Yujie Chi

Development and characterization of high internal phase pickering emulsions stabilized by heat-induced electrostatic complexes particles: Growth nucleation mechanism and interface architecture.

Lechuan Wang, Bowen Xiao, Panpan Guo, 2022, Food chemistry.

Addition of NaCl or Sucrose on the Protein Content, and Functional and Physicochemical Properties of Egg Whites Liquid under Heat Treatment

Yuan Chi, Yanqiu Ma, Lifeng Wang, 2023, Foods.

Forces involved in freeze-induced egg yolk gelation: Effects of various bond dissociation reagents on gel properties and protein structure changes.

Y. Chi, Yuan Chi, Longyuan Zhang, 2021, Food chemistry.

Regulating the thermal properties of egg white by adding surfactants

Yuan Chi, Yanqiu Ma, Jingnan Zang, 2023, Journal of Food Engineering.

Effects of pasteurization temperature and amino acids on the gelation behavior of liquid egg yolk: Emphasizing rheology, gel properties, intermolecular forces and microstructure.

Yuan Chi, Yujie Chi, Lan Liu, 2024, Food chemistry.