Red Beetroot Betalains: Perspectives on Extraction, Processing, and Potential Health Benefits
2020 · Journal of Agricultural and Food Chemistry · 217 citations
https://doi.org/10.1021/acs.jafc.0c04241
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Yu Fu
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Yu Fu is an academic researcher from Southwest Minzu University. The author has contributed to research in topics: Protein Hydrolysis and Bioactive Peptides & Meat and Animal Product Quality & Proteins in Food Systems. The author has an h-index of 45, co-authored 180 publications.
ORCID: 0000-0003-0934-8655Papers by this author
worksExploration of collagen recovered from animal by-products as a precursor of bioactive peptides: Successes and challenges
2018 · Critical Reviews in Food Science and Nutrition · 145 citations
https://doi.org/10.1080/10408398.2018.1436038
Transglutaminase modified type A gelatin gel: The influence of intra-molecular and inter-molecular cross-linking on structure-properties
2022 · Food Chemistry · 79 citations
https://doi.org/10.1016/j.foodchem.2022.133578
Effect of drying methods on the solubility and amphiphilicity of room temperature soluble gelatin extracted by microwave-rapid freezing-thawing coupling
2021 · Food Chemistry · 38 citations
https://doi.org/10.1016/j.foodchem.2021.129226
Effect of microwave extraction temperature on the chemical structure and oil-water interface properties of fish skin gelatin
2021 · Innovative Food Science & Emerging Technologies · 37 citations
https://doi.org/10.1016/j.ifset.2021.102835
The protective effect of collagen peptides from bigeye tuna (Thunnus obesus) skin and bone to attenuate UVB-induced photoaging via MAPK and TGF-β signaling pathways
2022 · Journal of Functional Foods · 36 citations
https://doi.org/10.1016/j.jff.2022.105101
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