Yu Peng

Functional properties of mildly fractionated soy protein as influenced by the processing pH

Yu Peng, Natalie Kersten, Konstantina Kyriakopoulou et al. · Journal of Food Engineering · 2019 · 59 citations · Full text

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 et al. · International Journal of Food Science & Technology · 2015 · 47 citations

Cucumis Melo Var, Ascorbic Acid Retention, Food Analysis +16

Characteristics of Soy Protein Prepared Using an Aqueous Ethanol Washing Process

Yu Peng, Konstantina Kyriakopoulou, Mbalo Ndiaye et al. · Foods · 2021 · 44 citations · Full text

Food Chemistry, Protein Content, Biomanufacturing +15

Isochoric moisture heating as a tool to control the functionality of soy protein

Yu Peng, Konstantina Kyriakopoulou, Afina Rahmani et al. · LWT · 2021 · 21 citations · Full text

Food Chemistry, Biochemistry, Isochoric Moisture Heating +10

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 et al. · Aquaculture Reports · 2019 · 19 citations · Full text