Hai Y. Yu

Nanjing, 210000, China

Last Updated: 09/26/2026

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Found 67 publications

Short-term nitric oxide gaseous treatment of post-rigor pork: Multidimensional impacts on meat quality, protein oxidation and proteolysis, and microstructure.

Short-term nitric oxide gaseous treatment of post-rigor pork: Multidimensional impacts on meat quality, protein oxidation and proteolysis, and microstructure.

Journal: Food chemistry

Published: February 01, 2026

Real-Time LiDAR 3D Semantic Segmentation via Multi-View and Cross-Modal Compact Featuring Two-Branch Knowledge Distillation.

Real-Time LiDAR 3D Semantic Segmentation via Multi-View and Cross-Modal Compact Featuring Two-Branch Knowledge Distillation.

Journal: Sensors (Basel, Switzerland)

Published: January 13, 2026

Advanced interfacial design of hempseed oil bodies via pH-ultrasound coupling: From molecular rearrangement to emulsion stabilization.

Advanced interfacial design of hempseed oil bodies via pH-ultrasound coupling: From molecular rearrangement to emulsion stabilization.

Journal: Food chemistry

Published: January 08, 2026

Study on the Adsorption Performance of Ionic Liquids Based on Molecular Dynamics and Interpretable Machine Learning.

Study on the Adsorption Performance of Ionic Liquids Based on Molecular Dynamics and Interpretable Machine Learning.

Journal: Journal of chemical information and modeling

Published: October 31, 2025

Effect of Lard-Derived Diacylglycerol as a Potential Alternative on the Flavor Characteristics of Frankfurters.

Effect of Lard-Derived Diacylglycerol as a Potential Alternative on the Flavor Characteristics of Frankfurters.

Journal: Foods (Basel, Switzerland)

Published: October 25, 2025

Fabrication and physicochemical characterization of SPI-gallic acid-guar gum ternary complexes: Insights into covalent bonding and structural tunability.

Fabrication and physicochemical characterization of SPI-gallic acid-guar gum ternary complexes: Insights into covalent bonding and structural tunability.

Journal: Food chemistry

Published: October 11, 2025

Perspectives on the role of postbiotics in meat and meat products: Current status and future trends.

Perspectives on the role of postbiotics in meat and meat products: Current status and future trends.

Journal: Meat science

Published: July 06, 2025

Underlying mechanism and the effect of diacylglycerols on the protein structural stability and in vitro digestibility of pork meatballs.

Underlying mechanism and the effect of diacylglycerols on the protein structural stability and in vitro digestibility of pork meatballs.

Journal: Food chemistry

Published: June 05, 2025

Sensory and neural responses to flavor compound 3-Methylbutanal in dry fermented sausages: Enhancing perceived overall aroma.

Sensory and neural responses to flavor compound 3-Methylbutanal in dry fermented sausages: Enhancing perceived overall aroma.

Journal: Food chemistry: X

Published: May 15, 2025

Enhanced volatile flavor and quality of dry fermented sausages by L-methionine and Lactococcus lactis CGMCC 31087.

Enhanced volatile flavor and quality of dry fermented sausages by L-methionine and Lactococcus lactis CGMCC 31087.

Journal: Food research international (Ottawa, Ont.)

Published: March 23, 2025

New insights into the role of ultrasonication in the myofibrillar protein-chlorogenic acid interaction under non-oxidative or oxidative environments and thermal gelation.

New insights into the role of ultrasonication in the myofibrillar protein-chlorogenic acid interaction under non-oxidative or oxidative environments and thermal gelation.

Journal: Food chemistry

Published: January 07, 2025

Photothermal enhanced bifunctional catalyst for overall water splitting with phosphide heterojunction Fe2P-CoMoP.

Photothermal enhanced bifunctional catalyst for overall water splitting with phosphide heterojunction Fe2P-CoMoP.

Journal: Journal of colloid and interface science

Published: December 02, 2024

Showing 1-12 of 67

Last Updated: 09/26/2026