| A haplotype map of the human genome International HapMap Consortium Altshuler David altshuler@ molbio. mgh ... Nature 437 (7063), 1299-1320, 2005 | 4968 | 2005 |
| The biological activities, chemical stability, metabolism and delivery systems of quercetin: A review W Wang, C Sun, L Mao, P Ma, F Liu, J Yang, Y Gao Trends in food science & technology 56, 21-38, 2016 | 671 | 2016 |
| Characterization and stability evaluation of β-carotene nanoemulsions prepared by high pressure homogenization under various emulsifying conditions Y Yuan, Y Gao, J Zhao, L Mao Food research international 41 (1), 61-68, 2008 | 626 | 2008 |
| Resveratrol improves insulin resistance, glucose and lipid metabolism in patients with non-alcoholic fatty liver disease: a randomized controlled trial S Chen, X Zhao, L Ran, J Wan, X Wang, Y Qin, F Shu, Y Gao, L Yuan, ... Digestive and Liver Disease 47 (3), 226-232, 2015 | 327 | 2015 |
| Characterization of Pickering emulsion gels stabilized by zein/gum arabic complex colloidal nanoparticles L Dai, C Sun, Y Wei, L Mao, Y Gao Food Hydrocolloids 74, 239-248, 2018 | 326 | 2018 |
| A comparative study of covalent and non-covalent interactions between zein and polyphenols in ethanol-water solution F Liu, C Ma, DJ McClements, Y Gao Food Hydrocolloids 63, 625-634, 2017 | 285 | 2017 |
| Food‐grade covalent complexes and their application as nutraceutical delivery systems: A review F Liu, C Ma, Y Gao, DJ McClements Comprehensive reviews in food science and food safety 16 (1), 76-95, 2017 | 284 | 2017 |
| Effects of small and large molecule emulsifiers on the characteristics of β-carotene nanoemulsions prepared by high pressure homogenization L Mao, D Xu, J Yang, F Yuan, Y Gao, J Zhao Food Technology and Biotechnology 47 (3), 336-342, 2009 | 261 | 2009 |
| Structural characterization and functional evaluation of lactoferrin–polyphenol conjugates formed by free-radical graft copolymerization F Liu, C Sun, W Yang, F Yuan, Y Gao Rsc Advances 5 (20), 15641-15651, 2015 | 243 | 2015 |
| Subcritical water extraction of phenolic compounds from pomegranate (Punica granatum L.) seed residues and investigation into their antioxidant activities with HPLC–ABTS+ assay L He, X Zhang, H Xu, C Xu, F Yuan, Ž Knez, Z Novak, Y Gao Food and bioproducts processing 90 (2), 215-223, 2012 | 233 | 2012 |
| Co-delivery of curcumin and piperine in zein-carrageenan core-shell nanoparticles: Formation, structure, stability and in vitro gastrointestinal digestion S Chen, Q Li, DJ McClements, Y Han, L Dai, L Mao, Y Gao Food Hydrocolloids 99, 105334, 2020 | 228 | 2020 |
| Fabrication of zein and rhamnolipid complex nanoparticles to enhance the stability and in vitro release of curcumin L Dai, R Li, Y Wei, C Sun, L Mao, Y Gao Food Hydrocolloids 77, 617-628, 2018 | 225 | 2018 |
| Optimisation of conditions for the preparation of β-carotene nanoemulsions using response surface methodology Y Yuan, Y Gao, L Mao, J Zhao Food chemistry 107 (3), 1300-1306, 2008 | 224 | 2008 |
| Evaluation of structural and functional properties of protein–EGCG complexes and their ability of stabilizing a model β-carotene emulsion Z Wei, W Yang, R Fan, F Yuan, Y Gao Food Hydrocolloids 45, 337-350, 2015 | 223 | 2015 |
| Structural characterization, formation mechanism and stability of curcumin in zein-lecithin composite nanoparticles fabricated by antisolvent co-precipitation L Dai, C Sun, R Li, L Mao, F Liu, Y Gao Food chemistry 237, 1163-1171, 2017 | 218 | 2017 |
| Dihydromyricetin improves glucose and lipid metabolism and exerts anti-inflammatory effects in nonalcoholic fatty liver disease: A randomized controlled trial S Chen, X Zhao, J Wan, L Ran, Y Qin, X Wang, Y Gao, F Shu, Y Zhang, ... Pharmacological research 99, 74-81, 2015 | 206 | 2015 |
| Supercritical CO2 extraction optimization of pomegranate (Punica granatum L.) seed oil using response surface methodology G Liu, X Xu, Q Hao, Y Gao LWT-Food Science and Technology 42 (9), 1491-1495, 2009 | 201 | 2009 |
| Preparation and physicochemical properties of soluble dietary fiber from orange peel assisted by steam explosion and dilute acid soaking L Wang, H Xu, F Yuan, R Fan, Y Gao Food Chemistry 185, 90-98, 2015 | 195 | 2015 |
| Impact of whey protein–Beet pectin conjugation on the physicochemical stability of β-carotene emulsions D Xu, X Wang, J Jiang, F Yuan, Y Gao Food Hydrocolloids 28 (2), 258-266, 2012 | 195 | 2012 |
| Investigation into the antioxidant activity and chemical composition of alcoholic extracts from defatted marigold (Tagetes erecta L.) residue Y Gong, X Liu, WH He, HG Xu, F Yuan, YX Gao Fitoterapia 83 (3), 481-489, 2012 | 184 | 2012 |
