author-photo

Yu Jie Chi

Northeast Agricultural University

8

Papers

101

Citations

Citation Trend

Filter By

Papers (6) Sort By

Journal Conference Others

Preparation, characterization and application of SPI-based blend film with antioxidant activity

2021 Food Packaging and Shelf Life
Show All
- Source
- Cite
- Save
Citations (6)
Effects of degree of hydrolysis (DH) on the functional properties of egg yolk hydrolysate with alcalase

2017 Journal of Food Science and Technology-mysore
Show All
- Source
- Cite
- Save
Citations (33)
Optimization of the Heating Conditions in the Production Process of High Gel Strength Egg White Powder

2013 Advanced Materials Research
Show All
- Source
- Cite
- Save
Citations (0)
Improvement of Foaming Properties of Whole Egg Powder through Maillard Reaction

2012 Advanced Materials Research
Show All
- Source
- Cite
- Save
Citations (2)
ANTIOXIDANT, ACE INHIBITORY ACTIVITIES AND FUNCTIONAL PROPERTIES OF EGG WHITE PROTEIN HYDROLYSATE

2012 Journal of Food Biochemistry
- Chen Chen
- Yu Jie Chi
Show All
- Source
- Cite
- Save
Citations (30)
Preparation of Oligopeptide Mixture with a High Fischer Ratio from Egg White Proteins

2011 Applied Mechanics and Materials
Show All
- Source
- Cite
- Save
Citations (2)