Yujie Chi

机构：Northeast Agricultural University, Ministry of Agriculture · ORCID：0000-0002-9669-7601

发表论文 216 篇 · 总被引 3773 次 · h-index 37

代表论文

• Egg white protein under thermal stress: Thermal aggregation orientation and gel properties decline (2025 · International Journal of Biological Macromolecules · 被引 29)
• Aspartic acid-mediated heat-stressed egg white liquid: Mechanism of controlled thermal aggregation and enhancement of gel properties (2025 · Food Hydrocolloids · 被引 27)
• Effects of pasteurization temperature and amino acids on the gelation behavior of liquid egg yolk: Emphasizing rheology, gel properties, intermolecular forces and microstructure (2024 · Food Chemistry · 被引 22)
• Effect of fat replacement in high internal phase emulsions constructed by high temperature saccharification of grafted proteins on gel properties and flavor profiles of sausages (2024 · Poultry Science · 被引 20)
• Preparation of mayonnaise with excellent thermal and storage stability from egg yolk-amino acid complex: Rheology, interfacial property, microstructure and lutein delivery (2024 · International Journal of Biological Macromolecules · 被引 15)
• Mechanistic study on the decline of foaming characteristics of egg white under heat stress: Emphasizing apparent phenomena, structure, and intermolecular interactions (2024 · International Journal of Biological Macromolecules · 被引 15)