Yan Zhao

机构：Institute of Food Science & Technology, Fruit Research Institute, China Federation of Supply and Marketing Cooperatives, Jiangxi Agricultural University · ORCID：0000-0002-0440-4091

发表论文 245 篇 · 总被引 5711 次 · h-index 48

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 73)
• Ultrabright NIR AIEgen nanoparticles‐enhanced lateral flow immunoassay platform for accurate diagnostics of complex samples (2024 · Aggregate · 被引 58)
• 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)
• The Effect of Ionic Strength on the Formation and Stability of Ovalbumin–Xanthan Gum Complex Emulsions (2024 · Foods · 被引 24)
• Polysaccharide edible film-the new star in food preservation: A review (2025 · International Journal of Biological Macromolecules · 被引 21)
• Protein oxidation and its effect on functional properties of livestock products during the processing and storage: A review (2025 · Food Chemistry X · 被引 19)