Yujie Su

机构：Jiangnan University, State Key Laboratory of Food Science and Technology · ORCID：0000-0002-6848-3286

发表论文 207 篇 · 总被引 7132 次 · h-index 52

代表论文

• Effects of enzyme treatment on structural characteristics of egg yolk, plasma and granule and their correlation with flavor components (2025 · Food Hydrocolloids · 被引 15)
• The role of defatted hydrolyzed egg yolk powder in protecting DHA algal oil (2025 · Food Chemistry · 被引 8)
• Enzyme and thermal induced transition of egg white proteins from dense-globular to random coil triggering uniform microparticle formation (2025 · Food Research International · 被引 7)
• Effect of adding different egg yolk oil on the flavor and physicochemical properties of mayonnaise (2025 · Food Chemistry · 被引 7)
• Effect of egg yolk component and its enzymatic hydrolysate on the flavor and texture of walnut cake (2025 · Food Chemistry · 被引 6)
• Studies on the Efficient Extraction of Ovotransferrin and the Effect of Heating Treatment on Its Structure and Activity (2025 · Foods · 被引 6)