| Effect of oxidation on the emulsifying properties of myofibrillar proteins W Sun, F Zhou, DW Sun, M Zhao Food and Bioprocess Technology 6, 1703-1712, 2013 | 216 | 2013 |
| Effects of oxidative modification on gel properties of isolated porcine myofibrillar protein by peroxyl radicals F Zhou, M Zhao, H Zhao, W Sun, C Cui Meat Science 96 (4), 1432-1439, 2014 | 163 | 2014 |
| Effect of koji fermentation on generation of volatile compounds in soy sauce production Y Feng, C Cui, H Zhao, X Gao, M Zhao, W Sun International Journal of Food Science & Technology 48 (3), 609-619, 2013 | 156 | 2013 |
| Effect of oxidation on the emulsifying properties of soy protein isolate N Chen, M Zhao, W Sun, J Ren, C Cui Food Research International 52 (1), 26-32, 2013 | 154 | 2013 |
| Gelation of salted myofibrillar protein under malondialdehyde-induced oxidative stress F Zhou, M Zhao, G Su, C Cui, W Sun Food Hydrocolloids 40, 153-162, 2014 | 141 | 2014 |
| Effects of composition and oxidation of proteins on their solubility, aggregation and proteolytic susceptibility during processing of Cantonese sausage W Sun, C Cui, M Zhao, Q Zhao, B Yang Food Chemistry 124 (1), 336-341, 2011 | 141 | 2011 |
| Volatile compounds of Cantonese sausage released at different stages of processing and storage W Sun, Q Zhao, H Zhao, M Zhao, B Yang Food Chemistry 121 (2), 319-325, 2010 | 139 | 2010 |
| Effects of microfluidization treatment and transglutaminase cross-linking on physicochemical, functional, and conformational properties of peanut protein isolate X Hu, M Zhao, W Sun, G Zhao, J Ren Journal of agricultural and food chemistry 59 (16), 8886-8894, 2011 | 132 | 2011 |
| Effect of Maillard reaction products derived from the hydrolysate of mechanically deboned chicken residue on the antioxidant, textural and sensory properties of Cantonese sausages W Sun, M Zhao, C Cui, Q Zhao, B Yang Meat science 86 (2), 276-282, 2010 | 131 | 2010 |
| Physicochemical changes of myofibrillar proteins during processing of Cantonese sausage in relation to their aggregation behaviour and in vitro digestibility W Sun, F Zhou, M Zhao, B Yang, C Cui Food Chemistry 129 (2), 472-478, 2011 | 122 | 2011 |
| Effect of pH on the interaction of porcine myofibrillar proteins with pyrazine compounds H Shen, M Zhao, W Sun Food Chemistry 287, 93-99, 2019 | 113 | 2019 |
| Structural evaluation of myofibrillar proteins during processing of Cantonese sausage by Raman spectroscopy W Sun, Q Zhao, M Zhao, B Yang, C Cui, J Ren Journal of agricultural and food chemistry 59 (20), 11070-11077, 2011 | 103 | 2011 |
| Stable and pH-sensitive protein nanogels made by self-assembly of heat denatured soy protein N Chen, L Lin, W Sun, M Zhao Journal of Agricultural and Food Chemistry 62 (39), 9553-9561, 2014 | 98 | 2014 |
| Effect of protein oxidation on the in vitro digestibility of soy protein isolate N Chen, M Zhao, W Sun Food Chemistry 141 (3), 3224-3229, 2013 | 94 | 2013 |
| Effect of oxidation on the gel properties of porcine myofibrillar proteins and their binding abilities with selected flavour compounds H Shen, JS Elmore, M Zhao, W Sun Food Chemistry 329, 127032, 2020 | 93 | 2020 |
| Structural characteristics of peptides extracted from Cantonese sausage during drying and their antioxidant activities W Sun, H Zhao, Q Zhao, M Zhao, B Yang, N Wu, Y Qian Innovative Food Science & Emerging Technologies 10 (4), 558-563, 2009 | 93 | 2009 |
| Polysaccharides from Laminaria japonica: Structural characteristics and antioxidant activity C Cui, J Lu, D Sun-Waterhouse, L Mu, W Sun, M Zhao, H Zhao Lwt 73, 602-608, 2016 | 90 | 2016 |
| Oxidation of sarcoplasmic proteins during processing of Cantonese sausage in relation to their aggregation behaviour and in vitro digestibility W Sun, M Zhao, B Yang, H Zhao, C Cui Meat Science 88 (3), 462-467, 2011 | 88 | 2011 |
| Binding of aroma compounds with myofibrillar proteins modified by a hydroxyl-radical-induced oxidative system F Zhou, M Zhao, G Su, W Sun Journal of Agricultural and Food Chemistry 62 (39), 9544-9552, 2014 | 87 | 2014 |
| Partial substitution of NaCl with chloride salt mixtures: Impact on oxidative characteristics of meat myofibrillar protein and their rheological properties J Zheng, Y Han, G Ge, M Zhao, W Sun Food Hydrocolloids 96, 36-42, 2019 | 85 | 2019 |
