| Improving the Efficacy of Essential Oils as Antimicrobials in Foods: Mechanisms of Action J Rao, B Chen, DJ McClements Annual Review of Food Science and Technology 10, 365-387, 2019 | 240 | 2019 |
| Minor components in food oils: a critical review of their roles on lipid oxidation chemistry in bulk oils and emulsions B Chen, DJ McClements, EA Decker Critical reviews in food science and nutrition 51 (10), 901-916, 2011 | 233 | 2011 |
| Effect of alkaline extraction pH on structure properties, solubility, and beany flavor of yellow pea protein isolate Z Gao, P Shen, Y Lan, L Cui, JB Ohm, B Chen, J Rao Food Research International 131, 109045, 2020 | 198 | 2020 |
| Pea protein isolate–high methoxyl pectin soluble complexes for improving pea protein functionality: Effect of pH, biopolymer ratio and concentrations Y Lan, B Chen, J Rao Food Hydrocolloids 80, 245-253, 2018 | 191 | 2018 |
| Pea Protein Isolate-Gum Arabic Maillard Conjugates Improves Physical and oxidative stability of Oil-in-Water Emulsions F Zha, S Dong, J Rao, B Chen Food Chemistry 285, 130-138, 2019 | 183 | 2019 |
| Functionality and structure of yellow pea protein isolate as affected by cultivars and extraction pH L Cui, N Bandillo, Y Wang, JB Ohm, B Chen, J Rao Food Hydrocolloids 108, 106008, 2020 | 153 | 2020 |
| Physical Properties, Antifungal and Mycotoxin Inhibitory Activities of Five Essential oil Nanoemulsions: Impact of Oil Compositions and Processing Parameters J Wan, S Zhong, P Schwarz, B Chen, J Rao Food Chemistry 291, 199-206, 2019 | 149 | 2019 |
| How do Enzymes Orient when Trapped on Metal-Organic Framework (MOF) Surfaces? Y Pan, H Li, J Farmakes, F Xiao, B Chen, S Ma, Z Yang Journal of the American Chemical Society 140 (47), 16032-16036, 2018 | 149 | 2018 |
| Effect of germination on the chemical composition, thermal, pasting, and moisture sorption properties of flours from chickpea, lentil, and yellow pea M Xu, Z Jin, S Simsek, C Hall, J Rao, B Chen Food Chemistry 295, 579-587, 2019 | 142 | 2019 |
| HS-SPME-GC-MS/Olfactometry Combined with Chemometrics to Assess the Impact of Germination on Flavor Attributes of Chickpea, Lentil, and Yellow Pea Flours M Xu, Z Jin, Y Lan, J Rao, B Chen Food Chemistry 280, 83-95, 2019 | 141 | 2019 |
| Design of foods with bioactive lipids for improved health B Chen, DJ McClements, EA Decker Annual review of food science and technology 4, 35-56, 2013 | 137 | 2013 |
| The structural modification of pea protein concentrate with gum Arabic by controlled Maillard reaction enhances its functional properties and flavor attributes F Zha, S Dong, J Rao, B Chen Food Hydrocolloids 92, 30-40, 2019 | 136 | 2019 |
| Solid dispersion-based spray-drying improves solubility and mitigates beany flavour of pea protein isolate Y Lan, M Xu, JB Ohm, B Chen, J Rao Food Chemistry 278, 665-673, 2019 | 129 | 2019 |
| Role of continuous phase anionic polysaccharides on the oxidative stability of menhaden oil-in-water emulsions B Chen, DJ McClements, EA Decker Journal of agricultural and food chemistry 58 (6), 3779-3784, 2010 | 121 | 2010 |
| Occurrence and Preventive Strategies to Control Mycotoxins in Cereal-Based Food J Wan, B Chen, J Rao Comprehensive Reviews in Food Science and Food Safety 19 (3), 928–953, 2020 | 117 | 2020 |
| Plant proteins from green pea and chickpea: Extraction, fractionation, structural characterization and functional properties L Chang, Y Lan, N Bandillo, JB Ohm, B Chen, J Rao Food Hydrocolloids 123, 107165, 2022 | 104 | 2022 |
| Role of reverse micelles on lipid oxidation in bulk oils: impact of phospholipids on antioxidant activity of α-tocopherol and Trolox B Chen, A Han, M Laguerre, DJ McClements, EA Decker Food & function 2 (6), 302-309, 2011 | 101 | 2011 |
| Traditional Fermented Soybean Products: Processing, Flavor Formation, Nutritional and Biological Activities L Liu, X Chen, L Hao, G Zhang, Z Jin, C Li, L Yang, J Rao, B Chen Critical Reviews in Food Science and Nutrition 62 (7), 1971-1989, 2022 | 100 | 2022 |
| Formation and microstructural characterization of whey protein isolate/beet pectin coacervations by laccase catalyzed cross-linking B Chen, H Li, Y Ding, H Suo LWT-Food Science and Technology 47 (1), 31-38, 2012 | 99 | 2012 |
| Physical structures in soybean oil and their impact on lipid oxidation B Chen, A Han, DJ McClements, EA Decker Journal of agricultural and food chemistry 58 (22), 11993-11999, 2010 | 99 | 2010 |
