Jiajia Rao

Effect of alkaline extraction pH on structure properties, solubility, and beany flavor of yellow pea protein isolate

Zili Gao, Peiyi Shen, Lan Yang et al. · Food Research International · 2020 · 325 citations

Food Chemistry, Engineering, Biochemistry +9

Functionality and structure of yellow pea protein isolate as affected by cultivars and extraction pH

Leqi Cui, Nonoy Bandillo, Yechun Wang et al. · Food Hydrocolloids · 2020 · 260 citations

Engineering, Biochemistry, Botany +12

Formation of Flavor Oil Microemulsions, Nanoemulsions and Emulsions: Influence of Composition and Preparation Method

Jiajia Rao, David Julian McClements · Journal of Agricultural and Food Chemistry · 2011 · 251 citations

Food-grade microemulsions, nanoemulsions and emulsions: Fabrication from sucrose monopalmitate & lemon oil

Jiajia Rao, David Julian McClements · Food Hydrocolloids · 2011 · 239 citations

Sucrose Monopalmitate, Biomanufacturing, Emulsion +8

Pea protein isolate-gum Arabic Maillard conjugates improves physical and oxidative stability of oil-in-water emulsions

Fengchao Zha, Shiyuan Dong, Jiajia Rao et al. · Food Chemistry · 2019 · 227 citations

Food Chemistry, Food Colloid, Engineering +11