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Journal of Food Science|February 2, 2021
Water loss and status in sponge cake: Impact of Eucheuma as a flour replacementMin Huang, Lin Zhao, Hongshun Yang
Frontiers in Microbiology|May 4, 2023
Microbial succession and its effect on the formation of umami peptides during sufu fermentationJieqi Mao, Zhilei Zhou, Hongshun Yang
Food Chemistry|March 1, 2022
Effect of food processing on reduction and degradation pathway of pyrethroid pesticides in mackerel fillet (Scomberomorus commerson)Wanwisa Wongmaneepratip, Xianfu Gao, Hongshun Yang
Journal of Food Science|April 17, 2018
Structural Modification of Fish Gelatin by the Addition of Gellan, κ-Carrageenan, and Salts Mimics the Critical Physicochemical Properties of Pork GelatinLi Cheng Sow, Karmaine Kong, Hongshun Yang
Food Research International (Ottawa, Ont.)|June 28, 2022
Effect of chlorine sanitizer on metabolic responses of Escherichia coli biofilms "big six" during cross-contamination from abiotic surface to sponge cakeZejia Lin, Tong Chen, Lehao Zhou, et al.
Food Chemistry|June 2, 2019
Effect of vacuum impregnated fish gelatin and grape seed extract on metabolite profiles of tilapia (Oreochromis niloticus) fillets during storageXue Zhao, Ji'en Wu, Lin Chen, et al.
Food Chemistry|January 14, 2021
Cloning, purification and characterisation of cytosolic fructose-1,6-bisphosphatase from mung bean (Vigna radiata)Lin Chen, Xue Zhao, Yun He, et al.
Foods (Basel, Switzerland)|January 11, 2022
Xylitol and Maltitol Improve the Rheological Property of Kappa-CarrageenanMin Huang, Yihan Mao, Yuzhu Mao, et al.
International Journal of Biological Macromolecules|March 25, 2017
Structure characteristics of an acidic polysaccharide purified from banana (Musa nana Lour.) pulp and its enzymatic degradationHuiling Liu, Yueming Jiang, Hongshun Yang, et al.
Food Research International (Ottawa, Ont.)|February 4, 2023
Wakame replacement alters the metabolic profile of wheat noodles after in vitro digestionYi Kai, Yi Liu, Hongliang Li, et al.
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