Concepedia
Statistics
Publications
2
Citations
60
H-Index
Active since
2021
Affiliations
Fuzhou University(Current)
Teagasc - The Irish Agriculture and Food Development Authority
Mengqin Yu is an author at Fuzhou University specializing in food gels, gels, and food science.
Publications per year
2021–2022
Modulation of soy protein isolate gel properties by a novel “two-step” gelation process: Effects of pre-aggregation with different divalent sulfates
Xufeng Wang, Mengqin Yu, Zhenzhong Wang et al. · Food Chemistry · 2022 · 36 citations
Life Sciences, Biochemistry, Food Science +11
Heat‐induced structural changes in fish muscle collagen related to texture development in fish balls: Using eel ball as a study model
Yafei Wang, Xufeng Wang, Chuntong Lin et al. · Food Science & Nutrition · 2021 · 24 citations · Full text
Agriculture, Bioengineering, Food Science +17
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