Yu Fu

Preparation of high thermal stability gelatin emulsion and its application in 3D printing

Jie Du, Hongjie Dai, Hongxia Wang et al. · Food Hydrocolloids · 2020 · 208 citations

Materials Science, Biopolymer Gel, Engineering +5

Structural characteristics of low bitter and high umami protein hydrolysates prepared from bovine muscle and porcine plasma

Yu Fu, Jing Liu, Erik T. Hansen et al. · Food Chemistry · 2018 · 194 citations

Low Bitter, Engineering, Biochemistry +6

HS-GC-IMS with PCA to analyze volatile flavor compounds across different production stages of fermented soybean whey tofu

Yang Yang, Bing Wang, Yu Fu et al. · Food Chemistry · 2020 · 193 citations

Food Chemistry, Engineering, Food Fermentation +12

Insights into formation, detection and removal of the beany flavor in soybean protein

Bei Wang, Qiang Zhang, Na Zhang et al. · Trends in Food Science & Technology · 2021 · 193 citations

Biochemistry, Natural Sciences, Food Analysis +10

Rheology of edible food inks from 2D/3D/4D printing, and its role in future 5D/6D printing

Yang Cheng, Yu Fu, Liang Ma et al. · Food Hydrocolloids · 2022 · 188 citations

Materials Science, Rheological Measurement, Engineering +7