Siyi Gu
机构：Jiangnan University, University of Science and Technology of China, Harbin Institute of Technology, Shanghai Electric (China), Zhejiang Shuren University, State Key Laboratory of Food Science and Technology, Daiichi Sankyo (United States), East China Normal University, Stanford University · ORCID：0009-0008-6306-5684
发表论文 58 篇 · 总被引 396 次 · h-index 10
代表论文
- Going Beyond XAI: A Systematic Survey for Explanation-Guided Learning (2024 · ACM Computing Surveys · 被引 53)
- Optimization of Deamidation of Casein by Protein-Glutaminase and Its Effect on Structural and Functional Properties (2024 · Food and Bioprocess Technology · 被引 17)
- LayoutVLM: Differentiable Optimization of 3D Layout via Vision-Language Models (2025 · 被引 13)
- Enhancement of rheological, textural, and sensory properties in full-fat stirred yogurt through protein-glutaminase deamidation (2025 · International Journal of Biological Macromolecules · 被引 7)
- Effect of molecular weight and protein content on the interfacial activity of soybean soluble polysaccharides (2025 · Food Hydrocolloids · 被引 5)
- Saliency-Bench: A Comprehensive Benchmark for Evaluating Visual Explanations (2025 · 被引 5)