16 Papers
3 Citations
Yu Wang is an academic researcher from Hefei University of Technology. The author has contributed to research in topics: Chemistry & Medicine. The author has an hindex of 6, co-authored 12 publications.
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Papers
Heat-induced whey protein isolate gels improved by cellulose nanocrystals: Gelling properties and microstructure
TL;DR: The results showed that the water holding capacity, gel strength, viscoelasticity, and thermal stability of the composite gels were improved by increasing the CNC concentration from 0 to 1.0 % (w/v).
118
Insight into the mechanism of textural deterioration of myofibrillar protein gels at high temperature conditions.
TL;DR: High temperature-induced textural deterioration of MP gel was initialized by the dramatic changes of protein structures during heat treatment, which decreased thermal stability of MP gels due to the over-aggregation of MP molecules.
98
Origin of high-pressure induced changes in the properties of reduced-sodium chicken myofibrillar protein gels containing CaCl2: Physicochemical and molecular modification perspectives.
TL;DR: In this article, the improvement mechanism of high pressure processing (HPP, 100-300 MPa, 10min) on the gelation properties of reduced-sodium myofibrillar protein containing 20mM CaCl2 (MP-Ca) were explored.
72
Combined effect of CaCl2 and high pressure processing on the solubility of chicken breast myofibrillar proteins under sodium-reduced conditions.
TL;DR: HPP in combination with low-level CaCl2 (<40 mM) may improve the functional properties of sodium-reduced meat products and avoid the antagonistic effect of HPP on the myosin heavy chain.
67
Small Molecular Weight Aldose (d-Glucose) and Basic Amino Acids (l-Lysine, l-Arginine) Increase the Occurrence of PAHs in Grilled Pork Sausages
TL;DR: This study suggests that systematic consideration of molecule properties is necessary when using food additives (amino acids and carbohydrates) for food processing.