Fang Yang

6PUBLICATIONS
6CO-AUTHORS
Food engineeringFood technologyFood packaging, preservation and processingFish pests and diseasesNgā tikanga whakahaere mōhiotanga Māori (Māori knowledge management methods)
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Publications (6)

|Sep 20, 2026
Elucidating the source and metabolic impact of 2-phenylethanol on Lactiplantibacillus pentosus 1 using a fish broth fermentation model.

|Aug 28, 2026
Effect of partially replacing sucrose with trehalose on the physicochemical and overall quality of beef jerky.

|Aug 05, 2026
Study on the changes and mechanisms on the quality of beef tripe during tenderization.

|May 07, 2026
Effects of rinsing processes on the quality and frozen storage stability of sturgeon surimi sol: Physicochemical and structural characteristics.

|Apr 17, 2026
Influence of reheating methods on the quality, protein oxidation, and aggregation of sturgeon-silver carp composite myofibrillar protein gel.

|Dec 06, 2025
Myofibrillar protein marination model: a calculation and its mechanism.

Zexu Wang, Fang Yang, Qixing Jiang

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Frequent Collaborators

6 joint publications

Qixing Jiang

4 joint publications

Pei Gao

3 joint publications

Peipei Yu

2 joint publications

Dawei Yu