Yangyang Hu

No. 100, Haining Road
Shanghai, 200080, China

Last Updated: 09/26/2026

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Found 24 publications

Multidimensional mechanism of pulsed electric field synergized L-arginine upon goose meat tenderization: Based on molecular dynamics simulation and protein interaction network.

Multidimensional mechanism of pulsed electric field synergized L-arginine upon goose meat tenderization: Based on molecular dynamics simulation and protein interaction network.

Journal: Food chemistry: X

Published: January 25, 2026

Enhanced curing of low-sodium duck meat: a comparison of sequential versus collaborative ultrasound-assisted brining.

Enhanced curing of low-sodium duck meat: a comparison of sequential versus collaborative ultrasound-assisted brining.

Journal: Food chemistry: X

Published: December 09, 2025

Pulsed electric field treatment promotes goose meat tenderness by inducing structural disruption of myofibrillar proteins during aging.

Pulsed electric field treatment promotes goose meat tenderness by inducing structural disruption of myofibrillar proteins during aging.

Journal: Food chemistry

Published: November 25, 2025

Quaternized chitosan-based hollow salts as a novel curing strategy for dry-cured meat: enhancing NaCl diffusion, protein hydrolysis, and sensory quality in air-dried duck.

Quaternized chitosan-based hollow salts as a novel curing strategy for dry-cured meat: enhancing NaCl diffusion, protein hydrolysis, and sensory quality in air-dried duck.

Journal: Food chemistry: X

Published: November 11, 2025

Progress in the application of high internal phase emulsions in weight-loss food development: Mechanisms, effects, applications and integration with artificial intelligence.

Progress in the application of high internal phase emulsions in weight-loss food development: Mechanisms, effects, applications and integration with artificial intelligence.

Journal: Food chemistry

Published: November 10, 2025

Study on the inhibitory effects and mechanisms of four polyphenolic compounds from perilla extract on advanced glycation end products (AGEs).

Study on the inhibitory effects and mechanisms of four polyphenolic compounds from perilla extract on advanced glycation end products (AGEs).

Journal: Food chemistry: X

Published: June 26, 2025

Dual strengthen of texture and salty perception for reconstructed duck ham via myofibrillar protein-gum Arabic complex.

Dual strengthen of texture and salty perception for reconstructed duck ham via myofibrillar protein-gum Arabic complex.

Journal: Food chemistry: X

Published: June 06, 2025

Effect of Pulsed Electric Field Pretreatment on the Texture and Flavor of Air-Dried Duck Meat.

Effect of Pulsed Electric Field Pretreatment on the Texture and Flavor of Air-Dried Duck Meat.

Journal: Foods (Basel, Switzerland)

Published: May 01, 2025

Preparation and characterisation of novel quaternized chitosan-based hollow salt and its sodium-reducing effect in air-dried ducks.

Preparation and characterisation of novel quaternized chitosan-based hollow salt and its sodium-reducing effect in air-dried ducks.

Journal: Food chemistry

Published: February 01, 2025

Effect of pulsed electric field pretreatment synergistic mixed bacterial agent fermentation on the flavor and quality of air-dried goose meat and its molecular mechanism.

Effect of pulsed electric field pretreatment synergistic mixed bacterial agent fermentation on the flavor and quality of air-dried goose meat and its molecular mechanism.

Journal: Poultry science

Published: January 07, 2025

Apolar oil favored interfacial curcumin complexation onto goose liver protein improves the high internal phase emulsion templated oleogel characters.

Apolar oil favored interfacial curcumin complexation onto goose liver protein improves the high internal phase emulsion templated oleogel characters.

Journal: International journal of biological macromolecules

Published: December 25, 2024

Goose liver protein emulsion with enhanced interfacial stabilization by facile core-shell curcumin complexation.

Goose liver protein emulsion with enhanced interfacial stabilization by facile core-shell curcumin complexation.

Journal: International journal of biological macromolecules

Published: May 04, 2024

Showing 1-12 of 24

Last Updated: 09/26/2026