Concepedia

Yonggang Tu

YT

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Publications

74

Citations

2.9K

H-Index

34

Active since

2003

Affiliations

Jiangxi Agricultural University(Current)

Nanchang University

State Key Laboratory of Food Science and Technology

Yonggang Tu is an author at Jiangxi Agricultural University specializing in food chemistry, health sciences, and biomolecular engineering.

ORCID

Top concepts

Publications per year

2003–2024

74

Publications

74

Formation mechanism of ovalbumin gel induced by alkali

Yan Zhao, Zhangyi Chen, Jianke Li et al. · Food Hydrocolloids · 2016 · 151 citations

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Changes of microstructure characteristics and intermolecular interactions of preserved egg white gel during pickling

Yan Zhao, Zhangyi Chen, Jianke Li et al. · Food Chemistry · 2016 · 126 citations

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Changes in gel characteristics of egg white under strong alkali treatment

Zhangyi Chen, Jianke Li, Yonggang Tu et al. · Food Hydrocolloids · 2014 · 125 citations

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Mechanism of ultrasound and tea polyphenol assisted ultrasound modification of egg white protein gel

Hui Xue, Yonggang Tu, Guowen Zhang et al. · Ultrasonics Sonochemistry · 2021 · 119 citations · Full text

Effects of metal ions on the physico-chemical, microstructural and digestion characteristics of alkali-induced egg white gel

Chunyang Deng, Yaoyao Shao, Mingsheng Xu et al. · Food Hydrocolloids · 2020 · 116 citations

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1–5 of 74