| Egg-box model-based gelation of alginate and pectin: A review L Cao, W Lu, A Mata, K Nishinari, Y Fang Carbohydrate polymers 242, 116389, 2020 | 482 | 2020 |
| Emulsion-based encapsulation and delivery systems for polyphenols W Lu, AL Kelly, S Miao Trends in Food Science & Technology 47, 1-9, 2016 | 282 | 2016 |
| Ions-induced gelation of alginate: Mechanisms and applications C Hu, W Lu, A Mata, K Nishinari, Y Fang International Journal of Biological Macromolecules 177, 578-588, 2021 | 216 | 2021 |
| Interactions of vegetable proteins with other polymers: Structure-function relationships and applications in the food industry D Lin, W Lu, AL Kelly, L Zhang, B Zheng, S Miao Trends in food science & technology 68, 130-144, 2017 | 134 | 2017 |
| Cellulose and cellulose derivatives: Different colloidal states and food-related applications X He, W Lu, C Sun, H Khalesi, A Mata, R Andaleeb, Y Fang Carbohydrate Polymers 255, 117334, 2021 | 112 | 2021 |
| New insights into food hydrogels with reinforced mechanical properties: A review on innovative strategies H Khalesi, W Lu, K Nishinari, Y Fang Advances in Colloid and Interface Science 285, 102278, 2020 | 83 | 2020 |
| Improved emulsion stability and modified nutrient release by structuring O/W emulsions using konjac glucomannan W Lu, B Zheng, S Miao Food Hydrocolloids 81, 120-128, 2018 | 72 | 2018 |
| The power of soups: Super-hero or team-work? L Ke, J Zhou, W Lu, G Gao, P Rao Trends in Food Science & Technology 22 (9), 492-497, 2011 | 63 | 2011 |
| Emulsion structure design for improving the oxidative stability of polyunsaturated fatty acids C Wang, C Sun, W Lu, K Gul, A Mata, Y Fang Comprehensive Reviews in Food Science and Food Safety 19 (6), 2955-2971, 2020 | 59 | 2020 |
| Food and salt structure design for salt reducing C Sun, X Zhou, Z Hu, W Lu, Y Zhao, Y Fang Innovative Food Science & Emerging Technologies 67, 102570, 2021 | 44 | 2021 |
| Improved bioavailability of encapsulated bioactive nutrients delivered through monoglyceride-structured O/W emulsions W Lu, AL Kelly, S Miao Journal of agricultural and food chemistry 65 (14), 3048-3055, 2017 | 39 | 2017 |
| The role of amyloid fibrils in the modification of whey protein isolate gels with the form of stranded and particulate microstructures H Khalesi, C Sun, J He, W Lu, Y Fang Food Research International 140, 109856, 2021 | 38 | 2021 |
| Natural polymer-sourced interpenetrating network hydrogels: Fabrication, properties, mechanism and food applications M Du, W Lu, Y Zhang, A Mata, Y Fang Trends in Food Science & Technology 116, 342-356, 2021 | 37 | 2021 |
| The future trends of food hydrocolloids W Lu, K Nishinari, S Matsukawa, Y Fang Food hydrocolloids 103, 105713, 2020 | 36 | 2020 |
| Soybean lecithin-stabilized oil-in-water (O/W) emulsions increase the stability and in vitro bioaccessibility of bioactive nutrients QQ Yang, Z Sui, W Lu, H Corke Food Chemistry 338, 128071, 2021 | 32 | 2021 |
| Bioaccessibility and cellular uptake of β-carotene encapsulated in model O/W emulsions: Influence of initial droplet size and emulsifiers W Lu, AL Kelly, S Miao Nanomaterials 7 (9), 282, 2017 | 29 | 2017 |
| Fundamentals of composites containing fibrous materials and hydrogels: A review on design and development for food applications H Khalesi, W Lu, K Nishinari, Y Fang Food Chemistry 364, 130329, 2021 | 26 | 2021 |
| Evolution of physicochemical and antioxidant properties of whey protein isolate during fibrillization process Y Zhao, C Wang, W Lu, C Sun, X Zhu, Y Fang Food Chemistry 357, 129751, 2021 | 23 | 2021 |
| Correlation of emulsion structure with cellular uptake behavior of encapsulated bioactive nutrients: influence of droplet size and interfacial structure W Lu, AL Kelly, P Maguire, H Zhang, C Stanton, S Miao Journal of agricultural and food chemistry 64 (45), 8659-8666, 2016 | 22 | 2016 |
| 美拉德反应产物的抗氧化活性研究 鲁伟， 黄筱茜， 柯李晶， 周建武， 饶平凡 食品与机械 24 (4), 61-64, 2008 | 20 | 2008 |
Katsuyoshi NishinariProfesseur de sciene des aliments, Hubei University of TechnologyBestätigte E-Mail-Adresse bei hbut.edu.cn
