| Effect of pullulan on the short-term and long-term retrogradation of rice starch L Chen, F Ren, Z Zhang, Q Tong, MMA Rashed Carbohydrate Polymers 115, 415-421, 2015 | 201 | 2015 |
| Designing hydrogel particles for controlled or targeted release of lipophilic bioactive agents in the gastrointestinal tract Z Zhang, R Zhang, L Chen, Q Tong, DJ McClements European Polymer Journal 72, 698-716, 2015 | 173 | 2015 |
| Effect of pullulan on the water distribution, microstructure and textural properties of rice starch gels during cold storage L Chen, Y Tian, Q Tong, Z Zhang, Z Jin Food Chemistry 214, 702-709, 2017 | 158 | 2017 |
| Starch-based biodegradable packaging materials: A review of their preparation, characterization and diverse applications in the food industry H Cheng, L Chen, DJ McClements, T Yang, Z Zhang, F Ren, M Miao, ... Trends in Food Science & Technology 114, 70-82, 2021 | 157 | 2021 |
| Encapsulation of curcumin in polysaccharide-based hydrogel beads: Impact of bead type on lipid digestion and curcumin bioaccessibility Z Zhang, R Zhang, L Zou, L Chen, Y Ahmed, W Al Bishri, K Balamash, ... Food Hydrocolloids 58, 160-170, 2016 | 146 | 2016 |
| Effect of frying on the pasting and rheological properties of normal maize starch L Chen, Y Tian, Y Bai, J Wang, A Jiao, Z Jin Food Hydrocolloids 77, 85-95, 2018 | 111 | 2018 |
| Recent advances in intelligent food packaging materials: Principles, preparation and applications H Cheng, H Xu, DJ McClements, L Chen, A Jiao, Y Tian, M Miao, Z Jin Food Chemistry 375, 131738, 2022 | 110 | 2022 |
| Pasting and rheological properties of rice starch as affected by pullulan L Chen, Q Tong, F Ren, G Zhu International Journal of Biological Macromolecules 66, 325-331, 2014 | 109 | 2014 |
| Measurement and characterization of external oil in the fried waxy maize starch granules using ATR-FTIR and XRD L Chen, Y Tian, B Sun, C Cai, R Ma, Z Jin Food chemistry 242, 131-138, 2018 | 108 | 2018 |
| Rapid, accurate, and simultaneous measurement of water and oil contents in the fried starchy system using low-field NMR L Chen, Y Tian, B Sun, J Wang, Q Tong, Z Jin Food chemistry 233, 525-529, 2017 | 104 | 2017 |
| Encapsulation of lactase (β-galactosidase) into κ-carrageenan-based hydrogel beads: Impact of environmental conditions on enzyme activity Z Zhang, R Zhang, L Chen, DJ McClements Food chemistry 200, 69-75, 2016 | 101 | 2016 |
| Effect of dietary fibers on the structure and digestibility of fried potato starch: A comparison of pullulan and pectin L Chen, H Zhang, DJ McClements, Z Zhang, R Zhang, Z Jin, Y Tian Carbohydrate Polymers 215, 47-57, 2019 | 84 | 2019 |
| Impact of germination on nutritional and physicochemical properties of adlay seed (Coixlachryma-jobi L.) L Xu, L Chen, B Ali, NA Yang, Y Chen, F Wu, Z Jin, X Xu Food chemistry 229, 312-318, 2017 | 84 | 2017 |
| Effect of pullulan on the digestible, crystalline and morphological characteristics of rice starch L Chen, Y Tian, Z Zhang, Q Tong, B Sun, MMA Rashed, Z Jin Food Hydrocolloids 63, 383-390, 2017 | 83 | 2017 |
| A review of structural transformations and properties changes in starch during thermal processing of foods Y Wang, L Chen, T Yang, Y Ma, DJ McClements, F Ren, Y Tian, Z Jin Food Hydrocolloids 113, 106543, 2021 | 65 | 2021 |
| Polyphenols as plant-based nutraceuticals: health effects, encapsulation, nano-delivery, and application Z Zhang, X Li, S Sang, DJ McClements, L Chen, J Long, A Jiao, Z Jin, ... Foods 11 (15), 2189, 2022 | 62 | 2022 |
| Linear dextrin as curcumin delivery system: Effect of degree of polymerization on the functional stability of curcumin B Sun, Y Tian, L Chen, Z Jin Food Hydrocolloids 77, 911-920, 2018 | 60 | 2018 |
| Stimulus-responsive hydrogels in food science: A review Z Yang, L Chen, DJ McClements, C Qiu, C Li, Z Zhang, M Miao, Y Tian, ... Food Hydrocolloids 124, 107218, 2022 | 59 | 2022 |
| Comprehensive investigation and comparison of surface microstructure of fractionated potato starches L Chen, R Ma, Z Zhang, M Huang, C Cai, R Zhang, DJ McClements, ... Food Hydrocolloids 89, 11-19, 2019 | 59 | 2019 |
| Isolation of essential oil from Lavandula angustifolia by using ultrasonic-microwave assisted method preceded by enzymolysis treatment, and assessment of its biological activities MMA Rashed, Q Tong, A Nagi, JP Li, NU Khan, L Chen, A Rotail, ... Industrial crops and products 100, 236-245, 2017 | 59 | 2017 |
David Julian McClementsUniversity of MassachusettsVerified email at foodsci.umass.edu
