Yuyi Du
Institute of Food Science and Technology(CN)Chinese Academy of Agricultural Sciences(CN)
Publications by Year
Research Areas
Polysaccharides and Plant Cell Walls, Polysaccharides Composition and Applications, Proteins in Food Systems, Postharvest Quality and Shelf Life Management, Advanced Cellulose Research Studies
Most-Cited Works
- → Recent advances in utilization of pectins in biomedical applications: a review focusing on molecular structure-directing health-promoting properties(2021)88 cited
- → Yeast fermentation of apple and grape pomaces affects subsequent aqueous pectin extraction: Composition, structure, functional and antioxidant properties of pectins(2022)73 cited
- → Green approaches for dietary fibre-rich polysaccharide production from the cooking liquid of Adzuki beans: Enzymatic extraction combined with ultrasonic or high-pressure homogenisation(2022)55 cited
- → High-intensity pulsed electric field-assisted acidic extraction of pectin from citrus peel: Physicochemical characteristics and emulsifying properties(2023)48 cited
- → Food packaging films based on ionically crosslinked konjac glucomannan incorporating zein-pectin nanoparticle-stabilized corn germ oil-oregano oil Pickering emulsion(2023)47 cited
- → Physicochemical, structural and emulsifying properties of RG-I enriched pectin extracted from unfermented or fermented cherry pomace(2022)45 cited
- → Structural, rheological and emulsifying properties of RG-I enriched pectins from sweet and sour cherry pomaces(2022)45 cited
- → Dynamic changes in the chemical structure and gelling properties of pectin at different stages of citrus maturation and storage(2024)18 cited
- → Arabinan branches in the RG-I region of citrus pectin aid acid-induced gelation(2024)14 cited
- → Pectins Rich in RG-I Extracted from Watermelon Peel: Physicochemical, Structural, Emulsifying, and Antioxidant Properties(2024)7 cited