Jing Yu

Nanyang Technological University

H指数:16

被引数:748

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Ion-shielding ultrathin encapsulation with hot-press bonded interface enables chronic stretchable bioelectronics

离子屏蔽超薄封装与热压结合界面使慢性可拉伸生物电子学成为可能

Science Advances

IF12.5

2026-05-290

Insights into the flavor enhancement mechanism during dried bonito processing: An integrated analysis of flavoromics and untargeted lipidomics

干鱼松加工过程中风味增强机制的见解：风味组学和非靶向脂质组学的综合分析

Food Research International

IF8

2025-12-160

PRE

Systematic optimization of fed-batch fermentation for enhanced heparosan production in engineered Corynebacterium glutamicum

通过系统优化补料分批发酵，以提高工程化谷氨酸棒杆菌中肝素烷（heparosan）的生产。

International Journal of Biological Macromolecules

IF8.5

2025-12-150

PRE

Neuroimmune Microenvironment Reprogramming via Immuno-piezoelectric Transducers for Synergistic Stem Cell Therapy in Traumatic Brain Injury

通过免疫压电换能器进行神经免疫微环境重编程，以协同治疗创伤性脑损伤的干细胞疗法

ADVANCED MATERIALS

IF26.8

2025-10-010

OAAI

Synthetic microbial communities: A new strategy to enhance texture, taste, and flavor attributes of slightly fermented dried bonito

合成微生物群落：一种增强轻微发酵干鲣鱼质地、口感和风味属性的新策略

Food Research International

IF8

2025-06-200

PRE

Coupling optimization of cell growth cycle and key enzyme membrane localization for enhanced synthesis of high molecular weight heparosan by Corynebacterium glutamicum

Corynebacterium glutamicum中细胞生长周期与关键酶膜定位的耦合优化，以增强高分子量heparosan的合成

Bioresources and Bioprocessing

IF5.1

2025-06-170

OAAI

Multifunctional curcumin/γ-cyclodextrin/sodium chloride complex: A strategy for salt reduction, flavor enhancement, and antimicrobial activity in low-sodium foods

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-12-010

OAAI

Elucidating the formation of the uniform glass-like texture in dried-bonito during processing based on microstructure and protein properties

FOOD CHEMISTRY

IF9.8

2024-11-010

PRE

Exploring the effect of mold fermentation on the taste and flavor properties of traditional Japanese smoked-dried bonito (katsuobushi)

FOOD BIOSCIENCE

IF5.9

2023-12-015

PRE

Halophilic bacteria as starter cultures: A new strategy to accelerate fermentation and enhance flavor of shrimp paste

FOOD CHEMISTRY

IF9.8

2022-11-0131

PRE

Highly specific differentiation of MSCs into neurons directed by local electrical stimuli triggered wirelessly by electromagnetic induction nanogenerator

通过电磁感应纳米发电机无线触发的局部电刺激将msc高度特异性分化为神经元

NANO ENERGY

IF17.1

2022-09-0120

PRE

Characterization of aroma profiles and aroma-active compounds in high-salt and low-salt shrimp paste by molecular sensory science

FOOD BIOSCIENCE

IF5.9

2022-02-0137

PRE

Virgibacillus sp. SK37 and Staphylococcus nepalensis JS11 as potential starters to improve taste of shrimp paste

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-01-0123

OAAI

Bacterial composition changes and volatile compounds during the fermentation of shrimp paste: Dynamic changes of microbial communities and flavor composition

FOOD BIOSCIENCE

IF5.9

2021-10-0130

PREAI

Extraction of Chitin From Shrimp Shell by Successive Two-Step Fermentation of Exiguobacterium profundum and Lactobacillus acidophilus

FRONTIERS IN MICROBIOLOGY

IF4.5

2021-09-1440

OAAI

Spatiotemporal Oscillation in Confined Epithelial Motion upon Fluid-to-Solid Transition

流体到固体过渡时受限上皮运动中的时空振荡

ACS NANO

IF16

2021-04-1216

Efficient production of chemicals from microorganism by metabolic engineering and synthetic biology

CHINESE JOURNAL OF CHEMICAL ENGINEERING

IF3.7

2021-02-0112

PREAI

Effects of heat shock treatment on the survival rate of Lactobacillus acidophilus after freeze-drying

FOOD RESEARCH INTERNATIONAL

IF8

2020-10-0125

PREAI

Probiotic characteristics ofLactobacillus plantarumE680 and its effect on Hypercholesterolemic mice

BMC MICROBIOLOGY

IF4.2

2020-08-0437

OAAI

Locally coupled electromechanical interfaces based on cytoadhesion-inspired hybrids to identify muscular excitation-contraction signatures

NATURE COMMUNICATIONS

IF15.7

2020-05-0464

OAAI

Jing Yu

个人简介

教育背景

工作经历

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