Get started
Author

Yujin Wang

Effects of combined drying techniques and cellulase hydrolysis on the nutritional value and sensory properties of shiitake mushrooms (Lentinus edodes)
2024 · Yao Li, Jingyi Han, et al. · Food Chemistry · 47
Effects of ultrasound-assisted Maillard reaction on the emulsifying and flavor properties of brewer’s spent grain protein–gum arabic conjugates
2026 · Mingyu Kim, Hyunwoo Ahn, et al. · Ultrasonics Sonochemistry · 5
Structure and bioactivities of a glycan isolated from Fritillaria unibracteata
2026 · Xianhao Jiang, Jiahui Xia, et al. · International Journal of Biological Macromolecules · 2
Effect of spent coffee grounds addition on the microstructure and quality characteristics of protein-fortified bread
2026 · Daesik Jo, Woojin Na, et al. · Food Chemistry X · 1
Effect of spent coffee grounds addition on the microstructure and quality characteristics of protein-fortified bread
2026 · Daesik Jo, Woojin Na, et al. · SSRN Electronic Journal · 1
Emulsifying and Flavor Properties of Maillard Reaction Products Based on Brewer's Spent Grain Protein and Gum Arabic
2025 · Mingyu Kim, Hyunwoo Ahn, et al. · SSRN Electronic Journal · 1
Structural characteristics and cell compatibility of rice-based biomaterials as scaffolds for cultured meat application
2026 · Yujin Wang, Bumchan Lee, et al. · Food Structure
Emulsifying and flavor properties of Maillard reaction products based on brewer’s spent grain protein and gum arabic
2025 · Mingyu Kim, Hyunwoo Ahn, et al. · SSRN Electronic Journal
Works count: 8
Citation count: 57
H-index: 2
I10-index: 1
Year
Topic
Type