Author

Zhi-Kun Yang

h-index 21 View on Semantic Scholar

We have 4 of 35 papers

We haven’t gathered this author’s papers yet. Follow them and we’ll fetch their work.

Not the right person? Other researchers publish under this name.

Review Open access Sep 2026

Systematic Review on Artificial Intelligence‐Enhanced Hyperspectral Imaging for Food Processing: Applications, Technical Bottlenecks, and Future Perspectives

Hyperspectral imaging (HSI) integrates spatial and spectral analysis for nondestructive food quality monitoring. While the integration of artificial intelligence (AI) has significantly advanced HSI analytics, prior reviews have predominantly focused on static, postharvest quality grading. This leaves a critical gap r...

Xiao-Wei Huang, Bao-Ze Liu, Xiao-Dong Zhai et al. · Journal of food process engi... · 0 citations

Open access Aug 2026

Improving the Quality of Low-Salt Beef Myofibrillar Protein Gels with L-Lysine and Konjac Glucomannan: Water Retention, Texture, and Protein Structural Changes

Reducing sodium in meat products is nutritionally desirable, but salt reduction often weakens myofibrillar protein gelation and reduces texture quality and water retention. This study investigated the effects of L-lysine (Lys) and konjac glucomannan (KGM) on the physicochemical properties, gel characteristics, and stru...

Xiuyun Guo, Jinsheng Yang, Chao Fu et al. · Gels · 0 citations

Oct 2026

Formulation and characterization of a corn starch-soy protein isolate coacervate for encapsulation of fennel essential oil and its application in the pre-velveting of chicken cubes.

Pre-velveting foods suffer from significant flavor loss and limited shelf life during storage, motivating a demand for multifunctional starch-based carriers. To address this, corn starch (CS)-soy protein isolate (SPI) coacervates with varying CS ratios were fabricated to encapsulate fennel essential oil (FEO), yielding...

Hengpeng Wang, Yang Meng, Yiwei Jin et al. · Food Research International · 0 citations

Open access Aug 2026

Comparative Effects of Soybean Protein Isolate- and Myofibrillar Protein-Based Curcumin Nanocomplexes on the Freeze-Thaw Stability of Surimi.

Proteins are effective carriers for polyphenols, yet whether structural differences between plant- and animal-derived proteins influence the delivery and functionality of polyphenols in their nanocomplexes remains unclear. In this study, soy protein isolate-curcumin (SPI-CUR) and myofibrillar protein-curcumin (MP-CUR)...

Xiao-Yun Liu, Yang Meng, Zhi-Kun Yang et al. · Journal of Food Science · 0 citations