Author

Yue Li

Institution: Hebei Normal University of Science and Technology

Observed institutions: Beijing Technology and Business University, Beijing University of Technology, Hebei Normal University of Science and Technology, China Agricultural University

ORCID: 0000-0003-0139-6206

Observed ORCID: 0000-0003-0139-6206

OpenAlex ID: A5007065597

Aggregation and gelation of soymilk protein after alkaline heat treatment: Effect of coagulants and their addition sequences

2022 · Yue Li, Yangling Wan, et al. · Food Hydrocolloids · 40

Effect of composition of emulsifier blends on aerated emulsions: Stability, thermodynamic, interfacial behavior and aeration properties

2023 · Guosen Yan, Yue Li, et al. · LWT · 20

Multiscale approach to the characterization of the interfacial properties of micellar casein and whey protein blends and their effects on recombined dairy creams

2024 · Guosen Yan, Yue Li, et al. · Food Research International · 15

Natural Colloids in Bioemulsions: A Review of the Production, Stabilization and Processing of Milk Fat Globules

2025 · Guosen Yan, Yue Li, et al. · Food Reviews International · 4

Dry fractionation efficiency of milk fats from different sources and the characteristics of their fractions in chemical composition, thermal property, and crystal morphology

2024 · Yue Li, Yan Li, et al. · Food Chemistry X · 2

Hydrogel-Based Sensors for Foodborne Pathogen Detection: Tackling Matrix Interference Through Anti-Fouling and Smart Design Strategies

2026 · Shuixian Yang, Xiaobo Zhang, et al. · Food Reviews International

Physical properties and suitable dehydration routes for high melting point methyl carbamate

2025 · Xiaofei Chen, Ziyu Yu, et al. · Separation and Purification Technology

Works count: 7

Citation count: 81

H-index: 4

I10-index: 3