南京农业大学教师个人主页 Yue Wu--Home--Paper Publications

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Yue Wu

Associate Professor Supervisor of Master's Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral degree
Professional Title:Associate Professor
Alma Mater:澳大利亚墨尔本大学

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Paper Publications Home >> Scientific Research >> Paper Publications: Wang Jie, Cauduro Vitoria H., Zhang Meng-na, Zeng Yan, Flores Erico M. M., Wu Yue, Chen Zhi-gang.The mechanisms of thermal processing techniques on modifying structural, functional and flour-processing properties of whole-grain highland barley,FOOD CHEMISTRY,2025,470:-(Co corresponding author)

Bao Meng-xiao,Wang Jie,Zeng Yan,Guo Wen,Li Zhen,Wu Yue,Chen Zhi-gang.Investigating Changes in the Physicochemical and Structural-Functional Properties of Soybean Milk Under an Industry-Scale Microfluidization System,FOOD AND BIOPROCESS TECHNOLOGY,2025,(Co corresponding author)

Shi Yilin, Ma Yanrong, Li Rong, Zhang Ruiyu, Song Zizhen, Lu Yao, Chen Zhigang, Wang Yufu, Wu Yue.Deep Learning Enabled Optimization and Mass Transfer Mechanism in Ultrasound-Assisted Enzymatic Extraction of Polyphenols from Tartary Buckwheat Hulls.,FOODS,2025,14(16):-(Participating authors)

Yue Wu, Weizhi Liu, Sivakumar Manickam, Dandan Li, Yongbin Han, Zhengyang Bao, Yang Tao.Application of the PVSDM model for elucidating mass transfer mechanisms during adsorption and its potential applications in food research,Food Physics,2025,3:100076-100076(First Author)

Zeng Yan, Wang Jie, Bao Mengxiao, Wu Yue, Chen Zhigang.Effect of Addition Amount on Rheological, Structural, and Sensory Properties of Whole-Grain Sweet Potato Noodles Using Extrusion,FOODS,2025,14(6):-(Co corresponding author)

Shi Yilin, Ma Yanrong, Li Rong, Zhang Ruiyu, Song Zizhen, Lu Yao, Chen Zhigang, Wang Yufu, Wu Yue.Deep Learning Enabled Optimization and Mass Transfer Mechanism in Ultrasound-Assisted Enzymatic Extraction of Polyphenols from Tartary Buckwheat Hulls.,FOODS,2025,14(16):-(Participating authors)

Wang Jie, Bao Mengxiao, Yang Liu, Tang Wenbo, Wu Yue, Chen Zhigang.Effect of pre-gelatinized highland barley flour on texture and digestibility of fortified dried noodles: A protein and starch perspective,FOOD CHEMISTRY,2025,485:-(Co corresponding author)

Zhou Mingxu, Xu Xinyue, Wang Dongrui, Song Jiali, Qiao Jiawei, Zhang Ruyue, Wu Yue, Wang Tong, Cui Jiwei, Hall Christopher R, Yin Hang, Du Xiaoyan, Qin Wei, Gao Kun, Chen Feng, Wei Zhixiang, Ashokkumar Muthupandian, Smith Trevor A, Zhang Kangning, Sun Yanming, Hao Xiaotao.Sonication-induced J-aggregation in nonhalogenated solvents boosts exciton delocalization for high-efficiency organic solar cells.,Nature communications,2025,1(10458-10458)(Participating authors)

Wang Jie, Bao Mengxiao, Yang Liu, Tang Wenbo, Wu Yue, Chen Zhigang.Effect of pre-gelatinized highland barley flour on texture and digestibility of fortified dried noodles: A protein and starch perspective.,Food chemistry,2025,485:144549-144549(Co corresponding author)

Yang Jie, Gao Tengqi, Wang Qiqi, Xu Jie, Zhou Feifei, Ding Yunfei, Du Hechao, Pan Saikun, Tao Yang, Wu Yue.Ultrasound-assisted fermentation of Porphyra yezoensis sauce at different growth stages using Lactiplantibacillus plantarum: Metabolic response and biological activity,ULTRASONICS SONOCHEMISTRY,2024,102:-(Co corresponding author)

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