All Stories

  1. 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

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

    Article • Carbohydrate Polymers, February 2020, Elsevier

    Dr Hongshun Yang

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

    Article • Food Hydrocolloids, February 2020, Elsevier

    Dr Hongshun Yang

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

    Article • Food Research International, February 2020, Elsevier

    Dr Hongshun Yang

  5. 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

  6. 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

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

    Article • Food Chemistry, November 2019, Elsevier

    Dr Hongshun Yang

  8. 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

  9. 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

  10. 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

  11. 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

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

    Article • Food Hydrocolloids, September 2019, Elsevier

    Dr Hongshun Yang

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

    Article • LWT, August 2019, Elsevier

    Dr Hongshun Yang

  14. 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

  15. 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

  16. 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

  17. 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

  18. 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

  19. Application of atomic force microscopy in food microorganisms

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

    Dr Hongshun Yang

  20. 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

  21. 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

  22. 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

  23. Efficient sonoelectrochemical decomposition of chlorpyrifos in aqueous solution

    Article • Microchemical Journal, March 2019, Elsevier

    Dr Hongshun Yang

  24. 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

  25. 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

  26. 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

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

    Article • Journal of Food Engineering, December 2018, Elsevier

    Dr Hongshun Yang

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

    Article • LWT, October 2018, Elsevier

    Dr Hongshun Yang

  29. 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

  30. 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

  31. 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

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

    Article • Journal of Food Science, July 2018, Wiley

    Dr Hongshun Yang

  33. 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

  34. detect pork meat contamination with nanoparticles

    Article • Food Control, June 2018, Elsevier

    Dr Hongshun Yang

  35. 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

  36. 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

  37. 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

  38. 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

  39. 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

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

    Article • Food Research International, March 2018, Elsevier

    Dr Hongshun Yang

  41. development of portable sanitizing unit

    Article • Journal of Food Science, February 2018, Wiley

    Dr Hongshun Yang

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

    Article • Food Hydrocolloids, February 2018, Elsevier

    Dr Hongshun Yang

  43. ultrasonic treatment on food proteins

    Article • Process Biochemistry, February 2018, Elsevier

    Dr Hongshun Yang

  44. 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

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

    Article • LWT, November 2017, Elsevier

    Dr Hongshun Yang

  46. 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

  47. 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

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

    Article • LWT, September 2017, Elsevier

    Dr Hongshun Yang

  49. 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

  50. eggless cakes compatible for vegetarians

    Article • Food Hydrocolloids, August 2017, Elsevier

    Dr Hongshun Yang

  51. 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

  52. 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

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

    Article • LWT, June 2017, Elsevier

    Dr Hongshun Yang

  54. 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

  55. 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

  56. 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

  57. 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

  58. 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

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

    Article • Food Control, April 2017, Elsevier

    Dr Hongshun Yang

  60. 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

  61. 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

  62. 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

  63. 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

  64. 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

  65. 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

  66. 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

  67. 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

  68. 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

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

    Article • Scientific Reports, April 2016, Nature

    Dr Hongshun Yang

  70. Antioxidant activities of proanthocyanidins from fruit- elephant apple

    Article • Journal of Food Science, September 2015, Wiley

    Dr Hongshun Yang

  71. 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

  72. Kinetics of Protein Extraction in Reverse Micelle

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

    Dr Hongshun Yang

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

    Article • Journal of Functional Foods, April 2015, Elsevier

    Dr Hongshun Yang

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

    Article • Food Hydrocolloids, March 2015, Elsevier

    Dr Hongshun Yang

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

    Article • Food Chemistry, January 2015, Elsevier

    Dr Hongshun Yang

  76. 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

  77. 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

  78. Food Safety and Food Microbiology

    Article • April 2014, Wiley

    Dr Hongshun Yang, Ian Jenson

  79. 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

  80. 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

  81. Probing starch-iodine interaction by atomic force microscopy

    Article • Scanning, December 2013, Wiley

    Dr Hongshun Yang

  82. 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, Wiley

    Dr Hongshun Yang

  83. 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

  84. 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

  85. 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

  86. 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

  87. 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

  88. 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

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

    Article • Carbohydrate Polymers, August 2012, Elsevier

    Dr Hongshun Yang

  90. 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

  91. 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

  92. 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

  93. 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

  94. 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

  95. 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

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

    Article • Food Chemistry, May 2011, Elsevier

    Dr Hongshun Yang

  97. 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

  98. 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

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

    Article • Journal of the American Oil Chemists Society, November 2010, Springer Science + Business Media

    Dr Hongshun Yang

  100. Nano-Structures of DeBranched Potato Starch Obtained by Isoamylolysis

    Article • Journal of Food Science, November 2010, Wiley

    Dr Hongshun Yang

  101. 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

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

    Article • Food Chemistry, July 2010, Elsevier

    Dr Hongshun Yang

  103. 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

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

    Article • LWT, January 2010, Elsevier

    Dr Hongshun Yang

  105. 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

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

    Article • Food Hydrocolloids, May 2009, Elsevier

    Dr Hongshun Yang

  107. 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

  108. 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

  109. 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

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

    Article • LWT, November 2008, Elsevier

    Dr Hongshun Yang

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

    Article • Journal of Food Science, September 2008, Wiley

    Dr Hongshun Yang

  112. 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

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

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

    Dr Hongshun Yang

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

    Article • Journal of Food Science, October 2007, Wiley

    Dr Hongshun Yang

  115. 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

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

    Article • Journal of Food Science, May 2007, Wiley

    Dr Hongshun Yang

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

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

    Dr Hongshun Yang

  118. 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

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

    Article • Food Chemistry, January 2006, Elsevier

    Dr Hongshun Yang

  120. 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

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

    Article • LWT, September 2005, Elsevier

    Dr Hongshun Yang

  122. 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

  123. 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

  124. 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

  125. 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

  126. 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