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Most Cited Articles of College of Food Science and Technology

Effects of ultrasound on structural and physical properties of soy protein isolate (SPI) dispersionsFood Hydrocolloids2013404
Comparative genomics reveals high biological diversity and specific adaptations in the industrially and medically important fungal genus AspergillusGenome Biology2017258
Monascus pigmentsApplied Microbiology and Biotechnology2012233
Antioxidant activities of different fractions of polysaccharide conjugates from green tea (Camellia Sinensis)Food Chemistry2008233
Effect of nano-SiO2 on the performance of starch/polyvinyl alcohol blend filmsCarbohydrate Polymers2008220
Advance in the applications of konjac glucomannan and its derivativesCarbohydrate Polymers2005214
Optimization of ultrasonic extraction of polysaccharides from dried longan pulp using response surface methodologyCarbohydrate Polymers2010202
Role of secondary structures in the gelation of porcine myosin at different pH valuesMeat Science2008191
Characters of rice starch gel modified by gellan, carrageenan, and glucomannan: A texture profile analysis studyCarbohydrate Polymers2007180
An effective and recyclable adsorbent for the removal of heavy metal ions from aqueous system: Magnetic chitosan/cellulose microspheresBioresource Technology2015178
Characterization and immunomodulating activities of polysaccharide from Lentinus edodesInternational Immunopharmacology2005167
Antibacterial Activity of Graphene Oxide/g-C3N4 Composite through Photocatalytic Disinfection under Visible LightACS Sustainable Chemistry and Engineering2017162
Quantification of uronic acids in tea polysaccharide conjugates and their antioxidant propertiesJournal of Agricultural and Food Chemistry2004162
Contribution of protein conformation and intermolecular bonds to fish and pork gelation propertiesFood Hydrocolloids2011161
Physical and chemical modification of starches: A reviewCritical Reviews in Food Science and Nutrition2017160
Novel antioxidant peptides from fermented mushroom Ganoderma lucidumJournal of Agricultural and Food Chemistry2004160
The effect of high intensity ultrasonic pre-treatment on the properties of soybean protein isolate gel induced by calcium sulfateFood Hydrocolloids2013155
Antibacterial mechanism of lactic acid on physiological and morphological properties of Salmonella Enteritidis, Escherichia coli and Listeria monocytogenesFood Control2015147
Preparation, characterization, and properties of chitosan films with cinnamaldehyde nanoemulsionsFood Hydrocolloids2016145
Gecko-Inspired Nanotentacle Surface-Enhanced Raman Spectroscopy Substrate for Sampling and Reliable Detection of Pesticide Residues in Fruits and VegetablesAnalytical Chemistry2017143
Acid-induced gelation behavior of soybean protein isolate with high intensity ultrasonic pre-treatmentsUltrasonics Sonochemistry2013140
High-Performance Supercapacitor Electrode Materials from Cellulose-Derived Carbon NanofibersACS Applied Materials & Interfaces2015139
Physicochemical properties and structure of starches from Chinese rice cultivarsFood Hydrocolloids2010132
Orange, red, yellow: biosynthesis of azaphilone pigments in fungiChemical Science2017131
Shepherd's Purse Polyphenols Exert Its Anti-Inflammatory and Antioxidative Effects Associated with Suppressing MAPK and NF-B Pathways and Heme Oxygenase-1 ActivationOxidative Medicine and Cellular Longevity2019130