| Fermentation of blueberry and blackberry juices using Lactobacillus plantarum, Streptococcus thermophilus and Bifidobacterium bifidum: Growth of probiotics, metabolism of … Y Wu, S Li, Y Tao, D Li, Y Han, PL Show, G Wen, J Zhou Food chemistry 348, 129083, 2021 | 138 | 2021 |
| Combining various wall materials for encapsulation of blueberry anthocyanin extracts: Optimization by artificial neural network and genetic algorithm and a comprehensive … Y Tao, P Wang, J Wang, Y Wu, Y Han, J Zhou Powder technology 311, 77-87, 2017 | 108 | 2017 |
| In vitro gastrointestinal digestion and fecal fermentation reveal the effect of different encapsulation materials on the release, degradation and modulation of gut microbiota … Y Wu, Y Han, Y Tao, D Li, G Xie, PL Show, SY Lee Food Research International 132, 109098, 2020 | 86 | 2020 |
| Insight into mass transfer during ultrasound-enhanced adsorption/desorption of blueberry anthocyanins on macroporous resins by numerical simulation considering ultrasonic … Y Tao, Y Wu, Y Han, F Chemat, D Li, PL Show Chemical Engineering Journal 380, 122530, 2020 | 74 | 2020 |
| Ultrasound assisted adsorption and desorption of blueberry anthocyanins using macroporous resins Y Wu, Y Han, Y Tao, S Fan, DT Chu, X Ye, M Ye, G Xie Ultrasonics Sonochemistry 48, 311-320, 2018 | 69 | 2018 |
| Thermodynamic sorption properties, water plasticizing effect and particle characteristics of blueberry powders produced from juices, fruits and pomaces Y Tao, Y Wu, J Yang, N Jiang, Q Wang, DT Chu, Y Han, J Zhou Powder Technology 323, 208-218, 2018 | 51 | 2018 |
| Combined ANFIS and numerical methods to simulate ultrasound-assisted extraction of phenolics from chokeberry cultivated in China and analysis of phenolic composition Y Tao, Y Wang, M Pan, S Zhong, Y Wu, R Yang, Y Han, J Zhou Separation and Purification Technology 178, 178-188, 2017 | 37 | 2017 |
| Fermentation and Storage Characteristics of “Fuji” Apple Juice Using Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum: Microbial Growth, Metabolism of … J Yang, Y Sun, T Gao, Y Wu, H Sun, Q Zhu, C Liu, C Zhou, Y Han, Y Tao Frontiers in nutrition 9, 2022 | 29 | 2022 |
| Mechanism of low-frequency and high-frequency ultrasound-induced inactivation of soy trypsin inhibitors Y Wu, W Li, GJO Martin, M Ashokkumar Food Chemistry 360, 130057, 2021 | 24 | 2021 |
| Ultrasonic Processing of Food Waste to Generate Value-Added Products Y Wu, S Yao, BA Narale, A Shanmugam, S Mettu, M Ashokkumar Foods 11 (14), 2035, 2022 | 18 | 2022 |
| The Impact of High-Intensity Ultrasound-Assisted Extraction on the Structural and Functional Properties of Hempseed Protein Isolate (HPI) S Yao, W Li, Y Wu, GJO Martin, M Ashokkumar Foods 12 (2), 348, 2023 | 12 | 2023 |
| Hydrodynamic Cavitation: A Novel Non-Thermal Liquid Food Processing Technology X Sun, W You, Y Wu, Y Tao, JY Yoon, X Zhang, X Xuan Frontiers in Nutrition 9, 2022 | 12 | 2022 |
| Sequential phenolic acid co-pigmentation pretreatment and contact ultrasound-assisted air drying to intensify blackberry drying and enhance anthocyanin retention: A study on … W Gong, D Li, Y Wu, S Manickam, X Sun, Y Han, Y Tao, X Liu Ultrasonics sonochemistry 80, 105788, 2021 | 10 | 2021 |
| Advanced lipidomics in the modern meat industry: Quality traceability, processing requirement, and health concerns C Li, B Öztürk-Kerimoğlu, L He, M Zhang, J Pan, Y Liu, Y Zhang, S Huang, ... Frontiers in Nutrition, 1093, 2022 | 9 | 2022 |
| Effects of storage time and temperature on quality of blueberry anthocyanin microcapsules Y Wu, J Yang, Q Wang, N Jiang, Y Tao, Y Han Transactions of the Chinese Society of Agricultural Engineering 33 (8), 301-308, 2017 | 5 | 2017 |
| Turbulence-dependent reversible liquid-gel transition of micellar casein-stabilised emulsions W Li, Y Wu, GJO Martin, M Ashokkumar Food Hydrocolloids, 107819, 2022 | 4 | 2022 |
| Bioactives from Plant Food Processing Wastes: Ultrasonic Approaches to Valuable Chemicals Y Shi, Y Wu, Y Tao, Y Han Plant Based “Green Chemistry 2.0”, 145-170, 2019 | 3 | 2019 |
| Ultrasound-assisted fermentation of ginkgo kernel juice by Lactiplantibacillus plantarum: Microbial response and juice composition development J Chen, Q Wang, Y Wu, Y Wu, Y Sun, Y Ding, Z Wei, S Manickam, S Pan, ... Ultrasonics Sonochemistry 99, 106587, 2023 | 2 | 2023 |
| Ultrasonic and homogenization: An overview of the preparation of an edible protein–polysaccharide complex emulsion A Qayum, A Rashid, Q Liang, Y Wu, Y Cheng, L Kang, Y Liu, C Zhou, ... Comprehensive Reviews in Food Science and Food Safety, 2023 | 2 | 2023 |
| Kinetic and mechanistic study of ultrasonic inactivation of Kunitz (KTI) and Bowman-Birk (BBI) inhibitors in relation to process-relevant parameters Y Wu, W Li, E Colombo, GJO Martin, M Ashokkumar Food Chemistry, 134129, 2022 | 2 | 2022 |
DanDan LiJiangnan UniversityVerified email at purdue.edu
