Yonggang Tu

机构：Nanchang University, Hunan Agricultural Products (China), Institute of Food Science & Technology, State Key Laboratory of Food Science and Technology, Jiangxi Academy of Agricultural Sciences, Jiangxi Agricultural University · ORCID：0000-0003-3603-1565

发表论文 125 篇 · 总被引 4010 次 · h-index 41

代表论文

• Recent trends in design of healthier fat replacers: Type, replacement mechanism, sensory evaluation method and consumer acceptance (2024 · Food Chemistry · 被引 68)
• Characteristics of hen egg white lysozyme, strategies to break through antibacterial limitation, and its application in food preservation: A review (2024 · Food Research International · 被引 34)
• RETRACTED: The current advances, challenges, and future trends of plant-based yogurt (2024 · Trends in Food Science & Technology · 被引 27)
• The Effect of Ionic Strength on the Formation and Stability of Ovalbumin–Xanthan Gum Complex Emulsions (2024 · Foods · 被引 24)
• Separation of ovomucin from duck egg white and its “acid-tight /alkali-loose” self-supporting gel properties under different pH (2024 · Food Hydrocolloids · 被引 17)
• Protein oxidation and its effect on functional properties of livestock products during the processing and storage: A review (2025 · Food Chemistry X · 被引 15)