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D-Index & Metrics

Chemistry

D-Index
51
Citations
6875
World Ranking
14199
National Ranking
3662

Overview

Yujie Su is affiliated with Washington State University in the United States and has contributed extensively to research in agricultural and biological sciences and biochemistry, genetics, and molecular biology. Their work spans key subfields such as food science, molecular biology, animal science and zoology, nutrition and dietetics, and plant science.

The scientist's research topics predominantly focus on proteins in food systems, protein hydrolysis and bioactive peptides, meat and animal product quality, microencapsulation and drying processes, polysaccharides composition and applications, food composition and properties, and Pickering emulsions and particle stabilization.

Yujie Su has published numerous papers in various scientific journals. Selected recent publications include:

  • Formulation of alginate/carrageenan microgels to encapsulate, protect and release immunoglobulins: Egg Yolk IgY (2020) in Food Hydrocolloids
  • Gel properties of soy protein isolate-potato protein-egg white composite gel: Study on rheological properties, microstructure, and digestibility (2022) in Food Hydrocolloids
  • Effect of soybean protein isolate and egg white mixture on gelation of chicken myofibrillar proteins under salt/-free conditions (2021) in LWT
  • Formation of egg yolk-modified starch complex and its stabilization effect on high internal phase emulsions (2020) in Carbohydrate Polymers
  • Impact of saccharides on the foam properties of egg white: Correlation between rheological, interfacial properties and foam properties (2021) in Food Hydrocolloids

Their frequent co-authors include Cuihua Chang, Luping Gu, Junhua Li, Yanjun Yang, and Tingting Tang.

Yujie Su has published in multiple scientific venues with a notable number of contributions in:

  • Food Chemistry
  • Food Hydrocolloids
  • Journal of the Science of Food and Agriculture
  • International Journal of Biological Macromolecules
  • Food Bioscience

Best Publications

  • Chemical composition of five wild edible mushrooms collected from Southwest China and their antihyperglycemic and antioxidant activity

    Yun-Tao Liu;Jun Sun;Ze-Yu Luo;Sheng-Qi Rao

  • Ovalbumin/gum arabic-stabilized emulsion: Rheology, emulsion characteristics, and Raman spectroscopic study

    Fuge Niu;Fuge Niu;Debao Niu;Huijun Zhang;Cuihua Chang

  • ACE inhibitory peptides and antioxidant peptides derived from in vitro digestion hydrolysate of hen egg white lysozyme.

    Shengqi Rao;Jun Sun;Yuntao Liu;Huawei Zeng

  • Ovalbumin-gum arabic interactions: effect of pH, temperature, salt, biopolymers ratio and total concentration.

    Fuge Niu;Yujie Su;Yuntao Liu;Guanchao Wang

  • Gel properties of soy protein isolate-potato protein-egg white composite gel: Study on rheological properties, microstructure, and digestibility

    Unknown

  • Characteristics of gelling and water holding properties of hen egg white/yolk gel with NaCl addition.

    Junhua Li;Xin Li;Chenying Wang;Mengqi Zhang

  • Characteristics and emulsifying properties of acid and acid-heat induced egg white protein

    Cuihua Chang;Fuge Niu;Yujie Su;Yan Qiu

  • Antihyperglycemic, antihyperlipidemic and antioxidant activities of polysaccharides from Catathelasma ventricosum in streptozotocin-induced diabetic mice

    Yuntao Liu;Jun Sun;Shengqi Rao;Yujie Su

  • Encapsulation in egg white protein nanoparticles protects anti-oxidant activity of curcumin.

    Cuihua Chang;Thomas G. Meikle;Yujie Su;Xuting Wang

  • Antidiabetic activity of mycelia selenium-polysaccharide from Catathelasma ventricosum in STZ-induced diabetic mice.

    Yuntao Liu;Jun Sun;Shengqi Rao;Yujie Su

  • Phase separation behavior and structural analysis of ovalbumin–gum arabic complex coacervation

    Fuge Niu;Yiting Dong;Fei Shen;Jiaqi Wang

  • Study on the gel properties and secondary structure of soybean protein isolate/egg white composite gels

    Yujie Su;Yiting Dong;Fuge Niu;Chenying Wang

  • Protection of β-carotene from chemical degradation in emulsion-based delivery systems using antioxidant interfacial complexes: Catechin-egg white protein conjugates.

    Luping Gu;Yujie Su;Mengqi Zhang;Cuihua Chang

  • Combination effects of NaOH and NaCl on the rheology and gel characteristics of hen egg white proteins

    Junhua Li;Yufan Zhang;Qiao Fan;Changhao Teng

  • Separation of lysozyme using superparamagnetic carboxymethyl chitosan nanoparticles.

    Jun Sun;Yujie Su;Shengqi Rao;Yanjun Yang

  • Interactions between tea polyphenol and two kinds of typical egg white proteins—ovalbumin and lysozyme: Effect on the gastrointestinal digestion of both proteins in vitro

    Fei Shen;Fuge Niu;Junhua Li;Yujie Su

  • Formation of fibrous or granular egg white protein microparticles and properties of the integrated emulsions

    Cuihua Chang;Fuge Niu;Luping Gu;Xin Li

  • Synthesis, characterization, and application of Fe3O4@SiO2–NH2 nanoparticles

    Feng Liu;Fuge Niu;Ning Peng;Yujie Su

  • Molecular forces and gelling properties of heat-set whole chicken egg protein gel as affected by NaCl or pH

    Junhua Li;Mengqi Zhang;Cuihua Chang;Luping Gu

  • Structural characteristics and rheological properties of ovalbumin-gum arabic complex coacervates.

    Fuge Niu;Mengxuan Kou;Jiamei Fan;Weichun Pan

  • Nutritional composition of boletus mushrooms from Southwest China and their antihyperglycemic and antioxidant activities.

    Yuntao Liu;Di Chen;Yuxian You;Siqi Zeng

  • Synergistic effects of ovalbumin/gum arabic complexes on the stability of emulsions exposed to environmental stress

    Fuge Niu;Jianzhong Zhou;Jianzhong Zhou;Debao Niu;Chenying Wang

  • Impact of thermal treatment on the rheological, microstructural, protein structures and extrusion 3D printing characteristics of egg yolk

    Lilan Xu;Luping Gu;Yujie Su;Cuihua Chang

Frequent Co-Authors

Jun Sun
Jun Sun Jiangnan University
David Julian McClements
David Julian McClements University of Massachusetts Amherst
Zipei Zhang
Zipei Zhang University of Missouri
Hao Yang
Hao Yang Wuhan Institute of Technology
Calum J. Drummond
Calum J. Drummond RMIT University
Hang Xiao
Hang Xiao University of Massachusetts Amherst

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