Concepedia
Statistics
Publications
191
Citations
13.5K
H-Index
71
Active since
1984
Affiliations
National University of Singapore(Current)
Suzhou Research Institute
Henan University of Technology
Shanghai Jiao Tong University
South China Botanical Garden
Hongshun Yang is an author at National University of Singapore specializing in food science, agriculture, and food chemistry.
Publications per year
1984–2023
Effects of salt and sugar addition on the physicochemical properties and nanostructure of fish gelatin
Li Cheng Sow, Hongshun Yang · Food Hydrocolloids · 2014 · 266 citations
Agriculture, Biochemistry, Food Science +15
Effects of sucrose addition on the rheology and microstructure of κ-carrageenan gel
Zhi Yang, Huijuan Yang, Hongshun Yang · Food Hydrocolloids · 2017 · 237 citations
Agriculture, Food Science, Food Rheology +10
Combination of sodium alginate with tilapia fish gelatin for improved texture properties and nanostructure modification
Li Cheng Sow, Nicholas Zhen Yu Toh, Chong Wen Wong et al. · Food Hydrocolloids · 2019 · 237 citations
Natural Sciences, Food Science, Materials Science +16
Effects of Fish Gelatin and Tea Polyphenol Coating on the Spoilage and Degradation of Myofibril in Fish Fillet During Cold Storage
Xiao Feng, Voon Kunn Ng, Marta Mikš‐Krajnik et al. · Food and Bioprocess Technology · 2016 · 228 citations
Agriculture, Fisheries, Food Science +17
Effects of calcium ion on gel properties and gelation of tilapia (Oreochromis niloticus) protein isolates processed with pH shift method
Yige Zhou, Hongshun Yang · Food Chemistry · 2018 · 223 citations
Agriculture, Biochemistry, Food Science +17
1–5 of 191