Jingyang Yu

机构：Chengdu University of Technology, Heilongjiang Institute of Technology

发表论文 53 篇 · 总被引 1075 次 · h-index 19

代表论文

• Difference comparison of characteristic aroma compounds between braised pork cooked by traditional open-fire and induction cooker and the potential formation cause under electromagnetic cooking (2024 · Food Research International · 被引 26)
• Source-pathway-sink analysis and health risk zoning of heavy metal groundwater pollution in karst chemical park (2025 · Environmental Pollution · 被引 21)
• Microwave-induced heterogeneity in protein conformation and water mobility interferes with the distribution pattern and migration pathway of sodium ion in myofibrillar protein gel (2024 · Food Chemistry · 被引 21)
• A real-time synthesized driving risk quantification model based on driver risk perception-response mechanism (2025 · Transportation Research Part C Emerging Technologies · 被引 19)
• Effect of microwave and conduction heating on the adsorption ability of myofibrillar protein to pyrazine flavor compounds (2024 · Food Bioscience · 被引 17)
• Characterization and enhanced saltiness retention time of sodium chloride-containing high internal phase Pickering emulsions stabilized by OSA starch and gum Arabic (2025 · Food Hydrocolloids · 被引 12)