Yaoyao Mu

Sonochemical effects on the structure and antioxidant activity of egg white protein–tea polyphenol conjugates

Hui Jing, Jun Sun, Yaoyao Mu et al. · Food & Function · 2020 · 118 citations

Effects of single- and dual-frequency ultrasound on the functionality of egg white protein

Jun Sun, Yaoyao Mu, Hui Jing et al. · Journal of Food Engineering · 2020 · 84 citations

Dual-frequency Ultrasound, Medical Ultrasound, Engineering +8

Fabrication of antioxidant emulsifiers from natural ingredients: Conjugation of egg white proteins with catechin and chlorogenic acid

Jun Sun, Hui Jing, Yaoyao Mu et al. · Food Hydrocolloids · 2020 · 79 citations

Food Chemistry, Polyphenolics, Engineering +10

Effects of single-mode microwave heating and dextran conjugation on the structure and functionality of ovalbumin–dextran conjugates

Jun Sun, Yaoyao Mu, Mohammed Obadi et al. · Food Research International · 2020 · 64 citations

Single-mode Microwave Heating, Ovalbumin–dextran Conjugates, Dextran Conjugation +3

Effects of saccharides on the rheological and gelling properties and water mobility of egg white protein

Yaoyao Mu, Jun Sun, Mohammed Obadi et al. · Food Hydrocolloids · 2020 · 46 citations

Food Colloid, Engineering, Rheology +6