| Evaluation of the non-aldehyde volatile compounds formed during deep-fat frying process Q Zhang, C Wan, C Wang, H Chen, Y Liu, S Li, D Lin, D Wu, W Qin Food Chemistry 243, 151-161, 2018 | 112 | 2018 |
| Research progress in tofu processing: From raw materials to processing conditions Q Zhang, C Wang, B Li, L Li, D Lin, H Chen, Y Liu, S Li, W Qin, J Liu, ... Critical Reviews in Food Science and Nutrition 58 (9), 1448-1467, 2018 | 110 | 2018 |
| Advances in Pickering emulsions stabilized by protein particles: Toward particle fabrication, interaction and arrangement C Wang, J Wu, C Wang, C Mu, T Ngai, W Lin Food Research International 157, 111380, 2022 | 88 | 2022 |
| An overview on collagen and gelatin-based cryogels: Fabrication, classification, properties and biomedical applications Y He, C Wang, C Wang, Y Xiao, W Lin Polymers 13 (14), 2299, 2021 | 61 | 2021 |
| High-speed shearing of soybean flour suspension disintegrates the component cell layers and modifies the hydration properties of okara fibers C Wang, L Li, X Sun, W Qin, D Wu, B Hu, D Raheem, W Yang, H Dong, ... Lwt 116, 108505, 2019 | 36 | 2019 |
| Influence of soybean protein isolate-dextran conjugates on the characteristics of glucono-δ-lactone-induced tofu L Li, C Wang, K Li, W Qin, D Wu, B Hu, W Yang, H Dong, Q Zhang LWT 139, 110588, 2021 | 35 | 2021 |
| General liquid vegetable oil structuring via high internal phase Pickering emulsion stabilized by soy protein isolate nanoparticles C Wang, X Guan, J Sang, J Zhou, C Wang, T Ngai, W Lin Journal of Food Engineering 356, 111595, 2023 | 26 | 2023 |
| Application of transglutaminase for quality improvement of whole soybean curd C Wang, J Li, S Zhou, J Zhou, Q Lan, W Qin, D Wu, J Liu, W Yang, ... Journal of Food Science and Technology 56, 233-244, 2019 | 19 | 2019 |
| Incorporation of high-speed shearing in the fabrication of whole soybean curd: Effects on aggregation behaviors and microstructures C Wang, L Li, Q Zhang, D Raheem, W Qin, D Wu, B Hu, W Yang, H Dong, ... Food and Bioprocess Technology 13, 611-624, 2020 | 8 | 2020 |
| Shelf life prediction and food safety risk assessment of an innovative whole soybean curd based on predictive models C Wang, S Zhou, Q Du, W Qin, D Wu, D Raheem, W Yang, Q Zhang Journal of food science and technology 56, 4233-4241, 2019 | 8 | 2019 |
| Spoilage bacteria identification and food safety risk assessment of whole soybean curd C Wang, Q Du, T Yao, H Dong, D Wu, W Qin, D Raheem, Q Zhang Indian Journal of Microbiology 59, 250-253, 2019 | 4 | 2019 |