Yu Fu

23PUBLICATIONS

31CO-AUTHORS

Food engineeringAnimal growth and developmentFish physiology and geneticsAquacultureBioavailability and ecotoxicology

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Publications (23)

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|Jun 29, 2026

Multimodal Artificial Intelligence for Precision Oil Reduction and Sensory Reconstruction in Traditional Chinese Foods: Mechanisms, Strategies, and Future Perspectives.

|May 27, 2026

The Dual Future of Sustainable Meat: Challenges and Opportunities in Conventional Animal Production and Cultivated Meat.

|Oct 16, 2025

Physicochemical and Flavor Characteristics of Maillard Reaction Products from Nile Tilapia Fish Skin Collagen Peptides Induced by Four Reducing Sugars.

Wei Wu, Xilong Wang, Jiayuan Chen

|Oct 14, 2025

Revalorization of fish viscera as a sustainable source of proteins, lipids and polysaccharides in the food industry.

Sirong Huang, Binbin Yu, Bei Wang

|Oct 30, 2024

Ethanolic cashew leaf extract: Antifungal activity and its application for shelf-life extension of dried salted tilapia fillets.

Pitima Sinlapapanya, Suriya Palamae, Jirayu Buatong

|Oct 15, 2024

Deciphering the Wound-Healing Potential of Collagen Peptides and the Molecular Mechanisms: A Review.

Yunying Li, Yujia Lu, Yuchen Zhao

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Frequent Collaborators

Yuhao Zhang

Na Zhang

Hongjie Dai

Rotimi E Aluko

Liang Ma

Xin-Huai Zhao

Jia Shi

Hai Chen

Rene Lametsch

Kathrine H Bak

Frequent Collaborators

Yuhao Zhang

Na Zhang

Hongjie Dai

Rotimi E Aluko