Yubin Ying

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 et al. · International Journal of Biological Macromolecules · 2021 · 136 citations

Chemical Engineering, Edible Film, Antimicrobial Compound +4

A pH-indicating intelligent packaging composed of chitosan-purple potato extractions strength by surface-deacetylated chitin nanofibers

Yuan Li, Yubin Ying, Yaqi Zhou et al. · International Journal of Biological Macromolecules · 2019 · 115 citations

Edible Film, Food Packaging, Engineering +6

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 et al. · International Journal of Biological Macromolecules · 2021 · 61 citations

Chemical Engineering, Edible Film, Edible Coating +5

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 et al. · Journal of Food Process Engineering · 2021 · 30 citations

Biology, Animal Physiology, Protein Chemistry +15

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 et al. · International Journal of Food Science & Technology · 2022 · 17 citations

Food Fermentation, In Vitro Fermentation, Flavoromics +14