Junjie Yi

Effect of compositions and physical properties on 3D printability of gels from selected commercial edible insects: Role of protein and chitin.

S. Devahastin, Weiwei Zhang, Yisen Jia, 2023, Food Chemistry.

Strategies for Recovery, Purification and Quantification of Torularhodin Produced by Rhodotorula mucilaginosa Using Different Carbon Sources

Zhijia Liu, Junjie Yi, Yi Zeng, 2023, Fermentation.

A synergistic fermentation system of probiotics with low-cost and high butyric acid production: Lactiplantibacillus plantarum and Clostridium tyrobutyricum

Zhijia Liu, Xiaosong Hu, Junjie Yi, 2024, Food Bioscience.

Advanced application of slightly acidic electrolyzed water for fresh-cut fruits and vegetables preservation.

Xiaosong Hu, Junjie Yi, Yanlin Du, 2024, Food research international.

The synergistic effect of κ-carrageenan and l-lysine on the 3D printability of yellow flesh peach gels: The importance of material elasticity in the printing process.

Chaofan Guo, Xiaosong Hu, Junjie Yi, 2023, International journal of biological macromolecules.