Author

Weizu Yu

Institution: Wuhan Polytechnic University

Observed institution: Wuhan Polytechnic University

ORCID: 0009-0005-0475-3821

Observed ORCID: 0009-0005-0475-3821

OpenAlex ID: A5019489290

The stability and bioavailability of curcumin loaded α-lactalbumin nanocarriers formulated in functional dairy drink

2022 · Qimeng Wang, Weizu Yu, et al. · Food Hydrocolloids · 47

Integration of descriptive sensory analysis and large language models for construction of a sensory wheel for sufu (Chinese fermented soybean curd)

2026 · Wenmeng He, Zihan Yi, et al. · Future Foods

Leveraging aroma kits and machine learning: A novel rapid sensory and electronic profiling of French and Chinese Marselan wines

2026 · Shiqin Wang, Yilin Chen, et al. · Applied Food Research

Augmenting sensory perception in coffee roasting automation: A machine learning framework for acoustic-based crack detection

2026 · Haojun Shi, Zhijian Li, et al. · Applied Food Research

Effects of Yeast Polysaccharides on the Quality of Wheat Dough and Toast

2025 · Siyu Wang, Bo Liu, et al. · SSRN Electronic Journal

Effects of yeast polysaccharides on the quality of wheat dough and toast

2025 · Siyu Wang, Guozhen Wang, et al. · SSRN Electronic Journal

Works count: 6

Citation count: 47

H-index: 1

I10-index: 1