Yiping Cao

机构：Shanghai Jiao Tong University, Agriculture and Food · ORCID：0000-0002-7039-5445

发表论文 90 篇 · 总被引 3298 次 · h-index 27

代表论文

• Amyloid fibrils from black kidney bean protein self-assemble into hydrogels: Impact of heating time on gel structure and rheological properties (2025 · Food Chemistry · 被引 31)
• Formation and morphology of flaxseed protein isolate amyloid fibrils as governed by NaCl concentration (2025 · Food Hydrocolloids · 被引 30)
• Upgrading the functional properties of apricot kernel proteins through fibrillization (2024 · Food Hydrocolloids · 被引 30)
• Efficient and source-independent preparation of amyloid fibrils from almond protein isolates and concentrates (2025 · Food Hydrocolloids · 被引 14)
• High-moisture soy protein extrudates with different moisture contents: Texture, structure, and in vitro digestion characteristics (2025 · Food Research International · 被引 13)
• Dual Hydrophilic‐Hydrophobic Core Architecture in Soy Glycinin Amyloid Fibrils Revealed by Cryo‐EM (2025 · Advanced Science · 被引 9)