| Lactoferrin: Structure, function, denaturation and digestion B Wang, YP Timilsena, E Blanch, B Adhikari Critical reviews in food science and nutrition 59 (4), 580-596, 2019 | 412 | 2019 |
| Graphitic carbon nitride induced micro‐electric field for dendrite‐free lithium metal anodes Z Lu, Q Liang, B Wang, Y Tao, Y Zhao, W Lv, D Liu, C Zhang, Z Weng, ... Advanced Energy Materials 9 (7), 1803186, 2019 | 212 | 2019 |
| Decreased gelling properties of protein in mirror carp (Cyprinus carpio) are due to protein aggregation and structure deterioration when subjected to freeze-thaw cycles F Li, B Wang, B Kong, S Shi, X Xia Food Hydrocolloids 97, 105223, 2019 | 191 | 2019 |
| Changes in the thermal stability and structure of protein from porcine longissimus dorsi induced by different thawing methods B Wang, B Kong, F Li, Q Liu, H Zhang, X Xia Food Chemistry 316, 126375, 2020 | 135 | 2020 |
| Deterioration in quality of quick-frozen pork patties induced by changes in protein structure and lipid and protein oxidation during frozen storage F Li, Q Zhong, B Kong, B Wang, N Pan, X Xia Food Research International 133, 109142, 2020 | 128 | 2020 |
| Research advances on biogenic amines in traditional fermented foods: Emphasis on formation mechanism, detection and control methods X Gao, C Li, R He, Y Zhang, B Wang, ZH Zhang, CT Ho Food Chemistry 405, 134911, 2023 | 114 | 2023 |
| Effect of ultrasound thawing, vacuum thawing, and microwave thawing on gelling properties of protein from porcine longissimus dorsi B Wang, X Du, B Kong, Q Liu, F Li, N Pan, X Xia, D Zhang Ultrasonics sonochemistry 64, 104860, 2020 | 112 | 2020 |
| A literature review on maillard reaction based on milk proteins and carbohydrates in food and pharmaceutical products: advantages, disadvantages, and avoidance strategies J Xiang, F Liu, B Wang, L Chen, W Liu, S Tan Foods 10 (9), 1998, 2021 | 78 | 2021 |
| Effect of ice structuring protein on the quality of quick-frozen patties subjected to multiple freeze-thaw cycles B Wang, F Li, N Pan, B Kong, X Xia Meat Science 172, 108335, 2021 | 77 | 2021 |
| Effects of edible chitosan coating on Harbin red sausage storage stability at room temperature C Dong, B Wang, F Li, Q Zhong, X Xia, B Kong Meat Science 159, 107919, 2020 | 72 | 2020 |
| Iron supplementation and iron-fortified foods: a review Y Man, T Xu, B Adhikari, C Zhou, Y Wang, B Wang Critical Reviews in Food Science and Nutrition 62 (16), 4504-4525, 2022 | 68 | 2022 |
| Maize membrane-bound transcription factor Zmbzip17 is a key regulator in the cross-talk of ER quality control and ABA signaling YG Yang, WT Lv, MJ Li, B Wang, DM Sun, X Deng Plant and cell physiology 54 (12), 2020-2033, 2013 | 67 | 2013 |
| Impact of ice structuring protein on myofibrillar protein aggregation behaviour and structural property of quick-frozen patty during frozen storage F Li, X Du, Y Ren, B Kong, B Wang, X Xia, Y Bao International Journal of Biological Macromolecules 178, 136-142, 2021 | 60 | 2021 |
| Characteristics of bovine lactoferrin powders produced through spray and freeze drying processes B Wang, YP Timilsena, E Blanch, B Adhikari International Journal of Biological Macromolecules 95, 985-994, 2017 | 59 | 2017 |
| Characterization of the aroma-active compounds in black soybean sauce, a distinctive soy sauce X Gao, T Feng, M Sheng, B Wang, Z Wang, P Shan, Y Zhang, H Ma Food Chemistry 364, 130334, 2021 | 54 | 2021 |
| Mild thermal treatment and in-vitro digestion of three forms of bovine lactoferrin: Effects on functional properties B Wang, YP Timilsena, E Blanch, B Adhikari International Dairy Journal 64, 22-30, 2017 | 53 | 2017 |
| The latest advances on soy sauce research in the past decade: Emphasis on the advances in China X Gao, X Zhao, F Hu, J Fu, Z Zhang, Z Liu, B Wang, R He, H Ma, CT Ho Food Research International, 113407, 2023 | 49 | 2023 |
| Research progress on quality deterioration mechanism and control technology of frozen muscle foods X Du, B Wang, H Li, H Liu, S Shi, J Feng, N Pan, X Xia Comprehensive Reviews in Food Science and Food Safety 21 (6), 4812-4846, 2022 | 49 | 2022 |
| Dynamic changes in the qualities and heterocyclic aromatic amines of roasted pork induced by frying temperature and time B Wang, H Li, Z Huang, B Kong, Q Liu, H Wang, M Xu, X Xia Meat Science 176, 108457, 2021 | 48 | 2021 |
| A critical review of spray-dried amorphous pharmaceuticals: synthesis, analysis and application B Wang, F Liu, J Xiang, Y He, Z Zhang, Z Cheng, W Liu, S Tan International Journal of Pharmaceutics 594, 120165, 2021 | 47 | 2021 |
Benu AdhikariProfessor of Bioscience and Food Technology, RMIT UniversityПодтвержден адрес электронной почты в домене rmit.edu.au
