Yali Yu

机构：Wuhan University, Hubei Provincial Center for Disease Control and Prevention, Zhongnan Hospital of Wuhan University

发表论文 38 篇 · 总被引 648 次 · h-index 14

代表论文

• Molecular structural modification of egg white protein by pH-shifting for improving emulsifying capacity and stability (2021 · Food Hydrocolloids · 被引 118)
• Mild heating assisted alkaline pH shifting modify the egg white protein: The mechanism and the enhancement of emulsifying properties (2021 · LWT · 被引 83)
• Characterization of resistant starch nanoparticles prepared via debranching and nanoprecipitation (2021 · Food Chemistry · 被引 62)
• Influence of esterification and ultrasound treatment on formation and properties of starch nanoparticles and their impact as a filler on chitosan based films characteristics (2021 · International Journal of Biological Macromolecules · 被引 32)
• Effect of electron beam irradiation on physicochemical properties of corn starch and improvement of enzymatic saccharification of corn starch at high concentration (45%) (2021 · Journal of Food Process Engineering · 被引 31)
• Inhibitory Activity of Quercetin, Rutin, and Hyperoside against Xanthine Oxidase: Kinetics, Fluorescence, and Molecular Docking (2024 · Current Pharmaceutical Biotechnology · 被引 20)