| Phospholipids in foods: prooxidants or antioxidants? L Cui, EA Decker Journal of the Science of Food and Agriculture 96 (1), 18-31, 2016 | 286 | 2016 |
| 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 | 260 | 2020 |
| 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 | 215 | 2020 |
| Impact of interfacial composition on co-oxidation of lipids and proteins in oil-in-water emulsions: Competitive displacement of casein by surfactants J Yi, J Ning, Z Zhu, L Cui, EA Decker, DJ McClements Food Hydrocolloids 87, 20-28, 2019 | 104 | 2019 |
| Formation, characterization, and potential food application of rice bran wax oleogels: Expeller-pressed corn germ oil versus refined corn oil M Zhao, Y Lan, L Cui, E Monono, J Rao, B Chen Food chemistry 309, 125704, 2020 | 93 | 2020 |
| Effects of high-intensity ultrasound on the structural, optical, mechanical and physicochemical properties of pea protein isolate-based edible film J Cheng, L Cui Ultrasonics Sonochemistry 80, 105809, 2021 | 92 | 2021 |
| Impact of phosphatidylethanolamine on the antioxidant activity of α-tocopherol and trolox in bulk oil L Cui, DJ McClements, EA Decker Journal of Agricultural and Food Chemistry 63 (12), 3288-3294, 2015 | 86 | 2015 |
| Structural characteristics of pea protein isolate (PPI) modified by high-pressure homogenization and its relation to the packaging properties of PPI edible film J Cheng, Z Li, J Wang, Z Zhu, J Yi, B Chen, L Cui Food Chemistry 388, 132974, 2022 | 62 | 2022 |
| Effects of salts on oxidative stability of lipids in Tween-20 stabilized oil-in-water emulsions L Cui, HT Cho, DJ McClements, EA Decker, Y Park Food chemistry 197, 1130-1135, 2016 | 56 | 2016 |
| Association colloids formed by multiple surface active minor components and their effect on lipid oxidation in bulk oil K Kittipongpittaya, A Panya, L Cui, DJ McClements, EA Decker Journal of the American Oil Chemists' Society 91, 1955-1965, 2014 | 55 | 2014 |
| Physical properties and cookie-making performance of oleogels prepared with crude and refined soybean oil: A comparative study M Zhao, Y Lan, L Cui, E Monono, J Rao, B Chen Food & function 11 (3), 2498-2508, 2020 | 54 | 2020 |
| Impact of phosphoethanolamine reverse micelles on lipid oxidation in bulk oils L Cui, K Kittipongpittaya, DJ McClements, EA Decker Journal of the American Oil Chemists' Society 91, 1931-1937, 2014 | 50 | 2014 |
| Impact of association colloids on lipid oxidation in triacylglycerols and fatty acid ethyl esters R Homma, K Suzuki, L Cui, DJ McClements, EA Decker Journal of agricultural and food chemistry 63 (46), 10161-10169, 2015 | 49 | 2015 |
| The prooxidant activity of salts on the lipid oxidation of lecithin-stabilized oil-in-water emulsions L Cui, J Fan, Y Sun, Z Zhu, J Yi Food chemistry 252, 28-32, 2018 | 46 | 2018 |
| Recent advances in the health benefits of pea protein (Pisum sativum): Bioactive peptides and the interaction with the gut microbiome J Wang, S Kadyan, V Ukhanov, J Cheng, R Nagpal, L Cui Current Opinion in Food Science 48, 100944, 2022 | 45 | 2022 |
| Antioxidant and prooxidant activities of tea polyphenols in oil-in-water emulsions depend on the level used and the location of proteins L Tian, S Zhang, J Yi, Z Zhu, L Cui, EA Decker, DJ McClements Food Chemistry 375, 131672, 2022 | 39 | 2022 |
| Factors impacting the antioxidant/prooxidant activity of tea polyphenols on lipids and proteins in oil-in-water emulsions L Tian, S Zhang, J Yi, Z Zhu, L Cui, EA Decker, DJ McClements Lwt 156, 113024, 2022 | 39 | 2022 |
| Improving the functionality of pea protein isolate through co-spray drying with emulsifying salt or disaccharide L Cui, J Kimmel, L Zhou, B Chen, J Rao Food Hydrocolloids 113, 106534, 2021 | 39 | 2021 |
| Improving the mechanical and water-resistance properties of pea protein-based edible film via wet-heating Maillard reaction: Insights into the simultaneous effect of heating … J Cheng, J Wang, Z Li, B Chen, L Cui Food Packaging and Shelf Life 35, 101024, 2023 | 34 | 2023 |
| Combining solid dispersion-based spray drying with cyclodextrin to improve the functionality and mitigate the beany odor of pea protein isolate L Cui, J Kimmel, L Zhou, J Rao, B Chen Carbohydrate Polymers 245, 116546, 2020 | 33 | 2020 |
Eric A. DeckerUniversity of Massachusettsfoodsci.umass.edu üzerinde doğrulanmış e-posta adresine sahip