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#Hongshun Yang
Effects of salt and sugar addition on the physicochemical properties and nanostructure of fish gelatin
Yang Lab , National University of Singapore
Fish gelatin combined with chitosan coating inhibits myofibril degradation of golden pomfret (Trachinotus blochii) fillet during cold storage
Yang Lab , National University of Singapore
Effects of Fish Gelatin and Tea Polyphenol Coating on the Spoilage and Degradation of Myofibril in Fish Fillet During Cold Storage
Yang Lab , National University of Singapore
Effects of sucrose addition on the rheology and microstructure of k-carrageenan gel
Yang Lab , National University of Singapore
Effects of κ-carrageenan on the structure and rheological properties of fish gelatin
Yang Lab , National University of Singapore
Effects of calcium ion on gel properties and gelation of tilapia (Oreochromis niloticus) protein isolates processed with pH shift method
Yang Lab , National University of Singapore
Rheological properties and structure modification in liquid and gel of tilapia skin gelatin by the addition of low acyl gellan
Yang Lab , National University of Singapore
Metabolomic analysis of energy regulated germination and sprouting of organic mung bean (Vigna radiata) using NMR spectroscopy
Yang Lab , National University of Singapore
Combination of sodium alginate with tilapia fish gelatin for improved texture properties and nanostructure modification
Yang Lab , National University of Singapore
Vacuum impregnation of fish gelatin combined with grape seed extract inhibits protein oxidation and degradation of chilled tilapia fillets
Yang Lab , National University of Singapore
Effects of sucrose addition on the rheology and structure of iota-carrageenan
Yang Lab , National University of Singapore
Effects of tocopherol nanoemulsion addition on fish sausage properties and fatty acid oxidation
Yang Lab , National University of Singapore
Recent advances in the application of metabolomics for food safety control and food quality analyses
Yang Lab , National University of Singapore
Changes of metabolite profiles of fish models inoculated with Shewanella baltica during spoilage
Yang Lab , National University of Singapore
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
Yang Lab , National University of Singapore
Characteristics and application of fish oil-in-water pickering emulsions structured with tea water-insoluble proteins/κ-carrageenan complexes
Yang Lab , National University of Singapore
NMR-based metabolomic investigation of antimicrobial mechanism of electrolysed water combined with moderate heat treatment against Listeria monocytogenes on salmon
Yang Lab , National University of Singapore
Effect of vacuum impregnated fish gelatin and grape seed extract on moisture state, microbiota composition, and quality of chilled seabass fillets
Yang Lab , National University of Singapore
Kappa-carrageenan enhances the gelation and structural changes of egg yolk via electrostatic interactions with yolk protein
Yang Lab , National University of Singapore
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
Yang Lab , National University of Singapore
Inactivation efficacies of lactic acid and mild heat treatments against Escherichia coli strains in organic broccoli sprouts
Yang Lab , National University of Singapore
Improving the texture and rheological qualities of a plant-based fishball analogue by using konjac glucomannan to enhance crosslinks with soy protein
Yang Lab , National University of Singapore
Effects of electrolysed water combined with ultrasound on inactivation kinetics and metabolite profiles of Escherichia coli biofilms on food contact surface
Yang Lab , National University of Singapore
Preservative effect of slightly acid electrolysed water ice generated by the developed sanitising unit on shrimp (Penaeus vannamei)
Yang Lab , National University of Singapore
Konjac glucomannan decreases metabolite release of a plant-based fishball analogue during in vitro digestion by affecting amino acid and carbohydrate metabolic pathways
Yang Lab , National University of Singapore
Chickpea flour and soy protein isolate interacted with κ-carrageenan via electrostatic interactions to form egg omelets analogue
Yang Lab , National University of Singapore
Integrated metabolomics and transcriptomics reveal the adaptive responses of Salmonella enterica serovar Typhimurium to thyme and cinnamon oils
Yang Lab , National University of Singapore
Effects of kappa-carrageenan on egg white ovalbumin for enhancing the gelation and rheological properties via electrostatic interactions
Yang Lab , National University of Singapore
Unique roles in health promotion of dietary flavonoids through gut microbiota regulation: Current understanding and future perspectives
Yang Lab , National University of Singapore
Effect of starch addition on the physicochemical properties, molecular interactions, structures, and in vitro digestibility of the plant-based egg analogues
Yang Lab , National University of Singapore