Yangchao Luo

机构：University of Connecticut · ORCID：0000-0002-0001-1194

发表论文 257 篇 · 总被引 16939 次 · h-index 67

代表论文

• Tannic acid-mediated covalent effects on the structural and antioxidant properties of dual zein/casein protein complex nanoparticles (2025 · Food Chemistry · 被引 19)
• Rheological analysis in food processing: factors, applications, and future outlooks with machine learning integration (2026 · RSC Advances · 被引 16)
• Emerging strategies for food preservation: recent advances and challenges in nanotechnology for edible coatings (2025 · Agricultural Products Processing and Storage · 被引 11)
• Self-assembled nanostructures from rice protein and its fractions: Molecular approaches, physicochemical principles, and functional applications (2025 · Food Chemistry · 被引 11)
• Optimization and evaluation of a simplified green biorefinery for alginate extraction from sugar kelp (Saccharina latissima) (2025 · International Journal of Biological Macromolecules · 被引 10)
• Research progress and application of solvent-free technology, green catalysis and biomass resource strategy for the synthesis of benzoxazine (2025 · Reactive and Functional Polymers · 被引 6)