Yi Sun

The mechanism of improved myosin gel properties by low dose rosmarinic acid addition during gel formation

Hongjie Dai, Xueke Chen, Lin Peng et al. · Food Hydrocolloids · 2020 · 109 citations

Natural Sciences, Biochemistry, Biophysics +7

Effect of oil phases on the stability of myofibrillar protein microgel particles stabilized Pickering emulsions: The leading role of viscosity

Xin Feng, Yi Sun, Hongxia Tan et al. · Food Chemistry · 2023 · 97 citations

Engineering, Food Science, Materials Engineering +14

The improvement of gel and physicochemical properties of porcine myosin under low salt concentrations by pulsed ultrasound treatment and its mechanism

Yi Sun, Liang Ma, Yu Fu et al. · Food Research International · 2021 · 71 citations

Medicine, Biochemistry, Ultrasonography +13

Adsorption kinetics of ovalbumin and lysozyme at the air-water interface and foam properties at neutral pH

Haobo Jin, Yi Sun, Jiajing Pan et al. · Food Hydrocolloids · 2021 · 70 citations

Natural Sciences, Chemical Engineering, Chemistry +16

Design, synthesis and biological evaluation of amino organophosphorus imidazoles as a new type of potential antimicrobial agents

Wei‐Wei Gao, Syed Rasheed, VijaiKumarReddy Tangadanchu et al. · Science China Chemistry · 2017 · 60 citations

Pharmacy, Chemistry, Medicinal Chemistry +11