Yongle Liu

机构：Nanjing Tech University, University of Zurich, Quzhou University, Jiangxi Agricultural University, Southeast University · ORCID：0000-0003-0196-5050

发表论文 160 篇 · 总被引 1946 次 · h-index 28

代表论文

• Elucidation of formation and development of warmed-over flavor in precooked surimi products as affected by reheating methods (2025 · Food Chemistry · 被引 18)
• Microbial interactions between Lactoplantibacillus plantarum and Rhodotorula mucilaginosa in the fermented fish juice system (2025 · Food Research International · 被引 11)
• Enhancing freeze-thaw tolerance of yeast using silver carp muscle hydrolysate: Transcriptomic insights into cryoprotective mechanism (2025 · Food Microbiology · 被引 7)
• Triple gel enhancement, antioxidant and cryoprotective effects of the enzyme-assisted extracted surimi by-product proteins on unwashed silver carp surimi (2025 · International Journal of Biological Macromolecules · 被引 7)
• Effect of trehalose, precooking and reheating treatment on the textural and flavor qualities of frozen Chinese shrimp (Fenneropenaeus chinensis) (2025 · Journal of Food Composition and Analysis · 被引 6)
• Bound-Preserving Point-Average-Moment PolynomiAl-Interpreted (PAMPA) Scheme: One-Dimensional Case (2025 · Communications in Computational Physics · 被引 3)