Yang Lab

Effect of starch addition on the physicochemical properties, molecular interactions, structures, and in vitro digestibility of the plant-based egg analogues

2023

期刊 Food Chemistry 有全文

作者 Zhou Lu · Yi Liu · Yi En Jayne Lee · Andrew Chan · Pin-Rou Lee · Hongshun Yang

Effects of kappa-carrageenan on egg white ovalbumin for enhancing the gelation and rheological properties via electrostatic interactions

2023

期刊 Food Hydrocolloids 有全文

作者 Yuzhu Mao · Min Huang · Jiapei Bi · Duowen Sun · Hongliang Li · Hongshun Yang

Unique roles in health promotion of dietary flavonoids through gut microbiota regulation: Current understanding and future perspectives

2023

期刊 Food Chemistry 有全文

作者 Zhanming Li · Zhongyang Ren · Lin Zhao · Lin Chen · Yue Yu · Dongxu Wang · Xuejin Mao · Guangtian Cao · Zhenlei Zhao · Hongshun Yang

Chickpea flour and soy protein isolate interacted with κ-carrageenan via electrostatic interactions to form egg omelets analogue

2022

期刊 Food Hydrocolloids 有全文

作者 Zhou Lu · Pin-Rou Lee · Hongshun Yang

Comparison of the metabolic responses of eight Escherichia coli strains including the “big six” in pea sprouts to low concentration electrolysed water by NMR spectroscopy

2022

期刊 Food Control 有全文

作者 Yue Wang · Ji'en Wu · Hongshun Yang

Effects of electrolysed water combined with ultrasound on inactivation kinetics and metabolite profiles of Escherichia coli biofilms on food contact surface

2022

期刊 Innovative Food Science & Emerging Technologies 有全文

作者 Lin Zhao · Chieng Ning Poh · Jiaying Wu · Xue Zhao · Yun He · Hongshun Yang

Improving the texture and rheological qualities of a plant-based fishball analogue by using konjac glucomannan to enhance crosslinks with soy protein

2022

期刊 Innovative Food Science & Emerging Technologies 有全文

作者 Xinli Ran · Xiaowei Lou · Haiqi Zheng · Qingyin Gu · Hongshun Yang

Inactivation efficacies of lactic acid and mild heat treatments against Escherichia coli strains in organic broccoli sprouts

2022

期刊 Food Control 有全文

作者 Lin Chen · Qin Liu · Xue Zhao · Hongfei Zhang · Xinyi Pang · Hongshun Yang

Integrated metabolomics and transcriptomics reveal the adaptive responses of Salmonella enterica serovar Typhimurium to thyme and cinnamon oils

2022

期刊 Food Research International 有全文

作者 Lin Chen · Xue Zhao · Rui Li · Hongshun Yang

Konjac glucomannan decreases metabolite release of a plant-based fishball analogue during in vitro digestion by affecting amino acid and carbohydrate metabolic pathways

2022

期刊 Food Hydrocolloids 有全文

作者 Xinli Ran · Zhixin Yang · Yingfeng Chen · Hongshun Yang

Preservative effect of slightly acid electrolysed water ice generated by the developed sanitising unit on shrimp (Penaeus vannamei)

2022

期刊 Food Control 有全文

作者 Yun He · Zhangyue Xie · Yuren Xu · Xue Zhao · Lin Zhao · Hongshun Yang

Changes of metabolite profiles of fish models inoculated with Shewanella baltica during spoilage

2021

期刊 Food Control 有全文

作者 Xiaowei Lou · Doudou Zhai · Hongshun Yang

Characteristics and application of fish oil-in-water pickering emulsions structured with tea water-insoluble proteins/κ-carrageenan complexes

2021

期刊 Food Hydrocolloids 有全文

作者 Zhongyang Ren · Zhanming Li · Zhongzheng Chen · Yuanyuan Zhang · Xiaorong Lin · Wuyin Weng · Hongshun Yang · Bin Li

Dispersive solid-phase extraction using microporous metal-organic framework UiO-66: Improving the matrix compounds removal for assaying pesticide residues in organic and conventional vegetables

2021

期刊 Food Chemistry 有全文

作者 Xuejin Mao · Weiming Xiao · Yiqun Wan · Zhanming Li · Dongmei Luo · Hongshun Yang

Effect of vacuum impregnated fish gelatin and grape seed extract on moisture state, microbiota composition, and quality of chilled seabass fillets

2021

期刊 Food Chemistry 有全文

作者 Xue Zhao · Lin Chen · Wanwisa Wongmaneepratip · Yun He · Lin Zhao · Hongshun Yang

Kappa-carrageenan enhances the gelation and structural changes of egg yolk via electrostatic interactions with yolk protein

2021

期刊 Food Chemistry 有全文

作者 Min Huang · Yuzhu Mao · Hongliang Li · Hongshun Yang

NMR-based metabolomic investigation of antimicrobial mechanism of electrolysed water combined with moderate heat treatment against Listeria monocytogenes on salmon

2021

期刊 Food Control 有全文

作者 Jiayiing Wu · Lin Zhao · Shaojuan Lai · Hongshun Yang

Recent advances in the application of metabolomics for food safety control and food quality analyses

2021

期刊 Critical Reviews in Food Science and Nutrition 有全文

作者 Shubo Li · Yufeng Tian · Pingyingzi Jiang · Ying Lin · Xiaoling Liu · Hongshun Yang

Effects of sucrose addition on the rheology and structure of iota-carrageenan

2020

期刊 Food Hydrocolloids 有全文

作者 Dongying Yang · Shuai Gao · Hongshun Yang

Effects of tocopherol nanoemulsion addition on fish sausage properties and fatty acid oxidation

2020

期刊 LWT-Food Science and Technology 有全文

作者 Xiao Feng · Joleen Yan Yi Tjia · Yige Zhou · Qin Liu · Caili Fu · Hongshun Yang

Combination of sodium alginate with tilapia fish gelatin for improved texture properties and nanostructure modification

2019

期刊 Food Hydrocolloids 有全文

作者 Li Cheng Sow · Nicole Zhen Yu Toh · Chong Wen Wong · Hongshun Yang

Effects of calcium ion on gel properties and gelation of tilapia (Oreochromis niloticus) protein isolates processed with pH shift method

2019

期刊 Food Chemistry 有全文

作者 Yige Zhou · Hongshun Yang

Metabolomic analysis of energy regulated germination and sprouting of organic mung bean (Vigna radiata) using NMR spectroscopy

2019

期刊 Food Chemistry 有全文

作者 Lin Chen · Ji'en Wu · Zhanming Li · Qin Liu · Xue Zhao · Hongshun Yang

Rheological properties and structure modification in liquid and gel of tilapia skin gelatin by the addition of low acyl gellan

2019

期刊 Food Hydrocolloids 有全文

作者 Li Cheng Sow · Si Jia Tan · Hongshun Yang

Vacuum impregnation of fish gelatin combined with grape seed extract inhibits protein oxidation and degradation of chilled tilapia fillets

2019

期刊 Food Chemistry 有全文

作者 Xue Zhao · Yige Zhou · Lin Zhao · Lin Chen · Yun He · Hongshun Yang

Effects of sucrose addition on the rheology and microstructure of k-carrageenan gel

2018

期刊 Food Hydrocolloids 有全文

作者 Zhi Yang · Huijuan Yang · Hongshun Yang

Effects of κ-carrageenan on the structure and rheological properties of fish gelatin

2018

期刊 Journal of Food Engineering 有全文

作者 Li Cheng Sow · Jia Min Nicole Chong · Qiu Xu Liao · Hongshun Yang

Effects of Fish Gelatin and Tea Polyphenol Coating on the Spoilage and Degradation of Myofibril in Fish Fillet During Cold Storage

2017

期刊 Food and Bioprocess Technology 有全文

作者 Xiao Feng · Voon Kunn Ng · Marla Miks-Krajnik · Hongshun Yang

Fish gelatin combined with chitosan coating inhibits myofibril degradation of golden pomfret (Trachinotus blochii) fillet during cold storage

2016

期刊 Food Chemistry 有全文

作者 Xiao Feng · Nidhi Bansal · Hongshun Yang

Effects of salt and sugar addition on the physicochemical properties and nanostructure of fish gelatin

2015

期刊 Food Hydrocolloids 有全文

作者 Li Cheng Sow · Hongshun Yang

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Effect of starch addition on the physicochemical properties, molecular interactions, structures, and in vitro digestibility of the plant-based egg analogues

Effects of kappa-carrageenan on egg white ovalbumin for enhancing the gelation and rheological properties via electrostatic interactions

Unique roles in health promotion of dietary flavonoids through gut microbiota regulation: Current understanding and future perspectives

Chickpea flour and soy protein isolate interacted with κ-carrageenan via electrostatic interactions to form egg omelets analogue

Comparison of the metabolic responses of eight Escherichia coli strains including the “big six” in pea sprouts to low concentration electrolysed water by NMR spectroscopy

Effects of electrolysed water combined with ultrasound on inactivation kinetics and metabolite profiles of Escherichia coli biofilms on food contact surface

Improving the texture and rheological qualities of a plant-based fishball analogue by using konjac glucomannan to enhance crosslinks with soy protein

Inactivation efficacies of lactic acid and mild heat treatments against Escherichia coli strains in organic broccoli sprouts

Integrated metabolomics and transcriptomics reveal the adaptive responses of Salmonella enterica serovar Typhimurium to thyme and cinnamon oils

Konjac glucomannan decreases metabolite release of a plant-based fishball analogue during in vitro digestion by affecting amino acid and carbohydrate metabolic pathways

Preservative effect of slightly acid electrolysed water ice generated by the developed sanitising unit on shrimp (Penaeus vannamei)

Changes of metabolite profiles of fish models inoculated with Shewanella baltica during spoilage

Characteristics and application of fish oil-in-water pickering emulsions structured with tea water-insoluble proteins/κ-carrageenan complexes

Dispersive solid-phase extraction using microporous metal-organic framework UiO-66: Improving the matrix compounds removal for assaying pesticide residues in organic and conventional vegetables

Effect of vacuum impregnated fish gelatin and grape seed extract on moisture state, microbiota composition, and quality of chilled seabass fillets

Kappa-carrageenan enhances the gelation and structural changes of egg yolk via electrostatic interactions with yolk protein

NMR-based metabolomic investigation of antimicrobial mechanism of electrolysed water combined with moderate heat treatment against Listeria monocytogenes on salmon

Recent advances in the application of metabolomics for food safety control and food quality analyses

Effects of sucrose addition on the rheology and structure of iota-carrageenan

Effects of tocopherol nanoemulsion addition on fish sausage properties and fatty acid oxidation

Combination of sodium alginate with tilapia fish gelatin for improved texture properties and nanostructure modification

Effects of calcium ion on gel properties and gelation of tilapia (Oreochromis niloticus) protein isolates processed with pH shift method

Metabolomic analysis of energy regulated germination and sprouting of organic mung bean (Vigna radiata) using NMR spectroscopy

Rheological properties and structure modification in liquid and gel of tilapia skin gelatin by the addition of low acyl gellan

Vacuum impregnation of fish gelatin combined with grape seed extract inhibits protein oxidation and degradation of chilled tilapia fillets

Effects of sucrose addition on the rheology and microstructure of k-carrageenan gel

Effects of κ-carrageenan on the structure and rheological properties of fish gelatin

Effects of Fish Gelatin and Tea Polyphenol Coating on the Spoilage and Degradation of Myofibril in Fish Fillet During Cold Storage

Fish gelatin combined with chitosan coating inhibits myofibril degradation of golden pomfret (Trachinotus blochii) fillet during cold storage

Effects of salt and sugar addition on the physicochemical properties and nanostructure of fish gelatin