All Stories

  1. Effect of slightly acidic electrolysed water against Shewanella baltica in phosphate-buffered saline and on golden pomfret sticks

    Article • Food Control, February 2024, Elsevier

    Dr Hongshun Yang

  2. Membrane phospholipids and nucleotide derivatives in “big six” Escherichia coli are targets of chlorine-based sanitisers during lettuce decontamination

    Article • Food Control, December 2023, Elsevier

    Dr Hongshun Yang

  3. Using HPMC to improve sensory properties of vegan omelet analogue: Effect of HPMC on water retention, oil adsorption, and thermal gelation

    Article • Food Hydrocolloids, November 2023, Elsevier

    Dr Hongshun Yang

  4. Kinetic modelling of the mass and heat transfer of a plant-based fishball alternative during deep-fat frying and air frying and the changes in physicochemical properties

    Article • Journal of Food Engineering, August 2023, Elsevier

    Dr Hongshun Yang

  5. Kappa-carrageenan improves the gelation and structures of soy protein isolate through the formation of hydrogen bonding and electrostatic interactions

    Article • Food Hydrocolloids, July 2023, Elsevier

    Dr Hongshun Yang

  6. The development and properties of nanoemulsions stabilized with glycated soybean protein for carrying β-carotene

    Article • Journal of Food Engineering, May 2023, Elsevier

    Dr Hongshun Yang

  7. Synergistic adsorption of surface-active components at the air-liquid interface improves foaming properties of plant-based egg analogues

    Article • Food Hydrocolloids, April 2023, Elsevier

    Dr Hongshun Yang

  8. Effect of slightly acid electrolysed water ice on metabolite and volatilome profile of shrimp (Penaeus vannamei) during cold storage

    Article • Food Control, March 2023, Elsevier

    Dr Hongshun Yang

  9. Metabolic and enzymatic changes of Shewanella baltica in golden pomfret broths during spoilage

    Article • Food Control, February 2023, Elsevier

    Dr Hongshun Yang

  10. Effects of kappa-carrageenan on egg white ovalbumin for enhancing the gelation and rheological properties via electrostatic interactions

    Article • Food Hydrocolloids, January 2023, Elsevier

    Dr Hongshun Yang

  11. Promoted strain-hardening and crystallinity of a soy protein-konjac glucomannan complex gel by konjac glucomannan

    Article • Food Hydrocolloids, December 2022, Elsevier

    Dr Hongshun Yang

  12. Dual-Species Biofilms Formed by Escherichia coli and Salmonella Enhance Chlorine Tolerance

    Article • Applied and Environmental Microbiology, November 2022, ASM Journals

    Dr Hongshun Yang

  13. Effects of electrolysed water and levulinic acid combination on microbial safety and polysaccharide nanostructure of organic strawberry

    Article • Food Chemistry, November 2022, Elsevier

    Dr Hongshun Yang

  14. Influence of cellular structure, and non‐starch components, on the functional properties of starch in plant‐derived foods: Editorial

    Article • International Journal of Food Science & Technology, October 2022, Wiley

    Sen Ma, Dr Hongshun Yang

  15. Food protein aggregation and its application

    Article • Food Research International, October 2022, Elsevier

    Dr Hongshun Yang

  16. Chickpea flour and soy protein isolate interacted with κ-carrageenan via electrostatic interactions to form egg omelets analogue

    Article • Food Hydrocolloids, September 2022, Elsevier

    Dr Hongshun Yang

  17. Nanoemulsified clove essential oils-based edible coating controls Pseudomonas spp.-causing spoilage of tilapia (Oreochromis niloticus) fillets: Working mechanism and bacteria metabolic responses

    Article • Food Research International, September 2022, Elsevier

    Dr Hongshun Yang

  18. Effect of food processing on reduction and degradation pathway of pyrethroid pesticides in mackerel fillet (Scomberomorus commerson)

    Article • Food Chemistry, August 2022, Elsevier

    Dr Hongshun Yang

  19. Konjac glucomannan decreases metabolite release of a plant-based fishball analogue during in vitro digestion by affecting amino acid and carbohydrate metabolic pathways

    Article • Food Hydrocolloids, August 2022, Elsevier

    Dr Hongshun Yang

  20. Effect of chlorine sanitizer on metabolic responses of Escherichia coli biofilms “big six” during cross-contamination from abiotic surface to sponge cake

    Article • Food Research International, July 2022, Elsevier

    Dr Hongshun Yang

  21. Integrated metabolomics and transcriptomics reveal the adaptive responses of Salmonella enterica serovar Typhimurium to thyme and cinnamon oils

    Article • Food Research International, July 2022, Elsevier

    Dr Hongshun Yang

  22. Integrated metabolomics of “big six” Escherichia coli on pea sprouts to organic acid treatments

    Article • Food Research International, July 2022, Elsevier

    Dr Hongshun Yang

  23. NMR-based metabolomic investigation on antimicrobial mechanism of Salmonella on cucumber slices treated with organic acids

    Article • Food Control, July 2022, Elsevier

    Dr Hongshun Yang

  24. Preservative effect of slightly acid electrolysed water ice generated by the developed sanitising unit on shrimp (Penaeus vannamei)

    Article • Food Control, June 2022, Elsevier

    Dr Hongshun Yang

  25. Split aptamer acquisition mechanisms and current application in antibiotics detection: a short review

    Article • Critical Reviews in Food Science and Nutrition, May 2022, Taylor & Francis

    Dr Hongshun Yang

  26. Metabolic Responses of “Big Six” Escherichia coli in Wheat Flour to Thermal Treatment Revealed by Nuclear Magnetic Resonance Spectroscopy

    Article • Applied and Environmental Microbiology, April 2022, ASM Journals

    Dr Hongshun Yang

  27. Inactivation efficacies of lactic acid and mild heat treatments against Escherichia coli strains in organic broccoli sprouts

    Article • Food Control, March 2022, Elsevier

    Dr Hongshun Yang

  28. Quantification and risk assessment of pyrethroid residues in seafood based on nanoparticle-extraction approach

    Article • Food Control, March 2022, Elsevier

    Dr Hongshun Yang

  29. Effects of electrolysed water combined with ultrasound on inactivation kinetics and metabolite profiles of Escherichia coli biofilms on food contact surface

    Article • Innovative Food Science & Emerging Technologies, March 2022, Elsevier

    Dr Hongshun Yang

  30. Repurposing fish waste into gelatin as a potential alternative for mammalian sources: A review

    Article • Comprehensive Reviews in Food Science and Food Safety, February 2022, Wiley

    Dr Hongshun Yang

  31. 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

    Article • Food Control, January 2022, Elsevier

    Dr Hongshun Yang

  32. Improving the texture and rheological qualities of a plant-based fishball analogue by using konjac glucomannan to enhance crosslinks with soy protein

    Article • Innovative Food Science & Emerging Technologies, January 2022, Elsevier

    Dr Hongshun Yang

  33. Xylitol and Maltitol Improve the Rheological Property of Kappa-Carrageenan

    Article • Foods, December 2021, MDPI AG

    Dr Hongshun Yang

  34. Kappa-carrageenan enhances the gelation and structural changes of egg yolk via electrostatic interactions with yolk protein

    Article • Food Chemistry, October 2021, Elsevier

    Dr Hongshun Yang

  35. Recent advances on research of electrolyzed water and its applications

    Article • Current Opinion in Food Science, October 2021, Elsevier

    Dr Hongshun Yang

  36. Effect of heat-treated tea water-insoluble protein nanoparticles on the characteristics of Pickering emulsions

    Article • LWT, September 2021, Elsevier

    Dr Hongshun Yang

  37. Effect of electrolysed water generated by sodium chloride combined with sodium bicarbonate solution against Listeria innocua in broth and on shrimp

    Article • Food Control, September 2021, Elsevier

    Dr Hongshun Yang

  38. Effect of vacuum impregnated fish gelatin and grape seed extract on moisture state, microbiota composition, and quality of chilled seabass fillets

    Article • Food Chemistry, August 2021, Elsevier

    Dr Hongshun Yang

  39. Rheological properties of xanthan-modified fish gelatin and its potential to replace mammalian gelatin in low-fat stirred yogurt

    Article • LWT, July 2021, Elsevier

    Dr Hongshun Yang

  40. Effects of acid and alkaline treatments on physicochemical and rheological properties of tilapia surimi prepared by pH shift method during cold storage

    Article • Food Research International, July 2021, Elsevier

    Dr Hongshun Yang

  41. NMR-based metabolomic investigation of antimicrobial mechanism of electrolysed water combined with moderate heat treatment against Listeria monocytogenes on salmon

    Article • Food Control, July 2021, Elsevier

    Dr Hongshun Yang

  42. Detection of Heavy Metals in Food and Agricultural Products by Surface-enhanced Raman Spectroscopy

    Article • Food Reviews International, June 2021, Taylor & Francis

    Dr Hongshun Yang

  43. Cloning, purification and characterisation of cytosolic fructose-1,6-bisphosphatase from mung bean (Vigna radiata)

    Article • Food Chemistry, June 2021, Elsevier

    Dr Hongshun Yang

  44. Metabolite release and rheological properties of sponge cake after in vitro digestion and the influence of a flour replacer rich in dietary fibre

    Article • Food Research International, June 2021, Elsevier

    Dr Hongshun Yang

  45. Comparative study on the stability of selected Neutral electrolyzed waters and their sanitizing effect on organic fresh‐cut lettuce ( Lactuca sativa Var. crispa L)

    Article • Journal of Food Processing and Preservation, May 2021, Wiley

    Dr Hongshun Yang

  46. Characteristics and application of fish oil-in-water pickering emulsions structured with tea water-insoluble proteins/κ-carrageenan complexes

    Article • Food Hydrocolloids, May 2021, Elsevier

    Dr Hongshun Yang

  47. 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

    Article • Food Chemistry, May 2021, Elsevier

    Dr Hongshun Yang

  48. Investigating the migration of pyrethroid residues between mung bean sprouts and growth media

    Article • Food Chemistry, May 2021, Elsevier

    Dr Hongshun Yang

  49. Changes of metabolite profiles of fish models inoculated with Shewanella baltica during spoilage

    Article • Food Control, May 2021, Elsevier

    Dr Hongshun Yang

  50. Comparative study on the gel properties and nanostructures of gelatins from chicken, porcine, and tilapia skin

    Article • Journal of Food Science, April 2021, Wiley

    Dr Hongshun Yang

  51. Water loss and status in sponge cake: Impact of Eucheuma as a flour replacement

    Article • Journal of Food Science, February 2021, Wiley

    Dr Hongshun Yang

  52. Influence of κ-carrageenan on the rheological behaviour of a model cake flour system

    Article • LWT, January 2021, Elsevier

    Dr Hongshun Yang

  53. Antimicrobial kinetics of nisin and grape seed extract against inoculated Listeria monocytogenes on cooked shrimps: Survival and residual effects

    Article • Food Control, September 2020, Elsevier

    Dr Hongshun Yang

  54. Enhancing tilapia fish myosin solubility using proline in low ionic strength solution

    Article • Food Chemistry, August 2020, Elsevier

    Dr Hongshun Yang

  55. Effect of chitosan coatings on the evolution of sodium carbonate-soluble pectin during sweet cherry softening under non-isothermal conditions

    Article • International Journal of Biological Macromolecules, July 2020, Elsevier

    Dr Hongshun Yang

  56. The temperature dependent extraction of polysaccharides from eucheuma and the rheological synergistic effect in their mixtures with kappa carrageenan

    Article • LWT, July 2020, Elsevier

    Dr Hongshun Yang

  57. Development of Immune-magnetic Nanoparticles for the Quantification of Aflatoxin B1 in Oilseeds

    Article • June 2020, American Oil Chemists Society

    Dr Hongshun Yang

  58. Metabolic characterisation of eight Escherichia coli strains including "Big Six" and acidic responses of selected strains revealed by NMR spectroscopy

    Article • Food Microbiology, June 2020, Elsevier

    Dr Hongshun Yang

  59. Recent advances in the application of metabolomics for food safety control and food quality analyses

    Article • Critical Reviews in Food Science and Nutrition, May 2020, Taylor & Francis

    Dr Hongshun Yang

  60. Effects of ethanol on gelation of iota-carrageenan

    Article • LWT, May 2020, Elsevier

    Dr Hongshun Yang

  61. Elucidating antimicrobial mechanism of nisin and grape seed extract against Listeria monocytogenes in broth and on shrimp through NMR-based metabolomics approach

    Article • International Journal of Food Microbiology, April 2020, Elsevier

    Dr Hongshun Yang

  62. Insight into the mechanism of physicochemical influence by three polysaccharides on myofibrillar protein gelation

    Article • Carbohydrate Polymers, February 2020, Elsevier

    Dr Hongshun Yang

  63. Effects of sucrose addition on the rheology and structure of iota-carrageenan

    Article • Food Hydrocolloids, February 2020, Elsevier

    Dr Hongshun Yang

  64. Metabolic analysis of salicylic acid-induced chilling tolerance of banana using NMR

    Article • Food Research International, February 2020, Elsevier

    Dr Hongshun Yang

  65. Calcium permeation property and firmness change of cherry tomatoes under ultrasound combined with calcium lactate treatment

    Article • Ultrasonics Sonochemistry, January 2020, Elsevier

    Dr Hongshun Yang

  66. Effects of tocopherol nanoemulsion addition on fish sausage properties and fatty acid oxidation

    Article • LWT, January 2020, Elsevier

    Dr Hongshun Yang

  67. Inactivation kinetics of Escherichia coli O157:H7 and Salmonella Typhimurium on organic carrot (Daucus carota L.) treated with low concentration electrolyzed water combined with short-time heat treatment

    Article • Food Control, December 2019, Elsevier

    Dr Hongshun Yang

  68. Comparison of metabolic response between the planktonic and air-dried Escherichia coli to electrolysed water combined with ultrasound by 1H NMR spectroscopy

    Article • Food Research International, November 2019, Elsevier

    Dr Hongshun Yang

  69. Synthesis of magnetic nanoparticles to detect Sudan dye adulteration in chilli powders

    Article • Food Chemistry, November 2019, Elsevier

    Dr Hongshun Yang

  70. Synergistic action of electrolyzed water and mild heat for enhanced microbial inactivation of Escherichia coli O157:H7 revealed by metabolomics analysis

    Article • Food Control, November 2019, Elsevier

    Dr Hongshun Yang

  71. Vacuum impregnation of fish gelatin combined with grape seed extract inhibits protein oxidation and degradation of chilled tilapia fillets

    Article • Food Chemistry, October 2019, Elsevier

    Dr Hongshun Yang

  72. Analysis of organophosphorus and pyrethroid pesticides in organic and conventional vegetables using QuEChERS combined with dispersive liquid-liquid microextraction based on the solidification of floating organic droplet

    Article • Food Chemistry, October 2019, Elsevier

    Dr Hongshun Yang

  73. Effect of vacuum impregnated fish gelatin and grape seed extract on metabolite profiles of tilapia (Oreochromis niloticus) fillets during storage

    Article • Food Chemistry, September 2019, Elsevier

    Dr Hongshun Yang

  74. Combination of sodium alginate with tilapia fish gelatin for improved texture properties and nanostructure modification

    Article • Food Hydrocolloids, September 2019, Elsevier

    Dr Hongshun Yang

  75. Eucheuma powder as a partial flour replacement and its effect on the properties of sponge cake

    Article • LWT, August 2019, Elsevier

    Dr Hongshun Yang

  76. Effects of calcium and pectin methylesterase on quality attributes and pectin morphology of jujube fruit under vacuum impregnation during storage

    Article • Food Chemistry, August 2019, Elsevier

    Dr Hongshun Yang

  77. Metabolomic analysis of energy regulated germination and sprouting of organic mung bean (Vigna radiata) using NMR spectroscopy

    Article • Food Chemistry, July 2019, Elsevier

    Dr Hongshun Yang

  78. Energy regulated enzyme and non-enzyme-based antioxidant properties of harvested organic mung bean sprouts (Vigna radiata)

    Article • LWT, June 2019, Elsevier

    Dr Hongshun Yang

  79. Bamboo Leaf Flavonoids Extracts Alleviate Oxidative Stress in HepG2 Cells via Naturally Modulating Reactive Oxygen Species Production and Nrf2‐Mediated Antioxidant Defense Responses

    Article • Journal of Food Science, May 2019, Wiley

    Dr Hongshun Yang

  80. Rheological properties and structure modification in liquid and gel of tilapia skin gelatin by the addition of low acyl gellan

    Article • Food Hydrocolloids, May 2019, Elsevier

    Dr Hongshun Yang

  81. Application of atomic force microscopy in food microorganisms

    Article • Trends in Food Science & Technology, May 2019, Elsevier

    Dr Hongshun Yang

  82. Effects of ball milling micronization on amino acids profile and antioxidant activities of Polygonatumcyrtonema Hua tuber powder

    Article • Journal of Food Measurement & Characterization, April 2019, Springer Science + Business Media

    Dr Hongshun Yang

  83. Effects of calcium ion on gel properties and gelation of tilapia (Oreochromis niloticus) protein isolates processed with pH shift method

    Article • Food Chemistry, March 2019, Elsevier

    Dr Hongshun Yang

  84. Efficacy of low concentration acidic electrolysed water and levulinic acid combination on fresh organic lettuce (Lactuca sativa Var. Crispa L.) and its antimicrobial mechanism

    Article • Food Control, March 2019, Elsevier

    Dr Hongshun Yang

  85. Efficient sonoelectrochemical decomposition of chlorpyrifos in aqueous solution

    Article • Microchemical Journal, March 2019, Elsevier

    Dr Hongshun Yang

  86. Quantification of aflatoxin B1 in vegetable oils using low temperature clean-up followed by immuno-magnetic solid phase extraction

    Article • Food Chemistry, March 2019, Elsevier

    Dr Hongshun Yang

  87. Sanitising efficacy of lactic acid combined with low-concentration sodium hypochlorite on Listeria innocua in organic broccoli sprouts

    Article • International Journal of Food Microbiology, February 2019, Elsevier

    Dr Hongshun Yang

  88. Dispersive Solid-Phase Extraction Using Microporous Sorbent UiO-66 Coupled to Gas Chromatography–Tandem Mass Spectrometry: A QuEChERS-Type Method for the Determination of Organophosphorus Pesticide Residues in Edible Vegetable Oils without Matrix Inter...

    Article • Journal of Agricultural and Food Chemistry, January 2019, American Chemical Society (ACS)

    Dr Hongshun Yang

  89. Effects of κ-carrageenan on the structure and rheological properties of fish gelatin

    Article • Journal of Food Engineering, December 2018, Elsevier

    Dr Hongshun Yang

  90. Impact of soybean protein isolate-chitosan edible coating on the softening of apricot fruit during storage

    Article • LWT, October 2018, Elsevier

    Dr Hongshun Yang

  91. Correction to: Effects of Bromelain Tendersation on Myofibrillar Proteins, Texture and Flavour of Fish Balls Prepared from Golden Pomfret

    Article • Food and Bioprocess Technology, August 2018, Springer Science + Business Media

    Dr Hongshun Yang

  92. Combined effects of ultrasound and calcium on the chelate-soluble pectin and quality of strawberries during storage

    Article • Carbohydrate Polymers, August 2018, Elsevier

    Dr Hongshun Yang

  93. Physicochemical and antibacterial effects of sodium bicarbonate and brine water on the electrolysed water generated by a portable sanitising unit

    Article • LWT, August 2018, Elsevier

    Dr Hongshun Yang

  94. Bromelain Kinetics and Mechanism on Myofibril from Golden Pomfret (Trachinotus blochii )

    Article • Journal of Food Science, July 2018, Wiley

    Dr Hongshun Yang

  95. Energy Regulated Nutritive and Antioxidant Properties during the Germination and Sprouting of Broccoli Sprouts (Brassica oleracea var. italica)

    Article • Journal of Agricultural and Food Chemistry, June 2018, American Chemical Society (ACS)

    Dr Hongshun Yang

  96. detect pork meat contamination with nanoparticles

    Article • Food Control, June 2018, Elsevier

    Dr Hongshun Yang

  97. Effect of exogenous ATP on the postharvest properties and pectin degradation of mung bean sprouts ( Vigna radiata )

    Article • Food Chemistry, June 2018, Elsevier

    Dr Hongshun Yang

  98. Structural Modification of Fish Gelatin by the Addition of Gellan, κ-Carrageenan, and Salts Mimics the Critical Physicochemical Properties of Pork Gelatin

    Article • Journal of Food Science, April 2018, Wiley

    Dr Hongshun Yang

  99. Effects of Vacuum Impregnation with Calcium Ascorbate and Disodium Stannous Citrate on Chinese Red Bayberry

    Article • Food and Bioprocess Technology, April 2018, Springer Science + Business Media

    Dr Hongshun Yang

  100. Metabolite profiling of Listeria innocua for unravelling the inactivation mechanism of electrolysed water by nuclear magnetic resonance spectroscopy

    Article • International Journal of Food Microbiology, April 2018, Elsevier

    Dr Hongshun Yang

  101. Comparative study of pyrethroids residue in fruit peels and fleshes using polystyrene-coated magnetic nanoparticles based clean-up techniques

    Article • Food Control, March 2018, Elsevier

    Dr Hongshun Yang

  102. Characterisation of rheology and microstructures of κ-carrageenan in ethanol-water mixtures

    Article • Food Research International, March 2018, Elsevier

    Dr Hongshun Yang

  103. development of portable sanitizing unit

    Article • Journal of Food Science, February 2018, Wiley

    Dr Hongshun Yang

  104. Effects of sucrose addition on the rheology and microstructure of κ-carrageenan gel

    Article • Food Hydrocolloids, February 2018, Elsevier

    Dr Hongshun Yang

  105. ultrasonic treatment on food proteins

    Article • Process Biochemistry, February 2018, Elsevier

    Dr Hongshun Yang

  106. The Hyphenated Technique of High Speed Atomic Force Microscopy and Super Resolution Optical Detection System

    Article • January 2018, Springer Science + Business Media

    Dr Hongshun Yang

  107. Nanostructural analysis and textural modification of tilapia fish gelatin affected by gellan and calcium chloride addition

    Article • LWT, November 2017, Elsevier

    Dr Hongshun Yang

  108. Influence of chitosan-based coatings on the physicochemical properties and pectin nanostructure of Chinese cherry

    Article • Postharvest Biology and Technology, November 2017, Elsevier

    Dr Hongshun Yang

  109. Characterization and purification of anthocyanins from black peanut ( Arachis hypogaea L.) skin by combined column chromatography

    Article • Journal of Chromatography A, October 2017, Elsevier

    Dr Hongshun Yang

  110. Development of a portable electrolytic sanitising unit for the production of neutral electrolysed water

    Article • LWT, September 2017, Elsevier

    Dr Hongshun Yang

  111. Replacement of eggs with soybean protein isolates and polysaccharides to prepare yellow cakes suitable for vegetarians

    Article • Food Chemistry, August 2017, Elsevier

    Dr Hongshun Yang

  112. eggless cakes compatible for vegetarians

    Article • Food Hydrocolloids, August 2017, Elsevier

    Dr Hongshun Yang

  113. Structure characteristics of an acidic polysaccharide purified from banana (Musa nana Lour.) pulp and its enzymatic degradation

    Article • International Journal of Biological Macromolecules, August 2017, Elsevier

    Dr Hongshun Yang

  114. Effects of Bromelain Tenderisation on Myofibrillar Proteins, Texture and Flavour of Fish Balls Prepared from Golden Pomfret

    Article • Food and Bioprocess Technology, July 2017, Springer Science + Business Media

    Dr Hongshun Yang

  115. Evaluation of the metabolic response of Escherichia coli to electrolysed water by 1H NMR spectroscopy

    Article • LWT, June 2017, Elsevier

    Dr Hongshun Yang

  116. Treatment with low-concentration acidic electrolysed water combined with mild heat to sanitise fresh organic broccoli (Brassica oleracea)

    Article • LWT, June 2017, Elsevier

    Dr Hongshun Yang

  117. Carvacrol nanoemulsion combined with acid electrolysed water to inactivate bacteria, yeast in vitro and native microflora on shredded cabbages

    Article • Food Control, June 2017, Elsevier

    Dr Hongshun Yang

  118. Effects of calcium treatment and low temperature storage on cell wall polysaccharide nanostructures and quality of postharvest apricot (Prunus armeniaca)

    Article • Food Chemistry, June 2017, Elsevier

    Dr Hongshun Yang

  119. Evaluation of tilapia skin gelatin as a mammalian gelatin replacer in acid milk gels and low-fat stirred yogurt

    Article • Journal of Dairy Science, May 2017, American Dairy Science Association

    Dr Hongshun Yang

  120. Gelatin addition improves the nutrient retention, texture and mass transfer of fish balls without altering their nanostructure during boiling

    Article • LWT, April 2017, Elsevier

    Dr Hongshun Yang

  121. Low temperature cleanup combined with magnetic nanoparticle extraction to determine pyrethroids residue in vegetables oils

    Article • Food Control, April 2017, Elsevier

    Dr Hongshun Yang

  122. Efficacy of low concentration neutralised electrolysed water and ultrasound combination for inactivating Escherichia coli ATCC 25922, Pichia pastoris GS115 and Aureobasidium pullulans 2012 on stainless steel coupons

    Article • Food Control, March 2017, Elsevier

    Dr Hongshun Yang

  123. Effects of potential organic compatible sanitisers on organic and conventional fresh-cut lettuce (Lactuca sativa Var. Crispa L)

    Article • Food Control, February 2017, Elsevier

    Dr Hongshun Yang

  124. Pyrethroid residue determination in organic and conventional vegetables using liquid-solid extraction coupled with magnetic solid phase extraction based on polystyrene-coated magnetic nanoparticles

    Article • Food Chemistry, February 2017, Elsevier

    Dr Hongshun Yang

  125. Effects of Vacuum Impregnation with Calcium Lactate and Pectin Methylesterase on Quality Attributes and Chelate-Soluble Pectin Morphology of Fresh-Cut Papayas

    Article • Food and Bioprocess Technology, February 2017, Springer Science + Business Media

    Dr Hongshun Yang

  126. Effect of Vacuum Impregnation Combined with Calcium Lactate on the Firmness and Polysaccharide Morphology of Kyoho Grapes (Vitis vinifera x V. labrusca)

    Article • Food and Bioprocess Technology, December 2016, Springer Science + Business Media

    Dr Hongshun Yang

  127. Influence of Rice Bran Wax Coating on the Physicochemical Properties and Pectin Nanostructure of Cherry Tomatoes

    Article • Food and Bioprocess Technology, November 2016, Springer Science + Business Media

    Dr Hongshun Yang

  128. Effects of Fish Gelatin and Tea Polyphenol Coating on the Spoilage and Degradation of Myofibril in Fish Fillet During Cold Storage

    Article • Food and Bioprocess Technology, September 2016, Springer Science + Business Media

    Dr Hongshun Yang

  129. Fish gelatin combined with chitosan coating inhibits myofibril degradation of golden pomfret (Trachinotus blochii) fillet during cold storage

    Article • Food Chemistry, June 2016, Elsevier

    Dr Hongshun Yang

  130. Influence of Washing and Cold Storage on Lipid and Protein Oxidation in Catfish (Clarias lazera) Surimi

    Article • Journal of Aquatic Food Product Technology, April 2016, Taylor & Francis

    Dr Hongshun Yang

  131. Regiospecific synthesis of prenylated flavonoids by a prenyltransferase cloned from Fusarium oxysporum

    Article • Scientific Reports, April 2016, Nature

    Dr Hongshun Yang

  132. Antioxidant activities of proanthocyanidins from fruit- elephant apple

    Article • Journal of Food Science, September 2015, Wiley

    Dr Hongshun Yang

  133. Chitosan combined with calcium chloride impacts fresh-cut honeydew melon by stabilising nanostructures of sodium-carbonate-soluble pectin

    Article • Food Control, July 2015, Elsevier

    Dr Hongshun Yang

  134. Kinetics of Protein Extraction in Reverse Micelle

    Article • International Journal of Food Properties, April 2015, Taylor & Francis

    Dr Hongshun Yang

  135. Structure, antioxidant and α-amylase inhibitory activities of longan pericarp proanthocyanidins

    Article • Journal of Functional Foods, April 2015, Elsevier

    Dr Hongshun Yang

  136. Effects of salt and sugar addition on the physicochemical properties and nanostructure of fish gelatin

    Article • Food Hydrocolloids, March 2015, Elsevier

    Dr Hongshun Yang

  137. Preparation of organic tofu using organic compatible magnesium chloride incorporated with polysaccharide coagulants

    Article • Food Chemistry, January 2015, Elsevier

    Dr Hongshun Yang

  138. Anti-tumor and Immunostimulatory Functions of Two Feruloyl Oligosaccharides Produced from Wheat Bran and Fermented by Aureobasidium pullulans

    Article • BioResources, September 2014, BioResources

    Dr Hongshun Yang

  139. Effects of saccharide on the structure and antigenicity of β-conglycinin in soybean protein isolate by glycation

    Article • European Food Research and Technology, September 2014, Springer Science + Business Media

    Dr Hongshun Yang

  140. Food Safety and Food Microbiology

    Article • April 2014, Wiley

    Dr Hongshun Yang, Ian Jenson

  141. Effects of blackberry juice on growth inhibition of foodborne pathogens and growth promotion of Lactobacillus

    Article • Food Control, March 2014, Elsevier

    Dr Hongshun Yang, Serajus Salaheen

  142. Drying-induced protein and microstructure damages of squid fillets affected moisture distribution and rehydration ability during rehydration

    Article • Journal of Food Engineering, February 2014, Elsevier

    Dr Hongshun Yang

  143. Probing starch-iodine interaction by atomic force microscopy

    Article • Scanning, December 2013, Wiley

    Dr Hongshun Yang

  144. Extraction and physicochemical properties of soya bean protein and oil by a new reverse micelle system compared with other extraction methods

    Article • International Journal of Food Science & Technology, November 2013, Oxford University Press (OUP)

    Dr Hongshun Yang

  145. Sanitizing effectiveness of commercial “active water” technologies on Escherichia coli O157:H7, Salmonella enterica and Listeria monocytogenes

    Article • Food Control, September 2013, Elsevier

    Dr Hongshun Yang

  146. In vitro study of the interaction between pectinase and chelate-soluble pectin in postharvest apricot fruits

    Article • European Food Research and Technology, August 2013, Springer Science + Business Media

    Dr Hongshun Yang

  147. Kinetics of argy wormwood (Artemisia argyi) leaf peroxidase and chlorophyll content changes due to thermal and thermosonication treatment

    Article • Journal of Food Science and Technology, April 2013, Springer Science + Business Media

    Dr Hongshun Yang

  148. Nanostructural difference of water-soluble pectin and chelate-soluble pectin among ripening stages and cultivars of Chinese cherry

    Article • Natural Product Research, March 2013, Taylor & Francis

    Dr Hongshun Yang

  149. Phytochemical analyses of Ziziphus jujuba Mill. var. spinosa seed by ultrahigh performance liquid chromatography-tandem mass spectrometry and gas chromatography-mass spectrometry

    Article • The Analyst, January 2013, Royal Society of Chemistry

    Dr Yueming Jiang, Dr Hongshun Yang

  150. Optimization of Supercritical Fluid Extraction of Phenolics from Date Seeds and Characterization of its Antioxidant Activity

    Article • Food Analytical Methods, August 2012, Springer Science + Business Media

    Dr Hongshun Yang

  151. Effects of ripening stage and cultivar on physicochemical properties and pectin nanostructures of jujubes

    Article • Carbohydrate Polymers, August 2012, Elsevier

    Dr Hongshun Yang

  152. Antibacterial Mechanism of Catfish Bone Hydrolysate Revealed by Atomic Force and Transmission Electron Microscopy

    Article • Advanced Materials Research, July 2012, Trans Tech Publications

    Dr Hongshun Yang

  153. Optimization of Enzymatic Hydrolysis of Channel Catfish Bones for Preparing Antimicrobial Agents

    Article • Journal of Aquatic Food Product Technology, March 2012, Taylor & Francis

    Dr Hongshun Yang

  154. Effects of temperature and cultivar on nanostructural changes of water-soluble pectin and chelate-soluble pectin in peaches

    Article • Carbohydrate Polymers, January 2012, Elsevier

    Dr Hongshun Yang

  155. Chemical composition, angiotensin-converting enzyme-inhibitory activity and antioxidant activities of few-flower wild rice (Zizania latifolia Turcz.)

    Article • Journal of the Science of Food and Agriculture, August 2011, Wiley

    Dr Hongshun Yang

  156. Selenium accumulation in protein fractions during germination of Se-enriched brown rice and molecular weights distribution of Se-containing proteins

    Article • Food Chemistry, August 2011, Elsevier

    Dr Hongshun Yang

  157. Effects of Protein Content, Glutenin-to-Gliadin Ratio, Amylose Content, and Starch Damage on Textural Properties of Chinese Fresh White Noodles

    Article • Cereal Chemistry, May 2011, Scientific Societies

    Dr Hongshun Yang

  158. Quality attributes and cell wall properties of strawberries (Fragaria annanassa Duch.) under calcium chloride treatment

    Article • Food Chemistry, May 2011, Elsevier

    Dr Hongshun Yang

  159. Impact of far-infrared radiation-assisted heat pump drying on chemical compositions and physical properties of squid (Illex illecebrosus) fillets

    Article • European Food Research and Technology, February 2011, Springer Science + Business Media

    Dr Hongshun Yang

  160. Amino acid composition, molecular weight distribution and antioxidant activity of protein hydrolysates of soy sauce lees

    Article • Food Chemistry, January 2011, Elsevier

    Dr Hongshun Yang

  161. Aqueous Enzymatic Extraction of Oil and Protein Hydrolysates from Roasted Peanut Seeds

    Article • Oil & Soap, November 2010, Springer Science + Business Media

    Dr Hongshun Yang

  162. Nano‐Structures of DeBranched Potato Starch Obtained by Isoamylolysis

    Article • Journal of Food Science, November 2010, Wiley

    Dr Hongshun Yang

  163. Effect of ratio of 7S and 11S globulin on the properties of the mixture for molded soybean protein materials

    Article • October 2010, Institute of Electrical & Electronics Engineers (IEEE)

    Dr Hongshun Yang

  164. Morphology, profile and role of chelate-soluble pectin on tomato properties during ripening

    Article • Food Chemistry, July 2010, Elsevier

    Dr Hongshun Yang

  165. Structural changes in polysaccharides isolated from chestnut (Castanea mollissima Bl.) fruit at different degrees of hardening

    Article • Food Chemistry, April 2010, Elsevier

    Dr Hongshun Yang

  166. Changes in firmness, pectin content and nanostructure of two crisp peach cultivars after storage

    Article • LWT, January 2010, Elsevier

    Dr Hongshun Yang

  167. Effect of calcium treatment on nanostructure of chelate-soluble pectin and physicochemical and textural properties of apricot fruits

    Article • Food Research International, October 2009, Elsevier

    Dr Hongshun Yang

  168. Effects of concentration on nanostructural images and physical properties of gelatin from channel catfish skins

    Article • Food Hydrocolloids, May 2009, Elsevier

    Dr Hongshun Yang

  169. Comparative studies on nanostructures of three kinds of pectins in two peach cultivars using atomic force microscopy

    Article • Postharvest Biology and Technology, March 2009, Elsevier

    Dr Hongshun Yang

  170. The nanostructure of hemicellulose of crisp and soft Chinese cherry (Prunus pseudocerasus L.) cultivars at different stages of ripeness

    Article • LWT, January 2009, Elsevier

    Dr Hongshun Yang

  171. Effects of alkaline and acid pretreatment on the physical properties and nanostructures of the gelatin from channel catfish skins

    Article • Food Hydrocolloids, December 2008, Elsevier

    Dr Hongshun Yang

  172. Effects of heating modes and sources on nanostructure of gelatinized starch molecules using atomic force microscopy

    Article • LWT, November 2008, Elsevier

    Dr Hongshun Yang

  173. Application of Atomic Force Microscopy on Rapid Determination of Microorganisms for Food Safety

    Article • Journal of Food Science, September 2008, Wiley

    Dr Hongshun Yang

  174. Physicochemical Properties, Firmness, and Nanostructures of Sodium Carbonate-Soluble Pectin of 2 Chinese Cherry Cultivars at 2 Ripening Stages

    Article • Journal of Food Science, August 2008, Wiley

    Dr Hongshun Yang

  175. Characterization of Fish Gelatin at Nanoscale Using Atomic Force Microscopy

    Article • Food Biophysics, April 2008, Springer Science + Business Media

    Dr Hongshun Yang

  176. Nanostructural Characterization of Catfish Skin Gelatin Using Atomic Force Microscopy

    Article • Journal of Food Science, September 2007, Wiley

    Dr Hongshun Yang

  177. 2-Step Optimization of the Extraction and Subsequent Physical Properties of Channel Catfish (Ictalurus punctatus) Skin Gelatin

    Article • Journal of Food Science, May 2007, Wiley

    Dr Hongshun Yang

  178. Application of Atomic Force Microscopy as a Nanotechnology Tool in Food Science

    Article • Journal of Food Science, May 2007, Wiley

    Dr Hongshun Yang

  179. Characterization of nanostructure of food macromolecules using atomic force microscopy

    Article • January 2007, American Society of Agricultural and Biological Engineers (ASABE)

    Dr Hongshun Yang

  180. Atomic force microscopy study of the ultrastructural changes of chelate-soluble pectin in peaches under controlled atmosphere storage

    Article • Postharvest Biology and Technology, January 2006, Elsevier

    Dr Hongshun Yang

  181. Microstructure changes of sodium carbonate-soluble pectin of peach by AFM during controlled atmosphere storage

    Article • Food Chemistry, January 2006, Elsevier

    Dr Hongshun Yang

  182. Manipulate and stretch single pectin molecules with modified molecular combing and fluid fixation techniques

    Article • European Food Research and Technology, December 2005, Springer Science + Business Media

    Dr Hongshun Yang

  183. Visualization and quantitative roughness analysis of peach skin by atomic force microscopy under storage

    Article • LWT, September 2005, Elsevier

    Dr Hongshun Yang

  184. Kinetics of relative electrical conductivity and correlation with gas composition in modified atmosphere packaged bayberries (Myrica rubra Siebold and Zuccarini)

    Article • LWT, May 2005, Elsevier

    Dr Hongshun Yang

  185. Atomic force microscopy of the water-soluble pectin of peaches during storage

    Article • European Food Research and Technology, January 2005, Springer Science + Business Media

    Dr Hongshun Yang

  186. Effects of pressure reduction rate on quality and ultrastructure of iceberg lettuce after vacuum cooling and storage

    Article • Postharvest Biology and Technology, September 2004, Elsevier

    Dr Hongshun Yang

  187. Investigating the Roughness of Peach During Controlled Atmosphere Storage by Atomic Force Microscopy

    Article • January 2004, American Society of Agricultural and Biological Engineers (ASABE)

    Dr Hongshun Yang

  188. Effect of Protease on the Extraction of Protein in Reverse Micelles

    Article • January 2004, American Society of Agricultural and Biological Engineers (ASABE)

    Dr Hongshun Yang