| Characterization of pectin from grapefruit peel: A comparison of ultrasound-assisted and conventional heating extractions W Wang, X Ma, P Jiang, L Hu, Z Zhi, J Chen, T Ding, X Ye, D Liu Food Hydrocolloids 61, 730-739, 2016 | 450 | 2016 |
| Ultrasound-assisted heating extraction of pectin from grapefruit peel: Optimization and comparison with the conventional method W Wang, X Ma, Y Xu, Y Cao, Z Jiang, T Ding, X Ye, D Liu Food chemistry 178, 106-114, 2015 | 370 | 2015 |
| Preparation of modified whey protein isolate with gum acacia by ultrasound maillard reaction W Chen, X Ma, W Wang, R Lv, M Guo, T Ding, X Ye, S Miao, D Liu Food Hydrocolloids 95, 298-307, 2019 | 181 | 2019 |
| Comparison of citrus pectin and apple pectin in conjugation with soy protein isolate (SPI) under controlled dry-heating conditions X Ma, W Chen, T Yan, D Wang, F Hou, S Miao, D Liu Food Chemistry 309, 125501, 2020 | 144 | 2020 |
| Ultrasound promotes enzymatic reactions by acting on different targets: Enzymes, substrates and enzymatic reaction systems D Wang, L Yan, X Ma, W Wang, M Zou, J Zhong, T Ding, X Ye, D Liu International journal of biological macromolecules 119, 453-461, 2018 | 143 | 2018 |
| Effect of pH-shifting treatment on structural and functional properties of whey protein isolate and its interaction with (−)-epigallocatechin-3-gallate W Chen, W Wang, X Ma, R Lv, RB Watharkar, T Ding, X Ye, D Liu Food Chemistry 274, 234-241, 2019 | 139 | 2019 |
| LC-MS/QTOF identification of phytochemicals and the effects of solvents on phenolic constituents and antioxidant activity of baobab (Adansonia digitata) fruit pulp BB Ismail, Y Pu, M Guo, X Ma, D Liu Food Chemistry 277, 279-288, 2019 | 118 | 2019 |
| Applications of power ultrasound in oriented modification and degradation of pectin: A review W Wang, W Chen, M Zou, R Lv, D Wang, F Hou, H Feng, X Ma, J Zhong, ... Journal of Food Engineering 234, 98-107, 2018 | 118 | 2018 |
| Ultrasound assisted enzymatic hydrolysis of starch catalyzed by glucoamylase: Investigation on starch properties and degradation kinetics D Wang, X Ma, L Yan, T Chantapakul, W Wang, T Ding, X Ye, D Liu Carbohydrate polymers 175, 47-54, 2017 | 106 | 2017 |
| Acoustic cavitation assisted extraction of pectin from waste grapefruit peels: A green two-stage approach and its general mechanism W Wang, X Wu, T Chantapakul, D Wang, S Zhang, X Ma, T Ding, X Ye, ... Food Research International 102, 101-110, 2017 | 101 | 2017 |
| Conjugation of soy protein isolate (SPI) with pectin by ultrasound treatment X Ma, F Hou, H Zhao, D Wang, W Chen, S Miao, D Liu Food Hydrocolloids 108, 106056, 2020 | 88 | 2020 |
| Effects of ultrasound on spoilage microorganisms, quality, and antioxidant capacity of postharvest cherry tomatoes W Wang, X Ma, M Zou, P Jiang, W Hu, J Li, Z Zhi, J Chen, S Li, T Ding, ... Journal of Food Science 80 (10), C2117-C2126, 2015 | 88 | 2015 |
| Co‐encapsulation of EGCG and quercetin in liposomes for optimum antioxidant activity W Chen, M Zou, X Ma, R Lv, T Ding, D Liu Journal of food science 84 (1), 111-120, 2019 | 80 | 2019 |
| Formation of soy protein isolate (SPI)-citrus pectin (CP) electrostatic complexes under a high-intensity ultrasonic field: Linking the enhanced emulsifying properties to … X Ma, T Yan, F Hou, W Chen, S Miao, D Liu Ultrasonics Sonochemistry 59, 104748, 2019 | 70 | 2019 |
| Synergistic effect and mechanisms of combining ultrasound and pectinase on pectin hydrolysis X Ma, L Zhang, W Wang, M Zou, T Ding, X Ye, D Liu Food and Bioprocess Technology 9, 1249-1257, 2016 | 63 | 2016 |
| Properties and structures of commercial polygalacturonase with ultrasound treatment: role of ultrasound in enzyme activation X Ma, W Wang, M Zou, T Ding, X Ye, D Liu RSC advances 5 (130), 107591-107600, 2015 | 63 | 2015 |
| Time effect on structural and functional properties of whey protein isolate‐gum acacia conjugates prepared via Maillard reaction W Chen, R Lv, W Wang, X Ma, AI Muhammad, M Guo, X Ye, D Liu Journal of the Science of Food and Agriculture 99 (10), 4801-4807, 2019 | 58 | 2019 |
| Effects of ultrasound pretreatment on the enzymolysis of pectin: Kinetic study, structural characteristics and anti-cancer activity of the hydrolysates X Ma, D Wang, W Chen, BB Ismail, W Wang, R Lv, T Ding, X Ye, D Liu Food Hydrocolloids 79, 90-99, 2018 | 57 | 2018 |
| Effect of protein types on structure and digestibility of starch-protein-lipids complexes L Lin, H Yang, C Chi, X Ma Lwt 134, 110175, 2020 | 56 | 2020 |
| Lysozyme immobilization on the calcium alginate film under sonication: Development of an antimicrobial film D Wang, R Lv, X Ma, M Zou, W Wang, L Yan, T Ding, X Ye, D Liu Food Hydrocolloids 83, 1-8, 2018 | 53 | 2018 |
