Yongjian Cai

机构：Foshan University, Changsha University of Science and Technology, China Earthquake Administration, South China University of Technology · ORCID：0000-0002-6996-3396

发表论文 98 篇 · 总被引 2334 次 · h-index 29

代表论文

• Effect of thermal pretreatment on quality of Camellia oleifera seed oil by wet extraction: Focusing on bioactive components, flavor and lipid composition (2024 · Food Chemistry · 被引 31)
• A novel Pickering emulsion gels stabilized by cellulose nanofiber/dihydromyricetin composite particles: Microstructure, rheological behavior and oxidative stability (2024 · International Journal of Biological Macromolecules · 被引 21)
• Recent advance in the valorization of soy-based by-products: Extraction, modification, interaction and applications in the food industry (2024 · Food Hydrocolloids · 被引 19)
• Characterization of sodium caseinate derived from various sources: Unraveling the relationship between structure and functional properties (2024 · Food Bioscience · 被引 11)
• Fabrication of cellulose nanofibers/epigallocatechin gallate complexes: Insights into structure, antioxidant properties and enhanced emulsion performance (2024 · International Journal of Biological Macromolecules · 被引 9)
• Advances in Browning Chemistry Markers, Detections, and Coping Strategies to Preserve the Quality of Traditional Chinese Pickles (2024 · Food Reviews International · 被引 9)