| Effects of pulsed electric field treatment on a bovine serum albumin–dextran model system, a means of promoting the Maillard reaction YG Guan, H Lin, Z Han, J Wang, SJ Yu, XA Zeng, YY Liu, CH Xu, WW Sun Food Chemistry 123 (2), 275-280, 2010 | 120 | 2010 |
| Silver nanocluster-embedded zein films as antimicrobial coating materials for food packaging L Mei, Z Teng, G Zhu, Y Liu, F Zhang, J Zhang, Y Li, Y Guan, Y Luo, ... ACS applied materials & interfaces 9 (40), 35297-35304, 2017 | 89 | 2017 |
| The improved thermal stability of anthocyanins at pH 5.0 by gum arabic Y Guan, Q Zhong LWT-Food Science and Technology 64 (2), 706-712, 2015 | 85 | 2015 |
| Eugenol improves physical and chemical stabilities of nanoemulsions loaded with β-carotene Y Guan, J Wu, Q Zhong Food chemistry 194, 787-796, 2016 | 80 | 2016 |
| Yeast mannoproteins improve thermal stability of anthocyanins at pH 7.0 J Wu, Y Guan, Q Zhong Food chemistry 172, 121-128, 2015 | 77 | 2015 |
| Effects of ultrasound on a glycin–glucose model system—A means of promoting maillard reaction YG Guan, BS Zhang, SJ Yu, XR Wang, XB Xu, J Wang, Z Han, PJ Zhang, ... Food and Bioprocess Technology 4, 1391-1398, 2011 | 65 | 2011 |
| The structural appeal of metal–organic frameworks in antimicrobial applications W Nong, J Wu, RA Ghiladi, Y Guan Coordination Chemistry Reviews 442, 214007, 2021 | 62 | 2021 |
| Metal-organic framework-based materials: synthesis, stability and applications in food safety and preservation W Nong, X Liu, Q Wang, J Wu, Y Guan ES Food & Agroforestry 1 (10), 11-40, 2020 | 60 | 2020 |
| Microemulsions Based on a Sunflower Lecithin–Tween 20 Blend Have High Capacity for Dissolving Peppermint Oil and Stabilizing Coenzyme Q10 H Chen, Y Guan, Q Zhong Journal of agricultural and food chemistry 63 (3), 983-989, 2015 | 49 | 2015 |
| Study on the Maillard reaction enhanced by pulsed electric field in a glycin–glucose model system J Wang, YG Guan, SJ Yu, XA Zeng, YY Liu, S Yuan, R Xu Food and Bioprocess Technology 4, 469-474, 2011 | 43 | 2011 |
| Nanoencapsulation of caffeic acid phenethyl ester in sucrose fatty acid esters to improve activities against cancer cells Y Guan, H Chen, Q Zhong Journal of food engineering 246, 125-133, 2019 | 37 | 2019 |
| Preparation of antioxidants from sugarcane molasses Y Guan, Q Tang, X Fu, S Yu, S Wu, M Chen Food chemistry 152, 552-557, 2014 | 35 | 2014 |
| An entrapped metal-organic framework system for controlled release of ethylene Y Guan, Z Teng, L Mei, J Zhang, Q Wang, Y Luo Journal of colloid and interface science 533, 207-215, 2019 | 34 | 2019 |
| Effects of ultrasound intensities on a glycin–maltose model system–a means of promoting Maillard reaction YG Guan, J Wang, SJ Yu, XB Xu, SM Zhu International journal of food science & technology 45 (4), 758-764, 2010 | 29 | 2010 |
| Changes in the initial stages of a glucose-proline Maillard reaction model system influences dairy product quality during thermal processing YG Guan, SL Wang, SJ Yu, SM Yu, ZG Zhao Journal of dairy science 95 (2), 590-601, 2012 | 25 | 2012 |
| A pulsed electric field procedure for promoting Maillard reaction in an asparagine–glucose model system YG Guan, J Wang, SJ Yu, XA Zeng, Z Han, YY Liu International journal of food science & technology 45 (6), 1303-1309, 2010 | 20 | 2010 |
| Effects of pressure on the glucose–ammonium sulphite caramel solutions YG Guan, P Yu, SJ Yu, XB Xu, WH Shi, WW Sun Food chemistry 127 (2), 596-601, 2011 | 19 | 2011 |
| Metal-organic framework based nanozyme hybrid for synergistic bacterial eradication by lysozyme and light-triggered carvacrol release W Nong, Y Chen, D Lv, Y Yan, X Zheng, X Shi, Z Xu, W Guan, J Wu, ... Chemical Engineering Journal 431, 134003, 2022 | 18 | 2022 |
| Edible ligand-metal-organic frameworks: Synthesis, structures, properties and applications D Lv, W Nong, Y Guan Coordination Chemistry Reviews 450, 214234, 2022 | 18 | 2022 |
| Caffeic acid phenethyl ester loaded in microemulsions: Enhanced in vitro activity against colon and breast cancer cells and possible cellular mechanisms H Chen, Y Guan, SJ Baek, Q Zhong Food biophysics 14, 80-89, 2019 | 18 | 2019 |
