| The development history and recent updates on soy protein-based meat alternatives T Zhang, W Dou, X Zhang, Y Zhao, Y Zhang, L Jiang, X Sui Trends in Food Science & Technology 109, 702-710, 2021 | 295 | 2021 |
| A novel pickering emulsion produced using soy protein-anthocyanin complex nanoparticles M Ju, G Zhu, G Huang, X Shen, Y Zhang, L Jiang, X Sui Food Hydrocolloids 99, 105329, 2020 | 294 | 2020 |
| Bread fortified with anthocyanin-rich extract from black rice as nutraceutical sources: Its quality attributes and in vitro digestibility X Sui, Y Zhang, W Zhou Food chemistry 196, 910-916, 2016 | 191 | 2016 |
| Ultrasound driven conformational and physicochemical changes of soy protein hydrolysates R Tian, J Feng, G Huang, B Tian, Y Zhang, L Jiang, X Sui Ultrasonics sonochemistry 68, 105202, 2020 | 190 | 2020 |
| Covalent conjugates of anthocyanins to soy protein: Unravelling their structure features and in vitro gastrointestinal digestion fate L Jiang, Y Liu, L Li, B Qi, M Ju, Y Xu, Y Zhang, X Sui Food Research International 120, 603-609, 2019 | 176 | 2019 |
| Complexation of thermally-denatured soybean protein isolate with anthocyanins and its effect on the protein structure and in vitro digestibility Y Zhang, S Chen, B Qi, X Sui, L Jiang Food Research International 106, 619-625, 2018 | 143 | 2018 |
| In vitro and in silico studies of the inhibition activity of anthocyanins against porcine pancreatic α-amylase X Sui, Y Zhang, W Zhou Journal of Functional Foods 21, 50-57, 2016 | 129 | 2016 |
| High moisture extrusion of soy protein and wheat gluten blend: An underlying mechanism for the formation of fibrous structures X Zhang, Y Zhao, T Zhang, Y Zhang, L Jiang, X Sui Lwt 163, 113561, 2022 | 86 | 2022 |
| Fabrication and characterization of soybean oil bodies encapsulated in maltodextrin and chitosan-EGCG conjugates: An in vitro digestibility study J Ding, Z Xu, B Qi, S Cui, T Wang, L Jiang, Y Zhang, X Sui Food Hydrocolloids 94, 519-527, 2019 | 80 | 2019 |
| Deciphering the structural network that confers stability to high internal phase Pickering emulsions by cross-linked soy protein microgels and their in vitro digestion profiles J Wen, Y Zhang, H Jin, X Sui, L Jiang Journal of Agricultural and Food Chemistry 68 (36), 9796-9803, 2020 | 76 | 2020 |
| Dietary bioactive lipids: A review on absorption, metabolism, and health properties Y Zhang, T Zhang, Y Liang, L Jiang, X Sui Journal of Agricultural and Food Chemistry 69 (32), 8929-8943, 2021 | 62 | 2021 |
| Ultrasound-assisted aqueous enzymatic extraction of oil from perilla (Perilla frutescens L.) seeds Y Li, Y Zhang, X Sui, Y Zhang, H Feng, L Jiang CyTA-journal of Food 12 (1), 16-21, 2014 | 62 | 2014 |
| Complexation between soy peptides and epigallocatechin-3-gallate (EGCG): Formation mechanism and morphological characterization T Lan, Y Dong, M Zheng, L Jiang, Y Zhang, X Sui Lwt 134, 109990, 2020 | 57 | 2020 |
| The physicochemical properties and gastrointestinal fate of oleosomes from non-heated and heated soymilk J Ding, J Wen, J Wang, R Tian, L Yu, L Jiang, Y Zhang, X Sui Food Hydrocolloids 100, 105418, 2020 | 56 | 2020 |
| Simplex-centroid mixture design applied to the aqueous enzymatic extraction of fatty acid-balanced oil from mixed seeds Y Li, Y Zhang, M Wang, L Jiang, X Sui Journal of the American Oil Chemists' Society 90, 349-357, 2013 | 54 | 2013 |
| Lepisanthes alata (Malay cherry) leaves are potent inhibitors of starch hydrolases due to proanthocyanidins with high degree of polymerization Y Zhang, AIC Wong, J Wu, NBA Karim, D Huang Journal of Functional Foods 25, 568-578, 2016 | 47 | 2016 |
| Development and characterization of nanoparticles formed by soy peptide aggregate and epigallocatechin-3-gallate as an emulsion stabilizer Y Dong, T Lan, G Huang, L Jiang, Y Zhang, X Sui LWT 152, 112385, 2021 | 42 | 2021 |
| Valorization of soy whey wastewater: How epigallocatechin-3-gallate regulates protein precipitation Z Xu, N Hao, L Li, Y Zhang, L Yu, L Jiang, X Sui ACS Sustainable Chemistry & Engineering 7 (18), 15504-15513, 2019 | 37 | 2019 |
| Thermally treated soya bean oleosomes: the changes in their stability and associated proteins J Ding, Z Xu, B Qi, Z Liu, L Yu, Z Yan, L Jiang, X Sui International Journal of Food Science and Technology 55 (1), 229-238, 2020 | 36 | 2020 |
| Preparation and characterization of soy protein microspheres using amorphous calcium carbonate cores Y Dong, T Lan, X Wang, Y Zhang, L Jiang, X Sui Food Hydrocolloids 107, 105953, 2020 | 33 | 2020 |
