Yakun Hou

huazhong university of science and technology

H指数:16

被引数:812

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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In-situ surface fluorination of bulk Al–Li alloy fuel powder via fluidized-bed chemical vapor deposition

Journal of Materials Research and Technology-JMR&T

IF6.6

2026-07-220

OAAI

LPs-1a: A hypoglycemic pectic polysaccharide from lemon peel – isolation, structural characterization, and activity evaluation

LPs-1a: 一种来自柠檬皮的降血糖果胶多糖——分离、结构表征和活性评价

International Journal of Biological Macromolecules

IF8.5

2026-04-160

PRE

Measuring Food Safety Culture: A Systematic Review of Questionnaire Dimensions and Validation Practices

测量食品安全文化：问卷维度和验证实践的系统性综述

Comprehensive Reviews in Food Science and Food Safety

IF14.1

2026-04-060

OAAI

Structural Characterization and Enzymatic Hydrolysis of Tilapia Skin and Scale Gelatin: Antioxidant Properties and Peptide Profiling of Hydrolysates

罗非鱼皮和鱼鳞明胶的结构表征与酶解：酶解产物的抗氧化特性与肽谱分析

LWT

IF0

2025-12-080

OAAI

Advancing food safety behavior with AI: Innovations and opportunities in the food manufacturing sector

利用AI推进食品安全行为：食品制造业中的创新与机遇

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2025-07-010

PRE

From agro-waste to functional emulsifiers: Length-optimized cellulose nanocrystals from jujube seeds enhance curcumin delivery in pickering emulsions

从农业废弃物到功能乳化剂：长度优化的枣仁纤维素纳米晶体增强Pickering乳液中姜黄素的递送

Food Hydrocolloids

IF12.4

2025-06-270

PRE

Pro-Arg, The Potential Anti-Diabetes Peptide, Screened from Almond by In-Silico Analysis

PLANT FOODS FOR HUMAN NUTRITION

IF3.6

2025-01-180

PRE

Integrated network pharmacology and transcriptomic approach reveal the role of equol in reducing colorectal cancer via regulating multiple cell cycle genes in HCT116 cells

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2024-12-010

PRE

Preparation, identification and α-glucosidase inhibitory activity of a high-methoxyl HG-type pectin from Liangping pomelo (Citrus maxima cv. Liangpin Yu) peel

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2024-10-230

PRE

Impact of COVID-19 on Chinese urban consumers' ' food safety knowledge and behavior - A comparative study between pre and post pandemic eras

FOOD RESEARCH INTERNATIONAL

IF8

2024-10-010

OAAI

Antioxidant potential and protective effect of modified sea cucumber peptides against H 2 O 2-induced oxidative damage in vitro HepG2 cells and in vivo zebrafish model

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2024-05-012

PRE

Improvement in the gelling properties of myofibrillar protein from the razor clam (Sinonovacula constricta) through phosphorylation and structural characterization of the modified protein

FOOD CHEMISTRY-X

IF8.2

2023-12-0112

OAAI

Monosaccharide-induced glycation enhances gelation and physicochemical properties of myofibrillar protein from oyster (Crassostrea gigas)

FOOD CHEMISTRY

IF9.8

2023-12-0113

PRE

Bioactivity of collagen peptides derived from commercial animals: In silico investigation

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2023-09-014

OAAI

Modification of Marine Bioactive Peptides: Strategy to Improve the Biological Activity, Stability, and Taste Properties

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2023-08-117

PRE

Protocols for extraction and purification of rutin from leafy by-products of asparagus (Asparagus officinalis) and characterization of the purified product

FOOD CHEMISTRY

IF9.8

2023-08-017

PRE

Food Technology Neophobia Scales in cross-national context: Consumers' acceptance of food technologies between Chinese and New Zealand

JOURNAL OF FOOD SCIENCE

IF3.4

2023-07-175

Marine Chitosan-Oligosaccharide Ameliorated Plasma Cholesterol in Hypercholesterolemic Hamsters by Modifying the Gut Microflora, Bile Acids, and Short-Chain Fatty Acids

海洋壳寡糖通过修饰肠道菌群，胆汁酸和短链脂肪酸改善高胆固醇血症仓鼠的血浆胆固醇

NUTRIENTS

IF5

2023-06-274

OAAI

Wool keratin as a novel alternative protein: A comprehensive review of extraction, purification, nutrition, safety, and food applications

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

IF14.1

2022-12-1735

OAAI

Characterization and emulsifying properties of mantle proteins from scallops (Patinopecten yessoensis) treated by high hydrostatic pressure treatment

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-09-0116

OAAI

Yakun Hou

个人简介

教育背景

工作经历

荣誉奖项

研究方向