| Characterization of pectin from grapefruit peel: A comparison of ultrasound-assisted and conventional heating extractions W Wang, X Ma, P Jiang, L Hu, Z Zhi, J Chen, T Ding, X Ye, D Liu Food Hydrocolloids 61, 730-739, 2016 | 526 | 2016 |
| Antioxidant and pancreatic lipase inhibitory effects of flavonoids from different citrus peel extracts: An in vitro study R Huang, Y Zhang, S Shen, Z Zhi, H Cheng, S Chen, X Ye Food Chemistry 326, 126785, 2020 | 138 | 2020 |
| Fast preparation of RG-I enriched ultra-low molecular weight pectin by an ultrasound accelerated Fenton process Z Zhi, J Chen, S Li, W Wang, R Huang, D Liu, T Ding, RJ Linhardt, S Chen, ... Scientific Reports 7 (1), 541, 2017 | 115 | 2017 |
| Macromolecular properties and hypolipidemic effects of four sulfated polysaccharides from sea cucumbers S Li, J Li, Z Zhi, C Wei, W Wang, T Ding, X Ye, Y Hu, RJ Linhardt, S Chen Carbohydrate polymers 173, 330-337, 2017 | 107 | 2017 |
| Effects of ultrasound on spoilage microorganisms, quality, and antioxidant capacity of postharvest cherry tomatoes W Wang, X Ma, M Zou, P Jiang, W Hu, J Li, Z Zhi, J Chen, S Li, T Ding, ... Journal of Food Science 80 (10), C2117-C2126, 2015 | 99 | 2015 |
| Extraction temperature is a decisive factor for the properties of pectin J Chen, H Cheng, Z Zhi, H Zhang, RJ Linhardt, F Zhang, S Chen, X Ye Food Hydrocolloids 112, 106160, 2021 | 92 | 2021 |
| A combined approach for modifying pea protein isolate to greatly improve its solubility and emulsifying stability Z Zhi, L Yan, H Li, K Dewettinck, P Van der Meeren, R Liu, ... Food chemistry 380, 131832, 2022 | 64 | 2022 |
| Assembly of propylene glycol alginate/β-lactoglobulin composite hydrogels induced by ethanol for co-delivery of probiotics and curcumin J Su, Y Cai, Z Zhi, Q Guo, L Mao, Y Gao, F Yuan, P Van der Meeren Carbohydrate Polymers 254, 117446, 2021 | 57 | 2021 |
| Green recovery of pectic polysaccharides from citrus canning processing water J Chen, H Cheng, D Wu, RJ Linhardt, Z Zhi, L Yan, S Chen, X Ye Journal of Cleaner Production 144, 459-469, 2017 | 50 | 2017 |
| Recent progress in oil-in-water-in-oil (O/W/O) double emulsions Z Zhi, R Liu, W Wang, K Dewettinck, F Van Bockstaele Critical Reviews in Food Science and Nutrition 63 (23), 6196-6207, 2023 | 47 | 2023 |
| Depolymerization of fucosylated chondroitin sulfate with a modified fenton-system and anticoagulant activity of the resulting fragments J Li, S Li, Z Zhi, L Yan, X Ye, T Ding, L Yan, RJ Linhardt, S Chen Marine drugs 14 (9), 170, 2016 | 47 | 2016 |
| Preparation of low molecular weight heparin using an ultrasound-assisted Fenton-system Z Zhi, J Li, J Chen, S Li, H Cheng, D Liu, X Ye, RJ Linhardt, S Chen Ultrasonics sonochemistry 52, 184-192, 2019 | 38 | 2019 |
| Insights into electrospun pullulan-carboxymethyl chitosan/PEO core-shell nanofibers loaded with nanogels for food antibacterial packaging M Duan, J Sun, S Yu, Z Zhi, J Pang, C Wu International Journal of Biological Macromolecules 233, 123433, 2023 | 36 | 2023 |
| A novel strategy to formulate edible active-intelligent packaging films for achieving dynamic visualization of product freshness C Wu, H Jiang, J Zhao, M Humayun, S Wu, C Wang, Z Zhi, J Pang Food Hydrocolloids 133, 107998, 2022 | 34 | 2022 |
| Carboxymethyl chitosan incorporated with gliadin/phlorotannin nanoparticles enables the formation of new active packaging films J Zhao, H Jiang, Q Huang, J Xu, M Duan, S Yu, Z Zhi, J Pang, C Wu International Journal of Biological Macromolecules 203, 40-48, 2022 | 32 | 2022 |
| 4-O-Sulfation in sea cucumber fucodians contribute to reversing dyslipidiaemia caused by HFD S Li, J Li, Z Zhi, Y Hu, J Ge, X Ye, D Tian, RJ Linhardt, S Chen International journal of biological macromolecules 99, 96-104, 2017 | 32 | 2017 |
| Insights into the formation of carboxymethyl chitosan-nisin nanogels for sustainable antibacterial activity C Wu, Z Zhi, M Duan, J Sun, H Jiang, J Pang Food Chemistry 402, 134260, 2023 | 27 | 2023 |
| Valorization of wheat bran by three fungi solid-state fermentation: physicochemical properties, antioxidant activity and flavor characteristics N Li, S Wang, T Wang, R Liu, Z Zhi, T Wu, W Sui, M Zhang Foods 11 (12), 1722, 2022 | 21 | 2022 |
| Oxidized chitin nanocrystals greatly strengthen the stability of resveratrol-loaded gliadin nanoparticles W Zhong, Z Zhi, J Zhao, D Li, S Yu, M Duan, J Xu, C Tong, J Pang, C Wu Journal of Agricultural and Food Chemistry 70 (42), 13778-13786, 2022 | 19 | 2022 |
| Process improvement to prevent the formation of biogenic amines during soy sauce brewing J Li, K Jiang, H Huang, H Cheng, X Ye, Z Zhi Food chemistry 331, 127347, 2020 | 18 | 2020 |
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