| Inclusion complex of astaxanthin with hydroxypropyl-β-cyclodextrin: UV, FTIR, 1H NMR and molecular modeling studies C Yuan, Z Jin, X Xu Carbohydrate polymers 89 (2), 492-496, 2012 | 201 | 2012 |
| Preparation and stability of the inclusion complex of astaxanthin with hydroxypropyl-β-cyclodextrin C Yuan, Z Jin, X Xu, H Zhuang, W Shen Food Chemistry 109 (2), 264-268, 2008 | 192 | 2008 |
| Storage stability and antioxidant activity of complex of astaxanthin with hydroxypropyl-β-cyclodextrin C Yuan, L Du, Z Jin, X Xu Carbohydrate polymers 91 (1), 385-389, 2013 | 124 | 2013 |
| Gelation of κ-carrageenan/Konjac glucommanan compound gel: Effect of cyclodextrins C Yuan, D Xu, B Cui, Y Wang Food Hydrocolloids 87, 158-164, 2019 | 113 | 2019 |
| Characterization of hydroxypropyl-β-cyclodextrins with different substitution patterns via FTIR, GC–MS, and TG–DTA C Yuan, B Liu, H Liu Carbohydrate polymers 118, 36-40, 2015 | 109 | 2015 |
| Physicochemical characterization and antibacterial activity assessment of lavender essential oil encapsulated in hydroxypropyl-beta-cyclodextrin C Yuan, Y Wang, Y Liu, B Cui Industrial Crops and Products 130, 104-110, 2019 | 102 | 2019 |
| Cyclodextrin chemistry: preparation and application ZY Jin World Scientific, 2013 | 97 | 2013 |
| Influence of cyclodextrins on texture behavior and freeze-thaw stability of kappa-carrageenan gel C Yuan, L Du, G Zhang, Z Jin, H Liu Food Chemistry 210, 600-605, 2016 | 73 | 2016 |
| Evaluation of complex forming ability of hydroxypropyl-β-cyclodextrins C Yuan, Z Jin, X Li Food Chemistry 106 (1), 50-55, 2008 | 73 | 2008 |
| Influence of cations on texture, compressive elastic modulus, sol-gel transition and freeze-thaw properties of kappa-carrageenan gel Y Wang, C Yuan, B Cui, Y Liu Carbohydrate polymers 202, 530-535, 2018 | 65 | 2018 |
| Effect of selective encapsulation of hydroxypropyl-β-cyclodextrin on components and antibacterial properties of star anise essential oil G Zhang, C Yuan, Y Sun Molecules 23 (5), 1126, 2018 | 64 | 2018 |
| Characterization of an inclusion complex of ethyl benzoate with hydroxypropyl-β-cyclodextrin C Yuan, Z Lu, Z Jin Food chemistry 152, 140-145, 2014 | 51 | 2014 |
| Influence of cyclodextrins on the gel properties of kappa-carrageenan C Yuan, L Sang, Y Wang, B Cui Food chemistry 266, 545-550, 2018 | 47 | 2018 |
| The influence of a hydroxypropyl-beta-cyclodextrin composite on the gelation of kappa-carrageenan Y Wang, C Yuan, Y Liu, D Xu, B Cui Food hydrocolloids 90, 276-284, 2019 | 33 | 2019 |
| Characterization, stability and antioxidant activity of the inclusion complex of dihydromyricetin with hydroxypropyl‐β‐cyclodextrin B Liu, Y Ma, C Yuan, C Su, L Hu, J Wang Journal of Food Biochemistry 36 (5), 634-641, 2012 | 19 | 2012 |
| Browning control of fresh-cut Chinese yam by edible coatings enriched with an inclusion complex containing star anise essential oil G Zhang, L Gu, Z Lu, C Yuan, Y Sun RSC advances 9 (9), 5002-5008, 2019 | 18 | 2019 |
| New source of α-d-galactosidase: Germinating coffee beans W Shen, Z Jin, X Xu, J Zhao, L Deng, H Chen, C Yuan, D Li, X Li Food chemistry 110 (4), 962-966, 2008 | 18 | 2008 |
| Aerobic biodegradability of hydroxypropyl-β-cyclodextrins in soil C Yuan, Z Jin Journal of Inclusion Phenomena and Macrocyclic Chemistry 58, 345-351, 2007 | 12 | 2007 |
| Optimization of Preparation Process of Hydroxypropyl-beta-Cyclodextrin by Response Surface Methodology C Yuan, B Liu, C Chen 2010 International Conference on Challenges in Environmental Science and …, 2010 | 6 | 2010 |
| Preparation and analysis of cyclodextrin derivatives C Yuan, YX Bai, ZY Jin Cyclodextrin Chemistry: Preparation and Application, 135-181, 2013 | 4 | 2013 |
