Yujuan Tian

机构：Huazhong Agricultural University

发表论文 4 篇 · 总被引 97 次 · h-index 3

代表论文

• Emulsifying properties of egg proteins: Influencing factors, modification techniques, and applications (2024 · Comprehensive Reviews in Food Science and Food Safety · 被引 52)
• Preparation and characterization of ovomucin-xanthan gum stabilized pickering emulsions: Microstructure, rheology, and stability (2025 · Food Chemistry · 被引 28)
• Effect of transglutaminase on ovalbumin emulsion gels as carriers of encapsulated probiotic bacteria (2023 · Journal of the Science of Food and Agriculture · 被引 18)
• Laccase-Catalyzed Conjugation of Ovalbumin with Wheat Bran Arabinoxylan: Effects on Conformational Structures, Emulsifying, and Gel Properties (2025 · SSRN Electronic Journal)