Yingyu Zhao

机构：Henan University of Technology, Fujian Agriculture and Forestry University · ORCID：0000-0001-9304-3859

发表论文 12 篇 · 总被引 196 次 · h-index 7

代表论文

• Effects of natural inulin on the rheological, physicochemical and structural properties of frozen dough during frozen storage and its mechanism (2023 · LWT · 被引 56)
• Influences of Na2CO3, NaHCO3, K2CO3 on the rheological, water distribution, and microstructural properties of 5% long-chain inulin dough and quality of steamed bread (2023 · LWT · 被引 46)
• A comprehensive review of recombinant technology in the food industry: Exploring expression systems, application, and future challenges (2025 · Comprehensive Reviews in Food Science and Food Safety · 被引 31)
• Effect of phosphorylated long‐chain inulin on the dough rheology and steamed bread quality (2022 · International Journal of Food Science & Technology · 被引 27)
• Structural characteristics variations of dough incorporated with long-chain inulin modified by phosphorylation (2023 · Journal of Cereal Science · 被引 15)
• Effect of phosphorylated long‐chain inulin on the quality characteristics of fresh noodles (2024 · eFood · 被引 7)