Get started
Author

Nannan Yu

Observed names: Nan-Nan Yu, Nan-nan Yu
ORCID: 0000-0003-2577-4953
Observed ORCID: 0000-0003-2577-4953
OpenAlex ID: A5102836474
Molecular forces involved in heat-induced freshwater surimi gel: Effects of various bond disrupting agents on the gel properties and protein conformation changes
2017 · Nannan Yu, Yanshun Xu, et al. · Food Hydrocolloids · 116
Gel & three-dimensional printing properties of sheep plasma protein-surimi induced by transglutaminase
2022 · Nannan Yu, Fan Yang, et al. · Journal of Food Engineering · 50
The Preservation Effect of Chitosan-hawthorn Leaf Extract Coating on Strawberries
2024 · Xingxing Feng, Shuyao Li, et al. · Journal of Food Protection · 41
Textural and physicochemical properties of surimi gels prepared with potassium and calcium chloride as substitutes for sodium chloride
2016 · Nannan Yu, Yanshun Xu, et al. · International Journal of Food Properties · 41
PDF
Effects of calcium chloride as a salt substitute on physicochemical and 3D printing properties of silver carp surimi gels
2022 · Nannan Yu, Hao Gong, et al. · CyTA - Journal of Food · 29
Garlic varieties and drying methods affected the physical properties, bioactive compounds and antioxidant capacity of dried garlic powder
2022 · Hao Gong, Tao Wang, et al. · CyTA - Journal of Food · 25
PDF
Longitudinal analyses of lignin deposition in green asparagus by microscopy during high oxygen modified atmosphere packaging
2020 · Yang Pu, Qiuyang Zhou, et al. · Food Packaging and Shelf Life · 24
Colors, bioactive compounds, and antioxidant capacity of Ginkgo biloba seeds affected by drying conditions
2021 · Hao Gong, Wei-dong Wang, et al. · Journal of Food Measurement & Characterization · 9
Physicochemical and sensory acceptance of functional beverages from Ginkgo biloba seed extracts
2022 · Hao Gong, Yu-Qi Zhang, et al. · Journal of Food Measurement & Characterization · 5
Correlations Between Flavor Profile and Microbial Community Succession in Probiotic-Fermented Burdock Root
2025 · Chunzhi Xie, Heng Yuan, et al. · Fermentation · 3
PDF
Formation mechanism of sulfur-containing characteristic volatile flavor compounds in low-salt gray sufu by methionine metabolism
2026 · Chunzhi Xie, Shuxin Shi, et al. · Food Bioscience
Effect of chitosan coating containing pomegranate or hawthorn leaf extract on oxidative stability of mutton sausages
2026 · Xingxing Feng, Zhehan Wang, et al. · Applied Food Research
PDF
Works count: 12
Citation count: 343
H-index: 8
I10-index: 7
Year
Topic
Type