Yuanying Ni

china agricultural university

H指数:39

被引数:3,920

个人简介

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教育背景

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工作经历

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荣誉奖项

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Optimizing Sichuan pepper oleoresin nano-emulsions incorporated into 3D hydrogels: Stability, sustained release, and toothpaste application

优化四川花椒精油纳米乳液在3D水凝胶中的应用：稳定性、持续释放和牙膏应用

LWT-Food Science and Technology

IF6.6

2026-09-130

OAAI

Mechanisms of Cell Uptake and Transport of Xanthophylls in the Caco-2 Cell Model

类胡萝卜素在Caco-2细胞模型中的摄取和转运机制

Nutrients

IF5

2026-04-280

OAAI

Effects of Hofmeister cation series induced by different alkalizers on the production, structural and functional characteristics of low-sodium soy protein fractions

不同碱化剂诱导的霍夫迈斯特阳离子系列对低钠大豆蛋白组分的生产、结构和功能特性的影响

Food Hydrocolloids

IF12.4

2026-02-110

PRE

Dual role of polyphenols in walnut protein extraction and functionality: Implications for processing and utilization

多酚在核桃蛋白提取和功能特性中的双重作用：对加工和利用的启示

Food Hydrocolloids

IF12.4

2025-10-010

PRE

Unlocking flaxseed oleosomes (oil bodies) potential: Optimal extraction and functional insights through enzymolysis or dehulling treatment

解锁亚麻籽油体（oleosomes）的潜力：通过酶解或脱壳处理实现最佳提取及功能洞察

FOOD RESEARCH INTERNATIONAL

IF8

2025-03-010

PRE

Comparative analysis of twin-screw pressing and blending methods for walnut oleosome extraction: Yield, physical stability, and functionalities

核桃油质体提取的双螺杆压榨和共混方法的比较分析: 收率，物理稳定性和功能性

JOURNAL OF FOOD ENGINEERING

IF5.8

2025-02-010

PRE

Effects of brown seaweed oligosaccharides on obesity and constipation managements

JOURNAL OF FOOD SCIENCE

IF3.4

2024-12-300

PRE

Effects of zein extractions on the structural properties of SPI-zein composite gels: Implications for gluten-free plant-based products

FOOD CHEMISTRY

IF9.8

2024-09-010

PRE

Influence of extraction pH and homogenization on soybean oleosome emulsion stability

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-07-013

OAAI

Efficiency of aqueous oleosome extraction from capsicum seeds compared to classical oil extraction

BIORESOURCE TECHNOLOGY

IF9

2024-05-010

PRE

Combining colloid milling and twin screw pressing for oleosome extraction

JOURNAL OF FOOD ENGINEERING

IF5.8

2024-05-014

PRE

The Interactions of Soy Protein and Wheat Gluten for the Development of Meat-like Fibrous Structure

大豆蛋白和小麦面筋蛋白的相互作用促进肉样纤维结构的发展

MOLECULES

IF4.6

2023-11-048

OAAI

Application of plasma-activated water in the food industry: A review of recent research developments

等离子体活化水在食品工业中的应用: 最新研究进展综述

FOOD CHEMISTRY

IF9.8

2023-03-0135

PRE

Conformational changes and the formation of new bonds achieving robust nanoemulsions by electrostatic interactions between whey protein isolate and chondroitin sulfate

FOOD HYDROCOLLOIDS

IF12.4

2023-03-019

PRE

Effect of Milling on Nutritional Components in Common and Zinc-Biofortified Wheat

NUTRIENTS

IF5

2023-02-062

OAAI

The Positive Effect of 6-Gingerol on High-Fat Diet and Streptozotocin-Induced Prediabetic Mice: Potential Pathways and Underlying Mechanisms

NUTRIENTS

IF5

2023-02-063

OAAI

Production and functional characteristics of low-sodium high-potassium soy protein for the development of healthy soy-based foods

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2023-01-014

PRE

Maillard induced glycation of 8-casein for enhanced stability of the self-assembly micelles against acidic and calcium environment

FOOD CHEMISTRY

IF9.8

2022-09-0110

PRE

Insoluble and Soluble Dietary Fibers from Kiwifruit (Actinidia deliciosa) Modify Gut Microbiota to Alleviate High-Fat Diet and Streptozotocin-Induced TYPE 2 Diabetes in Rats

NUTRIENTS

IF5

2022-08-1715

OAAI

Effect of modifying S-casein by maillard reaction and genipin crosslinking on in vitro digestion of the micelles

FOOD HYDROCOLLOIDS

IF12.4

2022-04-016

PRE

Yuanying Ni

个人简介

教育背景

工作经历

荣誉奖项

研究方向