Yu Cheng

发表

Physicochemical properties and digestive kinetics of whey protein gels filled with potato and whey protein mixture emulsified oil droplets: effect of protein ratios.

Haile Ma, Juan Wu, Chao Mao, 2021, Food & function.

Effects of nonthermal physical processing technologies on functional, structural properties and digestibility of food protein: A review

Yu Cheng, Ronghai He, B. Mintah, 2022, Journal of Food Process Engineering.

Effect of ultrasound pretreatment with mono-frequency and simultaneous dual frequency on the mechanical properties and microstructure of whey protein emulsion gels

Haile Ma, P. Donkor, I. Ayim, 2019, Food Hydrocolloids.

ARTP Mutagenesis to Improve Mycelial Polysaccharide Production of Grifola frondosa Using a Mixture of Wheat Bran and Rice Bran as Substrate

Haile Ma, Juan Wu, Yu Cheng, 2021 .

Structural characterization, antioxidant and hypolipidemic activity of Grifola frondosa polysaccharides in novel submerged cultivation

Haile Ma, Cunshan Zhou, Juan Wu, 2021, Food Bioscience.

Modification of rapeseed protein by ultrasound-assisted pH shift treatment: Ultrasonic mode and frequency screening, changes in protein solubility and structural characteristics.

Haile Ma, Yu Cheng, Ronghai He, 2020, Ultrasonics sonochemistry.

The impact of ultrasound duration on the structure of β-lactoglobulin

Haile Ma, W. Qu, Yu Cheng, 2021 .

Improving the enzymolysis efficiency of potato protein by simultaneous dual-frequency energy-gathered ultrasound pretreatment: Thermodynamics and kinetics.

Haile Ma, Juan Wu, Yu Cheng, 2017, Ultrasonics sonochemistry.

Gelling Characteristics of Emulsions Prepared with Modified Whey Protein by Multiple-Frequency Divergent Ultrasound at Different Ultrasonic Power and Frequency Mode

P. Donkor, Georgina Benewaa Yeboah, Yu Cheng, 2022, Polymers.

Functional, physicochemical and sensory properties of novel cookies produced by utilizing underutilized jering (Pithecellobium jiringa Jack.) legume flour

R. Bhat, Yu Cheng, 2016 .

Antioxidant and emulsifying properties of potato protein hydrolysate in soybean oil-in-water emulsions

Jie Chen, Yu Cheng, Y. Xiong, 2010 .

Extraction and characterization of chicken feet soluble collagen

Haile Ma, Xiaojie Yu, Cunshan Zhou, 2016 .

Inhibition Effect of Ultrasound on the Formation of Lysinoalanine in Rapeseed Protein Isolates during pH Shift Treatment.

Haile Ma, Yu Cheng, Ronghai He, 2021, Journal of agricultural and food chemistry.

Improving the Solubility and Digestibility of Potato Protein with an Online Ultrasound-Assisted PH Shifting Treatment at Medium Temperature

Juan Wu, Chao Mao, Yu Cheng, 2020, Foods.

Synergistic effects of pH shift and heat treatment on solubility, physicochemical and structural properties, and lysinoalanine formation in silkworm pupa protein isolates.

Yu Cheng, Ronghai He, M. Dabbour, 2023, Food research international.

Recent Insight on Edible Insect Protein: Extraction, Functional Properties, Allergenicity, Bioactivity, and Applications

Yu Cheng, Ronghai He, B. Mintah, 2022, Foods.

Prediction and Identification of Antioxidant Peptides in Potato Protein Hydrolysate

Wenli Zhang, Juan Wu, Chao Mao, 2020 .

Antioxidant Activity of Lactobacillus plantarum DY-1 Fermented Wheat Germ Extract and Its Influence on Lipid Oxidation and Texture Properties of Emulsified Sausages

Juan Wu, Yu Cheng, Ying Dong, 2020 .

Effect of Multi-Mode Divergent Ultrasound Pretreatment on Hardness, Microstructure and Digestion of Acid-Induced Whey Protein Gels

Georgina Benewaa Yeboah, Yu Cheng, Xiaolong Shi, 2024, Foods.

Characterizations of emulsion gel formed with the mixture of whey and soy protein and its protein digestion under in vitro gastric conditions

A. Ye, Yu Cheng, Harjinder Singh, 2023, Current research in food science.