Yaqi Lan

机构：South China Agricultural University · ORCID：0000-0002-1541-3217

发表论文 72 篇 · 总被引 2727 次 · h-index 30

代表论文

• Applications of multi-omics techniques to unravel the fermentation process and the flavor formation mechanism in fermented foods (2023 · Critical Reviews in Food Science and Nutrition · 被引 105)
• Characterization of the key aroma compounds in soy sauce by gas chromatography-mass spectrometry-olfactometry, headspace-gas chromatography-ion mobility spectrometry, odor activity value, and aroma recombination and omission analysis (2023 · Food Chemistry · 被引 68)
• Bioavailability, Health Benefits, and Delivery Systems of Allicin: A Review (2023 · Journal of Agricultural and Food Chemistry · 被引 62)
• Optimizing 3D food printing inks: The impact of polysaccharides on Camellia seed protein emulsion gels (2025 · Food Hydrocolloids · 被引 45)
• Fabrication of rice bran protein - sodium alginate - calcium double cross-linked foam template for oleogel preparation (2023 · Food Hydrocolloids · 被引 41)
• Construction of interfacial crystallized oleogel emulsion with improved thermal stability (2023 · Food Chemistry · 被引 33)