Yi‐Long Ma

机构：Hefei University of Technology, Ningxia University, North Minzu University · ORCID：0000-0001-5912-3943

发表论文 62 篇 · 总被引 1558 次 · h-index 21

代表论文

Blueberry anthocyanin based active intelligent wheat gluten protein films: Preparation, characterization, and applications for shrimp freshness monitoring (2024 · Food Chemistry · 被引 74)
Enhanced protection and bioavailability of Lycium barbarum leaf extract through encapsulation in whey protein isolate and bovine serum albumin nanoparticles (2024 · Food Chemistry · 被引 28)
Comparison of polyphenols in Goji (Lycium barbarum L.) leaves at different leaf positions under different extraction methods (2023 · Industrial Crops and Products · 被引 24)
Sustainable extraction of Lycium barbarum leaf Phenolics using deep eutectic solvents: Optimization, bioactivity, and functional food potential (2025 · Food Chemistry · 被引 13)
Amelioration activity of the high bioaccessible chrysanthemum (Gongju) phenolics on alcohol-induced oxidative injury in AML-12 cells (2024 · Food Chemistry · 被引 12)
Potential biosurfactant and methanol extraction for phenolic active substances from Lycium barbarum fruits and leaves (2024 · Industrial Crops and Products · 被引 12)