| Gold nanoparticles: From synthesis, properties to their potential application as colorimetric sensors in food safety screening H Chen, K Zhou, G Zhao Trends in food science & technology 78, 83-94, 2018 | 156 | 2018 |
| Collagen and its derivatives: From structure and properties to their applications in food industry C Tang, K Zhou, Y Zhu, W Zhang, Y Xie, Z Wang, H Zhou, T Yang, ... Food Hydrocolloids 131, 107748, 2022 | 153 | 2022 |
| Insight into the mechanism of textural deterioration of myofibrillar protein gels at high temperature conditions B Chen, K Zhou, Y Wang, Y Xie, Z Wang, P Li, B Xu Food Chemistry 330, 127186, 2020 | 101 | 2020 |
| Nanomolar Hg2+ Detection Using β-Lactoglobulin-Stabilized Fluorescent Gold Nanoclusters in Beverage and Biological Media J Zang, C Li, K Zhou, H Dong, B Chen, F Wang, G Zhao Analytical chemistry 88 (20), 10275-10283, 2016 | 99 | 2016 |
| Effects of low voltage electrostatic field on the microstructural damage and protein structural changes in prepared beef steak during the freezing process Y Xie, B Chen, J Guo, W Nie, H Zhou, P Li, K Zhou, B Xu Meat Science 179, 108527, 2021 | 69 | 2021 |
| Modulating the aggregation of myofibrillar protein to alleviate the textural deterioration of protein gels at high temperature: The effect of hydrophobic interactions B Chen, J Guo, Y Xie, K Zhou, P Li, B Xu Food Chemistry 341, 128274, 2021 | 68 | 2021 |
| Developmental biology of medaka fish (Oryzias latipes) exposed to alkalinity stress ZL Yao, QF Lai, K Zhou, RE Rizalita, H Wang Journal of Applied Ichthyology 26 (3), 397-402, 2010 | 65 | 2010 |
| Applying low voltage electrostatic field in the freezing process of beef steak reduced the loss of juiciness and textural properties Y Xie, K Zhou, B Chen, Y Wang, W Nie, S Wu, W Wang, P Li, B Xu Innovative Food Science & Emerging Technologies 68, 102600, 2021 | 64 | 2021 |
| On-axis alignment of protein nanocage assemblies from 2D to 3D through the aromatic stacking interactions of amino acid residues K Zhou, J Zang, H Chen, W Wang, H Wang, G Zhao ACS nano 12 (11), 11323-11332, 2018 | 56 | 2018 |
| Effect of the structure of gallic acid and its derivatives on their interaction with plant ferritin Q Wang, K Zhou, Y Ning, G Zhao Food chemistry 213, 260-267, 2016 | 55 | 2016 |
| Glutathione-mediated formation of disulfide bonds modulates the properties of myofibrillar protein gels at different temperatures B Chen, K Zhou, Y Xie, W Nie, P Li, H Zhou, B Xu Food Chemistry 364, 130356, 2021 | 53 | 2021 |
| Effects of different thermal temperatures on the shelf life and microbial diversity of Dezhou-braised chicken Z Wang, Y Shi, K Zhou, H Zhou, X Li, C Li, Z Wang, B Xu Food Research International 136, 109471, 2020 | 51 | 2020 |
| Combined effects of carbonate alkalinity and pH on survival, growth and haemocyte parameters of the Venus clam Cyclina sinensis T Lin, Q Lai, Z Yao, J Lu, K Zhou, H Wang Fish & Shellfish Immunology 35 (2), 525-531, 2013 | 45 | 2013 |
| Designed two-and three-dimensional protein nanocage networks driven by hydrophobic interactions contributed by amyloidogenic motifs B Zheng, K Zhou, T Zhang, C Lv, G Zhao Nano Letters 19 (6), 4023-4028, 2019 | 36 | 2019 |
| Transcriptomic profiles of Japanese medaka (Oryzias latipes) in response to alkalinity stress ZL Yao, H Wang, L Chen, K Zhou, CQ Ying, QF Lai Genet Mol Res 11 (3), 2200-2246, 2012 | 36 | 2012 |
| Comprehensive insights into the evolution of microbiological and metabolic characteristics of the fat portion during the processing of traditional Chinese bacon Y Wang, Z Wang, Q Han, Y Xie, H Zhou, K Zhou, X Li, B Xu Food Research International 155, 110987, 2022 | 35 | 2022 |
| Differentiating the effects of hydrophobic interaction and disulfide bond on the myofibrillar protein emulsion gels at the high temperature and the protein interfacial properties B Chen, X Liu, K Zhou, Y Xie, Y Wang, H Zhou, Y Bai, B Xu Food chemistry 412, 135472, 2023 | 33 | 2023 |
| Removal of K+, Na+, Ca2+, and Mg2+ from saline-alkaline water using the microalga Scenedesmus obliquus Z Yao, C Ying, J Lu, Q Lai, K Zhou, H Wang, L Chen Chinese Journal of Oceanology and Limnology 31 (6), 1248-1256, 2013 | 31 | 2013 |
| Microbiota dynamics and volatile metabolite generation during sausage fermentation Y Ma, Y Gao, Y Xu, H Zhou, K Zhou, C Li, B Xu Food Chemistry 423, 136297, 2023 | 30 | 2023 |
| Stearic acid prevent alcohol-induced liver damage by regulating the gut microbiota W Nie, F Xu, K Zhou, X Yang, H Zhou, B Xu Food Research International 155, 111095, 2022 | 30 | 2022 |