Yini Fu

机构：Shihezi University, Zhongyuan University of Technology, Xinjiang Production and Construction Corps

发表论文 8 篇 · 总被引 25 次 · h-index 2

代表论文

• Effect on heat treatment on the physical stability, interfacial tension and in vitro digestion of whey protein-stabilized ω-6/ω-3 fatty acid balanced pumpkin seed oil complex condensate (2024 · Food Hydrocolloids · 被引 16)
• Recognition of bioactive saponins from Polygonatum based on UPLC-QTOF/MS and molecular docking (2025 · Talanta · 被引 5)
• Effect of five selected flavonoids on the stability of anthocyanins: Kinetics, structural characterization, and interactional characteristics (2026 · Food Chemistry · 被引 2)
• Rapid High-Throughput Amino Acid Analysis via Data Fusion of Chemical Chips and Image Analytics (2026 · Food Analytical Methods · 被引 1)
• Characterization of wheat starch–safflower seed oil complex and its effects on noodle quality and starch digestibility (2026 · Food Chemistry)
• Effect of Flavonoid Compounds on the Stability of Anthocyanins: Kinetics, Structural Characterization, and Interactional Characteristics (2026 · SSRN Electronic Journal)