Yujie Su
Overview
Explore the profile of Yujie Su including associated specialties, affiliations and a list of published articles.
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Articles
149
Citations
780
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Recent Articles
1.
Su Y, Zhao Q, Chang C, Li J, Guo L, Hu S, et al.
Foods
. 2025 Mar;
14(5).
PMID: 40077609
Ovotransferrin (OVT) is very rich in nutritional value and possesses a variety of biological activities. However, there is a lack of suitable OVT extraction methods that are simple and suitable...
2.
Chang C, Li J, Wang Y, Wei Z, Su Y, Gu L, et al.
J Sci Food Agric
. 2025 Mar;
PMID: 40033689
Backgroud: Freezing is a commonly used method to prolong the storage duration of egg yolk, which induces irreversible gelation after being stored below -6 °C. The present study examined the...
3.
Su Y, Xie D, Shu J, Wang J, Song R, Tong K
Annu Int Conf IEEE Eng Med Biol Soc
. 2025 Mar;
2024:1-4.
PMID: 40031872
Soft artificial muscles possess inherent compliance and safety features, rendering them highly suitable for applications in wearable robots and unstructured environments. However, accurately modeling the nonlinearity of soft actuators proves...
4.
Gao X, Tang T, Li J, Chang C, Gu L, Su Y, et al.
Food Chem
. 2025 Mar;
477:143612.
PMID: 40023948
This study explored the differences in physicochemical properties and flavor characteristics of mayonnaise prepared by partially replacing vegetable oil with salted hen egg yolk oil (M-HE), salted duck egg yolk...
5.
Wei Y, Rui H, Wang X, Chang C, Wang Y, Gu L, et al.
Food Chem
. 2025 Jan;
473:143088.
PMID: 39884233
This study comprehensively investigated DHA algal oil emulsions and microcapsules prepared with different egg yolk hydrolysates (DHYP). Dual-enzyme (phospholipase A1 and protease) treatment enhanced emulsion stability by boosting protein adsorption,...
6.
Tang T, Zhang R, Chang C, Li J, Gu L, Yang Y, et al.
Foods
. 2025 Jan;
14(2).
PMID: 39856960
The effect of polyphenols on the texture and flavor of egg yolk hot gel (EY) was studied. Tea polyphenols (TP), rosmarinic acid (RE), and curcumin (CC) showed significant antioxidant properties...
7.
Zhang F, Ding Y, Zhang Z, Zhu H, Jiao H, Dong S, et al.
Foods
. 2025 Jan;
13(24.
PMID: 39766933
Due to imbalanced demand favoring egg whites, the egg industry faces a surplus of egg yolk, limiting overall growth. This study designed a feasible process for the crude extraction of...
8.
Li J, Wei Y, Gu L, Su Y, Yang Y, Chang C, et al.
Int J Biol Macromol
. 2024 Dec;
292:139260.
PMID: 39733874
Egg white gels prepared through fermentation, similar to yogurt production, offer a high-protein, zero-fat alternative to traditional dairy products. This study investigated the impact of guar gum (GG) and xanthan...
9.
Chang C, Ma Y, Yang Y, Su Y, Gu L, Li J
Foods
. 2024 Dec;
13(23).
PMID: 39682941
Collagen peptides play a crucial role in promoting skin elasticity and enhancing joint health, with potential functions to be explored. Enzyme hydrolysis is crucial for the molecular weight and sequence...
10.
Su Y, Wang Y, Li X, Liu H, Wang J, Wang D, et al.
Small
. 2024 Dec;
21(5):e2409607.
PMID: 39676468
Interpenetrating phase composites (IPCs) are gaining popularity because of their unique topological characteristics, which include their light weight and ability to conduct electricity. Herein, a novel metal‒polymer IPC composed mainly...