Yanyan Zhao - Concepedia

Author

Yanyan Zhao

Also Known As

Y Zhao, Y.Y. Zhao, Yan-Yan Zhao, Yan-yan Zhao, Yanyan ZHAO, Yanyan Zhao, Yan‐Yan Zhao, Yuemou Zhao, Zhao Yan-Yan, Zhao Yanyan

Publications

2.4K

Citations

H-Index

Concepts

All Affiliations

Hefei University of Technology Anhui Agricultural University Henan Institute of Science and Technology Hebei University Nankai University

About

Yanyan Zhao is an author at Hefei University of Technology specializing in food chemistry, biochemistry, and food engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	11	11	553
2	Engineering	10	10	497
3	Medicine	8	8	237
4	Natural Sciences	5	5	439
5	Public Health	1	1	65

Yanyan Zhao

Publications

2.3K

Citations

H-Index

Page 1

	Year	Citations
Transglutaminase-induced gelation properties of soy protein isolate and wheat gluten mixtures with high intensity ultrasonic pretreatment Xin-Sheng Qin, Shuizhong Luo, Jing Cai, Ultrasonics Sonochemistry	2016	199
Effects of partial hydrolysis and subsequent cross-linking on wheat gluten physicochemical properties and structure Kaiqiang Wang, Shuizhong Luo, Jing Cai, Food Chemistry Food ChemistryGluten-free NutritionBiochemistryPartial HydrolysisGlycobiology	2015	166
Camellia oil-based oleogels structuring with tea polyphenol-palmitate particles and citrus pectin by emulsion-templated method: Preparation, characterization and potential application Shuizhong Luo, Xiangfang Hu, Yong-Jing Jia, Food Hydrocolloids Food ChemistryEdible PackagingMicroemulsionFood EngineeringTea Polyphenol-palmitate Particles	2019	165
Effects of combined high hydrostatic pressure and pH-shifting pretreatment on the structure and emulsifying properties of soy protein isolates Mengna Tan, Jingjing Xu, Hailing Gao, Journal of Food Engineering High Hydrostatic PressureEngineeringBiochemistryNatural SciencesPh-shifting Pretreatment	2021	131
Effects of organic acid coagulants on the physical properties of and chemical interactions in tofu Feng‐Hong Cao, Xingjiang Li, Shuizhong Luo, LWT Food ChemistryEngineeringBiochemistryNatural SciencesOrganic Acid Coagulants	2017	107
Inhibition of G Protein‐Coupled Receptor 81 (<scp>GPR</scp>81) Protects Against Ischemic Brain Injury Zhe Shen, Lei Jiang, Yang Yuan, CNS Neuroscience & Therapeutics	2014	97
Gelation Properties of Transglutaminase-Induced Soy Protein Isolate and Wheat Gluten Mixture with Ultrahigh Pressure Pretreatment Xin-Sheng Qin, Sa‐Sa Chen, Xingjiang Li, Food and Bioprocess Technology Food ChemistryWheat Gluten MixtureBiochemistryNatural SciencesBiotechnology	2017	94
Effect of hydroxypropylmethylcellulose on transition of water status and physicochemical properties of wheat gluten upon frozen storage Yi-Feng Xuan, Yuan Zhang, Yanyan Zhao, Food Hydrocolloids Food ChemistryBiomanufacturingWheat GlutenWater StatusFood Preservation	2016	89
Formation of macromolecules in wheat gluten/starch mixtures during twin‐screw extrusion: effect of different additives Kaiqiang Wang, Cheng Li, Bingzhi Wang, Journal of the Science of Food and Agriculture	2017	82
Effects of microwave pretreatment and transglutaminase crosslinking on the gelation properties of soybean protein isolate and wheat gluten mixtures Xinsheng Qin, Shuizhong Luo, Jing Cai, Journal of the Science of Food and Agriculture	2015	76

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