Zhaohui Yan

机构：Jilin Jianzhu University, Tianjin Research Institute of Electric Science (China)

发表论文 45 篇 · 总被引 659 次 · h-index 15

代表论文

• Hot deformation behavior and microstructure evolution model of 7055 aluminum alloy (2023 · Journal of Materials Research and Technology · 被引 69)
• Tailoring an egg white protein double network emulsion gel as a novel fat substitute for improving freeze-thaw stability of minced meat gel (2024 · Food Hydrocolloids · 被引 57)
• Mechanism of ultrasound-induced soybean/egg white composite gelation: Gel properties, morphological structure and co-aggregation kinetics (2024 · International Journal of Biological Macromolecules · 被引 29)
• Substitution of sucrose by erythritol in angel cake: Effect on protein foaming, baking performance and digestion properties (2023 · International Journal of Biological Macromolecules · 被引 27)
• Double network emulsion gel prepared with different polyphenol modified egg white protein: A promising fat substitute for oral processing and fatty taste supplement (2024 · Food Chemistry · 被引 26)
• In-situ investigation of slip system activation, intergranular plasticity transfer, and deformation heterogeneity of Al-Zn-Mg-Cu alloy (2024 · Materials Science and Engineering A · 被引 20)