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Ying Bu

Bohai University - College of Food Science and Engineering

China

  • Bohai University - College of Food Science and Engineering

SCHOLARLY PAPERS

4

DOWNLOADS

184

TOTAL CITATIONS

4

Scholarly Papers (4)

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1.

Effects of Thermoultrasonic Treatment on Characteristics of Micro-Nano Particles and Flavor in Greenland Halibut Bone Soup

Number of pages: 30 Posted: 01 Sep 2021
Wei He, Ying Bu, Wenxuan Wang, Wenhui Zhu, Xuepeng Li, Jianrong Li and Yuyu Zhang
Bohai University - College of Food Science and Engineering, Bohai University - College of Food Science and Engineering, Bohai University - College of Food Science and Engineering, Bohai University - College of Food Science and Engineering, Bohai University - College of Food Science and Engineering, Bohai University - College of Food Science and Engineering and Beijing Technology and Business University
Downloads 73 (860,052)
Citation 1

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halibut bone soup, thermoultrasonic treatment (TUT), micro-nano particles (MNPs), flavor, headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS)

2.

Identification novel sweet-enhancing peptides from Yesso scallop (Mizuhopecten yessoensis) based on AlphaFold2 modeling, molecular simulation, and quantum chemistry

Number of pages: 30 Posted: 04 Sep 2025
Junjie Du, Hongwei Luan, Han Li, Ying Bu, Wenhui Zhu and Xuepeng Li
Bohai University, Bohai University, Bohai University, Bohai University - College of Food Science and Engineering, Bohai University and Bohai University - College of Food Science and Engineering
Downloads 55 (1,031,043)

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Yesso scallop (Mizuhopecten yessoensis), sweet taste receptor, AlphaFold2, Sweet-enhancing peptides, Molecular simulation

3.

Quality and Flavor Characteristics Evaluation of Red Sea Bream Surimi Powder by Different Drying Techniques

Number of pages: 23 Posted: 24 May 2023
Ying Bu, Yue Zhao, Yang Zhou, Jianrong Li, Xuepeng Li and Wenhui Zhu
Bohai University - College of Food Science and Engineering, Bohai University, Bohai University, Bohai University, Bohai University - College of Food Science and Engineering and affiliation not provided to SSRN
Downloads 34 (1,263,436)
Citation 3

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Drying methods, Surimi powder, Physicochemical properties, Flavor characteristics

4.

Effect of Plasma-Activated Water Coupled with Low-Voltage Electric Field Assisted-Thawing on Quality and Protein Structure of Spotted Sea Bass

Number of pages: 27 Posted: 17 May 2025
Wenzheng Li, Yucong Xu, Junlan Liu, Quanquan Li, Ying Bu, Hongwei Luan, Menglin Han, Wenhui Zhu and Xuepeng Li
Bohai University, Bohai University, Bohai University, Bohai University, Bohai University - College of Food Science and Engineering, Bohai University, North Dakota State University, Bohai University and Bohai University - College of Food Science and Engineering
Downloads 22 (1,448,301)

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Plasma-activated water, Low-voltage electric field, Sea bass, Water holding capacity, Protein structure