Hong Yang

机构：Shanghai University · ORCID：0000-0002-8583-7656

发表论文 132 篇 · 总被引 5645 次 · h-index 41

代表论文

• Effects of cation valence on swelling power, solubility, pasting, gel strength characteristics of potato starch (2023 · Food Chemistry · 被引 46)
• Physicochemical properties of surimi gel from silver carp as affected by ultrasonically emulsified vegetable oils (2023 · International Journal of Food Properties · 被引 32)
• Gelation properties of silver carp (Hypophthalmichthys molitrix) surimi as affected by phenolic compounds in lotus root knot extract (2023 · International Journal of Food Properties · 被引 22)
• Protective effects of insoluble dietary fiber from cereal bran against DSS-induced chronic colitis in mice: From inflammatory responses, oxidative stress, intestinal barrier, and gut microbiota (2024 · International Journal of Biological Macromolecules · 被引 15)
• Purification and Characterization of the Enzyme Fucoidanase from Cobetia amphilecti Utilizing Fucoidan from Undaria pinnatifida (2023 · Foods · 被引 15)
• Effects of different pH values and monovalent/divalent cations in washing on the physicochemical characteristics of silver carp surimi gel (2024 · LWT · 被引 12)