| # | Title | Journal | Year | Citations |
|---|
| 1 | Collagen and Gelatin | Annual Review of Food Science and Technology | 2015 | 377 |
| 2 | Chlorogenic acid-mediated gel formation of oxidatively stressed myofibrillar protein | Food Chemistry | 2015 | 362 |
| 3 | Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: A review | Meat Science | 2016 | 344 |
| 4 | Simultaneous Aptasensor for Multiplex Pathogenic Bacteria Detection Based on Multicolor Upconversion Nanoparticles Labels | Analytical Chemistry | 2014 | 285 |
| 5 | Characterization of the Key Odorants in Light Aroma Type Chinese Liquor by Gas Chromatography–Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies | Journal of Agricultural and Food Chemistry | 2014 | 248 |
| 6 | Gold nanoparticles enhanced SERS aptasensor for the simultaneous detection of Salmonella typhimurium and Staphylococcus aureus | Biosensors and Bioelectronics | 2015 | 242 |
| 7 | The effect of non-covalent interaction of chlorogenic acid with whey protein and casein on physicochemical and radical-scavenging activity of in vitro protein digests | Food Chemistry | 2018 | 216 |
| 8 | Aptamer-based fluorescence biosensor for chloramphenicol determination using upconversion nanoparticles | Food Control | 2015 | 188 |
| 9 | Metabolic engineering in the biotechnological production of organic acids in the tricarboxylic acid cycle of microorganisms: Advances and prospects | Biotechnology Advances | 2015 | 185 |
| 10 | Unraveling Core Functional Microbiota in Traditional Solid-State Fermentation by High-Throughput Amplicons and Metatranscriptomics Sequencing | Frontiers in Microbiology | 2017 | 181 |
| 11 | Liposome: composition, characterisation, preparation, and recent innovation in clinical applications | Journal of Drug Targeting | 2019 | 170 |
| 12 | Physicochemical alterations of wheat gluten proteins upon dough formation and frozen storage – A review from gluten, glutenin and gliadin perspectives | Trends in Food Science and Technology | 2015 | 166 |
| 13 | Environmental Microbiota Drives Microbial Succession and Metabolic Profiles during Chinese Liquor Fermentation | Applied and Environmental Microbiology | 2018 | 166 |
| 14 | Lipid Composition Analysis of Milk Fats from Different Mammalian Species: Potential for Use as Human Milk Fat Substitutes | Journal of Agricultural and Food Chemistry | 2013 | 155 |
| 15 | Filamentous fungal diversity and community structure associated with the solid state fermentation of Chinese Maotai-flavor liquor | International Journal of Food Microbiology | 2014 | 149 |
| 16 | Dual Role (Anti- and Pro-oxidant) of Gallic Acid in Mediating Myofibrillar Protein Gelation and Gel in Vitro Digestion | Journal of Agricultural and Food Chemistry | 2016 | 148 |
| 17 | Source tracking of prokaryotic communities in fermented grain of Chinese strong-flavor liquor | International Journal of Food Microbiology | 2017 | 147 |
| 18 | Bacillus licheniformis affects the microbial community and metabolic profile in the spontaneous fermentation of Daqu starter for Chinese liquor making | International Journal of Food Microbiology | 2017 | 145 |
| 19 | Interactions of milk α- and β-casein with malvidin-3-O-glucoside and their effects on the stability of grape skin anthocyanin extracts | Food Chemistry | 2016 | 144 |
| 20 | Comparative studies on the physicochemical properties of peanut protein isolate–polysaccharide conjugates prepared by ultrasonic treatment or classical heating | Food Research International | 2014 | 143 |
| 21 | Comparison on aroma compounds in Chinese soy sauce and strong aroma type liquors by gas chromatography–olfactometry, chemical quantitative and odor activity values analysis | European Food Research and Technology | 2014 | 139 |
| 22 | Interfacial Structural Role of pH-Shifting Processed Pea Protein in the Oxidative Stability of Oil/Water Emulsions | Journal of Agricultural and Food Chemistry | 2014 | 134 |
| 23 | Modular pathway engineering of Bacillus subtilis for improved N-acetylglucosamine production | Metabolic Engineering | 2014 | 130 |
| 24 | Illuminating Anaerobic Microbial Community and Cooccurrence Patterns across a Quality Gradient in Chinese Liquor Fermentation Pit Muds | Applied and Environmental Microbiology | 2016 | 130 |
| 25 | Simultaneous detection of pathogenic bacteria using an aptamer based biosensor and dual fluorescence resonance energy transfer from quantum dots to carbon nanoparticles | Mikrochimica Acta | 2015 | 129 |
| 26 | Protective effects of p-coumaric acid against oxidant and hyperlipidemia-an in vitro and in vivo evaluation | Biomedicine and Pharmacotherapy | 2019 | 129 |
| 27 | Macro-micro structure characterization and molecular properties of emulsion-templated polysaccharide oleogels | Food Hydrocolloids | 2018 | 126 |
| 28 | Exploring the impacts of raw materials and environments on the microbiota in Chinese Daqu starter | International Journal of Food Microbiology | 2019 | 120 |
| 29 | Characterization of Key Odorants in Chinese Chixiang Aroma-Type Liquor by Gas Chromatography–Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies | Journal of Agricultural and Food Chemistry | 2015 | 119 |
| 30 | Effects of the size and content of protein aggregates on the rheological and structural properties of soy protein isolate emulsion gels induced by CaSO4 | Food Chemistry | 2017 | 119 |
| 31 | High pressure homogenization processing, thermal treatment and milk matrix affect in vitro bioaccessibility of phenolics in apple, grape and orange juice to different extents | Food Chemistry | 2016 | 117 |
| 32 | A Review of the Methods for Detection of Staphylococcus aureus Enterotoxins | Toxins | 2016 | 114 |
| 33 | Chinese consumers’ preferences and willingness to pay for traceable food quality and safety attributes: The case of pork | China Economic Review | 2015 | 107 |
| 34 | Construction of Synthetic Microbiota for Reproducible Flavor Compound Metabolism in Chinese Light-Aroma-Type Liquor Produced by Solid-State Fermentation | Applied and Environmental Microbiology | 2019 | 107 |
| 35 | Succession rate of microbial community causes flavor difference in strong-aroma Baijiu making process | International Journal of Food Microbiology | 2019 | 106 |
| 36 | Salmonella typhimurium detection using a surface-enhanced Raman scattering-based aptasensor | International Journal of Food Microbiology | 2016 | 105 |
| 37 | A sensitive gold nanoparticle-based colorimetric aptasensor for Staphylococcus aureus | Talanta | 2014 | 104 |
| 38 | Identification and quantification of the caproic acid-producing bacterium Clostridium kluyveri in the fermentation of pit mud used for Chinese strong-aroma type liquor production | International Journal of Food Microbiology | 2015 | 104 |
| 39 | Complexation of bovine β-lactoglobulin with malvidin-3-O-glucoside and its effect on the stability of grape skin anthocyanin extracts | Food Chemistry | 2016 | 103 |
| 40 | Effects of alkaline pretreatments and acid extraction conditions on the acid-soluble collagen from grass carp (Ctenopharyngodon idella) skin | Food Chemistry | 2015 | 102 |
| 41 | A strategy for the highly efficient production of docosahexaenoic acid by Aurantiochytrium limacinum SR21 using glucose and glycerol as the mixed carbon sources | Bioresource Technology | 2015 | 101 |
| 42 | Relationship between structure and retrogradation properties of corn starch treated with 1,4-α-glucan branching enzyme | Food Hydrocolloids | 2016 | 100 |
| 43 | Impact of amylose content on starch physicochemical properties in transgenic sweet potato | Carbohydrate Polymers | 2015 | 99 |
| 44 | Recent progress on cell-based biosensors for analysis of food safety and quality control | Biosensors and Bioelectronics | 2019 | 99 |
| 45 | Electrochemical sensor based on molecularly imprinted film at Au nanoparticles-carbon nanotubes modified electrode for determination of cholesterol | Biosensors and Bioelectronics | 2015 | 98 |
| 46 | Magnetic molecularly imprinted polymer nanoparticles based electrochemical sensor for the measurement of Gram-negative bacterial quorum signaling molecules (N-acyl-homoserine-lactones) | Biosensors and Bioelectronics | 2016 | 97 |
| 47 | Effect of Pichia on shaping the fermentation microbial community of sauce-flavor Baijiu | International Journal of Food Microbiology | 2021 | 94 |
| 48 | Modification of soy protein hydrolysates by Maillard reaction: Effects of carbohydrate chain length on structural and interfacial properties | Colloids and Surfaces B: Biointerfaces | 2016 | 91 |
| 49 | A metabolome atlas of the aging mouse brain | Nature Communications | 2021 | 91 |
| 50 | Characterisation of physicochemical and functional properties of soluble dietary fibre from potato pulp obtained by enzyme-assisted extraction | International Journal of Biological Macromolecules | 2017 | 90 |
