Yang Yi

College Of Food Science And Engineering/Hubei Key Laboratory For Processing And Transformation Of Agricultural Products
Wuhan, 430023, China

Last Updated: 09/26/2026

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Found 106 publications

Tailoring dysphagia-friendly 3D printed starch-based gels: olive oil modulation of lotus root-whey protein inks.

Tailoring dysphagia-friendly 3D printed starch-based gels: olive oil modulation of lotus root-whey protein inks.

Journal: NPJ science of food

Published: February 10, 2026

Research Advances in Zein-Based Nanoparticles: Fabrication, Structural Design, Characterization, and Functions.

Research Advances in Zein-Based Nanoparticles: Fabrication, Structural Design, Characterization, and Functions.

Journal: Journal of agricultural and food chemistry

Published: February 09, 2026

Machine learning-based meat freshness evaluation: principle, pipeline and application.

Machine learning-based meat freshness evaluation: principle, pipeline and application.

Journal: Critical reviews in food science and nutrition

Published: January 22, 2026

The analysis of moisture migration and distribution during nut drying process based on ODT-CNN by LF-NMR.

The analysis of moisture migration and distribution during nut drying process based on ODT-CNN by LF-NMR.

Journal: Current research in food science

Published: January 19, 2026

Transcriptome and Metabolome Analyses Reveal the Role of FaLEC2 in Regulating Lipid Metabolism in Strawberry.

Transcriptome and Metabolome Analyses Reveal the Role of FaLEC2 in Regulating Lipid Metabolism in Strawberry.

Journal: Journal of agricultural and food chemistry

Published: November 29, 2025

A Novel Whey Protein Isolate-Proanthocyanidins Complex Alleviates Muscle Atrophy by Modulating Oxidative Stress.

A Novel Whey Protein Isolate-Proanthocyanidins Complex Alleviates Muscle Atrophy by Modulating Oxidative Stress.

Journal: Journal of food science

Published: October 31, 2025

Unveiling dual-functional umami peptides with antioxidant effects from eggshell membrane byproducts: A machine learning-guided approach integrating molecular simulation and quantum chemistry.

Unveiling dual-functional umami peptides with antioxidant effects from eggshell membrane byproducts: A machine learning-guided approach integrating molecular simulation and quantum chemistry.

Journal: Food chemistry: X

Published: September 04, 2025

Corrigendum to "Development of multifunctional quaternary ammonium cellulose coating for fruit preservation" [Int. J. Biol. Macromol. volume 305 (2025), 141126].

Corrigendum to "Development of multifunctional quaternary ammonium cellulose coating for fruit preservation" [Int. J. Biol. Macromol. volume 305 (2025), 141126].

Journal: International journal of biological macromolecules

Published: August 14, 2025

Multifunctional nano-enabled films and coatings for food packaging: a review of advances in active protection and intelligent monitoring.

Multifunctional nano-enabled films and coatings for food packaging: a review of advances in active protection and intelligent monitoring.

Journal: Food research international (Ottawa, Ont.)

Published: July 22, 2025

Flavor variation during the processing of lotus root whole powder: a combination of hot air drying, lysine supplementation and baking.

Flavor variation during the processing of lotus root whole powder: a combination of hot air drying, lysine supplementation and baking.

Journal: Food chemistry: X

Published: July 03, 2025

Unraveling the differential mechanism of casein phosphopeptide- quercetin covalent/non-covalent complexes: structural characterization and dynamic binding behavior.

Unraveling the differential mechanism of casein phosphopeptide- quercetin covalent/non-covalent complexes: structural characterization and dynamic binding behavior.

Journal: Food chemistry

Published: June 27, 2025

Drying-dependent functional enhancement of surimi-based fish cakes by lotus root powder: role of phenolic-protein interactions in oxidative stability and gel structure.

Drying-dependent functional enhancement of surimi-based fish cakes by lotus root powder: role of phenolic-protein interactions in oxidative stability and gel structure.

Journal: Journal of the science of food and agriculture

Published: June 19, 2025

Showing 1-12 of 106

Last Updated: 09/26/2026