Evaluation of antioxidant capacity and total phenolic content of different fractions of selected microalgae | Food Chemistry | 2007 | 409 |
Advancing oleaginous microorganisms to produce lipid via metabolic engineering technology | Progress in Lipid Research | 2013 | 284 |
Soy protein nanoparticle aggregates as pickering stabilizers for oil-in-water emulsions | Journal of Agricultural and Food Chemistry | 2013 | 281 |
Antioxidant properties in vitro and total phenolic contents in methanol extracts from medicinal plants | LWT - Food Science and Technology | 2008 | 278 |
Eco-friendly polyvinyl alcohol/carboxymethyl cellulose hydrogels reinforced with graphene oxide and bentonite for enhanced adsorption of methylene blue | Carbohydrate Polymers | 2018 | 263 |
Purification and identification of antioxidant peptides from grass carp muscle hydrolysates by consecutive chromatography and electrospray ionization-mass spectrometry | Food Chemistry | 2008 | 263 |
Adsorption of Cu(2+), Cd(2+) and Ni(2+) from aqueous single metal solutions on graphene oxide membranes | Journal of Hazardous Materials | 2015 | 235 |
Biocatalytic Oxidation Reactions: A Chemist's Perspective | Angewandte Chemie - International Edition | 2018 | 229 |
Pickering Emulsion Gels Prepared by Hydrogen-Bonded Zein/Tannic Acid Complex Colloidal Particles | Journal of Agricultural and Food Chemistry | 2015 | 224 |
A review on recent advances in cold plasma technology for the food industry: Current applications and future trends | Trends in Food Science and Technology | 2017 | 224 |
Effects of ultrasound pretreatment on the enzymatic hydrolysis of soy protein isolates and on the emulsifying properties of hydrolysates | Journal of Agricultural and Food Chemistry | 2011 | 200 |
Effects of high-pressure treatment on some physicochemical and functional properties of soy protein isolates | Food Hydrocolloids | 2008 | 190 |
Microwave processing techniques and their recent applications in the food industry | Trends in Food Science and Technology | 2017 | 189 |
Physicochemical and functional properties of hemp (Cannabis sativa L.) protein isolate | Journal of Agricultural and Food Chemistry | 2006 | 186 |
Fabrication and characterization of antioxidant pickering emulsions stabilized by zein/chitosan complex particles (ZCPs) | Journal of Agricultural and Food Chemistry | 2015 | 180 |
An intrinsically stretchable humidity sensor based on anti-drying, self-healing and transparent organohydrogels | Materials Horizons | 2019 | 178 |
Optimization for ultrasound extraction of polysaccharides from mulberry fruits with antioxidant and hyperglycemic activity in vitro | Carbohydrate Polymers | 2015 | 178 |
Electrospinning: A novel nano-encapsulation approach for bioactive compounds | Trends in Food Science and Technology | 2017 | 177 |
Nanocomplexation between curcumin and soy protein isolate: influence on curcumin stability/bioaccessibility and in vitro protein digestibility | Journal of Agricultural and Food Chemistry | 2015 | 174 |
Hyperspectral imaging technique for evaluating food quality and safety during various processes: A review of recent applications | Trends in Food Science and Technology | 2017 | 166 |
Antioxidant properties of papain hydrolysates of wheat gluten in different oxidation systems | Food Chemistry | 2007 | 166 |
Nickel–Copper Alloy Encapsulated in Graphitic Carbon Shells as Electrocatalysts for Hydrogen Evolution Reaction | Advanced Energy Materials | 2018 | 164 |
Microfluidization as a potential technique to modify surface properties of soy protein isolate | Food Research International | 2012 | 164 |
Emulsifying properties of soy protein nanoparticles: influence of the protein concentration and/or emulsification process | Journal of Agricultural and Food Chemistry | 2014 | 161 |
pH-dependent emulsifying properties of pea [Pisum sativum (L.)] proteins | Food Hydrocolloids | 2013 | 161 |