Yingying Wu

机构：Jiangsu University, Zhejiang Wanli University, Beijing Technology and Business University, Kansas State University, Jiangsu Academy of Agricultural Sciences, Sanming University, Beijing Information Science & Technology University · ORCID：0000-0003-2373-1546

发表论文 69 篇 · 总被引 648 次 · h-index 14

代表论文

• Formation and Application of Starch–Polyphenol Complexes: Influencing Factors and Rapid Screening Based on Chemometrics (2024 · Foods · 被引 60)
• Effects of thermal processing on natural antioxidants in fruits and vegetables (2024 · Food Research International · 被引 43)
• Anthocyanin and its Bioavailability, Health Benefits, and Applications: A Comprehensive Review (2024 · Food Reviews International · 被引 42)
• Research progress on the regulation of starch-polyphenol interactions in food processing (2024 · International Journal of Biological Macromolecules · 被引 37)
• Effect of different thermal treatments on starch digestion of Tsamba (Highland barley products): Insights from starch structural properties and enzyme activity (2025 · Food Chemistry · 被引 14)
• Qingke (Highland Barley) from Qinghai-Tibet Plateau: nutritional composition, phenolics profiles, antioxidant activity and hypoglycemic activity (2025 · Journal of Food Measurement & Characterization · 被引 7)