Hongshun Yang
Food Hydrocolloids · 2017–2020
A researcher in the Science corpus: 6 papers; trusts 0 researchers and is trusted by 0 researchers here, as inferred from the citation graph.
Papers from Hongshun Yang's perspective
Ordered by how strongly the researchers Hongshun Yang trusts endorse each paper. Same corpus, a different order for every researcher.
- Fish Spoilage Mechanisms and Preservation Techniques: Review
- Structural characteristics of carrageenan gels: temperature and concentration dependence
- Small-Angle X-ray Scattering and Rheological Characterization of Alginate Gels. 1. Ca-Alginate Gels
- Carrageenan: a review.
- Determination of critical gelation conditions of κ-carrageenan by viscosimetric and FT-IR analyses
- Identification of selected seaweed polysaccharides (phycocolloids) by vibrational spectroscopy (FTIR-ATR and FT-Raman)
- Gelation of gellan – A review
- Texture profile and turbidity of gellan/gelatin mixed gels
- Mechanical properties of gellan and gelatin composite films
- Specific Spoilage Organisms (SSOs) in Fish
Their papers
- Changes of metabolite profiles of fish models inoculated with Shewanella baltica during spoilage (2020) — 135 citations
- Combination of sodium alginate with tilapia fish gelatin for improved texture properties and nanostructure modification (2019) — 215 citations
- Rheological properties and structure modification in liquid and gel of tilapia skin gelatin by the addition of low acyl gellan (2019) — 146 citations
- Effects of sucrose addition on the rheology and microstructure of κ-carrageenan gel (2018) — 226 citations
- Effects of κ-carrageenan on the structure and rheological properties of fish gelatin (2018) — 192 citations
- Evaluation of the metabolic response of Escherichia coli to electrolysed water by 1H NMR spectroscopy (2017) — 97 citations