| Ordered structure of starch inclusion complex with C10 aroma molecules Q Gao, B Zhang, L Qiu, X Fu, Q Huang Food Hydrocolloids 108, 105969, 2020 | 83 | 2020 |
| Heteroprotein complex formation of soy protein isolate and lactoferrin: Thermodynamic formation mechanism and morphologic structure J Zheng, Q Gao, C Tang, G Ge, M Zhao, W Sun Food Hydrocolloids 100, 105415, 2020 | 75 | 2020 |
| Complexation between high-amylose starch and binary aroma compounds of decanal and thymol: Cooperativity or competition? Q Gao, P Bie, X Tong, B Zhang, X Fu, Q Huang Journal of agricultural and food chemistry 69 (39), 11665-11675, 2021 | 41 | 2021 |
| Complexation temperature regulation of the ordered structure of “empty” V-type starch Q Gao, J Zheng, P Van der Meeren, J Xia, B Zhang, X Fu, Q Huang Carbohydrate Polymers 298, 120086, 2022 | 40 | 2022 |
| Heteroprotein complex coacervate based on β-conglycinin and lysozyme: Dynamic protein exchange, thermodynamic mechanism, and lysozyme activity J Zheng, Q Gao, G Ge, J Wu, C Tang, M Zhao, W Sun Journal of Agricultural and Food Chemistry 69 (28), 7948-7959, 2021 | 29 | 2021 |
| Molecular encapsulation of cinnamaldehyde in V-type starch: The role of solvent and temperature Q Gao, Y Sun, R He, J Zheng, B Zhang, CP Tan, X Fu, Q Huang Food Hydrocolloids 136, 108285, 2023 | 28 | 2023 |
| Encapsulation of caffeine into starch matrices: Bitterness evaluation and suppression mechanism M Shao, S Li, CP Tan, S Kraithong, Q Gao, X Fu, B Zhang, Q Huang International journal of biological macromolecules 173, 118-127, 2021 | 24 | 2021 |
| Effect of heat treatment of rye flour on rye-wheat steamed bread quality Q Gao, C Liu, X Zheng International Journal of Food Science and Technology 53 (5), 1109-1119, 2018 | 22 | 2018 |
| Stabilization and release of thymol in pre-formed V-type starch: A comparative study with traditional method Q Gao, J Zheng, P Van der Meeren, B Zhang, X Fu, Q Huang Carbohydrate Polymers 328, 121712, 2024 | 17 | 2024 |
| Dynamic equilibrium of β-conglycinin/lysozyme heteroprotein complex coacervates J Zheng, Q Gao, G Ge, J Wu, C Tang, M Zhao, W Sun Food Hydrocolloids 124, 107339, 2022 | 17 | 2022 |
| Sodium chloride-programmed phase transition of β-conglycinin/lysozyme electrostatic complexes from amorphous precipitates to complex coacervates J Zheng, Q Gao, G Ge, J Wu, C Tang, M Zhao, W Sun Food Hydrocolloids 124, 107247, 2022 | 13 | 2022 |
| Encapsulation behavior of curcumin in heteroprotein complex coacervates and precipitates fabricated from β-conglycinin and lysozyme J Zheng, Q Gao, G Ge, W Sun, P Van der Meeren, M Zhao Food Hydrocolloids 133, 107964, 2022 | 12 | 2022 |
| A comparative study on stabilizing and releasing thymol by pre-formed V-type starch and β-cyclodextrin Q Gao, J Zheng, P Van der Meeren, B Zhang, X Fu, Q Huang Food Hydrocolloids 156, 110233, 2024 | 11 | 2024 |
| Extraction optimization of water-insoluble dietary fiber from Rosa roxburghii tratt fruit pomace 夏洁， 薛浩岩， 贾祥泽， 高晴， 李超， 黄强 MODERN FOOD SCIENCE & TECHNOLOGY 36 (7), 227-234, 2020 | 6 | 2020 |
| 不同热处理对玉米粉理化性质影响 高晴， 郑学玲， 刘翀 粮食加工 42 (5), 66-69, 2017 | 3 | 2017 |
| 淀粉特性与面条品质关系研究进展 高晴， 郑学玲 中国食品科学技术学会第十三届年会论文摘要集, 2016 | | 2016 |
