| Preparation and characterization of curcumin loaded caseinate/zein nanocomposite film using pH-driven method L Wang, J Xue, Y Zhang Industrial Crops and Products 130, 71-80, 2019 | 134 | 2019 |
| Antimicrobial activity of thyme oil co-nanoemulsified with sodium caseinate and lecithin J Xue, PM Davidson, Q Zhong International journal of food microbiology 210, 1-8, 2015 | 117 | 2015 |
| Gelatin films incorporated with thymol nanoemulsions: Physical properties and antimicrobial activities X Li, X Yang, H Deng, Y Guo, J Xue International Journal of Biological Macromolecules 150, 161-168, 2020 | 116 | 2020 |
| Thymol nanoemulsified by whey protein-maltodextrin conjugates: The enhanced emulsifying capacity and antilisterial properties in milk by propylene glycol J Xue, PM Davidson, Q Zhong Journal of agricultural and food chemistry 61 (51), 12720-12726, 2013 | 100 | 2013 |
| Thyme oil nanoemulsions coemulsified by sodium caseinate and lecithin J Xue, Q Zhong Journal of agricultural and food chemistry 62 (40), 9900-9907, 2014 | 84 | 2014 |
| Inhibition of Escherichia coli O157: H7 and Listeria monocytognes growth in milk and cantaloupe juice by thymol nanoemulsions prepared with gelatin and lecithin J Xue, PM Davidson, Q Zhong Food Control 73, 1499-1506, 2017 | 57 | 2017 |
| Blending lecithin and gelatin improves the formation of thymol nanodispersions J Xue, Q Zhong Journal of agricultural and food chemistry 62 (13), 2956-2962, 2014 | 48 | 2014 |
| Effect of high‐voltage electrostatic field pretreatment on the antioxidant system in stored green mature tomatoes R Zhao, J Hao, J Xue, H Liu, L Li Journal of the Science of Food and Agriculture 91 (9), 1680-1686, 2011 | 46 | 2011 |
| Structuring oil-in-water emulsion by forming egg yolk/alginate complexes: Their potential application in fabricating low-fat mayonnaise-like emulsion gels and redispersible … X Yang, A Li, W Yu, X Li, L Sun, J Xue, Y Guo International Journal of Biological Macromolecules 147, 595-606, 2020 | 42 | 2020 |
| Concentration-dependent rheological behavior and gelation mechanism of high acyl gellan aqueous solutions X Yang, Y Hou, T Gong, L Sun, J Xue, Y Guo International journal of biological macromolecules 131, 959-970, 2019 | 36 | 2019 |
| Enhanced stability of red‐fleshed apple anthocyanins by copigmentation and encapsulation J Xue, F Su, Y Meng, Y Guo Journal of the Science of Food and Agriculture 99 (7), 3381-3390, 2019 | 32 | 2019 |
| Bacterial diversity in Chinese Rushan cheese from different geographical origins J Xue, Y Yang, Z Wang, Y Guo, Y Shao Frontiers in microbiology 9, 367464, 2018 | 25 | 2018 |
| Essential oil nanoemulsions prepared with natural emulsifiers for improved food safety J Xue | 19 | 2015 |
| Contrasting microbiomes of raw and ripened Pu-erh tea associated with distinct chemical profiles J Xue, L Yang, Y Yang, J Yan, Y Ye, C Hu, Y Meng Lwt 124, 109147, 2020 | 17 | 2020 |
| Physicochemical and functional properties of RG-I enriched pectin extracted from thinned-young apples J Zhou, D Liu, W Xia, Y Guo, Y Luo, J Xue International Journal of Biological Macromolecules 236, 123953, 2023 | 12 | 2023 |
| Effects of phenolic acids on copigmentation and stability of anthocyanins in red-fleshed apple. F Su, J Xue, X Yang, H Deng, YH Meng, YR Guo Scientia Agricultura Sinica 50 (4), 732-742, 2017 | 10 | 2017 |
| Effect of ultra-high pressure and high temperature short-time sterilization on the quality of NFC apple juice during storage. H Deng, J Lei, T Yang, M Liu, Y Meng, Y Guo, J Xue | 4 | 2019 |
| A review on thickening, gelling and emulsifying properties of polysaccharides. X Li, J Shang, X Yang, J Xue, Y Guo | 2 | 2021 |
| Ultrasound-assisted alkali extraction of RG-I enriched pectin from thinned young apples: Structural characterization and gelling properties D Liu, W Xia, J Liu, X Wang, J Xue Food Hydrocolloids, 109879, 2024 | | 2024 |
| The material properties of Granny apple pulp by cold crushing technique. H Li, J Shi, ZY Zhang, H Deng, YH Meng, YR Guo, J Xue Food and Fermentation Industries 43 (1), 66-72, 2017 | | 2017 |
