avg. Impact Factor

Most Cited Articles of School of Food Science and Engineering

Evaluation of antioxidant capacity and total phenolic content of different fractions of selected microalgaeFood Chemistry2007409
Advancing oleaginous microorganisms to produce lipid via metabolic engineering technologyProgress in Lipid Research2013284
Soy protein nanoparticle aggregates as pickering stabilizers for oil-in-water emulsionsJournal of Agricultural and Food Chemistry2013281
Antioxidant properties in vitro and total phenolic contents in methanol extracts from medicinal plantsLWT - Food Science and Technology2008278
Eco-friendly polyvinyl alcohol/carboxymethyl cellulose hydrogels reinforced with graphene oxide and bentonite for enhanced adsorption of methylene blueCarbohydrate Polymers2018263
Purification and identification of antioxidant peptides from grass carp muscle hydrolysates by consecutive chromatography and electrospray ionization-mass spectrometryFood Chemistry2008263
Adsorption of Cu(2+), Cd(2+) and Ni(2+) from aqueous single metal solutions on graphene oxide membranesJournal of Hazardous Materials2015235
Biocatalytic Oxidation Reactions: A Chemist's PerspectiveAngewandte Chemie - International Edition2018229
Pickering Emulsion Gels Prepared by Hydrogen-Bonded Zein/Tannic Acid Complex Colloidal ParticlesJournal of Agricultural and Food Chemistry2015224
A review on recent advances in cold plasma technology for the food industry: Current applications and future trendsTrends in Food Science and Technology2017224
Effects of ultrasound pretreatment on the enzymatic hydrolysis of soy protein isolates and on the emulsifying properties of hydrolysatesJournal of Agricultural and Food Chemistry2011200
Effects of high-pressure treatment on some physicochemical and functional properties of soy protein isolatesFood Hydrocolloids2008190
Microwave processing techniques and their recent applications in the food industryTrends in Food Science and Technology2017189
Physicochemical and functional properties of hemp (Cannabis sativa L.) protein isolateJournal of Agricultural and Food Chemistry2006186
Fabrication and characterization of antioxidant pickering emulsions stabilized by zein/chitosan complex particles (ZCPs)Journal of Agricultural and Food Chemistry2015180
An intrinsically stretchable humidity sensor based on anti-drying, self-healing and transparent organohydrogelsMaterials Horizons2019178
Optimization for ultrasound extraction of polysaccharides from mulberry fruits with antioxidant and hyperglycemic activity in vitroCarbohydrate Polymers2015178
Electrospinning: A novel nano-encapsulation approach for bioactive compoundsTrends in Food Science and Technology2017177
Nanocomplexation between curcumin and soy protein isolate: influence on curcumin stability/bioaccessibility and in vitro protein digestibilityJournal of Agricultural and Food Chemistry2015174
Hyperspectral imaging technique for evaluating food quality and safety during various processes: A review of recent applicationsTrends in Food Science and Technology2017166
Antioxidant properties of papain hydrolysates of wheat gluten in different oxidation systemsFood Chemistry2007166
Nickel–Copper Alloy Encapsulated in Graphitic Carbon Shells as Electrocatalysts for Hydrogen Evolution ReactionAdvanced Energy Materials2018164
Microfluidization as a potential technique to modify surface properties of soy protein isolateFood Research International2012164
Emulsifying properties of soy protein nanoparticles: influence of the protein concentration and/or emulsification processJournal of Agricultural and Food Chemistry2014161
pH-dependent emulsifying properties of pea [Pisum sativum (L.)] proteinsFood Hydrocolloids2013161