Yong Yu
Chongqing, China
Last Updated: 09/26/2026
Save publications for later
Sign Up
Not sure about your diagnosis?
Check Your Symptoms
Found 35 publications
Unraveling material characteristics of different pork belly cuts from raw to dish: a comparative study of texture and flavor.
Journal: NPJ science of food
Published: March 11, 2026
NaCl-mediated gluten protein-wheat starch interaction changes in high-, medium- and low-gluten model doughs during heating stage.
Journal: Food chemistry: X
Published: September 15, 2025
Revealing the changes in lipids, volatile flavors, sensory effects and their correlations in cold fresh rainbow trout meat under different electron beam irradiation doses using lipidomics and flavoromics.
Journal: Food chemistry: X
Published: September 07, 2025
Preparation of Agrowaste-Based Nanocellulose by NaOH-Assisted Ball Milling Technique: Influence of Component Intervention.
Journal: Gels (Basel, Switzerland)
Published: July 18, 2025
Study on the overall network structure and stability mechanism of food biomacromolecule based emulsion from the perspective of the interaction of interface and continuous.
Journal: Food chemistry
Published: January 25, 2025
Clean and sustainable extraction of gelatin: Effects of microwave and freeze-thaw on the crosslinking degree and hydrogen bond of fish skin collagen.
Journal: Food chemistry
Published: October 09, 2024
Deodorization mechanism of the main aroma compounds on the fishy odor in boiled fish during heating.
Deodorization mechanism of the main aroma compounds on the fishy odor in boiled fish during heating.
Journal: Food chemistry
Published: September 09, 2024
Utilizing superheated steam to prepare traditional Chinese twice-cooked pork bellies, exploring its effects on the texture and flavor of fat layers.
Journal: Meat science
Published: May 02, 2024
Improving the Stability of Water-in-Oil Emulsions with Medium Internal Phase by the Introduction of Gelatin.
Journal: Foods (Basel, Switzerland)
Published: June 20, 2023
Collagen Glycopeptides from Transglutaminase-Induced Glycosylation Exhibit a Significant Salt Taste-Enhancing Effect.
Journal: Journal of agricultural and food chemistry
Published: May 24, 2023
Two Secretory T2 RNases Act as Cytotoxic Factors Contributing to the Virulence of an Insect Fungal Pathogen.
Journal: Journal of agricultural and food chemistry
Published: May 01, 2023
Last Updated: 09/26/2026