| Highland barley: Chemical composition, bioactive compounds, health effects, and applications M Obadi, J Sun, B Xu Food Research International 140, 110065, 2021 | 181 | 2021 |
| Review on the physicochemical properties, modifications, and applications of starches and its common modified forms used in noodle products M Obadi, B Xu Food Hydrocolloids 112, 106286, 2021 | 155 | 2021 |
| High-amylose maize starch: Structure, properties, modifications and industrial applications M Obadi, Y Qi, B Xu Carbohydrate Polymers 299, 120185, 2023 | 122 | 2023 |
| Novel extraction, rapid assessment and bioavailability improvement of quercetin: A review MF Manzoor, A Hussain, A Sameen, A Sahar, S Khan, R Siddique, ... Ultrasonics Sonochemistry 78, 105686, 2021 | 115 | 2021 |
| Sonochemical effects on the structure and antioxidant activity of egg white protein–tea polyphenol conjugates H Jing, J Sun, Y Mu, M Obadi, DJ McClements, B Xu Food & Function 11 (8), 7084-7094, 2020 | 92 | 2020 |
| Effect of ultrasound on the preparation of resveratrol-loaded zein particles Q Liang, X Ren, X Zhang, T Hou, M Chalamaiah, H Ma, B Xu Journal of Food Engineering 221, 88-94, 2018 | 91 | 2018 |
| Study on the stabilization effect of continuous microwave on wheat germ B Xu, SL Zhou, WJ Miao, C Gao, MJ Cai, Y Dong Journal of Food Engineering 117 (1), 1-7, 2013 | 82 | 2013 |
| Factors affecting frozen cooked noodle quality: A review M Obadi, J Zhang, Y Shi, B Xu Trends in Food Science & Technology 109, 662-673, 2021 | 75 | 2021 |
| Effects of single-and dual-frequency ultrasound on the functionality of egg white protein S Jun, M Yaoyao, J Hui, M Obadi, C Zhongwei, X Bin Journal of Food Engineering 277, 109902, 2020 | 72 | 2020 |
| Fabrication of antioxidant emulsifiers from natural ingredients: Conjugation of egg white proteins with catechin and chlorogenic acid J Sun, H Jing, Y Mu, DJ McClements, S Dong, B Xu Food Hydrocolloids 108, 106019, 2020 | 71 | 2020 |
| Highland barley starch (Qingke): Structures, properties, modifications, and applications M Obadi, Y Qi, B Xu International Journal of Biological Macromolecules 185, 725-738, 2021 | 69 | 2021 |
| The impact of starch degradation induced by pre-gelatinization treatment on the quality of noodles Q Li, S Liu, M Obadi, Y Jiang, F Zhao, S Jiang, B Xu Food chemistry 302, 125267, 2020 | 67 | 2020 |
| Thermal versus microwave inactivation kinetics of lipase and lipoxygenase from wheat germ B Xu, LK Wang, WJ Miao, QF Wu, YX Liu, Y Sun, C Gao Journal of Food Process Engineering 39 (3), 247-255, 2016 | 62 | 2016 |
| Impact of high-intensity thermosonication treatment on spinach juice: Bioactive compounds, rheological, microbial, and enzymatic activities MF Manzoor, B Xu, S Khan, R Shukat, N Ahmad, M Imran, A Rehman, ... Ultrasonics Sonochemistry 78, 105740, 2021 | 61 | 2021 |
| A molecular explanation of wheat starch physicochemical properties related to noodle eating quality Q Li, C Li, E Li, RG Gilbert, B Xu Food Hydrocolloids 108, 106035, 2020 | 55 | 2020 |
| Effects of dough resting time on the development of gluten network in different sheeting directions and the textural properties of noodle dough S Liu, Q Liu, X Li, M Obadi, S Jiang, S Li, B Xu Lwt 141, 110920, 2021 | 54 | 2021 |
| Effects of single-mode microwave heating and dextran conjugation on the structure and functionality of ovalbumin–dextran conjugates J Sun, Y Mu, O Mohammed, S Dong, B Xu Food Research International 137, 109468, 2020 | 54 | 2020 |
| Stability and activity of immobilized trypsin on carboxymethyl chitosan-functionalized magnetic nanoparticles cross-linked with carbodiimide and glutaraldehyde J Sun, L Yang, M Jiang, B Xu Journal of Chromatography B 1054, 57-63, 2017 | 54 | 2017 |
| 改良苯酚-硫酸法测定苦瓜多糖含量 徐斌， 董英， 林琳， 徐自明 食品科技 30 (7), 79-82, 2005 | 53 | 2005 |
| The relation between wheat starch properties and noodle springiness: From the view of microstructure quantitative analysis of gluten-based network D An, H Li, D Li, D Zhang, Y Huang, M Obadi, B Xu Food Chemistry 393, 133396, 2022 | 52 | 2022 |
