Yachao Tian

Northeast Agricultural University — China

Agricultural and Biological Sciences · Life Sciences

9h-index289citations15works10.32yr avg
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Research Topics

Proteins in Food Systems(11), Food composition and properties(5), Microencapsulation and Drying Processes(5), Meat and Animal Product Quality(4), Pickering emulsions and particle stabilization(4)

Publications15 total

Physicochemical characteristics of cost-effective and high-quality plant-based meat analogues prepared from soybean meal and soybean powder
Food Chemistry X·2025· 1 citedOpen Access
Conformational changes induced by nanocellulose with different morphologies and aspect ratios enhance the solubility of acidic soy protein isolate at pH=4.0
Food Hydrocolloids·2025· 3 cited
Ultrasonic combined pH shifting strategy for improving the stability of emulsion stabilized by yeast proteins: Focused on solubility, protein structure, interface properties
International Journal of Biological Macromolecules·2025· 20 cited
Effect of Pea Protein Isolate–Soybean Meal Ratio on Fiber Structure and Texture Properties of High-Moisture Meat Analogs
Foods·2024· 4 citedOpen Access
Improve the fiber structure and texture properties of plant-based meat analogues by adjusting the ratio of soy protein isolate (SPI) to wheat gluten (WG)
Food Chemistry X·2024· 15 citedOpen Access
Effect of xanthan gum (XG) and carrageenan (CG) ratio on casein (CA)-XG-CG ternary complex: Used to improve the stability of liquid diabetes formula food for special medical purposes
International Journal of Biological Macromolecules·2024· 9 cited
Development of soy protein isolate-based orally disintegrating film: Improvement of disintegration speed, mechanical properties, and thermal stability by β-Cyclodextrin
LWT·2024· 3 citedOpen Access
Effect of biophysical properties of tumor extracellular matrix on intratumoral fate of nanoparticles: Implications on the design of nanomedicine
Advances in Colloid and Interface Science·2024· 29 cited
Recovery of soy whey protein from soy whey wastewater at various cavitation jet pretreatment time and their structural and emulsifying properties
Food Chemistry X·2024· 9 citedOpen Access
Research progress on plant-based protein Pickering particles: Stabilization mechanisms, preparation methods, and application prospects in the food industry
Food Chemistry X·2023· 37 citedOpen Access
Effects of Heat Treatment on the Structural and Functional Properties of Phaseolus vulgaris L. Protein
Foods·2023· 28 citedOpen Access
Pickering Emulsion Stabilized by β-Cyclodextrin and Cinnamaldehyde/β-Cyclodextrin Composite
Foods·2023· 12 citedOpen Access
Effect of cavitation jet technology on instant solubility characteristics of soymilk flour: Based on the change of protein conformation in soymilk
Ultrasonics Sonochemistry·2023· 22 citedOpen Access
Recovery of Soy Whey Protein from Soy Whey Wastewater at Various Cavitation Jet Pretreatment Time and Their Structural and Emulsifying Properties
SSRN Electronic Journal·2023Open Access
Pickering emulsions stabilized by β-cyclodextrin and cinnamaldehyde essential oil/β-cyclodextrin composite: A comparison study
Food Chemistry·2021· 97 cited

Frequent Co-authors

Zengwang Guo(9), Linyi Zhou(7), Caihua Liu(7), Zhongjiang Wang(5), Tianfu Cheng(5), Zhongjiang Wang(5), Fuwei Sun(4), Chao Yuan(2), Jun Liu(2), Fangxiao Lou(2), Bo Cui(1), Lu Lu(1), Meng Zhao(1), Pengfei Liu(1), Zhengzong Wu(1), Jianpeng Li(1), Ting‐Fang Wang(1), Yaxin Zhou(1), Chao Yuan(1), Chaoyang Li(1)