Huang J - Search Results

1

Effects of preheating-induced denaturation treatments on the printability and instant curing property of soy protein during microwave 3D printing.

Yu X, Zhao Z, Zhang N, Yan B, Gao W, Huang J, Zhao J, Zhang H, Chen W, Fan D. Yu X, et al. Among authors: huang j. Food Chem. 2022 Dec 15;397:133682. doi: 10.1016/j.foodchem.2022.133682. Epub 2022 Jul 13. Food Chem. 2022. PMID: 35921700

2

Structural variation of rice starch in response to temperature during microwave heating before gelatinisation.

Fan D, Wang L, Ma S, Ma W, Liu X, Huang J, Zhao J, Zhang H, Chen W. Fan D, et al. Among authors: huang j. Carbohydr Polym. 2013 Feb 15;92(2):1249-55. doi: 10.1016/j.carbpol.2012.10.053. Epub 2012 Oct 29. Carbohydr Polym. 2013. PMID: 23399153

3

Determining the effects of microwave heating on the ordered structures of rice starch by NMR.

Fan D, Ma W, Wang L, Huang J, Zhang F, Zhao J, Zhang H, Chen W. Fan D, et al. Among authors: huang j. Carbohydr Polym. 2013 Feb 15;92(2):1395-401. doi: 10.1016/j.carbpol.2012.09.072. Epub 2012 Oct 29. Carbohydr Polym. 2013. PMID: 23399169

4

Enhancement of the Gelation Properties of Surimi from Yellowtail Seabream (Parargyrops edita, Sparidae) with Chinese Oak Silkworm Pupa, Antheraea pernyi.

Zhu J, Fan D, Zhao J, Zhang H, Huang J, Zhou W, Zhang W, Chen W. Zhu J, et al. Among authors: huang j. J Food Sci. 2016 Feb;81(2):E396-403. doi: 10.1111/1750-3841.13184. Epub 2015 Dec 28. J Food Sci. 2016. PMID: 26709730

5

Protein structural development of threadfin bream ( Nemipterus spp.) surimi gels induced by glucose oxidase.

Wang L, Fan D, Fu L, Jiao X, Huang J, Zhao J, Yan B, Zhou W, Zhang W, Ye W, Zhang H. Wang L, et al. Among authors: huang j. Food Sci Technol Int. 2018 Oct;24(7):598-606. doi: 10.1177/1082013218779239. Epub 2018 Jun 17. Food Sci Technol Int. 2018. PMID: 29911412

6

Intervention of transglutaminase in surimi gel under microwave irradiation.

Cao H, Fan D, Jiao X, Huang J, Zhao J, Yan B, Zhou W, Zhang W, Ye W, Zhang H, Chen W. Cao H, et al. Among authors: huang j. Food Chem. 2018 Dec 1;268:378-385. doi: 10.1016/j.foodchem.2018.06.067. Epub 2018 Jun 15. Food Chem. 2018. PMID: 30064772

7

Changing the Gel-Forming Properties of Myofibrillar Protein by Using a Gentle Breaking Method.

Wang L, Cheng J, Su R, Fan D, Huang J, Zhao J, Yan B, Zhou W, Zhang W, Zhang H. Wang L, et al. Among authors: huang j. J Food Sci. 2019 Feb;84(2):261-267. doi: 10.1111/1750-3841.14362. Epub 2018 Nov 21. J Food Sci. 2019. PMID: 30462836

8

The inhibition mechanism of ϵ-polylysine against Bacillus cereus emerging in surimi gel during refrigerated storage.

Su R, Li T, Fan D, Huang J, Zhao J, Yan B, Zhou W, Zhang W, Zhang H. Su R, et al. Among authors: huang j. J Sci Food Agric. 2019 Apr;99(6):2922-2930. doi: 10.1002/jsfa.9505. Epub 2019 Jan 7. J Sci Food Agric. 2019. PMID: 30471133

9

Catalytic effect of transglutaminase mediated by myofibrillar protein crosslinking under microwave irradiation.

Cao H, Jiao X, Fan D, Huang J, Zhao J, Yan B, Zhou W, Zhang W, Ye W, Zhang H. Cao H, et al. Among authors: huang j. Food Chem. 2019 Jun 30;284:45-52. doi: 10.1016/j.foodchem.2019.01.097. Epub 2019 Jan 22. Food Chem. 2019. PMID: 30744866

10

A Study of the Synergistic Interaction of Konjac Glucomannan/Curdlan Blend Systems under Alkaline Conditions.

Ye W, Yan B, Pang J, Fan D, Huang J, Zhou W, Cheng X, Chen H, Zhang H. Ye W, et al. Among authors: huang j. Materials (Basel). 2019 Oct 29;12(21):3543. doi: 10.3390/ma12213543. Materials (Basel). 2019. PMID: 31671796 Free PMC article.

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