You Tian

Dr. You Tian

School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong, China
orcid

Research Focus & Metrics

Academic Career Length

9Years (2018-Present)

(Calculated once Scilit publication data is synced: current year − year of first publication + 1)

Representative Publications

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1 January 2018 in International Journal of Biological Macromolecules
Verified
Journal Article
Closed access
TNTanzeela Nisar
Tanzeela Nisar
ZWZi-Chao Wang
Zi-Chao Wang
XYXi Yang
Xi Yang
You TianYou Tian
You Tian
MIMuneeb Iqbal
Muneeb Iqbal
YGYurong Guo
Yurong Guo

1 May 2020 in Trends in Food Science & Technology
Verified
Journal Article
Closed access
TGTingting Gao
Tingting Gao
You TianYou Tian
You Tian
ZZZhiwei Zhu
Zhiwei Zhu
DSDa-Wen Sun
Da-Wen Sun

29 December 2022 in Chemical Engineering Journal
Verified
Journal Article
Closed access
LXLiang Xu
Liang Xu
DSDa-Wen Sun
Da-Wen Sun
You TianYou Tian
You Tian
TFTianhao Fan
Tianhao Fan
ZZZhiwei Zhu
Zhiwei Zhu

1 January 2020 in Trends in Food Science & Technology
Verified
Journal Article
Closed access
You TianYou Tian
You Tian
ZZZhiwei Zhu
Zhiwei Zhu
DSDa-Wen Sun
Da-Wen Sun

1 March 2022 in Food Chemistry
Verified
Journal Article
Open access
You TianYou Tian
You Tian
DSDa-Wen Sun
Da-Wen Sun
ZZZhiwei Zhu
Zhiwei Zhu
Nature-inspired natural deep eutectic solvents (NADESs) as anti-freezing agents including Pro:Glc (5:3), Pro:Glc (1:1), Pro:Sor (1:1), and Urea:Glc:CaCl2 (3:6:1) were prepared. Viscosity (η), conductivity (σ), activation energy of viscous flow (Eη) and conduction (Eᴧ), transverse relaxation time (T2), thermal behaviours, and anti-freezing capacities of the NADESs were investigated. A critical T2 of 24.60 ms for η changes was obtained, and the relationship between η and T2 was determined as lnη = -1.398lnT2 + 10.688. Differentialscanningcalorimetry and low-field nuclear magnetic resonance analyses indicated NADESs could hinder the molecular motion as temperature decreased through enhancing the hydrogen-bonding strength, endowing them with excellent anti-freezing capacity. NADESs showed varied Eη (41.58 ∼ 45.72 kJ mol-1) and Eᴧ (48.31 ∼ 63.08 kJ mol-1), of which Pro:Sor (1:1) possessed the greatest ones, showing its greatest temperature sensitivity and best anti-frosting capacity. Applications in frozen chicken breast further announced the potentials of NADESs as anti-freezing agents for the industry.

1 December 2020 in Journal of Food Engineering
Verified
Journal Article
Open access
You TianYou Tian
You Tian
PZPeizhi Zhang
Peizhi Zhang
ZZZhiwei Zhu
Zhiwei Zhu
DSDa-Wen Sun
Da-Wen Sun