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Yurong Guo
Researcher at Shaanxi Normal University
Publications - 91
Citations - 3054
Yurong Guo is an academic researcher from Shaanxi Normal University. The author has contributed to research in topics: Chemistry & Pectin. The author has an hindex of 20, co-authored 79 publications receiving 1621 citations. Previous affiliations of Yurong Guo include Apple Inc. & Chinese Ministry of Education.
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Preparation and characterization of chitosan film incorporated with thinned young apple polyphenols as an active packaging material.
TL;DR: The results indicated that the addition of YAP resulted in a significant increase in the thickness, density, swelling degree, solubility and opacity of chitosan film, but the water content, water vapor permeability and mechanical properties of the film were decreased.
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Characterization of citrus pectin films integrated with clove bud essential oil: Physical, thermal, barrier, antioxidant and antibacterial properties
TL;DR: Results revealed that clove oil has a good potential to be incorporated into citrus pectin to make antimicrobial edible films or coatings for various food applications.
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Interactions between polyphenols in thinned young apples and porcine pancreatic α-amylase: Inhibition, detailed kinetics and fluorescence quenching.
TL;DR: Combined kinetics and fluorescence quenching studies can be applied to characterise the interactions between polyphenols in young apples and α-amylase, revealing that YAP and tannic acid were competitive inhibitors of PPA, whereas chlorogenic acid and caffeic Acid were mixed inhibitors, exhibiting both competitive and uncompetitive characteristics.
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An overview of classifications, properties of food polysaccharides and their links to applications in improving food textures
TL;DR: In this paper, the authors discuss the classification and properties of food polysaccharides, and subsequently outline their links to applications in improving the textural attributes of a wide range of food products, including emulsion-based foods, low calorie foods, restructured foods, gelatin free foods, breaded or battered foods, and frozen foods as well as wheaten foods.
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Effects of thinned young apple polyphenols on the quality of grass carp (Ctenopharyngodon idellus) surimi during cold storage.
TL;DR: The addition of YAP into GCS was found to be effective in delaying lipid oxidation, soluble myofibrillar protein (SMP) degradation and changes of L∗, a∗ and b∗ values of GCS.