Mengyang Yang

Effect of transglutaminase crosslinking on the structural, physicochemical, functional, and emulsion stabilization properties of three types of gelatins

Jiamin Xu, Lili Yang, Yinghua Nie et al. · LWT · 2022 · 58 citations · Full text

Biopolymer Gel, Engineering, Molecular Modification +10

Structural and emulsion stabilization comparison of four gelatins from two freshwater and two marine fish skins

Lili Yang, Mengyang Yang, Jiamin Xu et al. · Food Chemistry · 2021 · 50 citations

Food Chemistry, Food Colloid, Biopolymer Gel +5

Comparison of silver carp fin gelatins extracted by three types of methods: Molecular characteristics, structure, function, and pickering emulsion stabilization

Mengyang Yang, Lili Yang, Jiamin Xu et al. · Food Chemistry · 2021 · 37 citations

Food Chemistry, Emulsion Stabilization, Molecular Characteristics +3

Encapsulation of fish oil by complex coacervation and freeze drying with modified starch aid

Mengyang Yang, Jiawei Peng, Zi Ye et al. · Food Hydrocolloids · 2022 · 32 citations

Food Chemistry, Food Colloid, Micro-encapsulation +7

Vacuum freeze-drying of tilapia skin affects the properties of skin and extracted gelatins

Yinghua Nie, Jiahui Chen, Jiamin Xu et al. · Food Chemistry · 2021 · 26 citations

Desiccation, Vacuum Freeze-drying, Food Engineering +5