Yang H - Search Results

1

Effects of high-speed homogenization and high-pressure homogenization on structure of tomato residue fibers.

Hua X, Xu S, Wang M, Chen Y, Yang H, Yang R. Hua X, et al. Among authors: yang r, yang h. Food Chem. 2017 Oct 1;232:443-449. doi: 10.1016/j.foodchem.2017.04.003. Epub 2017 Apr 5. Food Chem. 2017. PMID: 28490096

2

Characterization of natural low-methoxyl pectin from sunflower head extracted by sodium citrate and purified by ultrafiltration.

Kang J, Hua X, Yang R, Chen Y, Yang H. Kang J, et al. Among authors: yang r, yang h. Food Chem. 2015 Aug 1;180:98-105. doi: 10.1016/j.foodchem.2015.02.037. Epub 2015 Feb 14. Food Chem. 2015. PMID: 25766806

3

Role of the dietary components in food allergy: A comprehensive review.

Yang H, Qu Y, Gao Y, Sun S, Ding R, Cang W, Wu R, Wu J. Yang H, et al. Food Chem. 2022 Aug 30;386:132762. doi: 10.1016/j.foodchem.2022.132762. Epub 2022 Mar 21. Food Chem. 2022. PMID: 35334324 Review.

4

Storage stability and interfacial rheology analysis of high-internal-phase emulsions stabilized by soy hull polysaccharide.

Yang H, Wang S, Xu Y, Wang S, Yang L, Song H, He Y, Liu H. Yang H, et al. Among authors: yang l. Food Chem. 2023 Aug 30;418:135956. doi: 10.1016/j.foodchem.2023.135956. Epub 2023 Mar 15. Food Chem. 2023. PMID: 36958186

5

Effect of ultrasound treatment on porcine myofibrillar protein binding furan flavor compounds at different salt concentrations.

Yu Y, Fan C, Qi J, Zhao X, Yang H, Ye G, Zhang M, Liu D. Yu Y, et al. Among authors: yang h. Food Chem. 2024 Jun 15;443:138427. doi: 10.1016/j.foodchem.2024.138427. Epub 2024 Jan 14. Food Chem. 2024. PMID: 38277938

6

Effect of psyllium husk powder on the gelation behavior, microstructure, and intermolecular interactions in myofibrillar protein gels from Andrias davidianus.

Huang X, Yang H, Lou A, Jiang S, Kang K, Wei Y, Li X, Wu Y, Yu M, Huang Q. Huang X, et al. Among authors: yang h. Food Chem. 2024 Nov 15;458:140266. doi: 10.1016/j.foodchem.2024.140266. Epub 2024 Jun 28. Food Chem. 2024. PMID: 38964095

7

A novel gelatin composite film with melt extrusion for walnut oil packaging.

Wang H, Chen X, Yang H, Wu K, Guo M, Wang X, Fang Y, Li L. Wang H, et al. Among authors: yang h. Food Chem. 2025 Jan 1;462:141021. doi: 10.1016/j.foodchem.2024.141021. Epub 2024 Aug 29. Food Chem. 2025. PMID: 39226644

8

Novel high-strength, recyclable, microbial-resistant, and freeze-thaw dual topological network hydrogel cooling media.

Wang N, Zhang YM, Li J, Mao HF, Zhou Q, Yang H, Wang LJ, Wang ZY, Li K, Yu XQ. Wang N, et al. Among authors: yang h. Food Chem. 2025 Feb 1;464(Pt 3):141899. doi: 10.1016/j.foodchem.2024.141899. Epub 2024 Nov 1. Food Chem. 2025. PMID: 39509887

9

Characterization of physicochemical properties and IgE-binding of soybean proteins derived from the HHP-treated seeds.

Yang H, Yang A, Gao J, Chen H. Yang H, et al. Among authors: yang a. J Food Sci. 2014 Nov;79(11):C2157-63. doi: 10.1111/1750-3841.12665. Epub 2014 Oct 11. J Food Sci. 2014. PMID: 25307857

10

Germination-Assisted Enzymatic Hydrolysis Can Improve the Quality of Soybean Protein.

Yang H, Li X, Gao J, Tong P, Yang A, Chen H. Yang H, et al. Among authors: yang a. J Food Sci. 2017 Aug;82(8):1814-1819. doi: 10.1111/1750-3841.13782. Epub 2017 Jun 20. J Food Sci. 2017. PMID: 28631814

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