Yu Peng - Concepedia

Author

Yu Peng

Wageningen University & Research ORCID

Also Known As

Peng Yu, Y.-L. Peng, Yu Peng

Publications

360

Citations

H-Index

Concepts

All Affiliations

Wageningen University & Research China Agricultural University Ministry of Agriculture and Rural Affairs

About

Yu Peng is an author at Wageningen University & Research specializing in health sciences, food chemistry, and food processing.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	6	6	161
2	Natural Sciences	2	2	39
3	Engineering	1	1	44
4	Medicine	1	1	18
5	Public Health	1	1	13

Yu Peng

Publications

277

Citations

H-Index

Page 1

	Year	Citations
Functional properties of mildly fractionated soy protein as influenced by the processing pH Yu Peng, Natalie Kersten, Konstantina Kyriakopoulou, Journal of Food Engineering	2019	59
Evaluation of the effects of different thawing methods on texture, colour and ascorbic acid retention of frozen hami melon (<i>Cucumis melo var. saccharinus</i>) Xin Wen, Rui Hu, Jinhong Zhao, International Journal of Food Science & Technology Cucumis Melo VarAscorbic Acid RetentionFood AnalysisFood PreservationFood Storage	2015	47
Characteristics of Soy Protein Prepared Using an Aqueous Ethanol Washing Process Yu Peng, Konstantina Kyriakopoulou, Mbalo Ndiaye, Foods Food ChemistryProtein ContentBiomanufacturingEngineeringBiotechnology	2021	44
Isochoric moisture heating as a tool to control the functionality of soy protein Yu Peng, Konstantina Kyriakopoulou, Afina Rahmani, LWT Food ChemistryBiochemistryIsochoric Moisture HeatingSoy ProteinNatural Sciences	2021	21
Dietary supplementation with freeze-dried Ampithoe sp. enhances the ammonia-N tolerance of Litopenaeus vannamei by reducing oxidative stress and endoplasmic reticulum stress and regulating lipid metabolism Teng Wang, Hongwei Shan, Zexing Geng, Aquaculture Reports	2019	19
Effect of calcium hydroxide and fractionation process on the functional properties of soy protein concentrate Yu Peng, Desak Putu Ariska Pradnya Dewi, Konstantina Kyriakopoulou, Innovative Food Science & Emerging Technologies NutritionSoy ProteinFood AnalysisFractionation ProcessProtein Purification	2020	18
Effect of calcium enrichment on the composition, conformation, and functional properties of soy protein Yu Peng, Konstantina Kyriakopoulou, Julia K. Keppler, Food Hydrocolloids NutritionFunctional PropertiesSoy ProteinFood AnalysisFood Chemistry	2021	18
Deep Eutectic Solvents as New Extraction Media for Flavonoids in Mung Bean Jingyu Gao, Longli Xie, Yu Peng, Foods	2024	17
The Comparison of Microwave Thawing and Ultra-High-Pressure Thawing on the Quality Characteristics of Frozen Mango Yu Peng, Jinhong Zhao, Xin Wen, Foods NutritionHealth SciencesProper Thawing ProcessFrozen MangoAgricultural Economics	2022	13
Effect of Milling on Nutritional Components in Common and Zinc-Biofortified Wheat Zefang Jiang, Shiyue Zhou, Yu Peng, Nutrients	2023	11

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