Yingqun Wu

机构：Guiyang Medical University, Affiliated Hospital of Guizhou Medical University

发表论文 12 篇 · 总被引 53 次 · h-index 5

代表论文

• Mechanisms of ultrasound-synergized polyphenol enhancing the foaming properties of ovalbumin: Focus on interfacial behavior and microstructure (2025 · Ultrasonics Sonochemistry · 被引 11)
• Effect of the roasting process on the flavor formation of Tibetan pork: Matrices oxidation dependence on temperature or time (2025 · Food Chemistry · 被引 10)
• The improvement of gel properties and volatiles for frozen egg white melted assisted with ultrasound (2024 · Food Research International · 被引 9)
• A Comprehensive Review on the Isolation, Bioactivities, and Structure–Activity Relationship of Hawthorn Pectin and Its Derived Oligosaccharides (2024 · Foods · 被引 8)
• Lysozyme and carvacrol as food-safe antimicrobials synergistically eradicate Salmonella by disrupting TCA cycle and amino acid utilization (2025 · LWT · 被引 5)
• Construction of chitosan-based active coatings via cellulose nanocrystal-supported delivery of carvacrol-lysozyme complexes for improved food preservation (2026 · Food Packaging and Shelf Life · 被引 1)