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苏

苏宇杰 (Yujie Su)

State Key Laboratory of Food Science and Resources

51H指数
212论文数
6.7K被引数
收录论文 140
发表时间
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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植物乳杆菌无细胞上清液与磷脂酶A1联合策略对鸡蛋黄货架期延长及功能改良
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
err分享
err收藏
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
err分享
err收藏
Hydrolyzed konjac glucomannan retards egg white protein digestion via glycosylation -driven gastric texture and rheology modulation酶水解魔芋葡甘聚糖通过糖基化驱动的胃部质地和流变学调控延缓鸡蛋清蛋白消化
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
err分享
err收藏
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
err分享
err收藏
Enzyme and thermal induced transition of egg white proteins from dense-globular to random coil triggering uniform microparticle formation酶和热诱导的鸡蛋清蛋白质从致密球状到无规线团的转变，触发均匀微颗粒的形成
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
err分享
err收藏
Egg yolk phospholipid peptide-dihydromyricetin nano-composites: Temperature-driven assembly and evaluation of stability and pharmacokinetics蛋黄磷脂肽-二氢杨梅素纳米复合材料：温度驱动的组装及其稳定性与药代动力学评价
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
err分享
err收藏
Exploring the potential impact of GPC-enriched egg yolk derivatives on cognitive vitality in aging brains: A preliminary study探索GPC富集的蛋黄衍生物对衰老大脑认知活力的潜在影响：一项初步研究
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
err分享
err收藏
A Facile Calcination Synthesis of Carbon Nanotube-WS2-g-C3N4 for Enhancing the Tribological Performance of Ultrahigh-Molecular-Weight Polyethylene一种通过简单煅烧法制备碳纳米管-WS2-g-C3N4以增强超高分子量聚乙烯摩擦学性能的研究
errJOURNAL OF TRIBOLOGY-TRANSACTIONS OF THE ASME
IF3
err2025-10-01
err0
PREAI
errXin, Xiaocui; Su, Yujie; Qi, Zhentao; Liu, Hao
err分享
err收藏
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高脂饮食减弱了增加磷脂与胆固醇比率对小鼠脂质代谢益处的作用：来自鸡蛋黄低密度和高密度脂蛋白摄入的证据
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
err分享
err收藏
The Effects and Molecular Mechanisms of Heat-Assisted Thawing and Erythritol Addition on the Rheological Properties of Egg Yolk热辅助解冻和赤藓糖醇添加对蛋黄流变特性的影响及分子机制
errJournal of Food Science
IF3.4
err2025-07-05
err0
PREAI
errZheng Yu; Cuihua Chang; Junhua Li; Yujie Su; Luping Gu; Yanjun Yang
err分享
err收藏
Effects of enzyme treatment on structural characteristics of egg yolk, plasma and granule and their correlation with flavor components酶处理对蛋黄、血浆和颗粒结构特性的影响及其与风味组分的关联
errFOOD HYDROCOLLOIDS
IF12.4
err2025-06-19
err0
PREAI
errTang, Tingting; Yu, Wen; Li, Junhua; Gu, Luping; Chang, Cuihua; Su, Yujie; Yang, Yanjun
err分享
err收藏
Production of glycerylphosphorylcholine-enriched defatted egg yolk powder through integrated enzymatic and supercritical CO2 processing通过集成酶法与超临界CO2处理生产富集甘油磷酸胆碱的脱脂蛋粉
errFOOD BIOSCIENCE
IF5.9
err2025-06-01
err0
PREAI
errYu, Wen; Gu, Luping; Chang, Cuihua; Su, Yujie; Wang, Yi; Yang, Yanjun
err分享
err收藏
Unraveling the impact of protease hydrolysis on the gelation properties of whole egg liquid: physicochemical, textural and structural characteristics解析蛋白酶水解对全蛋液凝胶化性质的影响：物理化学、质构和结构特征
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
err分享
err收藏
The role of defatted hydrolyzed egg yolk powder in protecting DHA algal oil脱脂水解蛋黄粉在保护DHA藻油中的作用
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
err分享
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Efficacy of enzymatic, preheating-enzymatic, and sonication-enzymatic treatments on water dispersibility of egg white powder酶处理、预热-酶处理和超声-酶处理对鸡蛋清粉水分散性的效果
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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err收藏
The impact of VaKE-driven online discussions on critical thinking styles among Chinese undergraduatesVaKE驱动的在线讨论对中国本科生批判性思维风格的影响
errFRONTIERS IN PSYCHOLOGY
IF2.9
err2025-05-01
err0
errOAAI
errXu, Xiaoshu; Su, Yujie; Zhang, Huanhuan; Lei, Vivian Ngan-Lin; Ye, Xiaofang
err分享
err收藏
Studies on the Efficient Extraction of Ovotransferrin and the Effect of Heating Treatment on Its Structure and Activity关于卵转铁蛋白高效提取及其加热处理对结构和活性影响的研究
errFOODS
IF5.1
err2025-03-06
err0
errOAAI
errSu, Yujie; Zhao, Qianwen; Chang, Cuihua; Li, Junhua; Guo, Lulu; Hu, Shende; Huang, Zijian; Gu, Luping
err分享
err收藏
Effect of pre-freezing and accelerated thawing on frozen egg yolk gelation behavior revealing the molecular mechanism预冻和加速解冻对冷冻卵黄凝胶化行为影响的分子机制研究
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
err分享
err收藏
Effect of enzymatic hydrolysis on flavor enhancement of yogurt fermented by lactic acid bacteria in egg white蛋清中乳酸菌发酵酸奶的酶解作用对风味增强的影响
errFOOD BIOSCIENCE
IF5.9
err2025-02-01
err0
PREAI
errGao, Qing; Xu, Ruolin; Li, Junhua; Su, Yujie; Gu, Luping; Yang, Yanjun
err分享
err收藏
Effect of adding different egg yolk oil on the flavor and physicochemical properties of mayonnaise添加不同蛋黄油对蛋黄酱风味和理化性质的影响
errFOOD CHEMISTRY
IF9.8
err2025-02-01
err2
PREAI
errGao, Xuejing; Tang, Tingting; Li, Junhua; Chang, Cuihua; Gu, Luping; Su, Yujie
err分享
err收藏

研究方向

职位
合作学者
合作期刊
D
David Julian McClements
H 指数: 197 · 论文数: 3.3K
李
李欣 (Xin Li)
H 指数: 117 · 论文数: 941
刘浩 封面图
刘浩 (Hao Liu)
H 指数: 96 · 论文数: 813
H
Hang Xiao
H 指数: 88 · 论文数: 650
W
Wen‐Cheng Xiong
H 指数: 80 · 论文数: 294
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