| Pickering emulsion stabilized by gliadin/soybean polysaccharide composite colloidal nanoparticle: Physicochemical properties and its application on washing of fresh-cut cabbage C Shen, W Chen, C Li, X Chen, H Cui, L Lin Food Research International 161, 111886, 2022 | 30 | 2022 |
| Topical advances of edible coating based on the nanoemulsions encapsulated with plant essential oils for foodborne pathogen control C Shen, W Chen, C Li, T Aziz, H Cui, L Lin Food Control 145, 109419, 2023 | 29 | 2023 |
| 4D printing system stimulated by curcumin/whey protein isolate nanoparticles: A comparative study of sensitive color change and post-processing C Shen, W Chen, C Li, X Chen, H Cui, L Lin Journal of Food Engineering 342, 111357, 2023 | 25 | 2023 |
| Preparation and physicochemical effects of zein nanofiber membrane encapsulated with citral/HP-β-CD inclusion complex and its application on cheese C Shen, W Chen, C Li, Y Ye, H Cui, L Lin Food Bioscience 50, 101990, 2022 | 22 | 2022 |
| The effects of cold plasma (CP) treatment on the inactivation of yam peroxidase and characteristics of yam slices C Shen, W Chen, C Li, H Cui, L Lin Journal of Food Engineering 359, 111693, 2023 | 14 | 2023 |
| Effects of cold plasma pretreatment before different drying process on the structural and functional properties of starch in Chinese yam C Shen, W Chen, T Aziz, F Al-Asmari, S Alghamdi, SH Bayahya, H Cui, ... International Journal of Biological Macromolecules 274, 133307, 2024 | 4 | 2024 |
| Drying kinetics and moisture migration mechanism of yam slices by cold plasma pretreatment combined with far-infrared drying C Shen, W Chen, T Aziz, E Khojah, F Al-Asmari, AS Alamri, M Alhomrani, ... Innovative Food Science & Emerging Technologies 95, 103730, 2024 | 4 | 2024 |
| Evolution of volatile compounds of baked dried tofu during catalytic infrared baking process and their correlation with relevant physicochemical properties W Chen, H Ma, Q Jiang, C Shen Journal of the Science of Food and Agriculture 104 (11), 6449-6460, 2024 | 2 | 2024 |
| Conveyor belt catalytic infrared radiation as a novel apparatus for dried tofu baking: Focus on evaluation of physicochemical qualities W Chen, C Shen, Q Jiang, H Ma Innovative Food Science & Emerging Technologies 95, 103703, 2024 | 1 | 2024 |
Wenqing ChenJiangsu University