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苏

苏宇杰 (Yujie Su)

State Key Laboratory of Food Science and Resources

51H-index
212Paper Count
6.7KCitation Count
Published Papers 140
Publication Date
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Combined Strategy of Lactiplantibacillus plantarum Cell-Free Supernatant and Phospholipase A1 for Shelf-Life Extension and Functional Improvement of Egg Yolk
errFood and Bioprocess Technology
IF5.8
err2026-08-18
err0
PREAI
errJinping Zhang; Xuechun Wang; Wenhui Feng; Cuihua Chang; Luping Gu; Yujie Su; Yanjun Yang; Wei Hu; Junhua Li
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Emerging advanced technologies: Modulation of sensory properties in milk and whey systems – A review
errTRENDS IN FOOD SCIENCE & TECHNOLOGY
IF15.4
err2026-07-17
err0
PREAI
errWaris Aziz; Khawaja Muhammad Ali Tayyab; Tahir Mahmood Qureshi; Cuihua Chang; Luping Gu; Yujie Su; Yanjun Yang; Junhua Li
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Hydrolyzed konjac glucomannan retards egg white protein digestion via glycosylation -driven gastric texture and rheology modulation
errFood Hydrocolloids
IF12.4
err2026-04-20
err0
PREAI
errLulu Guo; Yicheng Guo; Yating Wu; Shende Hu; Xiaosan Wang; Luping Gu; Cuihua Chang; Junhua Li; Yanjun Yang; Yujie Su
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errSave
Synthesis, characterization, and iron supplementation effects of egg yolk phosphopeptide-ferrous chelate
errJournal of the Science of Food and Agriculture
IF3.5
err2026-01-30
err0
PREAI
errJunhua Li; Hanqi Chen; Jinping Zhang; Yanjun Yang; Yujie Su; Luping Gu; Cuihua Chang
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errSave
Enzyme and thermal induced transition of egg white proteins from dense-globular to random coil triggering uniform microparticle formation
errFood Research International
IF8
err2025-11-20
err0
PREAI
errZhishuo Zhang; Yi Wang; Ruyi Zhang; Xuechun Wang; Junhua Li; Luping Gu; Yujie Su; Yanjun Yang; Cuihua Chang
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Egg yolk phospholipid peptide-dihydromyricetin nano-composites: Temperature-driven assembly and evaluation of stability and pharmacokinetics
errFood Bioscience
IF5.9
err2025-11-12
err0
PREAI
errYingxin Wei; Jinping Zhang; Wenhui Feng; Cuihua Chang; Luping Gu; Yujie Su; Yanjun Yang; Junhua Li
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Exploring the potential impact of GPC-enriched egg yolk derivatives on cognitive vitality in aging brains: A preliminary study
errFood Bioscience
IF5.9
err2025-11-04
err0
PREAI
errWen Yu; Qing Gao; Yanjun Yang; Cuihua Chang; Wei Hu; Yujie Su; Luping Gu; Junhua Li
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A Facile Calcination Synthesis of Carbon Nanotube-WS2-g-C3N4 for Enhancing the Tribological Performance of Ultrahigh-Molecular-Weight Polyethylene
errJOURNAL OF TRIBOLOGY-TRANSACTIONS OF THE ASME
IF3
err2025-10-01
err0
PREAI
errXin, Xiaocui; Su, Yujie; Qi, Zhentao; Liu, Hao
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High-Fat Diet Attenuates the Benefits of Increasing Phospholipid-to-Cholesterol Ratio on Lipid Metabolism in Mice: Evidence From Egg Yolk Low- and High-Density Lipoprotein Intake
errJournal of Food Science
IF3.4
err2025-09-19
err0
PREAI
errFan Zhang; Yongmei Ding; Ying Ma; Junhua Li; Luping Gu; Cuihua Chang; Yanjun Yang; Yujie Su
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The Effects and Molecular Mechanisms of Heat-Assisted Thawing and Erythritol Addition on the Rheological Properties of Egg Yolk
errJournal of Food Science
IF3.4
err2025-07-05
err0
PREAI
errZheng Yu; Cuihua Chang; Junhua Li; Yujie Su; Luping Gu; Yanjun Yang
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Effects of enzyme treatment on structural characteristics of egg yolk, plasma and granule and their correlation with flavor components
errFOOD HYDROCOLLOIDS
IF12.4
err2025-06-19
err0
PREAI
errTang, Tingting; Yu, Wen; Li, Junhua; Gu, Luping; Chang, Cuihua; Su, Yujie; Yang, Yanjun
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Production of glycerylphosphorylcholine-enriched defatted egg yolk powder through integrated enzymatic and supercritical CO2 processing
errFOOD BIOSCIENCE
IF5.9
err2025-06-01
err0
PREAI
errYu, Wen; Gu, Luping; Chang, Cuihua; Su, Yujie; Wang, Yi; Yang, Yanjun
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Unraveling the impact of protease hydrolysis on the gelation properties of whole egg liquid: physicochemical, textural and structural characteristics
errJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
IF3.5
err2025-05-28
err0
PREAI
errZhishuo Zhang; Cuihua Chang; Luping Gu; Yi Wang; Yujie Su; Yanjun Yang; Junhua Li
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The role of defatted hydrolyzed egg yolk powder in protecting DHA algal oil
errFOOD CHEMISTRY
IF9.8
err2025-05-01
err0
PREAI
errWei, Yingxin; Rui, Huan; Wang, Xuechun; Chang, Cuihua; Wang, Yi; Gu, Luping; Su, Yujie; Yang, Yanjun; Li, Junhua
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Efficacy of enzymatic, preheating-enzymatic, and sonication-enzymatic treatments on water dispersibility of egg white powder
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2025-05-01
err1
errOAAI
errLin, Zhijie; Mcclements, David Julian; Liang, Li; Su, Yujie; Li, Junhua; Chang, Cuihua; Gu, Luping; Yang, Yanjun
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errSave
The impact of VaKE-driven online discussions on critical thinking styles among Chinese undergraduates
errFRONTIERS IN PSYCHOLOGY
IF2.9
err2025-05-01
err0
errOAAI
errXu, Xiaoshu; Su, Yujie; Zhang, Huanhuan; Lei, Vivian Ngan-Lin; Ye, Xiaofang
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Studies on the Efficient Extraction of Ovotransferrin and the Effect of Heating Treatment on Its Structure and Activity
errFOODS
IF5.1
err2025-03-06
err0
errOAAI
errSu, Yujie; Zhao, Qianwen; Chang, Cuihua; Li, Junhua; Guo, Lulu; Hu, Shende; Huang, Zijian; Gu, Luping
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Effect of pre-freezing and accelerated thawing on frozen egg yolk gelation behavior revealing the molecular mechanism
errJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
IF3.5
err2025-03-01
err0
errOAAI
errChang, Cuihua; Li, Junhua; Wang, Yi; Wei, Zhen; Su, Yujie; Gu, Luping; Yang, Yanjun
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errSave
Effect of enzymatic hydrolysis on flavor enhancement of yogurt fermented by lactic acid bacteria in egg white
errFOOD BIOSCIENCE
IF5.9
err2025-02-01
err0
PREAI
errGao, Qing; Xu, Ruolin; Li, Junhua; Su, Yujie; Gu, Luping; Yang, Yanjun
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errSave
Effect of adding different egg yolk oil on the flavor and physicochemical properties of mayonnaise
errFOOD CHEMISTRY
IF9.8
err2025-02-01
err2
PREAI
errGao, Xuejing; Tang, Tingting; Li, Junhua; Chang, Cuihua; Gu, Luping; Su, Yujie
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errSave

Research Directions

职位
Co-authors
Cooperation Journals
D
David Julian McClements
H-index: 197 · Papers: 3.3K
李
李欣 (Xin Li)
H-index: 117 · Papers: 940
刘浩 cover
刘浩 (Hao Liu)
H-index: 96 · Papers: 807
H
Hang Xiao
H-index: 88 · Papers: 644
W
Wen‐Cheng Xiong
H-index: 80 · Papers: 294
View more