| Egg-box model-based gelation of alginate and pectin: A review L Cao, W Lu, A Mata, K Nishinari, Y Fang Carbohydrate polymers 242, 116389, 2020 | 585 | 2020 |
| Ions-induced gelation of alginate: Mechanisms and applications C Hu, W Lu, A Mata, K Nishinari, Y Fang International Journal of Biological Macromolecules 177, 578-588, 2021 | 311 | 2021 |
| Cellulose and cellulose derivatives: Different colloidal states and food-related applications X He, W Lu, C Sun, H Khalesi, A Mata, R Andaleeb, Y Fang Carbohydrate Polymers 255, 117334, 2021 | 140 | 2021 |
| Physicochemical and pH-dependent functional properties of proteins isolated from eight traditional Chinese beans J Ge, CX Sun, A Mata, H Corke, RY Gan, Y Fang Food Hydrocolloids 112, 106288, 2021 | 126 | 2021 |
| Emulsion structure design for improving the oxidative stability of polyunsaturated fatty acids C Wang, C Sun, W Lu, K Gul, A Mata, Y Fang Comprehensive Reviews in Food Science and Food Safety 19 (6), 2955-2971, 2020 | 70 | 2020 |
| Prolamin‐based complexes: Structure design and food‐related applications J Song, C Sun, K Gul, A Mata, Y Fang Comprehensive Reviews in Food Science and Food Safety 20 (2), 1120-1149, 2021 | 53 | 2021 |
| Natural polymer-sourced interpenetrating network hydrogels: Fabrication, properties, mechanism and food applications M Du, W Lu, Y Zhang, A Mata, Y Fang Trends in Food Science & Technology 116, 342-356, 2021 | 51 | 2021 |
| Fabrication of composite structures of lysozyme fibril–zein using antisolvent precipitation: Effects of blending and pH adjustment sequences J Song, C Sun, Y Xiang, Y Xie, A Mata, Y Fang Journal of Agricultural and Food Chemistry 68 (42), 11802-11809, 2020 | 13 | 2020 |
