Yubin Ying - Concepedia

Author

Yubin Ying

Zhejiang University ORCID

Also Known As

YING, YUBIN, Yubin Ying

Publications

371

Citations

H-Index

Concepts

All Affiliations

Zhejiang University Hainan Tropical Ocean University Ocean University of China ZheJiang Institute For Food and Drug Control Iwate University

About

Yubin Ying is an author at Zhejiang University specializing in health sciences, food safety, and chemical engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	3	3	108
2	Engineering	1	1	115
3	Medicine	1	1	30
4	Public Health	1	1	17
5	Biochemistry	1	1	30

Yubin Ying

Publications

370

Citations

H-Index

Page 1

	Year	Citations
pH-sensitive and antibacterial films developed by incorporating anthocyanins extracted from purple potato or roselle into chitosan/polyvinyl alcohol/nano-ZnO matrix: Comparative study Jialin Liu, Jiayin Huang, Yubin Ying, International Journal of Biological Macromolecules Chemical EngineeringEdible FilmAntimicrobial CompoundChemistryPurple Potato	2021	136
A pH-indicating intelligent packaging composed of chitosan-purple potato extractions strength by surface-deacetylated chitin nanofibers Yuan Li, Yubin Ying, Yaqi Zhou, International Journal of Biological Macromolecules Edible FilmFood PackagingEngineeringEdible PackagingBiotechnology	2019	115
Eugenol-chitosan nanoemulsion as an edible coating: Its impact on physicochemical, microbiological and sensorial properties of hairtail (Trichiurus haumela) during storage at 4 °C Jialin Liu, Ying Shao, Chunhong Yuan, International Journal of Biological Macromolecules Chemical EngineeringEdible FilmEdible CoatingEugenol-chitosan NanoemulsionTrichiurus Haumela	2021	61
Advantages of liquid nitrogen freezing in long‐term frozen preservation of hairtail (<i>Trichiurus haumela</i>): Enzyme activity, protein structure, and tissue structure Lingping Hu, Yubin Ying, Hongwei Zhang, Journal of Food Process Engineering BiologyAnimal PhysiologyProtein ChemistryLiquid NitrogenLiquid Nitrogen Freezing	2021	30
Lactic acid bacteria and <i>Staphylococcus carnosus</i> fermentation as a means for eliminating 4‐alkyl branched odour fatty acids of mutton jerky and its effect on other quality characteristics Jiaying Zhou, Yubin Ying, Jianbin Peng, International Journal of Food Science & Technology Food FermentationIn Vitro FermentationFlavoromicsMutton JerkyLactic Acid Bacteria	2022	17
Optimization of ultrasonic-assisted freezing of <i>Penaeus chinensis</i> by response surface methodology Yubin Ying, Yingchun Xiang, Jialin Liu, Food Quality and Safety	2020	11

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