Standout Papers

Effect of alkaline extraction pH on structure properties, solubility, and beany flavor of yellow pea protein ... 2020 2026 2022 2024236
  1. Effect of alkaline extraction pH on structure properties, solubility, and beany flavor of yellow pea protein isolate (2020)
    Zili Gao, Peiyi Shen et al. Food Research International

Immediate Impact

53 standout
Sub-graph 1 of 23

Citing Papers

Pectin-stabilized emulsions: Structure-emulsification relationships, covalent and non-covalent modifications, and future trends
2025 Standout
Non-covalent interaction of rice protein and polyphenols: The effects on their emulsions
2025 Standout
7 intermediate papers

Works of Leqi Cui being referenced

Factors impacting the antioxidant/prooxidant activity of tea polyphenols on lipids and proteins in oil-in-water emulsions
2021
Impact of interfacial composition on co-oxidation of lipids and proteins in oil-in-water emulsions: Competitive displacement of casein by surfactants
2018
and 2 more

Author Peers

Author Last Decade Papers Cites
Leqi Cui 1080 312 334 360 43 1.7k
Zhenbao Zhu 1231 177 416 383 44 1.9k
Hanna Salminen 1400 247 510 282 59 2.1k
Jeonghee Surh 922 215 216 230 81 1.6k
Javad Hesari 730 162 182 236 41 1.2k
Vassilios Raikos 1506 185 310 560 54 2.1k
Reza Esmaeilzadeh Kenari 799 287 180 184 76 1.5k
Atikorn Panya 799 585 430 237 78 1.9k
Daniel Barrera‐Arellano 1212 470 285 583 81 2.1k
Eric Karangwa 782 92 277 241 50 1.6k
Marta M. Calvo 866 133 474 310 77 1.9k

All Works

Loading papers...

Rankless by CCL
2026