| The interactions between anthocyanin and whey protein: A review S Ren, R Jiménez‐Flores, MM Giusti Comprehensive Reviews in Food Science and Food Safety 20 (6), 5992-6011, 2021 | 40 | 2021 |
| The effect of whey protein concentration and preheating temperature on the color and stability of purple corn, grape and black carrot anthocyanins in the presence of ascorbic acid S Ren, MM Giusti Food Research International 144, 110350, 2021 | 33 | 2021 |
| Monitoring the interaction between thermally induced whey protein and anthocyanin by fluorescence quenching spectroscopy S Ren, MM Giusti Foods 10 (2), 310, 2021 | 32 | 2021 |
| Comparing the effect of whey protein preheating temperatures on the color expression and stability of anthocyanins from different sources S Ren, MM Giusti Food Hydrocolloids 124, 107273, 2022 | 13 | 2022 |
| Analyzing the interaction between anthocyanins and native or heat-treated whey proteins using infrared spectroscopy S Ren, L Rodriguez-Saona, MM Giusti Molecules 27 (5), 1538, 2022 | 5 | 2022 |
| Electrohydrodynamic spraying quality of different chocolate formulations S Ren, S Barringer Journal of Electrostatics 84, 121-127, 2016 | 4 | 2016 |
| The effect of chocolate components and tempering on resistivity and viscosity S Ren The Ohio State University, 2016 | 2 | 2016 |
| Evaluation the Interaction between Anthocyanin and Whey Protein and Their Impact on Anthocyanin Color and Stability S Ren The Ohio State University, 2021 | | 2021 |
