Yu Zhao

The development history and recent updates on soy protein-based meat alternatives

Tianyi Zhang, Wei Dou, Xin Zhang et al. · Trends in Food Science & Technology · 2021 · 313 citations

Food Chemistry, Nutrition, Animal Nutrition +9

Improving gel properties of soy protein isolate through alkaline pH-shifting, mild heat treatment, and TGase cross-linking

Ping Sun, Qin Zhang, Yu Zhao et al. · Food Hydrocolloids · 2023 · 112 citations

Food Chemistry, Biopolymer Gel, Engineering +10

High moisture extrusion of soy protein and wheat gluten blend: An underlying mechanism for the formation of fibrous structures

Xin Zhang, Yu Zhao, Tianyi Zhang et al. · LWT · 2022 · 107 citations · Full text

Engineering, Soy Protein, Grain Quality +17

High moisture extrusion cooking on soy proteins: Importance influence of gums on promoting the fiber formation

Wei Dou, Xin Zhang, Yu Zhao et al. · Food Research International · 2022 · 105 citations

High Moisture Extrusion, Biomanufacturing, Biotechnology +8

Preservation of large yellow croaker (Pseudosciaena crocea) by Coagulin L1208, a novel bacteriocin produced by Bacillus coagulans L1208

Linglin Fu, Chong Wang, Xinming Ruan et al. · International Journal of Food Microbiology · 2017 · 49 citations