| Structure and antioxidant activity of high molecular weight Maillard reaction products from casein–glucose FL Gu, JM Kim, S Abbas, XM Zhang, SQ Xia, ZX Chen Food Chemistry 120 (2), 505-511, 2010 | 381 | 2010 |
| Optimized microwave-assisted extraction of phenolic acids from citrus mandarin peels and evaluation of antioxidant activity in vitro K Hayat, S Hussain, S Abbas, U Farooq, B Ding, S Xia, C Jia, X Zhang, ... Separation and Purification Technology 70 (1), 63-70, 2009 | 372 | 2009 |
| Polysaccharide-based nanoparticles by chitosan and gum arabic polyelectrolyte complexation as carriers for curcumin C Tan, J Xie, X Zhang, J Cai, S Xia Food Hydrocolloids 57, 236-245, 2016 | 294 | 2016 |
| Biopolymer-coated liposomes by electrostatic adsorption of chitosan (chitosomes) as novel delivery systems for carotenoids C Tan, B Feng, X Zhang, W Xia, S Xia Food hydrocolloids 52, 774-784, 2016 | 281 | 2016 |
| Characteristics and antioxidant activity of ultrafiltrated Maillard reaction products from a casein–glucose model system F Gu, JM Kim, K Hayat, S Xia, B Feng, X Zhang Food Chemistry 117 (1), 48-54, 2009 | 281 | 2009 |
| Morphology and release profile of microcapsules encapsulating peppermint oil by complex coacervation Z Dong, Y Ma, K Hayat, C Jia, S Xia, X Zhang Journal of Food Engineering 104 (3), 455-460, 2011 | 276 | 2011 |
| Effect of microwave treatment on phenolic content and antioxidant activity of citrus mandarin pomace K Hayat, X Zhang, U Farooq, S Abbas, S Xia, C Jia, F Zhong, J Zhang Food chemistry 123 (2), 423-429, 2010 | 263 | 2010 |
| Temperature effect on the non-volatile compounds of Maillard reaction products derived from xylose–soybean peptide system: Further insights into thermal degradation and cross … X Lan, P Liu, S Xia, C Jia, D Mukunzi, X Zhang, W Xia, H Tian, Z Xiao Food Chemistry 120 (4), 967-972, 2010 | 260 | 2010 |
| Liberation and separation of phenolic compounds from citrus mandarin peels by microwave heating and its effect on antioxidant activity K Hayat, X Zhang, H Chen, S Xia, C Jia, F Zhong Separation and Purification Technology 73 (3), 371-376, 2010 | 232 | 2010 |
| Ferrous sulfate liposomes: preparation, stability and application in fluid milk S Xia, S Xu Food research international 38 (3), 289-296, 2005 | 227 | 2005 |
| Sensory characteristics and antioxidant activities of Maillard reaction products from soy protein hydrolysates with different molecular weight distribution P Liu, M Huang, S Song, K Hayat, X Zhang, S Xia, C Jia Food and Bioprocess Technology 5, 1775-1789, 2012 | 218 | 2012 |
| Gelatin and pectin complex coacervates as carriers for cinnamaldehyde: Effect of pectin esterification degree on coacervate formation, and enhanced thermal stability B Muhoza, S Xia, J Cai, X Zhang, E Duhoranimana, J Su Food Hydrocolloids 87, 712-722, 2019 | 199 | 2019 |
| Liposome as a delivery system for carotenoids: Comparative antioxidant activity of carotenoids as measured by ferric reducing antioxidant power, DPPH assay and lipid peroxidation C Tan, J Xue, S Abbas, B Feng, X Zhang, S Xia Journal of agricultural and food chemistry 62 (28), 6726-6735, 2014 | 191 | 2014 |
| Liposomes as vehicles for lutein: preparation, stability, liposomal membrane dynamics, and structure C Tan, S Xia, J Xue, J Xie, B Feng, X Zhang Journal of agricultural and food chemistry 61 (34), 8175-8184, 2013 | 188 | 2013 |
| Liposomes as delivery systems for carotenoids: Comparative studies of loading ability, storage stability and in vitro release C Tan, J Xue, X Lou, S Abbas, Y Guan, B Feng, X Zhang, S Xia Food & Function 5 (6), 1232-1240, 2014 | 182 | 2014 |
| Gelatin and high methyl pectin coacervates crosslinked with tannic acid: The characterization, rheological properties, and application for peppermint oil microencapsulation B Muhoza, S Xia, X Zhang Food Hydrocolloids 97, 105174, 2019 | 159 | 2019 |
| Modulation of the carotenoid bioaccessibility through liposomal encapsulation C Tan, Y Zhang, S Abbas, B Feng, X Zhang, S Xia Colloids and surfaces B: biointerfaces 123, 692-700, 2014 | 157 | 2014 |
| Formation of the beef flavour precursors and their correlation with chemical parameters during the controlled thermal oxidation of tallow S Song, X Zhang, K Hayat, P Liu, C Jia, S Xia, Z Xiao, H Tian, Y Niu Food Chemistry 124 (1), 203-209, 2011 | 150 | 2011 |
| Modified SPI improves the emulsion properties and oxidative stability of fish oil microcapsules Y Zhang, C Tan, S Abbas, K Eric, S Xia, X Zhang Food Hydrocolloids 51, 108-117, 2015 | 142 | 2015 |
| Optimization in the Preparation of Coenzyme Q10 Nanoliposomes S Xia, S Xu, X Zhang Journal of agricultural and food chemistry 54 (17), 6358-6366, 2006 | 141 | 2006 |
