Publications by authors named "Jianyong Yi"

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Investigating the role of pectin's amphiphilic group in ice recrystallisation inhibition.
Youchuan Ma, Jinfeng Bi, Zhonghua Wu, Jianyong Yi

Food Chem· November 2025

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Inhibition mechanisms of ice crystal recrystallization by polysaccharides: a comparative analysis of molecular structures and cryoprotective properties.
Xiang Zhang, Jinfeng Bi, Youchuan Ma, Kaiyue Liu, Jianyong Yi

J Sci Food Agric· October 2025

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Effects of magnetic field-assisted freezing on the freeze-drying characteristics and quality of pectin-sucrose cryogels.
Youchuan Ma, Jinfeng Bi, Zhonghua Wu, Jianyong Yi

J Sci Food Agric· September 2025

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Amidated Pectin/Nanocellulose Hybrid Cryogel System with a pH-Responsive Release Profile for Small Intestinal Delivery.
Shuhan Feng, Patrick Laurén, Jacopo Zini, Zahra Gounani, Jinfeng Bi, Jianyong Yi

Gels· September 2025

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Rheological property and thermodynamic parameters of Ficus carica Linn. pectin: A natural low-methoxyl pectin (LMP) with excellent pseudoplasticity.
Keke Ma, Jinfeng Bi, Youchuan Ma, Jianyong Yi

Food Chem· August 2025

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Understanding the mechanism of saccharides type and concentration affecting texture of freeze-dried pectin-CMC cryogels through experiment and molecular dynamic simulation.
Youchuan Ma, Jinfeng Bi, Zhonghua Wu, Jianyong Yi

Int J Biol Macromol· March 2025

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Higher molecular weight pectin inhibits ice crystal growth and its effect on the microstructural and physical properties of pectin cryogels.
Youchuan Ma, Jinfeng Bi, Shuhan Feng, Zhonghua Wu, Jianyong Yi

Carbohydr Polym· September 2024

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Tailoring microstructure and mechanical properties of pectin cryogels by modulate intensity of ionic interconnection.
Youchuan Ma, Jinfeng Bi, Zhonghua Wu, Shuhan Feng, Jianyong Yi

Int J Biol Macromol· March 2024

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Study on the ice crystals growth under pectin gels with different crosslinking strengths by modulating the degree of amidation in HG domain.
Shuhan Feng, Jianyong Yi, Youchuan Ma, Jinfeng Bi

Food Chem· December 2023

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New insight into pectic fractions of cell wall: Impact of extraction on pectin structure and in vitro gut fermentation.
Yuanyuan Zhao, Jinfeng Bi, Xiaoyan Zhao, Søren Balling Engelsen, Xinye Wu, Jianyong Yi

Int J Biol Macromol· December 2023

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The role of fructose at a range of concentration on the texture and microstructure of freeze-dried pectin-cellulose matrix cryogel.
Qianqian Du, Jinfeng Bi, Jianyong Yi, Yuanyuan Zhao, Shuhan Feng

J Texture Stud· October 2023

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Effects of cell morphology on the textural attributes of fruit cubes in freeze-drying: Apples, strawberries, and mangoes as examples.
Shuhan Feng, Jianyong Yi, Xinye Wu, Youchuan Ma, Jinfeng Bi

J Texture Stud· October 2023

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Influence of starch with different degrees and order of gelatinization on the microstructural and mechanical properties of pectin cryogels: A potential pore morphology regulator.
Shuhan Feng, Jianyong Yi, Youchuan Ma, Jinfeng Bi

Int J Biol Macromol· December 2022

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Cell wall polysaccharides and mono-/disaccharides as chemical determinants for the texture and hygroscopicity of freeze-dried fruit and vegetable cubes.
Shuhan Feng, Jinfeng Bi, Jianyong Yi, Xuan Li, Jiangkuo Li

Food Chem· November 2022

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Modulation of ice crystal formation behavior in pectin cryogel by xyloglucan: Effect on microstructural and mechanical properties.
Shuhan Feng, Jinfeng Bi, Jianyong Yi, Xuan Li, Jian Lyu

Food Res Int· September 2022

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Pectin and homogalacturonan with small molecular mass modulate microbial community and generate high SCFAs via in vitro gut fermentation.
Yuanyuan Zhao, Jinfeng Bi, Jianyong Yi, Xinye Wu, Youchuan Ma

Carbohydr Polym· October 2021

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Systematic Review of Phenolic Compounds in Apple Fruits: Compositions, Distribution, Absorption, Metabolism, and Processing Stability.
Shuhan Feng, Jianyong Yi, Xuan Li, Xinye Wu, Yuanyuan Zhao

J Agric Food Chem· January 2021

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Impacts of thermal and non-thermal processing on structure and functionality of pectin in fruit- and vegetable- based products: A review.
Jianing Liu, Jinfeng Bi, David Julian McClements, Xuan Liu, Jianyong Yi

Carbohydr Polym· December 2020

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Evaluation of processing methods and oral mastication on the carotenoid bioaccessibility of restructured carrot chips.
Jianyong Yi, Yuanyuan Zhao, Jinfeng Bi, Chunhui Hou, Jian Peng

J Sci Food Agric· October 2020

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Apple juice concentrate impregnation enhances nutritional and textural attributes of the instant controlled pressure drop (DIC)-dried carrot chips.
Jian Peng, Jinfeng Bi, Jianyong Yi, Karim Allaf, Colette Besombes

J Sci Food Agric· November 2019

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Characteristics of cell wall pectic polysaccharides affect textural properties of instant controlled pressure drop dried carrot chips derived from different tissue zone.
Jian Peng, Jinfeng Bi, Jianyong Yi, Xinye Wu, Mo Zhou

Food Chem· September 2019

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Comparison of dynamic water distribution and microstructure formation of shiitake mushrooms during hot air and far infrared radiation drying by low-field nuclear magnetic resonance and scanning electron microscopy.
Yuanyuan Zhao, Jinfeng Bi, Jianyong Yi, Daniel M Njoroge, Jian Peng

J Sci Food Agric· April 2019

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Effects of high pressure homogenization on pectin structural characteristics and carotenoid bioaccessibility of carrot juice.
Xuan Liu, Jianing Liu, Jinfeng Bi, Jianyong Yi, Jian Peng

Carbohydr Polym· January 2019

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Evaluation of browning ratio in an image analysis of apple slices at different stages of instant controlled pressure drop-assisted hot-air drying (AD-DIC).
Kun Gao, Linyan Zhou, Jinfeng Bi, Jianyong Yi, Xinye Wu

J Sci Food Agric· June 2017

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Detailed analysis of seed coat and cotyledon reveals molecular understanding of the hard-to-cook defect of common beans (Phaseolus vulgaris L.).
Jianyong Yi, Daniel M Njoroge, Daniel N Sila, Peter K Kinyanjui, Stefanie Christiaens

Food Chem· November 2016

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