Concepedia

Yuzhu Mao

YM

3

Publications

196

Citations

3

H-Index

2021

Active since

Affiliations

National University of Singapore(Current)

Suzhou Research Institute

Zhejiang Gongshang University

Yuzhu Mao is an author at National University of Singapore specializing in natural sciences, molecular biology, and extracellular matrix.

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Publications per year

2021–2022

3

Publications

3

Kappa-carrageenan enhances the gelation and structural changes of egg yolk via electrostatic interactions with yolk protein

Min Huang, Yuzhu Mao, Hongliang Li et al. · Food Chemistry · 2021 · 128 citations

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Effects of kappa-carrageenan on egg white ovalbumin for enhancing the gelation and rheological properties via electrostatic interactions

Yuzhu Mao, Min Huang, Jiapei Bi et al. · Food Hydrocolloids · 2022 · 51 citations

, , +6

Xylitol and Maltitol Improve the Rheological Property of Kappa-Carrageenan

Min Huang, Yihan Mao, Yuzhu Mao et al. · Foods · 2021 · 17 citations · Full text

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