Hai Yu

发表

An electricalchemical method to detect the branch-chain aminotransferases activity in lactic acid bacteria.

R. Liu, Baocai Xu, Donglei Jiang, 2019, Food chemistry.

Role of Disulfide Bonds and Sulfhydryl Blocked by N-Ethylmaleimide on the Properties of Different Protein-Stabilized Emulsions

Yi Luan, Qingling Wang, Ranran Wei, 2021, Foods.

Role of Disulfide Bonds and Sulfhydryl Blocked by N-Ethylmaleimide on the Properties of Different Protein-Stabilized Emulsions

Yi Luan, Qingling Wang, Ranran Wei, 2021, Foods.

Improvement strategies for quality defects and oxidation of pale, soft and exudative (PSE)-like chicken meat: effects of domestic cooking and core temperature

Qingfeng Ge, Mangang Wu, Hai Yu, 2022, RSC advances.

Purification and Characterization of a Novel Bacteriocin Pediocin Z-1 Produced by Pediococcus Pentosaceus Z-1 Screened From Jinhua Ham

Xiaohong Yu, Qingfeng Ge, Mangang Wu, 2020 .

Exploring the role of protein DJ-1 in quality of pale, soft and exudative (PSE) and red, firm and non-exudative (RFN) pork during post-mortem aging.

Tianyi Yang, Qingfeng Ge, Mangang Wu, 2022, Food chemistry.

Effects of Lactobacillus plantarum NJAU-01 on the protein oxidation of fermented sausage.

Guang-hong Zhou, Wangang Zhang, Qingfeng Ge, 2019, Food chemistry.

Antioxidant activity of Lactobacillus plantarum NJAU-01 in an animal model of aging

R. Liu, Wangang Zhang, Donglei Jiang, 2021, BMC microbiology.

Rheology and microstructure of myofibrillar protein-olive oil composite gels: effect of different non-meat protein as emulsifier.

Qingfeng Ge, Mangang Wu, Hai Yu, 2018, Journal of the science of food and agriculture.

Moderate pulsed electric field-induced structural unfolding ameliorated the gelling properties of porcine muscle myofibrillar protein

Yi Luan, Juan Hu, Qingling Wang, 2022, Innovative Food Science & Emerging Technologies.

Rheology and microstructure of myofibrillar protein-starch composite gels: Comparison of native and modified starches.

Y. Xiong, Qingfeng Ge, Mangang Wu, 2018, International journal of biological macromolecules.

A comparative study of vacuum tumbling and immersion marination on quality, microstructure, and protein changes of Xueshan chicken

Qingfeng Ge, Mangang Wu, Hai Yu, 2022, Frontiers in Nutrition.

Study of the Relationship between Polymorphisms in the IL-8 Gene Promoter Region and Coccidiosis Resistance Index in Jinghai Yellow Chickens

Genxi Zhang, Hai Yu, K. Xie, 2020, Genes.

Viscoelastic behavior and model simulations of poly(butylene adipate-co-terephthalate) biocomposites with carbon nanotubes: Hierarchical structures and relaxation

Chong Chen, Defeng Wu, Yanan Zhou, 2016 .

A novel and simple cell-based electrochemical biosensor for evaluating the antioxidant capacity of Lactobacillus plantarum strains isolated from Chinese dry-cured ham.

Xin Xu, Guanghong Zhou, Wangang Zhang, 2018, Biosensors & bioelectronics.

Effects of octenyl succinylation on the properties of starches with distinct crystalline types and their Pickering emulsions.

Yi Luan, Qingling Wang, Ziwei Tang, 2023, International journal of biological macromolecules.

Consolidating the gelling performance of myofibrillar protein using a novel OSA-modified-starch-stabilized Pickering emulsion filler: Effect of starches with distinct crystalline types.

Yi Luan, Qingling Wang, Qingfeng Ge, 2023, Food research international.

Protein structure and sulfhydryl group changes affected by protein gel properties: process of thermal-induced gel formation of myofibrillar protein

Qingfeng Ge, Mangang Wu, Hai Yu, 2019, International Journal of Food Properties.

Comparative Study on Pale, Soft and Exudative (PSE) and Red, Firm and Non-Exudative (RFN) Pork: Protein Changes during Aging and the Differential Protein Expression of the Myofibrillar Fraction at 1 h Postmortem

W. Bao, Qingfeng Ge, Mangang Wu, 2021, Foods.

Effects of Lactobacillus plantarum NJAU-01 from Jinhua ham on the quality of dry-cured fermented sausage

Wangang Zhang, Yubin Gu, Qingfeng Ge, 2019, LWT.

Effect of nitric oxide treatment on pork meat quality, microstructure, and total bacterial count during postmortem aging.

Tianyi Yang, W. Bao, Qingfeng Ge, 2022, Meat science.

Antioxidant effect of apple phenolic on lipid peroxidation in Chinese-style sausage

Jianping Wu, Qingfeng Ge, Mangang Wu, 2015, Journal of Food Science and Technology.

Effect of typical starch on the rheological property and NMR characterization of myofibrillar protein gel.

Qingfeng Ge, Mangang Wu, Hai Yu, 2020, Journal of the science of food and agriculture.

Metabolism of hydrogen peroxide by Lactobacillus plantarum NJAU-01: A proteomics study.

Suyun Li, Qingfeng Ge, Mangang Wu, 2023, Food microbiology.

Functional biopolyesters based on cross-linked Poly( -malic acid): Network engineering towards tailoring brittle-ductile transition and shape-memory performance

Defeng Wu, Hai Yu, Y. Qiu, 2021 .

Effects of branched‐chain amino acids and Lactobacillus plantarum CGMCC18217 on volatiles formation and textural properties of dry‐cured fermented sausage

Jun Xi, Baocai Xu, Yanqing Wang, 2020, International Journal of Food Science & Technology.

Enhanced gelling properties of myofibrillar protein by ultrasound-assisted thermal-induced gelation process: Give an insight into the mechanism

Yi Luan, Qingling Wang, Ranran Wei, 2023, Ultrasonics sonochemistry.

Comparison of microbial communities from different Jinhua ham factories

Wangang Zhang, Yubin Gu, Qingfeng Ge, 2017, AMB Express.

Investigation of the antioxidant capacity of cell-free extracts from Lactobacillus plantarum NJAU-01 obtained by different cell disruption methods

R. Liu, Wangang Zhang, Bo Yang, 2021, LWT.

Effects of different smoking methods on sensory properties, free amino acids and volatile compounds in bacon.

Baocai Xu, Cong‐gui Chen, Hai Yu, 2020, Journal of the science of food and agriculture.

Arabic gum grafted with phenolic acid as a novel functional stabilizer for improving the oxidation stability of oil-in-water emulsion

Qingfeng Ge, Mangang Wu, Hai Yu, 2023, Food chemistry: X.

Effects of the addition of leucine on flavor and quality of sausage fermented by Lactobacillus fermentum YZU-06 and Staphylococcus saprophyticus CGMCC 3475

Jun Xi, Qingfeng Ge, Mangang Wu, 2023, Frontiers in Microbiology.

Characterization of a lactic acid bacteria using branched-chain amino acid transaminase and protease from Jinhua Ham and application in myofibrillar protein model.

Jun Xi, W. Bao, Qingfeng Ge, 2022, Meat science.

Oxidative Modification, Structural Conformation, and Gel Properties of Pork Paste Protein Mediated by Oxygen Concentration in Modified Atmosphere Packaging

Qingfeng Ge, Hai Yu, Rui Liu, 2024, Foods.

Effects of ultrasound-assisted cooking on the physicochemical properties and microstructure of pork meatballs.

Qingfeng Ge, Mangang Wu, Hai Yu, 2023, Meat science.

Insighting the effect of lard-based diacylglycerol on the thermal gelation and rheological properties of myofibrillar protein influenced by soy protein isolate

Qingfeng Ge, Mangang Wu, Hai Yu, 2024, Food Hydrocolloids.