| Food-grade nanoemulsions: formulation, fabrication, properties, performance, biological fate, and potential toxicity DJ McClements, J Rao Critical reviews in food science and nutrition 51 (4), 285-330, 2011 | 1625 | 2011 |
| Food-grade microemulsions, nanoemulsions and emulsions: Fabrication from sucrose monopalmitate & lemon oil J Rao, DJ McClements Food hydrocolloids 25 (6), 1413-1423, 2011 | 294 | 2011 |
| Formation of flavor oil microemulsions, nanoemulsions and emulsions: influence of composition and preparation method J Rao, DJ McClements Journal of agricultural and food chemistry 59 (9), 5026-5035, 2011 | 289 | 2011 |
| Improving the efficacy of essential oils as antimicrobials in foods: Mechanisms of action J Rao, B Chen, D McClements, Julian Annual Review of Food Science and Technology 10, 2019 | 240 | 2019 |
| Food-grade microemulsions and nanoemulsions: Role of oil phase composition on formation and stability J Rao, DJ McClements Food Hydrocolloids, 2012 | 223 | 2012 |
| Stabilization of phase inversion temperature nanoemulsions by surfactant displacement J Rao, DJ McClements Journal of agricultural and food chemistry 58 (11), 7059-7066, 2010 | 223 | 2010 |
| 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, O Jae-bom, 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 |
| Lemon oil solubilization in mixed surfactant solutions: Rationalizing microemulsion & nanoemulsion formation J Rao, DJ McClements Food Hydrocolloids 26 (1), 268-276, 2012 | 185 | 2012 |
| 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 |
| 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 |
| Impact of lemon oil composition on formation and stability of model food and beverage emulsions J Rao, DJ McClements Food Chemistry, 2012 | 137 | 2012 |
| 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 |
| Nutraceutical nanoemulsions: influence of carrier oil composition (digestible versus indigestible oil) on β‐carotene bioavailability J Rao, EA Decker, H Xiao, DJ McClements Journal of the Science of Food and Agriculture 93 (13), 3175-3183, 2013 | 133 | 2013 |
| Solid dispersion-based spray-drying improves solubility and mitigates beany flavour of pea protein isolate Y Lan, X Minwei, JB Ohm, B Chen, jiajia Rao Food chemistry 278, 665-673, 2019 | 129 | 2019 |
| 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, 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 |
Bingcan ChenNorth Dakota State UniversityVerified email at ndsu.edu
