Lingyu Han - Concepedia

Author

Lingyu Han

Dalian Minzu University ORCID

Also Known As

HAN Lingyu, Han Lingyu, Lingyu Han, Lingyu, Han

Publications

685

Citations

H-Index

Concepts

All Affiliations

Dalian Minzu University Hubei University of Technology Wrexham University Minzu University of China Dalian Polytechnic University

About

Lingyu Han is an author at Dalian Minzu University specializing in engineering, food chemistry, and biomolecular engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	9	9	221
2	Medicine	6	6	158
3	Health Sciences	3	3	105
4	Public Health	1	1	11
5	Allergy	1	1	17

Lingyu Han

Publications

620

Citations

H-Index

Page 1

	Year	Citations
The role of texture in the palatability and food oral processing Katsuyoshi Nishinari, Marie‐Agnès Peyron, Nan Yang, Food Hydrocolloids NutritionFood Oral ProcessingFood TextureFood ProcessingFood Quality	2023	55
Pomegranate seed oil stabilized with ovalbumin glycated by inulin: Physicochemical stability and oxidative stability Bing Hu, Kangping Wang, Lingyu Han, Food Hydrocolloids Food ChemistryMedicineGlycobiologyOxidative StabilityPhysicochemical Stability	2019	47
All-Natural Food-Grade Hydrophilic–Hydrophobic Core–Shell Microparticles: Facile Fabrication Based on Gel-Network-Restricted Antisolvent Method Bing Hu, Lingyu Han, Ruixiang Ma, ACS Applied Materials & Interfaces	2019	42
Preparation and emulsifying properties of trace elements fortified gum arabic Bing Hu, Lingyu Han, Huiling Kong, Food Hydrocolloids Food ChemistryChemical CompositionMicroemulsionTrace ElementsEmulsion	2018	36
Application of a Mytilus edulis-derived promoting calcium absorption peptide in calcium phosphate cements for bone Zhe Xu, Zhixuan Zhu, Hui Chen, Biomaterials Tissue EngineeringCalcium Absorption PeptideBone HealthEngineeringOrthopaedic Surgery	2022	35
Synthesis, characterisation and physicochemical properties of hydrophobically modified inulin using long-chain fatty acyl chlorides Lingyu Han, Ian Ratcliffe, Peter A. Williams Carbohydrate Polymers EngineeringBiochemistryOrganic ChemistryBiomolecular EngineeringPhysicochemical Properties	2017	32
Effect of arabinogalactan protein complex content on emulsification performance of gum arabic Lingyu Han, Bing Hu, Ruixiang Ma, Carbohydrate Polymers Food ChemistryEngineeringBiochemistryBiotechnologyGum Arabic	2019	32
Effect of Maillard conjugates of peptides and polydextrose on Antarctic krill oil emulsion stability and digestibility Fangchao Cui, Qianqian Wang, Lingyu Han, LWT Food ColloidFood PackagingEngineeringBiomedical EngineeringEmulsion	2023	31
Physicochemical characterization, emulsifying and antioxidant properties of the polysaccharide conjugates from Chin brick tea (Camellia sinensis) Qian Li, Tiantian Zhao, Jinglan Shi, Food Chemistry Food ChemistryPhysicochemical CharacterizationChin Brick TeaPolysaccharideCamellia Sinensis	2022	30
Effects of pile fermentation on the physicochemical, functional, and biological properties of tea polysaccharides Qian Li, Lu Liu, Jiahan Zhang, Food Chemistry BiomanufacturingFood FermentationBiological PropertiesPolysaccharideMicrobiology	2022	27

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