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Yapeng Fang

Showing results (1-10 of 138) with videos related to

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Food Hydrocolloids|September 8, 2020
Molar mass effect in food and healthKatsuyoshi Nishinari, Yapeng Fang
Food & Function|March 9, 2016
Sucrose release from polysaccharide gelsKatsuyoshi Nishinari, Yapeng Fang
Biopolymers|December 24, 2003
Gelation behaviors of schizophyllan-sorbitol aqueous solutionsYapeng Fang, Katsuyoshi Nishinari
Journal of Texture Studies|February 14, 2018
Perception and measurement of food texture: Solid foodsKatsuyoshi Nishinari, Yapeng Fang
Biomacromolecules|November 15, 2005
Protein/polysaccharide cogel formation based on gelatin and chemically modified schizophyllanYapeng Fang, Rheo Takahashi, Katsuyoshi Nishinari
International Journal of Biological Macromolecules|November 14, 2020
WITHDRAWN: Reinforcing the rheological and mechanical properties of WPI nanocomposite hydrogels with birefringence morphologiesHoda Khalesi, Wei Lu, Yapeng Fang
Journal of Texture Studies|April 23, 2019
Human oral processing and texture profile analysis parameters: Bridging the gap between the sensory evaluation and the instrumental measurementsKatsuyoshi Nishinari, Yapeng Fang, Andrew Rosenthal
Biopolymers|June 24, 2004
Rheological characterization of schizophyllan aqueous solutions after denaturation-renaturation treatmentYapeng Fang, Rheo Takahashi, Katsuyoshi Nishinari
Biomacromolecules|January 13, 2004
A gel network constituted by rigid schizophyllan chains and nonpermanent cross-linksYapeng Fang, Rheo Takahashi, Katsuyoshi Nishinari
Food Chemistry|June 28, 2020
Environmental parameters-dependent self-assembling behaviors of α-zein in aqueous ethanol solution studied by atomic force microscopyCuixia Sun, Zheqiang Xiong, Junwei Zhang, et al.
Pageof 14

Showing results (1-10 of 138) with videos related to

Sort By:
Pageof 14
Food Hydrocolloids|September 8, 2020
Molar mass effect in food and healthKatsuyoshi Nishinari, Yapeng Fang
Food & Function|March 9, 2016
Sucrose release from polysaccharide gelsKatsuyoshi Nishinari, Yapeng Fang
Biopolymers|December 24, 2003
Gelation behaviors of schizophyllan-sorbitol aqueous solutionsYapeng Fang, Katsuyoshi Nishinari
Journal of Texture Studies|February 14, 2018
Perception and measurement of food texture: Solid foodsKatsuyoshi Nishinari, Yapeng Fang
Biomacromolecules|November 15, 2005
Protein/polysaccharide cogel formation based on gelatin and chemically modified schizophyllanYapeng Fang, Rheo Takahashi, Katsuyoshi Nishinari
International Journal of Biological Macromolecules|November 14, 2020
WITHDRAWN: Reinforcing the rheological and mechanical properties of WPI nanocomposite hydrogels with birefringence morphologiesHoda Khalesi, Wei Lu, Yapeng Fang
Journal of Texture Studies|April 23, 2019
Human oral processing and texture profile analysis parameters: Bridging the gap between the sensory evaluation and the instrumental measurementsKatsuyoshi Nishinari, Yapeng Fang, Andrew Rosenthal
Biopolymers|June 24, 2004
Rheological characterization of schizophyllan aqueous solutions after denaturation-renaturation treatmentYapeng Fang, Rheo Takahashi, Katsuyoshi Nishinari
Biomacromolecules|January 13, 2004
A gel network constituted by rigid schizophyllan chains and nonpermanent cross-linksYapeng Fang, Rheo Takahashi, Katsuyoshi Nishinari
Food Chemistry|June 28, 2020
Environmental parameters-dependent self-assembling behaviors of α-zein in aqueous ethanol solution studied by atomic force microscopyCuixia Sun, Zheqiang Xiong, Junwei Zhang, et al.
Pageof 14