrolyzed soybean hydrolysate under simulated gastrointestinal digestion and transepithelial transport Q Zhang, X Tong, B Qi, Z Wang, Y Li, X Sui, L Jiang Journal of Functional Foods 42, 298-305, 2018 | 127 | 2018 |
| Purification and Characterization of Antioxidant Peptides from Alcalase-Hydrolyzed Soybean (Glycine max L.) Hydrolysate and Their Cytoprotective Effects in … Q Zhang, X Tong, Y Li, H Wang, Z Wang, B Qi, X Sui, L Jiang Journal of Agricultural and Food Chemistry 67 (20), 5772-5781, 2019 | 126 | 2019 |
| In vitro and in silico studies of the inhibition activity of anthocyanins against porcine pancreatic α-amylase X Sui, Y Zhang, W Zhou Journal of Functional Foods 21, 50-57, 2016 | 122 | 2016 |
| Antioxidant activity and protective effects of Alcalase-hydrolyzed soybean hydrolysate in human intestinal epithelial Caco-2 cells Q Zhang, X Tong, X Sui, Z Wang, B Qi, Y Li, L Jiang Food Research International 111, 256-264, 2018 | 93 | 2018 |
| Secondary Structure and Subunit Composition of Soy Protein In Vitro Digested by Pepsin and Its Relation with Digestibility Y Yang, Z Wang, R Wang, X Sui, B Qi, F Han, Y Li, L Jiang BioMed research international 2016 (1), 5498639, 2016 | 92 | 2016 |
| Effect of ultrasound treatment on the wet heating Maillard reaction between mung bean [Vigna radiate (L.)] protein isolates and glucose and on structural and … Z Wang, F Han, X Sui, B Qi, Y Yang, H Zhang, R Wang, Y Li, L Jiang Journal of the Science of Food and Agriculture 96 (5), 1532-1540, 2016 | 88 | 2016 |
