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Yueming Hu

nanchang university

31H指数
144论文数
3.5K被引数
收录论文 78
发表时间
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Ethanol-Assisted Spice Extraction as an Industrial Flavoring Strategy for Chinese Braised Soup: Insights Into Volatile Composition and Flavor Regulation乙醇辅助香辛料提取作为中式红烧汤料的工业化调味策略：挥发性成分及风味调控的洞察
errJournal of Food Science
IF3.4
err2026-09-08
err0
PREAI
errFeifei Wang; Hai Wang; Yu Zhang; Debin Guo; Jun Li; Zongcai Tu; Yueming Hu; Xu Chen; Hui Wang
err分享
err收藏
Unraveling Glycation-Induced Structure–Function Nexus in Food Proteins: From Analytical Innovations to AI-Assisted Design解析食品蛋白质中糖基化诱导的结构-功能关联：从分析创新到人工智能辅助设计
errComprehensive Reviews in Food Science and Food Safety
IF14.1
err2026-04-09
err0
PREAI
errHaiqi Chen; Zongcai Tu; Zuohua Xie; Pingwei Wen; Hui Wang; Feifei Wang; Junwei Zhang; Shu Wang; Yueming Hu
err分享
err收藏
Liquid Chromatography–Mass Spectrometry Analysis of Microwave-Treated Ovalbumin Enzymatic Product: Molecular Weight Gradient Separation of Allergenic Peptide; Cellular Allergenicity Assessment; and Epitope Identification
errJournal of Agricultural and Food Chemistry
IF6.2
err2026-01-20
err0
PREAI
errXin Meng; Guangxian Liu; WenLi Liu; Yueming Hu; Hui Wang
err分享
err收藏
High magnetic field-assisted preparation of food-derived collagen peptide-cerium (III) chelate: reducing oxidative stress and helping restore osteoblast function高磁场辅助制备食品源性胶原蛋白肽-铈(III)螯合物：减轻氧化应激并帮助恢复成骨细胞功能
errFood Bioscience
IF5.9
err2025-11-26
err0
PREAI
errPeihan Wu; Zongcai Tu; Hui Wang; Yueming Hu
err分享
err收藏
Effect of Different High-Temperature Heating Methods on the Glycation Reaction and Advanced Glycation Reaction Products of β-Lactoglobulin不同高温加热方法对β-乳球蛋白糖基化反应和高阶糖基化终产物的影响
errFoods 2025, Vol. 14, Page 3722
IF5.1
err2025-10-30
err0
errOAAI
errXueying Zhang; Qiannan Jiang; Jiaojiao Liu; Hui Wang; Haiyan Lu; Danting Liu; Pingwei Wen; Zongcai Tu; Yueming Hu
err分享
err收藏
Turbulent Flow-Driven Synthesis of Graphene-Skinned Boron Nitride Heterostructures for Dendrite-Free Potassium Metal Batteries湍流驱动法制备石墨烯包覆的氮化硼异质结构用于无枝晶钾金属电池
errADVANCED MATERIALS
IF26.8
err2025-09-01
err0
PREAI
errSun, Zhifeng; Liu, Qian; Xia, Yuqi; Wu, Yuzhu; Wang, Wenhu; Wang, Tao; Hu, Yueming; Li, Weijia; Sun, Xiucai; Yu, Zhong-Zhen; Sun, Jingyu; Song, Yuqing; Liu, Zhongfan
err分享
err收藏
Controlled Growth of Graphene-Skinned Al2O3 Powders by Fluidized Bed-Chemical Vapor Deposition for Heat Dissipation流化床化学气相沉积可控生长石墨烯包覆Al₂O₃粉末用于散热
errAdvanced Science
IF14.1
err2025-07-29
err0
errOAAI
errYuzhu Wu; Zhifeng Sun; Ningning Liu; Zhong Wang; Yueming Hu; Tianqi Bai; Tao Wang; Jingyang Chen; Xiaopan Qiu; Xudong Zhang; Fushun Liang; Dongcheng Jiao; Dan Li; Lishuo Han; Wenhu Wang; Qin Xie; Ronghua Zhang; Ali Cai; Yuqi Xia; Haonan Zhai; Zhong-zhen Yu; Yue Qi; Chu Wang; Peng Gao; Xiucai Sun; Bingyang Cao; Yuqing Song; Zhongfan Liu
err分享
err收藏
Insight on the interaction between chickpea protein isolate and dextran: Structural analysis, functional characterization and co-encapsulated W/O/ W emulsion formation鹰嘴豆蛋白分离物与葡聚糖之间相互作用的洞察：结构分析、功能表征及共包封W/O/W乳液形成
errFOOD RESEARCH INTERNATIONAL
IF8
err2025-05-27
err0
PREAI
errZhang, Jing; Shi, Yan; Hu, Yueming; Fan, Wei; Liu, Wei; Liu, Yipu
err分享
err收藏
Mechanism studies of gliadin-glucose glycation reaction and products formation by heat treatment with different conduction modes不同传热模式下热处理对麸质蛋白-葡萄糖糖基化反应机制及产物形成的研究
errFOOD CHEMISTRY
IF9.8
err2025-02-01
err0
PREAI
errJiang, Qiannan; Hu, Xiangfei; Tu, Zongcai; Wen, Pingwei; Hu, Yueming; Zhang, Siqiong; Wang, Hui; Xie, Zuohua
err分享
err收藏
Modulating allergenicity of prawn tropomyosin (penaeus chinensis) via pulsed electric field-induced conformational changes
errFOOD CHEMISTRY
IF9.8
err2025-01-01
err0
PREAI
errHu, Xiangfei; Wang, Hui; Hu, Yueming; Wen, Pingwei; Wu, Xiongchen; Tu, Zongcai
err分享
err收藏
Enzymatic hydrolysis-assisted magnetic beads adsorption for precise localization of IgE-linear epitopes in ovalbumin and the mechanism of reduced allergenicity after enzymatic hydrolysis
errFOOD BIOSCIENCE
IF5.9
err2025-01-01
err0
PREAI
errMeng, Xin; Tu, Zong-cai; Liu, Zi-ying; Wen, Ping-wei; Hu, Yue-ming; Wang, Hui
err分享
err收藏
Review the antioxidant and angiotensin converting enzyme inhibitory peptides derived from fish: Preparation, structure-relationship, bioavailability and ameliorating strategies
errFOOD BIOSCIENCE
IF5.9
err2024-12-01
err1
PREAI
errWang, Shu; Zhang, Lu; Wang, Hui; Zhong, Bizhen; Hu, Yueming; Yin, Hongmei; Tu, Zongcai
err分享
err收藏
Carbon-Oxygen Radical Assisted Growth of Defect-Free Graphene Films Using Low-Temperature Chemical Vapor Deposition采用低温化学气相沉积的碳-氧自由基辅助生长无缺陷石墨烯薄膜
errSMALL
IF12.1
err2024-11-25
err0
PREAI
errLiu, Haiyang; Li, Yanglizhi; Wu, Yangfan; Qin, Dingkun; Qiu, Xia; Wang, Zhen; Zhou, Qingyu; Yu, Shuming; Li, Qin; Li, Haoxiang; Li, Sheng; Yu, Chaojie; Hu, Yueming; Wang, Shenxing; Chen, Buhang; Song, Xiaofeng; Qiang, Jiawei; Zhou, Lin; Li, Yiwei; Xu, Nan; Yin, Wanjian; Sun, Xiaoli; Sun, Luzhao; Liu, Zhongfan
err分享
err收藏
Insight into the effects of pulsed electric field on the structure, aggregation characteristics and functional properties of whey proteins
errFOOD HYDROCOLLOIDS
IF12.4
err2024-09-01
err6
PREAI
errHu, Xiangfei; Wang, Hui; Hu, Yueming; Tu, Zongcai
err分享
err收藏
Insight into the aroma and taste enrichment pattern in Chinese traditional braised soup based on HS-SPME-GC-MS and HS-GC-IMS
errFOOD BIOSCIENCE
IF5.9
err2024-08-01
err3
PREAI
errWang, Feifei; Guo, Debin; Wen, Pingwei; Chen, Haiqi; Hu, Yueming; Li, Jun; Tu, Zongcai; Wang, Hui
err分享
err收藏
Relationship of apolipoprotein C-III proteoform composition with ankle-brachial index and peripheral artery disease in the Multi-Ethnic Study of Atherosclerosis (MESA)
errATHEROSCLEROSIS
IF5.7
err2024-08-01
err1
PREAI
errKoska, Juraj; Hansen, Spencer; Hu, Yueming; Jensen, Majken C.; Billheimer, Dean; Nedelkov, Dobrin; Budoff, Matthew J.; Allison, Matthew; McClelland, Robyn L.; Reaven, Peter D.
err分享
err收藏
Investigating the Mechanism of Microwave-Assisted Enzymolysis Synergized with Magnetic Bead Adsorption for Reducing Ovalbumin Allergenicity through Biomass Spectrometry Analysis
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2024-06-04
err0
PREAI
errMeng, Xin; Tu, Zong-cai; Wen, Ping-wei; Hu, Yue-ming; Wang, Hui
err分享
err收藏
Efficient preparation of oyster hydrolysate with aroma and umami coexistence derived from ultrasonic pretreatment assisted enzymatic hydrolysis超声波预处理辅助酶解高效制备香气和鲜味共存的牡蛎水解液
errFOOD CHEMISTRY
IF9.8
err2024-03-01
err8
PREAI
errZhang, Junwei; Tu, Zongcai; Hu, Zizi; Hu, Yueming; Wang, Hui
err分享
err收藏
Investigation on potential allergenic peptides and critical amino acids of the digestive products of glycated α-lactalbumin via allergenicity evaluation and molecular dynamic simulation
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2024-03-01
err2
errOAAI
errWang, Xumei; Xie, Huan; Hu, Yueming; Tu, Zongcai
err分享
err收藏
Discrimination and characterization of different ultrafine grinding times on the flavor characteristic of fish gelatin using E-nose, HS-SPME-GC-MS and HS-GC-IMS
errFOOD CHEMISTRY
IF9.8
err2024-02-01
err9
PREAI
errXu, Jinghong; Tu, Zongcai; Wang, Hui; Hu, Yueming; Wen, Pingwei; Huang, Xiaoliang; Wang, Shu
err分享
err收藏

研究方向

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合作学者
合作期刊
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Matthew J. Budoff
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于中振 (Zhong‐Zhen Yu)
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Matthew Allison
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