Yong Yu

机构：Ministry of Agriculture and Rural Affairs, Zhejiang Medicine (China), Zhejiang University, China Medical University

发表论文 102 篇 · 总被引 1324 次 · h-index 22

代表论文

• Effect of liquid nitrogen spray freezing on the ice crystal size and quality of large yellow croaker (2024 · Journal of Food Engineering · 被引 28)
• Changes in properties of myofibrillar protein and myofibrillar protein gel from freshwater fish after low-temperature and high-pressure collaborative treatment (2024 · Innovative Food Science & Emerging Technologies · 被引 24)
• Deodorization mechanism of the main aroma compounds on the fishy odor in boiled fish during heating (2024 · Food Chemistry · 被引 15)
• The influence of pressure-shift freezing based on the supercooling and pressure parameters on the freshwater surimi gel characteristics (2024 · Food Research International · 被引 13)
• Utilizing superheated steam to prepare traditional Chinese twice-cooked pork bellies, exploring its effects on the texture and flavor of fat layers (2024 · Meat Science · 被引 13)
• The impact of pressure-shift freezing on the three-dimensional network structure and properties of myofibrillar proteins in surimi gel derived from freshwater fish (2024 · Innovative Food Science & Emerging Technologies · 被引 12)