Author

Yaotong Liu

Observed name: Yao-tong Liu

Institution: Northeast Agricultural University

Observed institutions: Shenyang Agricultural University, Northeast Agricultural University

ORCID: 0000-0002-2053-6043

Observed ORCID: 0000-0002-2053-6043

OpenAlex ID: A5087651044

Effects of CaCl2 on salting kinetics, water migration, aggregation behavior and protein structure in rapidly salted separated egg yolks

2022 · Yaotong Liu, Mingmin Qing, et al. · Food Research International · 45

Effects of CaCl2 on the rheology, microstructure and protein structures of rapidly salted separated egg yolk

2023 · Yaotong Liu, Xiaoxue Yang, et al. · Food Research International · 43

Change in rapid salting kinetics and characteristics of hen egg yolks

2022 · Yaotong Liu, Yanqiu Ma, et al. · Journal of Food Engineering · 36

Effects of CaCl2 on the structure of high-density lipoprotein and low-density lipoprotein isolated from rapidly salted separated egg yolk

2023 · Yaotong Liu, Yujie Chi, et al. · Food Research International · 22

Mechanistic study on the decline of foaming characteristics of egg white under heat stress: Emphasizing apparent phenomena, structure, and intermolecular interactions

2024 · Mingmin Qing, Jingnan Zang, et al. · International Journal of Biological Macromolecules · 17

Preparation and antioxidative stability of the potato protease inhibitors (PPIs) from potato starch waste-water

2020 · Yao-tong Liu, Xiao-pei Hu, et al. · LWT · 17

Supplemental methionine selenium effects on egg yolk physicochemical, functional, and protein structure during storage

2023 · Dan Chen, Yaotong Liu, et al. · Frontiers in Nutrition · 13

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Potato protease inhibitors, a functional food material with antioxidant and anticancer potential

2023 · Yaotong Liu, Yuanyuan Bian, et al. · Food Science and Human Wellness · 13

The effect of CaCl2 on water migration, rheological properties, aggregation behavior and protein structure in rapidly salted separated egg yolk plasma and granules

2024 · Yaotong Liu, Longyuan Zhang, et al. · Poultry Science · 8

Water filling of rapidly salted separated egg yolks: Characterization of water migration, aggregation behavior and protein structure

2023 · Yaotong Liu, Yujie Chi, et al. · Food Chemistry Advances · 8

Glutamic acid-mediated structural reconfiguration in thermally stressed liquid egg white: Decoupling colloidal aggregation for synergistic interfacial stabilization and foamability enhancement

2025 · Mingmin Qing, Jingnan Zang, et al. · Food Chemistry · 7

Advances in the formation mechanism, influencing factors and improvement methods of the foaming properties of egg white proteins: A review

2025 · Yanqiu Ma, Zimu Liu, et al. · Food Hydrocolloids · 6

Competition regulation of egg white protein thermal aggregation by lysozyme and malic acid - β - alanine complex: multi-scale study of rheology, structure, and foaming properties

2026 · Mingmin Qing, Jingnan Zang, et al. · Food Hydrocolloids · 4

Valorization of saline byproducts: Development of composite films from waste salted egg white and plant extracts

2026 · Meiling Xu, Yajie Chang, et al. · Food Research International · 4

Malic acid-driven pH regulation combined with β-alanine in controlling heat-stressed egg white proteins: Dual-function inhibition of thermal aggregation and enhancement of interfacial properties

2026 · Mingmin Qing, Jingnan Zang, et al. · Food Hydrocolloids · 3

Insight into the cryoprotective effect of egg yolk peptides on frozen egg yolk: functional, structural and physicochemical properties

2024 · Jiajia Zhang, Yuchang Jin, et al. · Food Science of Animal Products · 3

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Effects of CaCl2 on the lipid properties of rapidly salted separated egg yolk and lipidomic analysis

2026 · Yaotong Liu, Meiling Xu, et al. · Food Research International · 2

Effect of soluble starch addition on gel properties and structural properties of preheated egg white protein

2026 · Yanqiu Ma, Xiaochen Zhang, et al. · Food Structure

Regulation of Egg Quality by Methionine Selenium: Physicochemical and Structural Characteristics of EggShell, Egg Yolk, and Egg White

2026 · Dan Chen, Yaotong Liu, et al. · Foods

Inhibition effect of papain enzymatic hydrolysis on frozen egg yolk gelation during freezing

2026 · Yanqiu Ma, Lin Lin, et al. · Food Research International

Inhibition effect of natural deep eutectic solvents on frozen egg yolk gelation: Rheological properties, protein structure, and hydrogen bond networks

2026 · Yanqiu Ma, Wenfei Zhao, et al. · Food Chemistry

Works count: 21

Citation count: 251

H-index: 8

I10-index: 8