Jingyang Yu

Effect of sodium carboxymethyl cellulose on complex coacervates formation with gelatin: Coacervates characterization, stabilization and formation mechanism

Emmanuel Duhoranimana, Eric Karangwa, Lingfeng Lai et al. · Food Hydrocolloids · 2017 · 137 citations

Food Chemistry, Engineering, Biochemical Engineering +7

Improved controlled flavor formation during heat-treatment with a stable Maillard reaction intermediate derived from xylose-phenylalanine

Heping Cui, Jingyang Yu, Shuqin Xia et al. · Food Chemistry · 2018 · 102 citations

Food Chemistry, Controlled Flavor Formation, Food Engineering +5

Thermodynamic characterization of Gelatin–Sodium carboxymethyl cellulose complex coacervation encapsulating Conjugated Linoleic Acid (CLA)

Emmanuel Duhoranimana, Jingyang Yu, Odile Mukeshimana et al. · Food Hydrocolloids · 2018 · 58 citations

Food Chemistry, Biopolymer Gel, Engineering +6

Enhanced sodium release and saltiness perception of surimi gels by microwave combined with water bath heating

Xuejiao Wang, Yongxin Yi, Chaofan Guo et al. · Food Hydrocolloids · 2022 · 54 citations

Materials Science, Biopolymer Gel, Chemical Engineering +6

Simultaneous photodegradation of multi-herbicides by oxidized carbon nitride: performance and practical application

Xue Liu, Changsheng Li, Yu Zhang et al. · Applied Catalysis B: Environmental · 2017 · 53 citations

Environmental Chemistry, Chemical Engineering, Engineering +10