| Physicochemical characterization of the polysaccharide from Bletilla striata: Effect of drying method L Kong, L Yu, T Feng, X Yin, T Liu, L Dong Carbohydrate polymers 125, 1-8, 2015 | 204 | 2015 |
| Effects of drying methods on the tasty compounds of Pleurotus eryngii X Li, T Feng, F Zhou, S Zhou, Y Liu, W Li, R Ye, Y Yang Food Chemistry 166, 358-364, 2015 | 127 | 2015 |
| Isolation and characterization of an acidic polysaccharide from Mesona Blumes gum F Tao, GZ Biao, JZ Yu, ZH Ning Carbohydrate Polymers 71 (2), 159-169, 2008 | 103 | 2008 |
| Cyclodextrin chemistry: preparation and application ZY Jin World Scientific, 2013 | 97 | 2013 |
| Physicochemical properties and sensory evaluation of Mesona Blumes gum/rice starch mixed gels as fat-substitutes in Chinese Cantonese-style sausage T Feng, R Ye, H Zhuang, Z Rong, Z Fang, Y Wang, Z Gu, Z Jin Food Research International 50 (1), 85-93, 2013 | 93 | 2013 |
| Identification of pork flavour precursors from enzyme-treated lard using Maillard model system assessed by GC–MS and partial least squares regression S Song, Q Tang, L Fan, X Xu, Z Song, K Hayat, T Feng, Y Wang Meat Science 124, 15-24, 2017 | 86 | 2017 |
| Evaluation technologies for food quality J Zhong, X Wang Woodhead Publishing, 2019 | 84 | 2019 |
| A molecular dynamics simulation study on the conformational stability of amylose-linoleic acid complex in water L Cheng, T Feng, B Zhang, X Zhu, B Hamaker, H Zhang, O Campanella Carbohydrate Polymers 196, 56-65, 2018 | 79 | 2018 |
| Analysis of volatile compounds of Mesona Blumes gum/rice extrudates via GC–MS and electronic nose T Feng, H Zhuang, R Ye, Z Jin, X Xu, Z Xie Sensors and Actuators B: Chemical 160 (1), 964-973, 2011 | 75 | 2011 |
| Identification of dihydro-β-ionone as a key aroma compound in addition to C8 ketones and alcohols in Volvariella volvacea mushroom X Xu, R Xu, Q Jia, T Feng, Q Huang, CT Ho, S Song Food Chemistry 293, 333-339, 2019 | 72 | 2019 |
| Structural characterization and bioavailability of ternary nanoparticles consisting of amylose, α-linoleic acid and β-lactoglobulin complexed with naringin T Feng, K Wang, F Liu, R Ye, X Zhu, H Zhuang, Z Xu International journal of biological macromolecules 99, 365-374, 2017 | 71 | 2017 |
| Volatile flavor compounds, total polyphenolic contents and antioxidant activities of a China gingko wine X Wang, K Xie, H Zhuang, R Ye, Z Fang, T Feng Food Chemistry 182, 41-46, 2015 | 70 | 2015 |
| Purification, Identification, and Sensory Evaluation of Kokumi Peptides from Agaricus bisporus Mushroom T Feng, Y Wu, Z Zhang, S Song, H Zhuang, Z Xu, L Yao, M Sun Foods 8 (2), 43, 2019 | 63 | 2019 |
| Improvement in nutritional attributes of rice starch with dodecyl gallate complexation: A molecular dynamic simulation and in vitro study C Chi, X Li, T Feng, X Zeng, L Chen, L Li Journal of agricultural and food chemistry 66 (35), 9282-9290, 2018 | 63 | 2018 |
| Thermal behavior and gelling interactions of Mesona Blumes gum and rice starch mixture T Feng, R Ye, H Zhuang, Z Fang, H Chen Carbohydrate polymers 90 (1), 667-674, 2012 | 61 | 2012 |
| Identification of umami-tasting peptides from Volvariella volvacea using ultra performance liquid chromatography quadrupole time-of-flight mass spectrometry and sensory-guided … X Xu, R Xu, Z Song, Q Jia, T Feng, M Huang, S Song Journal of Chromatography A 1596, 96-103, 2019 | 60 | 2019 |
| Differentiation of eight commercial mushrooms by electronic nose and gas chromatography-mass spectrometry J Zhou, T Feng, R Ye Journal of Sensors 2015, 2015 | 58 | 2015 |
| Characterization of aroma-active compounds in four yeast extracts using instrumental and sensory techniques Z Wang, Q Xiao, J Zhuang, T Feng, CT Ho, S Song Journal of agricultural and food chemistry 68 (1), 267-278, 2019 | 54 | 2019 |
| Application of molecular dynamics simulation in food carbohydrate research—a review T Feng, M Li, J Zhou, H Zhuang, F Chen, R Ye, O Campanella, Z Fang Innovative food science & emerging technologies 31, 1-13, 2015 | 52 | 2015 |
| Chemical Composition and Some Rheological Properties of Mesona Blumes Gum T Feng, ZB Gu, ZY Jin Food Science and Technology International 13 (1), 55-61, 2007 | 52 | 2007 |
Ran YeInternational Flavors and FragrancesVerified email at iff.com
