Fawen Yin

机构：Dalian Polytechnic University · ORCID：0000-0002-8655-261X

发表论文 142 篇 · 总被引 1909 次 · h-index 24

代表论文

• Zinc-binding mechanism of synthetic oyster peptides and their taste sensory characteristics: Insight into umami and saltiness perception (2025 · Food Chemistry · 被引 8)
• Pressure-driven depolymerization of Antarctic krill aggregates: Structural reconfiguration and gelation-enhanced functionality (2026 · Food Chemistry · 被引 7)
• Sensory characteristics and key odor-active compounds of oxidized Antarctic krill oil: A comparative study with oxidized fish oil (2025 · Food Chemistry · 被引 7)
• Potential freezing resistance of collagen peptide-fish oil high internal phase emulsion: enhancing freeze-thaw stability of 3D-printed surimi (2025 · Food Hydrocolloids · 被引 6)
• High internal phase Pickering emulsions stabilized by arginine-myosin microgel particles for 3D printing low salt surimi (2025 · Food Chemistry · 被引 5)
• Organic Fusion of Molecular Simulation and Wet-Lab Validation: A Promising High-Throughput Strategy for Screening Bioactive Food Peptides (2025 · Foods · 被引 3)