| Preparation and optimization of Pickering emulsion stabilized by chitosan-tripolyphosphate nanoparticles for curcumin encapsulation BR Shah, Y Li, W Jin, Y An, L He, Z Li, W Xu, B Li Food Hydrocolloids 52, 369-377, 2016 | 308 | 2016 |
| Green synthesis of xanthan conformation-based silver nanoparticles: antibacterial and catalytic application W Xu, W Jin, L Lin, C Zhang, Z Li, Y Li, R Song, B Li Carbohydrate polymers 101, 961-967, 2014 | 140 | 2014 |
| Physical stabilities of taro starch nanoparticles stabilized Pickering emulsions and the potential application of encapsulated tea polyphenols P Shao, H Zhang, B Niu, W Jin International Journal of Biological Macromolecules 118, 2032-2039, 2018 | 112 | 2018 |
| Ovalbumin-chitosan complex coacervation: Phase behavior, thermodynamic and rheological properties W Xiong, C Ren, W Jin, J Tian, Y Wang, BR Shah, J Li, B Li Food Hydrocolloids 61, 895-902, 2016 | 108 | 2016 |
| Application of micronized konjac gel for fat analogue in mayonnaise J Li, Y Wang, W Jin, B Zhou, B Li Food Hydrocolloids 35, 375-382, 2014 | 99 | 2014 |
| Microencapsulation of anthocyanins extracted from grape skin by emulsification/internal gelation followed by spray/freeze-drying techniques: Characterization, stability and … R Zhang, L Zhou, J Li, H Oliveira, N Yang, W Jin, Z Zhu, S Li, J He Lwt 123, 109097, 2020 | 98 | 2020 |
| Influence of anionic alginate and cationic chitosan on physicochemical stability and carotenoids bioaccessibility of soy protein isolate-stabilized emulsions C Zhang, W Xu, W Jin, BR Shah, Y Li, B Li Food Research International 77, 419-425, 2015 | 87 | 2015 |
| Gelatin-based nanocomplex-stabilized Pickering emulsions: Regulating droplet size and wettability through assembly with glucomannan W Jin, J Zhu, Y Jiang, P Shao, B Li, Q Huang Journal of agricultural and food chemistry 65 (7), 1401-1409, 2017 | 85 | 2017 |
| Preparation and characterization of ovalbumin and carboxymethyl cellulose conjugates via glycosylation X Geng, B Cui, Y Li, W Jin, Y An, B Zhou, T Ye, L He, H Liang, L Wang, ... Food Hydrocolloids 37, 86-92, 2014 | 81 | 2014 |
| Nanoemulsions for food: properties, production, characterization, and applications W Jin, W Xu, H Liang, Y Li, S Liu, B Li Emulsions, 1-36, 2016 | 80 | 2016 |
| Functional properties of ovalbumin glycosylated with carboxymethyl cellulose of different substitution degree Y An, B Cui, Y Wang, W Jin, X Geng, X Yan, B Li Food Hydrocolloids 40, 1-8, 2014 | 78 | 2014 |
| Foaming and surface properties of gliadin nanoparticles: Influence of pH and heating temperature D Peng, W Jin, C Tang, Y Lu, W Wang, J Li, B Li Food Hydrocolloids 77, 107-116, 2018 | 75 | 2018 |
| Adsorption and distribution of edible gliadin nanoparticles at the air/water interface D Peng, W Jin, J Li, W Xiong, Y Pei, Y Wang, Y Li, B Li Journal of Agricultural and Food Chemistry 65 (11), 2454-2460, 2017 | 71 | 2017 |
| Analysis of deacetylated konjac glucomannan and xanthan gum phase separation by film forming W Jin, R Song, W Xu, Y Wang, J Li, BR Shah, Y Li, B Li Food Hydrocolloids 48, 320-326, 2015 | 71 | 2015 |
| Curcumin loaded and protective system based on complex of κ-carrageenan and lysozyme W Xu, W Jin, C Zhang, Z Li, L Lin, Q Huang, S Ye, B Li Food Research International 59, 61-66, 2014 | 69 | 2014 |
| Encapsulation and release behavior of curcumin based on nanoemulsions-filled alginate hydrogel beads W Xu, L Huang, W Jin, P Ge, BR Shah, D Zhu, J Jing International journal of biological macromolecules 134, 210-215, 2019 | 68 | 2019 |
| A simple and feasible approach to purify konjac glucomannan from konjac flour–Temperature effect W Xu, S Wang, T Ye, W Jin, J Liu, J Lei, B Li, C Wang Food Chemistry 158, 171-176, 2014 | 68 | 2014 |
| Degraded konjac glucomannan by γ-ray irradiation assisted with ethanol: Preparation and characterization W Jin, W Xu, Z Li, J Li, B Zhou, C Zhang, B Li Food Hydrocolloids 36, 85-92, 2014 | 53 | 2014 |
| Synthesis and characterization of nanoparticles based on negatively charged xanthan gum and lysozyme W Xu, W Jin, Z Li, H Liang, Y Wang, BR Shah, Y Li, B Li Food research international 71, 83-90, 2015 | 51 | 2015 |
| Tunable self-assemblies of whey protein isolate fibrils for pickering emulsions structure regulation F Jiang, Y Pan, D Peng, W Huang, W Shen, W Jin, Q Huang Food Hydrocolloids 124, 107264, 2022 | 49 | 2022 |
Bin Li，李斌Professor of food science, Huazhong Agriculture UniversityVerified email at mail.hzau.edu.cn
