| Role of anthocyanin‐enriched purple‐fleshed sweet potato p40 in colorectal cancer prevention S Lim, J Xu, J Kim, TY Chen, X Su, J Standard, E Carey, J Griffin, ... Molecular nutrition & food research 57 (11), 1908-1917, 2013 | 218 | 2013 |
| Characterisation and stability of anthocyanins in purple-fleshed sweet potato P40 J Xu, X Su, S Lim, J Griffin, E Carey, B Katz, J Tomich, JS Smith, W Wang Food chemistry 186, 90-96, 2015 | 188 | 2015 |
| Identification and quantification of anthocyanins in transgenic purple tomato X Su, J Xu, D Rhodes, Y Shen, W Song, B Katz, J Tomich, W Wang Food Chemistry 202, 184-188, 2016 | 73 | 2016 |
| Tuning the molecular interactions between gliadin and tannic acid to prepare Pickering stabilizers with improved emulsifying properties X Zhu, Y Chen, Y Hu, Y Han, J Xu, Y Zhao, X Chen, B Li Food Hydrocolloids 111, 2021 | 54 | 2021 |
| Effect of carboxymethyl chitosan on the storage stability of frozen dough: State of water, protein structures and quality attributes X Zhu, P Yuan, T Zhang, Z Wang, D Cai, X Chen, Y Shen, J Xu, C Song, D Goff Food Research International 151 (110863), 2022 | 50 | 2022 |
| Weight control, endocrine hormones and cancer prevention B King, Y Jiang, X Su, J Xu, L Xie, J Standard, W Wang Experimental biology and medicine 238 (5), 502-508, 2013 | 29 | 2013 |
| Recent Advances in the Preparation and Characterization of Intermediately to Highly Esterified and Etherified Starches: A Review J Xu, T Andrews, YC Shi Starch - Stärke, 1900238, 2020 | 27 | 2020 |
| Reduced signaling of PI3K-Akt and RAS-MAPK pathways is the key target for weight-loss-induced cancer prevention by dietary calorie restriction and/or physical activity J Standard, Y Jiang, M Yu, X Su, Z Zhao, J Xu, J Chen, B King, L Lu, ... The Journal of nutritional biochemistry 25 (12), 1317-1323, 2014 | 27 | 2014 |
| Determination of volatile compounds in heat-treated straight-grade flours from normal and waxy wheats J Xu, W Zhang, K Adhikari, YC Shi Journal of Cereal Science 75, 77-83, 2017 | 26 | 2017 |
| Position of acetyl groups on anhydroglucose unit in acetylated starches with intermediate degrees of substitution J Xu, YC Shi Carbohydrate Polymers 220 (15), 118-125, 2019 | 19 | 2019 |
| Cryoprotective roles of carboxymethyl chitosan during the frozen storage of surimi: protein structures, gel behaviors and edible qualities X Zhu, M Zhu, D He, X Li, L Shi, L Wang, J Xu, Y Zheng, T Yin Foods 11 (3), 356, 2022 | 17 | 2022 |
| IGF-1 mediates exercise-induced phospholipid alteration in the murine skin tissues Y Jiang, H Ma, X Su, J Chen, J Xu, J Standard, D Lin, W Wang Journal of Nutrition & Food Sciences 2, 1-6, 2012 | 13 | 2012 |
| Chickpea protein hydrolysate as a novel plant-based cryoprotectant in frozen surimi: Insights into protein structure integrity and gelling behaviors C. Wang, J Rao, X. Li, D. He, T. Zhang, J. Xu, X. Chen, L. Wang, Y. Yuan, X. Zhu Food Research International 169 (112871), 2023 | 11 | 2023 |
| Inducing the structural interplay of binary pulse protein complex to stimulate the solubilization of chickpea (Cicer arietinum L.) protein isolate Y Teng, T Zhang, H Dai, Y Wang, J Xu, XA Zeng, B Li, X Zhu Food Chemistry 407, 135136, 2022 | 7 | 2022 |
| Food Thickener Composition and Method J Xu US Patent US11,751,594, 2023 | | 2023 |
| Octenyl Succinic Anhydride‐Modified Starch Attenuates Body Weight Gain and Changes Intestinal Environment of High‐Fat Diet‐Fed Mice Y Chen, P., Maierheba, K., Zhang, Y., Cheng, H., Lin, B., Yue, P., Wang, H ... Foods 21, 2022 | | 2022 |
| Preparation, characterization, and applications of highly substituted starch derivatives J Xu Kansas State University, 2019 | | 2019 |
| Identification and quantification of anthocyanins in the transgenic tomatoes (393.8) X Su, J Xu, B King, W Lim, B Katz, S Park, J Tomich, W Wang The FASEB Journal 28, 393.8, 2014 | | 2014 |
| Anthocyanin Metabolites in the Mice Fed Purple‐fleshed Anthocyanin‐enriched Sweetpotato T Chen, J Xu, S Lim, E Carey, B Katz, J Griffin, T John, W Wang The FASEB Journal 26, 646.2-646.2, 2012 | | 2012 |
Weiqun WangProfessor of Food Nutrition Dietetics & Health, Kansas State UniversityVerified email at ksu.edu
