World's Best Scientists 2026 revealed!

D-Index & Metrics

Chemistry

D-Index
50
Citations
7784
World Ranking
14519
National Ranking
2256

Overview

Yufei Hua is affiliated with Jiangnan University in China and has an extensive research portfolio primarily within the fields of Agricultural and Biological Sciences, Medicine, and Biochemistry, Genetics and Molecular Biology. Their work encompasses several focused subfields including Food Science, Molecular Biology, Plant Science, Nutrition and Dietetics, and Animal Science and Zoology.

Their research attention centers on topics such as Proteins in Food Systems, Protein Hydrolysis and Bioactive Peptides, Food Composition and Properties, Phytase and its Applications, Meat and Animal Product Quality, Microencapsulation and Drying Processes, and Peptidase Inhibition and Analysis.

Yufei Hua has published numerous papers in various scientific venues. Frequent publication outlets include:

  • Food Chemistry
  • Food Research International
  • LWT
  • Food Hydrocolloids
  • Journal of Agricultural and Food Chemistry

Some recent publications demonstrate the breadth of their research:

  • Effect of preheating-induced denaturation during protein production on the structure and gelling properties of soybean proteins, 2020, Food Hydrocolloids
  • Key volatile off-flavor compounds in peas (Pisum sativum L.) and their relations with the endogenous precursors and enzymes using soybean (Glycine max) as a reference, 2020, Food Chemistry
  • Comparison of physicochemical properties and volatile flavor compounds of plant-based yoghurt and dairy yoghurt, 2022, Food Research International
  • Separation, identification and molecular binding mechanism of dipeptidyl peptidase IV inhibitory peptides derived from walnut (Juglans regia L.) protein, 2021, Food Chemistry
  • Fabrication and characterization of resveratrol-loaded gliadin nanoparticles stabilized by gum Arabic and chitosan hydrochloride, 2020, LWT

The scientist frequently collaborates with a number of co-authors, having published jointly most often with:

  • Caimeng Zhang
  • Yeming Chen
  • Xingfei Li
  • Xiangzhen Kong
  • Chunjie Li

Best Publications

  • Effects of heat treatment on the emulsifying properties of pea proteins

    Weiwei Peng;Xiangzhen Kong;Yeming Chen;Caimeng Zhang

  • Composition, Structure and Functional Properties of Protein Concentrates and Isolates Produced from Walnut (Juglans regia L.)

    Unknown

  • Microwave improvement of soy protein isolate-saccharide graft reactions

    Jun-Jun Guan;Ai-Yong Qiu;Xiao-Ya Liu;Yu-Fei Hua

  • Effect of temperature, ionic strength and 11S ratio on the rheological properties of heat-induced soy protein gels in relation to network proteins content and aggregates size

    Unknown

  • Heat induced gelling properties of soy protein isolates prepared from different defatted soybean flours

    Yufei Hua;Steve W. Cui;Qi Wang;Yoshinori Mine

  • A soy protein-polysaccharides Maillard reaction product enhanced the physical stability of oil-in-water emulsions containing citral

    Yuexi Yang;Yuexi Yang;Steve W. Cui;Steve W. Cui;Jianhua Gong;Qian Guo

  • Oxidative modification of soy protein by peroxyl radicals.

    Wei Wu;Caimeng Zhang;Xiangzhen Kong;Yufei Hua

  • Soybean protein aggregation induced by lipoxygenase catalyzed linoleic acid oxidation

    Youru Huang;Yufei Hua;Aiyong Qiu

  • Enzymatic preparation of immunomodulating hydrolysates from soy proteins.

    Unknown

  • Gold nanorod assembly based approach to toxin detection by SERS

    Yingyue Zhu;Hua Kuang;Liguang Xu;Wei Ma

  • Improving the stability of wheat gliadin nanoparticles – Effect of gum arabic addition

    Weihao Wu;Xiangzhen Kong;Caimeng Zhang;Yufei Hua

  • Effect of preheating-induced denaturation during protein production on the structure and gelling properties of soybean proteins

    Xingfei Li;Liyang Chen;Yufei Hua;Yeming Chen

  • Effect of concentration, ionic strength and freeze-drying on the heat-induced aggregation of soy proteins

    Xianghong Li;Yun Li;Yufei Hua;Aiyong Qiu

  • Emulsifying properties and oil/water (O/W) interface adsorption behavior of heated soy proteins: effects of heating concentration, homogenizer rotating speed, and salt addition level.

    Zhumei Cui;Yeming Chen;Xiangzhen Kong;Caimeng Zhang

  • Key volatile off-flavor compounds in peas (Pisum sativum L.) and their relations with the endogenous precursors and enzymes using soybean (Glycine max) as a reference

    Caimeng Zhang;Yufei Hua;Xingfei Li;Xiangzhen Kong

  • Effects of rutin incorporation on the physical and oxidative stability of soy protein-stabilized emulsions

    Zhumei Cui;Zhumei Cui;Xiangzhen Kong;Yeming Chen;Caimeng Zhang

  • Heat-induced inactivation mechanisms of Kunitz trypsin inhibitor and Bowman-Birk inhibitor in soymilk processing

    Yeming Chen;Zhicun Xu;Caimeng Zhang;Xiangzhen Kong

  • The characterization of soybean oil body integral oleosin isoforms and the effects of alkaline pH on them.

    Yanyun Cao;Luping Zhao;Yusang Ying;Xiangzhen Kong

  • Comparison of physicochemical properties and volatile flavor compounds of plant-based yoghurt and dairy yoghurt.

    Unknown

  • Antioxidant and antibacterial activity and in vitro digestion stability of cottonseed protein hydrolysates

    Weiguang Song;Xiangzhen Kong;Yufei Hua;Xingfei Li

  • Effects of oxidative modification on thermal aggregation and gel properties of soy protein by peroxyl radicals

    Wei Wu;Yufei Hua;Qinlu Lin;Huaxi Xiao

  • Properties of soy protein isolate prepared from aqueous alcohol washed soy flakes

    Yufei Hua;Youru Huang;Aiyong Qiu;Xiaoya Liu

  • Effect of ionic strength on the heat-induced soy protein aggregation and the phase separation of soy protein aggregate/dextran mixtures

    Xianghong Li;Yunhui Cheng;Cuiping Yi;Yufei Hua

  • Mutual titration of soy proteins and gum arabic and the complexing behavior studied by isothermal titration calorimetry, turbidity and ternary phase boundaries

    Die Dong;Xingfei Li;Yufei Hua;Yeming Chen

  • Gelling property of soy protein–gum mixtures

    Yufei Hua;Steve W. Cui;Qi Wang

Frequent Co-Authors

Steve W. Cui
Steve W. Cui Agriculture and Agriculture-Food Canada
Bo Jiang
Bo Jiang Jiangnan University
Wanmeng Mu
Wanmeng Mu Jiangnan University
Joshua Gong
Joshua Gong Agriculture and Agriculture-Food Canada

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