Yangying Sun

Ningbo University — China

Agricultural and Biological Sciences · Life Sciences

38h-index4.4kcitations150works5.52yr avg
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Research Topics

Meat and Animal Product Quality(87), Protein Hydrolysis and Bioactive Peptides(34), Proteins in Food Systems(31), Biochemical effects in animals(18), Biochemical Analysis and Sensing Techniques(17)

Publications150 total

Exploring the regulatory mechanism of carboxymethyl chitosan on porcine myofibrillar protein gel properties, molecular interactions and digestive properties
Food Chemistry·2025
Zein-polysaccharide hydrogel loaded with basil and oregano essential oils: Insights of fabrication, stability and antibacterial mechanism
International Journal of Biological Macromolecules·2025· 1 cited
Co-pH altered modified goose liver protein with enhanced interfacial stabilization and its emulsion filling upon the goose MP gelation facilitation
Food and Bioproducts Processing·2025· 1 cited
Synergistic effects of plasma-activated water and potassium chloride on the structure, function, and digestibility of low-sodium chicken myofibrillar protein
Food Research International·2025
EPO: Diverse and Realistic Protein Ensemble Generation via Energy Preference Optimization
arXiv (Cornell University)·2025Open Access
Quality and safety assessment of nitrite‐free cured meat during 90‐day storage
Journal of the Science of Food and Agriculture·2025
The molecular mechanism of Rhodotorula mucilaginosa on the accumulation of γ-glutamyl peptides and taste development of dry-cured ham: the insights of metagenomics and metabolomics
International Journal of Food Microbiology·2025· 1 cited
Quantitative analysis of the taste preference of japonica rice in China
SVU-International Journal of Agricultural Sciences·2025Open Access
Preparation and characterisation of novel quaternized chitosan-based hollow salt and its sodium-reducing effect in air-dried ducks
Food Chemistry·2025· 1 cited
Ultrasound-Assisted Salt Penetration in Sauced Duck: Insights from LF-NMR and MRI Combined Analysis
Foods·2025Open Access
Dual strengthen of texture and salty perception for reconstructed duck ham via myofibrillar protein-gum Arabic complex
Food Chemistry X·2025Open Access
The impact of Pleurotus eryngii on myofibrillar protein: Physicochemical properties and structural alterations in quick-frozen pork patties during freeze-thaw cycles
Food Chemistry X·2025· 1 citedOpen Access
The effects of yeast fermentation on taste substance evolution and sensory development of dry-cured ham: The insights of peptidomics and metabolomics
Food Chemistry X·2025· 1 citedOpen Access
Processing–Microstructure–Properties Relationship of Meat Myofibrillar Proteins as Defined by High Hydrostatic Pressure
Journal of Agricultural and Food Chemistry·2025· 3 cited
Inhibition of AGEs production and improvement of sensory quality in saucy duck by air thermal cycling-assisted perilla extracts
Food Bioscience·2025
Synergistic induction of molten globule-like structures by sonication with chemical stabilizers for high-quality lamb liver protein extraction
Food Research International·2025· 2 cited
Study on the inhibitory effects and mechanisms of four polyphenolic compounds from perilla extract on advanced glycation end products (AGEs)
Food Chemistry X·2025· 2 citedOpen Access
Determination of perfluorinated compounds in environmental water samples by magnetic solid-phase extraction-liquid chromatography-mass spectrometry and associated risk assessment
Chinese Journal of Chromatography·2025Open Access
Effect of Pulsed Electric Field Pretreatment on the Texture and Flavor of Air-Dried Duck Meat
Foods·2025· 2 citedOpen Access
LC-MS/MS-Based Metabolomics and Multivariate Statistical Analysis Reveal the Mechanism of Rhodotorula mucilaginosa Proteases on Myofibrillar Protein Degradation and the Evolution of Taste Compounds
Foods·2025Open Access
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Frequent Co-authors

Jinxuan Cao(33), Daodong Pan(28), Daodong Pan(18), Changyu Zhou(15), Yali Dang(12), Jun He(11), Ying Wang(9), Changrong Ou(8), Zhen Wu(8), Qiang Xia(7), Xiaoqun Zeng(6), Ying Wang(4), Yinji Chen(4), Xinchang Gao(4), Y. Wang(4), Yang Yang(3), Hao Li(3), Tingyi Zhou(3), Jinxuan Cao(3), Yuan Liu(3)