Concepedia

Fangyang Hu

FH

Statistics

Publications

2

Citations

78

H-Index

2

Active since

2019

Affiliations

All-Russian Scientific Research Institute of Food Biotechnology(Current)

Tianjin University of Commerce

Fangyang Hu is an author at All-Russian Scientific Research Institute of Food Biotechnology specializing in food gels, biochemistry, and protein gels.

Publications per year

2019–2020

2

Publications

2

Phosphorylation modification of myofibrillar proteins by sodium pyrophosphate affects emulsion gel formation and oxidative stability under different pH conditions

Jinyu Chen, Kunsheng Zhang, Jinping Qu et al. · Food & Function · 2019 · 51 citations

, , +17

Influence of sodium tripolyphosphate coupled with (−)-epigallocatechin on the <i>in vitro</i> digestibility and emulsion gel properties of myofibrillar protein under oxidative stress

Jinyu Chen, Kunsheng Zhang, Fangyang Hu et al. · Food & Function · 2020 · 27 citations

, , +17

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