Hanyu Li

Northeast Agricultural University — China

Agricultural and Biological Sciences · Life Sciences

7h-index346citations16works6.22yr avg
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Research Topics

Proteins in Food Systems(12), Meat and Animal Product Quality(4), Nanocomposite Films for Food Packaging(3), Electrospun Nanofibers in Biomedical Applications(3), Protein Hydrolysis and Bioactive Peptides(3)

Publications16 total

Structure, 3D Printing and Curcumin Delivery of Egg Yolk Sphere Gels: Noncovalent Modification of Sodium Alginate
SSRN Electronic Journal·2026Open Access
Molecular structure changes induced by egg white protein storage: From interfacial properties to Pickering emulsion stability
Food Hydrocolloids·2025· 1 cited
The Preparation and Characterization of Antioxidant Films Based on Hazelnut Shell-Based Vegetable Carbon Black/Chitosan/Gelatin and the Application on Soybean Oils
Foods·2025Open Access
pH shifting treatment of egg yolk granules /salted ovalbumin mixed gels: Reassembled of egg yolk granules effects on heat-induced amorphous aggregates
Food Chemistry·2025· 5 cited
Bioactives derived from egg by-products: Preparation, health benefits, and high-value-added applications
Food Chemistry·2025· 2 cited
Citric Acid Improves Egg White Protein Foaming Characteristics and Meringue 3D Printing Performance
Foods·2025· 4 citedOpen Access
From Salted Egg White to Calcium Delivery Partners: Assisting in the Heat Induced Gel of Egg Yolk Granules
SSRN Electronic Journal·2025Open Access
Strategy of two birds with one stone: epigallocatechin-gallate assisted structuring of egg yolk granules multiphase gels for controlled release of blueberry anthocyanins
SSRN Electronic Journal·2025Open Access
Preparation and Characterization of Egg White Protein-Based Composite Edible Coating Containing Thymol Nanoemulsion
Foods·2024· 5 citedOpen Access
Construction of mixed gels of yolk granules and salted ovalbumin driven by pH: phase behavior and calcium bioaccessibility
Food Hydrocolloids·2024· 14 cited
Physico-Chemical Characteristics of pH-Driven Active Film Loading with Curcumin Based on the Egg White Protein and Sodium Alginate Matrices
Foods·2024· 10 citedOpen Access
Advancing the pH-driven encapsulation technique of curcumin: Molecular interaction shifts due to structural and charge variations
Food Hydrocolloids·2024· 33 cited
Enhancing encapsulation of curcumin by pH-driven and sodium alginate blending with ovalbumin as a carrier
Food Hydrocolloids·2023· 48 cited
3D Printing of smart labels with curcumin-loaded soy protein isolate
International Journal of Biological Macromolecules·2023· 29 cited
Intelligent colorimetric soy protein isolate-based films incorporated with curcumin through an organic solvent-free pH-driven method: Properties, molecular interactions, and application
Food Hydrocolloids·2022· 88 cited
Entrapment of curcumin in soy protein isolate using the pH-driven method: Nanoencapsulation and formation mechanism
LWT·2021· 107 citedOpen Access

Frequent Co-authors

Huajiang Zhang(12), Ning Xia(7), Ahmed M. Rayan(7), Mohamed Ghamry(6), Mengzhuo Liu(5), Dekun Meng(4), Jing Wang(3), Shihui Hua(3), Jinghong Li(3), Xueying Wang(3), Lina Xu(3), Chaogeng Xiao(3), Rui Chuang(3), Ning Xia(3), Xiaohan Zhang(2), Guixin Tan(2), Minghui Zhao(2), Yujia Liu(2), Zhongjiang Wang(2), Huajiang Zhang(2)