Kangyu Zhao

机构：Xihua University

发表论文 5 篇 · 总被引 216 次 · h-index 5

代表论文

• Advances in the Potential Application of 3D Food Printing to Enhance Elderly Nutritional Dietary Intake (2023 · Foods · 被引 74)
• Regulation of Protein Flexibility and Promoting the Cod Protein Gel Formation Using Ultrasound Treatment (2023 · Journal of Agricultural and Food Chemistry · 被引 49)
• Modification of myofibrillar protein structural characteristics: Effect of ultrasound-assisted first-stage thermal treatment on unwashed Silver Carp surimi gel (2024 · Ultrasonics Sonochemistry · 被引 39)
• Improved qualities of cod-rice dual-protein gel as affected by rice protein: Insight into molecular flexibility, protein interaction and gel properties (2024 · Food Research International · 被引 29)
• Effect of β-glucan on the gelling properties of unwashed silver carp surimi gel: Insights into molecular interactions between different sources of β-glucan and myofibrillar protein (2025 · Food Research International · 被引 25)