Jianyong Yi - Publications, H-index & Citations

易

易建勇 (Jianyong Yi)

Agricultural Product Processing and Storage Key Laboratory

38H指数

133论文数

3.9K被引数

收录论文 24

发表时间

Amidated Pectin/Nanocellulose Hybrid Cryogel System with a pH-Responsive Release Profile for Small Intestinal Delivery 酰胺化果胶/纳米纤维素杂化冷冻凝胶系统，具有pH响应释放特性，用于小肠递送

Gels 2025, Vol. 11, Page 700

IF5.3

2025-09-20

OAAI

Shuhan Feng; Patrick Laurén; Jacopo Zini; Zahra Gounani; Jinfeng Bi; Jianyong Yi; Timo Laaksonen

Interaction between apple pectin of varying molecular weights and wheat starch: Regulation and mechanism of physicochemical properties 不同分子量苹果果胶与小麦淀粉的相互作用：理化性质的调控与机制

Food Hydrocolloids

IF12.4

2025-08-27

PREAI

Kaiyue Liu; Jinfeng Bi; Youchuan Ma; Jianyong Yi

Esterification plays a significant role on apple pectin interaction with wheat starch: Impacting on gelatinization and gels properties 酯化在苹果果胶与小麦淀粉的相互作用中发挥着重要作用：影响糊化作用和凝胶特性

FOOD HYDROCOLLOIDS

IF12.4

2025-07-01

PREAI

Liu, Kaiyue; Yi, Jianyong; Ma, Youchuan; Bi, Jinfeng

Inhibition mechanisms of ice crystal recrystallization by polysaccharides: a comparative analysis of molecular structures and cryoprotective properties 多糖对冰晶再结晶的抑制机制：分子结构与抗冻保护特性的比较分析

Journal of the Science of Food and Agriculture

IF3.5

2025-06-03

PREAI

Xiang Zhang; Jinfeng Bi; Youchuan Ma; Kaiyue Liu; Jianyong Yi

Effects of magnetic field-assisted freezing on the freeze-drying characteristics and quality of pectin-sucrose cryogels 磁场辅助冷冻对果胶-蔗糖冰冻凝胶冷冻干燥特性和质量的影响

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2025-05-23

PREAI

Youchuan Ma; Jinfeng Bi; Zhonghua Wu; Jianyong Yi

Higher molecular weight pectin inhibits ice crystal growth and its effect on the microstructural and physical properties of pectin cryogels

CARBOHYDRATE POLYMERS

IF12.5

2024-09-01

PREAI

Ma, Youchuan; Bi, Jinfeng; Feng, Shuhan; Wu, Zhonghua; Yi, Jianyong

Texture of freeze-dried intact and restructured fruits: Formation mechanisms and control technologies

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2024-01-01

PREAI

Feng, Shuhan; Bi, Jinfeng; Laaksonen, Timo; Lauren, Patrick; Yi, Jianyong

Study on the ice crystals growth under pectin gels with different crosslinking strengths by modulating the degree of amidation in HG domain

FOOD CHEMISTRY

IF9.8

2023-12-01

PREAI

Feng, Shuhan; Yi, Jianyong; Ma, Youchuan; Bi, Jinfeng

The role of amide groups in the mechanism of acid-induced pectin gelation: A potential pH-sensitive hydrogel based on hydrogen bond interactions

FOOD HYDROCOLLOIDS

IF12.4

2023-08-01

PREAI

Feng, Shuhan; Yi, Jianyong; Ma, Youchuan; Bi, Jinfeng

Effects of pectin and glucose on the texture properties and microstructures of freeze-dried restructured fruits: Pectin-glucose sponge as a model

FOOD STRUCTURE-NETHERLANDS

IF5.9

2023-07-01

PREAI

Feng, Shuhan; Bi, Jinfeng; Ma, Youchuan; Yi, Jianyong

Effect of ultrasound on mass transfer kinetics and phenolic compounds of apple cubes during osmotic dehydration 超声波对苹果块渗透脱水过程中传质动力学及酚类物质的影响

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2021-11-01

PREAI

Ma, Youchuan; Yi, Jianyong; Bi, Jinfeng; Zhao, Yuanyuan; Li, Xuan; Wu, Xinye; Du, Qianqian

Systematic Review of Phenolic Compounds in Apple Fruits: Compositions, Distribution, Absorption, Metabolism, and Processing Stability

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2021-01-04

PREAI

Feng, Shuhan; Yi, Jianyong; Li, Xuan; Wu, Xinye; Zhao, Yuanyuan; Ma, Youchuan; Bi, Jinfeng

Evaluation of processing methods and oral mastication on the carotenoid bioaccessibility of restructured carrot chips

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2020-07-09

PREAI

Yi, Jianyong; Zhao, Yuanyuan; Bi, Jinfeng; Hou, Chunhui; Peng, Jian; Guo, Yuxia

Characteristics of cell wall pectic polysaccharides affect textural properties of instant controlled pressure drop dried carrot chips derived from different tissue zone

FOOD CHEMISTRY

IF9.8

2019-09-01

PREAI

Peng, Jian; Bi, Jinfeng; Yi, Jianyong; Wu, Xinye; Zhou, Mo; Zhao, Yuanyuan; Liu, Jianing

Apple juice concentrate impregnation enhances nutritional and textural attributes of the instant controlled pressure drop (DIC)-dried carrot chips

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2019-07-31

PREAI

Peng, Jian; Bi, Jinfeng; Yi, Jianyong; Allaf, Karim; Besombes, Colette; Jin, Xin; Wu, Xinye; Lyu, Jian; Ali, Mian Noor Hussain Asghar

Effects of high pressure homogenization on pectin structural characteristics and carotenoid bioaccessibility of carrot juice

CARBOHYDRATE POLYMERS

IF12.5

2019-01-01

PREAI

Liu, Xuan; Liu, Jianing; Bi, Jinfeng; Yi, Jianyong; Peng, Jian; Ning, Chunyuan; Wellala, Chandi Kanchana Deepali; Zhang, Baiqing

Comparison of dynamic water distribution and microstructure formation of shiitake mushrooms during hot air and far infrared radiation drying by low-field nuclear magnetic resonance and scanning electron microscopy

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2018-12-30

PREAI

Zhao, Yuanyuan; Bi, Jinfeng; Yi, Jianyong; Njoroge, Daniel M.; Peng, Jian; Hou, Chunhui

Engineering Texture Properties of Instant Controlled Pressure Drop (DIC) Dried Carrot Chips via Modulating Osmotic Conditions

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2018-06-20

PREAI

Peng, Jian; Bi, Jinfeng; Yi, Jianyong; Wu, Xinye; Zhou, Mo; Lyu, Jian; Liu, Jia'ning

Freezing as pretreatment in instant controlled pressure drop (DIC) texturing of dried carrot chips: Impact of freezing temperature

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2018-03-01

PREAI

Peng, Jian; Yi, Jianyong; Bi, Jinfeng; Chen, Qinqin; Wu, Xinye; Zhou, Mo; Liu, Jia'ning

Change of the rheological properties of mango juice by high pressure homogenization 高压均质对芒果汁流变特性的影响

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2017-09-01

107

PREAI

Zhou, Linyan; Guan, Yunjing; Bi, Jinfeng; Liu, Xuan; Yi, Jianyong; Chen, Qinqin; Wu, Xinye; Zhou, Mo

研究方向