Yayun Hu

Comparison of pregelatinization methods on physicochemical, functional and structural properties of tartary buckwheat flour and noodle quality

Sun Xiaojing, Wenhao Li, Yayun Hu et al. · Journal of Cereal Science · 2018 · 98 citations

Food Chemistry, Noodle Quality, Biopolymer Gel +5

Zein as a structural protein in gluten-free systems: an overview

Xinrui Zhang, Chunxia Dong, Yayun Hu et al. · Food Science and Human Wellness · 2021 · 91 citations · Full text

Food Chemistry, Protein Chemistry, Engineering +15

Heat-induced aggregation of subunits/polypeptides of soybean protein: Structural and physicochemical properties

Qian Ju, Yanqiu Yuan, Chang Wu et al. · Food Chemistry · 2022 · 78 citations

Protein Chemistry, Biochemistry, Protein Folding +7

Grinding of maize: The effects of fine grinding on compositional, functional and physicochemical properties of maize flour

Lei Shi, Wenhao Li, Juanjuan Sun et al. · Journal of Cereal Science · 2015 · 70 citations

Food Chemistry, Sustainable Agriculture, Agricultural Economics +4

Antibacterial aerogels with nano‑silver reduced in situ by carboxymethyl cellulose for fresh meat preservation

Jingwen Yang, Xianhao Zhang, Lin Chen et al. · International Journal of Biological Macromolecules · 2022 · 66 citations

Carboxymethyl Cellulose, Fresh Meat Preservation, Antibacterial Aerogels +3