Yadong Zhao

机构：Zhejiang Ocean University

发表论文 99 篇 · 总被引 2414 次 · h-index 27

代表论文

• Factors influencing surimi gelling properties and natural additive–based gel fortification strategies: A review (2025 · Comprehensive Reviews in Food Science and Food Safety · 被引 34)
• Interface engineering of plant oil body for an innovative food ingredient: A review (2025 · Trends in Food Science & Technology · 被引 29)
• Peanut oil body as a food-grade ink for 3D printing: Preparation, characterization and performance (2025 · Food Research International · 被引 19)
• Non-covalent binding of cyanidin-3-O-glucoside onto peanut oil body for improved stability: Molecular interactions and properties (2025 · Food Chemistry · 被引 13)
• Quality changes, diversity and virulence of Aeromonas spp. in the refrigerated Meretrix meretrix and Paphia undulata clams (2025 · LWT · 被引 11)
• Synergistic Effects of Selected Nonthermal Technologies Combined with Soursop Leaf Extract on the Quality and Shelf Life of Refrigerated Pacific White Shrimp (2025 · Foods · 被引 10)