Ying Wu

机构：Tennessee State University · ORCID：0000-0003-2742-8501

发表论文 31 篇 · 总被引 716 次 · h-index 15

代表论文

• Application of yellow mustard mucilage and starch in nanoencapsulation of thymol and carvacrol by emulsion electrospray (2022 · Carbohydrate Polymers · 被引 66)
• Electrohydrodynamic processing of natural polymers for active food packaging: A comprehensive review (2021 · Comprehensive Reviews in Food Science and Food Safety · 被引 65)
• Evaluation of different tea extracts on dough, textural, and functional properties of dry Chinese white salted noodle (2018 · LWT · 被引 62)
• A review on colloidal delivery vehicles using carvacrol as a model bioactive compound (2021 · Food Hydrocolloids · 被引 56)
• Hempseed protein (Cannabis sativa L.): Influence of extraction pH and ball milling on physicochemical and functional properties (2023 · Food Hydrocolloids · 被引 52)
• Effect of thermal process on the key aroma components of green tea with chestnut‐like aroma (2022 · Journal of the Science of Food and Agriculture · 被引 43)