Yang Hu

机构：Huazhong Agricultural University · ORCID：0000-0003-3416-6757

发表论文 117 篇 · 总被引 4086 次 · h-index 38

代表论文

• A comparative study of the effects of three typical phenolic compound on surimi gel and its mechanism (2024 · LWT · 被引 25)
• A comprehensive unraveling of the mystery of reduced-salt surimi gels: From molecular mechanism to future prospects (2024 · Trends in Food Science & Technology · 被引 19)
• Recent progress in protein-based high internal-phase Pickering emulsions: Composition, stabilization, applications, and future trends (2025 · Food Research International · 被引 18)
• One stone, two birds: Preparation of nutritionally fortified and easy-to-swallow 3D printed pea protein gel based on high internal phase emulsions (2025 · Food Hydrocolloids · 被引 12)
• Effects of EGCG/TGase on the physicochemical properties and in vitro dynamic digestion characteristics of water-saving rinsed surimi gels (2025 · Food Chemistry · 被引 11)
• Bigels as novel fat substitutes: fat simulation characteristics, quality regulation, future trends and challenges (2025 · Trends in Food Science & Technology · 被引 11)