Concepedia

Yurui Han

YH

Statistics

Publications

4

Citations

254

H-Index

4

Active since

2018

Affiliations

South China University of Technology(Current)

Innovation Team (China)

Beijing Technology and Business University

Yurui Han is an author at South China University of Technology specializing in biochemistry, protein folding, and meat science.

Top concepts

BiochemistryMeat ScienceProtein FoldingHealthMedicineBiophysicsFood ScienceFood ChemistryNatural SciencesMolecular Modeling

Publications per year

2018–2023

4

Publications

4

Partial substitution of NaCl with chloride salt mixtures: Impact on oxidative characteristics of meat myofibrillar protein and their rheological properties

Jiabao Zheng, Yurui Han, Ge Ge et al. · Food Hydrocolloids · 2019 · 114 citations

Meat Myofibrillar Protein, Biochemistry, Natural Sciences +7

Physicochemical characteristics and gel-forming properties of myofibrillar protein in an oxidative system affected by partial substitution of NaCl with KCl, MgCl2 or CaCl2

Ge Ge, Yurui Han, Jiabao Zheng et al. · Food Chemistry · 2019 · 84 citations

Myofibrillar Protein, Protein Chemistry, Biochemistry +4

Peroxidase-like single Fe atoms anchored on Ti3C2Tx MXene as surface enhanced Raman scattering substrate for the simultaneous discrimination of multiple antioxidants

Hongyan Xi, Hongfei Gu, Yurui Han et al. · Nano Research · 2023 · 29 citations

Flavour binding mechanism between a typical meat flavour compound (nonanal) and porcine myofibrillar proteins with consideration of conformational changes

Yurui Han, Hui Shen, Mouming Zhao et al. · International Journal of Food Science & Technology · 2018 · 27 citations

Food Biophysics, Conformational Changes, Meat Quality +17

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