Yingchun Zhu

8PUBLICATIONS
7CO-AUTHORS
Food properties (incl. characteristics and health benefits)Food chemistry and food sensory sciencePost harvest horticultural technologies (incl. transportation and storage)Animal protection (incl. pests and pathogens)Polymers and plastics
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Publications (8)

|Sep 15, 2026
Research Progress on Sodium Reduction Strategies for Meat Products.

|Sep 15, 2026
Ultrasonic-Assisted Stewing Enhances Chicken Soup Flavor by Promoting Flavor Precursor Release and Key Aroma Compound Formation.

|Apr 27, 2026
Root-Derived Flammulina velutipes Polysaccharides Improve Myofibrillar Protein Stability and Maintain Catfish Surimi Quality During Freeze-Thaw Cycling.

|Feb 27, 2026
Active Biological Film Improves the Quality of Mutton During Super-Chilling Storage: Effects on Myofibrillar Protein Characteristics and Physicochemical Properties.

Ruiying Chen, Yingying Dong, Yingchun Zhu

|Aug 29, 2024
Improving Structural, Physical, and Sensitive Properties of Sodium Alginate-Purple Sweet Potato Peel Extracts Indicator Films by Varying Drying Temperature.

Wenxin Li, Mengna Zhao, Xiufang Xia

|Feb 24, 2024
The Protection of Quinoa Protein on the Quality of Pork Patties during Freeze-Thaw Cycles: Physicochemical Properties, Sensory Quality and Protein Oxidative.

Zhiming Meng, Ying Liu, Yueyang Xi

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Frequent Collaborators

1 joint publications

Yong Li

1 joint publications

Maomao Zeng

1 joint publications

Ji Wang

1 joint publications

Jinna Hou