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Food Chemistry|December 4, 2018
Effects of calcium ion on gel properties and gelation of tilapia (Oreochromis niloticus) protein isolates processed with pH shift methodYige Zhou, Hongshun YangFood Chemistry|March 30, 2020
Enhancing tilapia fish myosin solubility using proline in low ionic strength solutionYige Zhou, Hongshun YangJournal of Food Science|July 19, 2018
Bromelain Kinetics and Mechanism on Myofibril from Golden Pomfret (Trachinotus blochii)Xiao Feng, Shasha Hang, Yige Zhou, et al.Food Research International (Ottawa, Ont.)|June 11, 2021
Effects of acid and alkaline treatments on physicochemical and rheological properties of tilapia surimi prepared by pH shift method during cold storageYige Zhou, Jonathan Jia He Liu, Ying Kang, et al.Food Chemistry|February 11, 2018
Effect of exogenous ATP on the postharvest properties and pectin degradation of mung bean sprouts (Vigna radiata)Lin Chen, Yige Zhou, Zhenyun He, et al.Food Chemistry|May 26, 2019
Vacuum impregnation of fish gelatin combined with grape seed extract inhibits protein oxidation and degradation of chilled tilapia filletsXue Zhao, Yige Zhou, Lin Zhao, et al.Food Chemistry|November 7, 2020
Investigating the migration of pyrethroid residues between mung bean sprouts and growth mediaWanwisa Wongmaneepratip, Hongshun YangFood Research International (Ottawa, Ont.)|October 4, 2022
Xanthan gum modified fish gelatin and binary culture modulates the metabolism of probiotics in fermented milk mainly via amino acid metabolism pathwaysYi Le, Hongshun YangFood Research International (Ottawa, Ont.)|December 3, 2022
Metabolomics elucidating the effect of water activity on the thermal resistance of Salmonella in wheat flourYue Wang, Hongshun YangFood Chemistry|September 25, 2016
Pyrethroid residue determination in organic and conventional vegetables using liquid-solid extraction coupled with magnetic solid phase extraction based on polystyrene-coated magnetic nanoparticlesXi Yu, Hongshun YangPageof 10