Yingchun Zhu (Yinchun Zhu)

Publication Activity (10 Years)

Years Active: 2022-2024
Publications (10 Years): 6

Top Topics

Carbon Nanotubes

Candida Albicans

High Throughput Sequencing

Top Venues

Foods (Basel, Switzerland)

This page only lists publications with an associated author ORCID identifier.

Publications

Wenxin Li, Mengna Zhao, Xiufang Xia, Yingchun Zhu
Improving Structural, Physical, and Sensitive Properties of Sodium Alginate-Purple Sweet Potato Peel Extracts Indicator Films by Varying Drying Temperature. Foods (Basel, Switzerland) 13 (16) (2024)
Zhiming Meng, Ying Liu, Yueyang Xi, Yingying Dong, Chunbo Cai, Yingchun Zhu, Qi Li
The Protection of Quinoa Protein on the Quality of Pork Patties during Freeze-Thaw Cycles: Physicochemical Properties, Sensory Quality and Protein Oxidative. Foods (Basel, Switzerland) 13 (4) (2024)
Wenxin Li, Mengna Zhao, Xiufang Xia, Yingchun Zhu
Improving Structural, Physical, and Sensitive Properties of Sodium Alginate-Purple Sweet Potato Peel Extracts Indicator Films by Varying Drying Temperature. Foods (Basel, Switzerland) 13 (16) (2024)
Zhiming Meng, Ying Liu, Yueyang Xi, Yingying Dong, Chunbo Cai, Yingchun Zhu, Qi Li
The Protection of Quinoa Protein on the Quality of Pork Patties during Freeze-Thaw Cycles: Physicochemical Properties, Sensory Quality and Protein Oxidative. Foods (Basel, Switzerland) 13 (4) (2024)
Yong Li, Hua Li, Yingchun Zhu, Cuiping Feng, Zhiyong He, Jie Chen, Maomao Zeng
Processing Stage-Induced Formation of Advanced Glycation End Products in Cooked Sausages with the Addition of Spices. Foods (Basel, Switzerland) 12 (20) (2023)
Ji Wang, Jinna Hou, Xin Zhang, Jingrong Hu, Zhihui Yu, Yingchun Zhu
Improving the Flavor of Fermented Sausage by Increasing Its Bacterial Quality via Inoculation with Lactobacillus plantarum MSZ2 and Staphylococcus xylosus YCC3. Foods (Basel, Switzerland) 11 (5) (2022)