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Yaotong Liu

Northeast Agricultural University

H指数:7

被引数:175

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Inhibition effect of papain enzymatic hydrolysis on frozen egg yolk gelation during freezing

木瓜蛋白酶水解对冷冻过程中冻鸡蛋黄凝胶化的抑制作用

Food Research International

IF8

2026-09-300

PRE

Advances in the formation mechanism, influencing factors and improvement methods of the foaming properties of egg white proteins: A review

蛋清蛋白发泡特性的形成机制、影响因素及改进方法的进展：综述

Food Hydrocolloids

IF12.4

2025-11-260

PRE

The effect of CaCl2 on water migration, rheological properties, aggregation behavior and protein structure in rapidly salted separated egg yolk plasma and granules

POULTRY SCIENCE

IF4.2

2024-12-010

OAAI

Mechanistic study on the decline of foaming characteristics of egg white under heat stress: Emphasizing apparent phenomena, structure, and intermolecular interactions

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2024-11-010

PRE

Effects of CaCl2 on the structure of high-density lipoprotein and low-density lipoprotein isolated from rapidly salted separated egg yolk

FOOD RESEARCH INTERNATIONAL

IF8

2023-11-017

PRE

Effects of CaCl2 on the rheology, microstructure and protein structures of rapidly salted separated egg yolk

FOOD RESEARCH INTERNATIONAL

IF8

2023-10-0124

PRE

Supplemental methionine selenium effects on egg yolk physicochemical, functional, and protein structure during storage

FRONTIERS IN NUTRITION

IF5.1

2023-06-052

OAAI

Effects of CaCl2 on salting kinetics, water migration, aggregation behavior and protein structure in rapidly salted separated egg yolks

FOOD RESEARCH INTERNATIONAL

IF8

2023-01-0125

PRE

Change in rapid salting kinetics and characteristics of hen egg yolks

JOURNAL OF FOOD ENGINEERING

IF5.8

2022-09-0121

PRE

Preparation and antioxidative stability of the potato protease inhibitors (PPIs) from potato starch waste-water

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2020-12-0110

PREAI