Yanjun Yang

机构：Jiangnan University, Jinzhong University, State Key Laboratory of Food Science and Technology · ORCID：0000-0001-8160-9800

发表论文 157 篇 · 总被引 5993 次 · h-index 45

代表论文

• Investigation into the impact of enzyme treatment on the structural characteristics of egg yolk protein and its correlation with flavor constituents (2024 · Food Hydrocolloids · 被引 39)
• Extraction of egg yolk lipids via salt-induced synergistic heat treatment: Fabrication, characterization and flavor analysis (2024 · Food Chemistry · 被引 16)
• Effects of enzyme treatment on structural characteristics of egg yolk, plasma and granule and their correlation with flavor components (2025 · Food Hydrocolloids · 被引 15)
• Enhancement of Nutrient, Trace Element, and Organic Selenium Contents of Ratooning Rice Grains and Straw Through Foliar Application of Selenite (2024 · Foods · 被引 14)
• Strategies to Improve Hydrolysis Efficiency of Fish Skin Collagen: Study on ACE Inhibitory Activity and Fibroblast Proliferation Activity (2024 · Foods · 被引 13)
• Enhancing stability of fermented egg white gels: Influence of guar and xanthan gum addition order during yogurt-like fermentation (2024 · International Journal of Biological Macromolecules · 被引 12)