Yanyan Wu

机构：Shihezi University, Beibu Gulf University, Ministry of Agriculture, Sanya University, Ministry of Agriculture and Rural Affairs, Chinese Academy of Fishery Sciences, Ocean University of China

发表论文 116 篇 · 总被引 2960 次 · h-index 32

代表论文

• In-depth discovery and taste presentation mechanism studies on umami peptides derived from fermented sea bass based on peptidomics and machine learning (2024 · Food Chemistry · 被引 54)
• Preparation and characterization of fish-derived protein gel as a potential dysphagia food: Co-mingling effects of inulin and konjac glucomannan mixtures (2024 · Food Chemistry · 被引 47)
• Mechanisms of slow-release antibacterial properties in chitosan‑titanium dioxide stabilized perilla essential oil Pickering emulsions: Focusing on oil-water interfacial behaviors (2024 · Carbohydrate Polymers · 被引 37)
• Unlocking the opportunities for creating sustainable, flavorful and healthy high-protein “blue foods”: Focusing on the impacts of protein-flavor interactions (2024 · Trends in Food Science & Technology · 被引 35)
• Enhanced stability and rheological properties of myofibrillar proteins emulsions conferred by oat β-glucan: Insights into structural and interfacial interactions (2025 · Food Chemistry · 被引 24)
• Improvement of the quality and safety of low-salt fish sauce by reconstruction of microbial community through cooperative fermentation of starters (2025 · Food Research International · 被引 18)