Yongyan Wu

Low-salt fermentation improves flavor and quality of sour meat: Microbiology and metabolomics

Wang Qia, Xiefei Li, Bei Xue et al. · LWT · 2022 · 93 citations · Full text

Agriculture, Food Science, Microbiology +17

Mechanism of differences in characteristics of thick/thin egg whites during storage: Physicochemical, functional and molecular structure characteristics analysis

Qun Huang, Lan Liu, Yongyan Wu et al. · Food Chemistry · 2021 · 78 citations

Agriculture, Biochemistry, Food Science +13

Mechanism of effect of heating temperature on functional characteristics of thick egg white

Xin Luo, Wang Qia, Yongyan Wu et al. · LWT · 2021 · 68 citations · Full text

Agriculture, Biochemistry, Food Science +14

Ball-milling is an effective pretreatment of glycosylation modified the foaming and gel properties of egg white protein

Yongyan Wu, Yufeng Zhang, Wenshan Duan et al. · Journal of Food Engineering · 2021 · 65 citations

Agriculture, Biochemistry, Food Science +15

Ultrasound-assisted succinylation comprehensively improved functional properties of egg white protein

Yongyan Wu, Xiaole Xiang, Lan Liu et al. · LWT · 2022 · 53 citations · Full text

Life Sciences, Biochemistry, Biophysics +15