| Nano-and micro-structured assemblies for encapsulation of food ingredients MA Augustin, Y Hemar Chemical society reviews 38 (4), 902-912, 2009 | 789 | 2009 |
| Antitumor activity of mushroom polysaccharides: a review L Ren, C Perera, Y Hemar Food & function 3 (11), 1118-1130, 2012 | 528 | 2012 |
| Recent advances in the characterisation of heat-induced aggregates and intermediates of whey proteins MA de la Fuente, H Singh, Y Hemar Trends in Food Science & Technology 13 (8), 262-274, 2002 | 305 | 2002 |
| Effects of storage temperature on the solubility of milk protein concentrate (MPC85) SG Anema, DN Pinder, RJ Hunter, Y Hemar Food Hydrocolloids 20 (2-3), 386-393, 2006 | 298 | 2006 |
| Inactivation of microorganisms by low-frequency high-power ultrasound: 1. Effect of growth phase and capsule properties of the bacteria S Gao, GD Lewis, M Ashokkumar, Y Hemar Ultrasonics sonochemistry 21 (1), 446-453, 2014 | 269 | 2014 |
| Dilatant flow of concentrated suspensions of rough particles D Lootens, H Van Damme, Y Hémar, P Hébraud Physical review letters 95 (26), 268302, 2005 | 226 | 2005 |
| Antibacterial and antioxidant activities of aqueous extracts of eight edible mushrooms L Ren, Y Hemar, CO Perera, G Lewis, GW Krissansen, PK Buchanan Bioactive carbohydrates and dietary fibre 3 (2), 41-51, 2014 | 220 | 2014 |
| Synergistic effects of polyglycerol ester of polyricinoleic acid and sodium caseinate on the stabilisation of water–oil–water emulsions J Su, J Flanagan, Y Hemar, H Singh Food Hydrocolloids 20 (2-3), 261-268, 2006 | 209 | 2006 |
| Structure–mechanical property correlations of hydrogel forming β-sheet peptides LMDL Rodriguez, Y Hemar, J Cornish, MA Brimble Chemical society reviews 45 (17), 4797-4824, 2016 | 187 | 2016 |
| Viscosity, microstructure and phase behavior of aqueous mixtures of commercial milk protein products and xanthan gum Y Hemar, M Tamehana, PA Munro, H Singh Food Hydrocolloids 15 (4-6), 565-574, 2001 | 187 | 2001 |
| Influence of xanthan gum on the formation and stability of sodium caseinate oil-in-water emulsions Y Hemar, M Tamehana, PA Munro, H Singh Food hydrocolloids 15 (4-6), 513-519, 2001 | 168 | 2001 |
| Effect of high-pressure treatment on various starch-in-water suspensions HE Oh, DN Pinder, Y Hemar, SG Anema, M Wong Food Hydrocolloids 22 (1), 150-155, 2008 | 162 | 2008 |
| Improvement of the rheological and textural properties of calcium sulfate-induced soy protein isolate gels by the incorporation of different polysaccharides H Zhao, J Chen, Y Hemar, B Cui Food chemistry 310, 125983, 2020 | 153 | 2020 |
| Inactivation of bacteria and yeast using high-frequency ultrasound treatment S Gao, Y Hemar, M Ashokkumar, S Paturel, GD Lewis Water research 60, 93-104, 2014 | 153 | 2014 |
| Inactivation of microorganisms by low-frequency high-power ultrasound: 2. A simple model for the inactivation mechanism S Gao, GD Lewis, M Ashokkumar, Y Hemar Ultrasonics Sonochemistry 21 (1), 454-460, 2014 | 145 | 2014 |
| The effect of ultrasound on particle size, color, viscosity and polyphenol oxidase activity of diluted avocado puree X Bi, Y Hemar, MO Balaban, X Liao Ultrasonics Sonochemistry 27, 567-575, 2015 | 144 | 2015 |
| Quantification of high-power ultrasound induced damage on potato starch granules using light microscopy YYJ Zuo, P Hébraud, Y Hemar, M Ashokkumar Ultrasonics Sonochemistry 19 (3), 421-426, 2012 | 136 | 2012 |
| Encapsulation of resveratrol using water-in-oil-in-water double emulsions Y Hemar, LJ Cheng, CM Oliver, L Sanguansri, M Augustin Food Biophysics 5 (2), 120-127, 2010 | 134 | 2010 |
| Rheological investigations of the interactions between starch and milk proteins in model dairy systems: A review T Considine, A Noisuwan, Y Hemar, B Wilkinson, J Bronlund, S Kasapis Food Hydrocolloids 25 (8), 2008-2017, 2011 | 129 | 2011 |
| Process-induced changes in whey proteins during the manufacture of whey protein concentrates MA De la Fuente, Y Hemar, M Tamehana, PA Munro, H Singh International Dairy Journal 12 (4), 361-369, 2002 | 127 | 2002 |
