Yongxin Liu

机构：Qingdao Agricultural University, Qingdao Academy of Agricultural Sciences

发表论文 9 篇 · 总被引 56 次 · h-index 4

代表论文

• Curdlan inclusion modifies the rheological properties and the helix-coil transition behavior of gelatin and increases the flexibility of gelatin films (2024 · Food Chemistry · 被引 21)
• Effect of curdlan addition and thermal sterilization on the structural and properties of rice starch gel (2024 · International Journal of Biological Macromolecules · 被引 14)
• Degrees of freedom for regularized regression with Huber loss and linear constraints (2020 · Statistical Papers · 被引 9)
• Curdlan Incorporation Enhances the Cooking, Rheological, and Textural Attributes of Thermally Sterilized Rice Noodles (2025 · Foods · 被引 4)
• Curdlan modulates potato starch gelatinization and gelation: Mechanisms of interaction, structural enhancement, and texture improvement in hydrogel foods (2025 · Food Hydrocolloids · 被引 3)
• Huber Loss Meets Spatial Autoregressive Model: A Robust Variable Selection Method with Prior Information (2024 · Networks and Spatial Economics · 被引 2)