Zhixuan Yang

Calcium-induced-gel properties for low methoxyl pectin in the presence of different sugar alcohols

Li Wan, Zhixuan Yang, Ran Cai et al. · Food Hydrocolloids · 2020 · 70 citations

Food Chemistry, Biopolymer Gel, Low Methoxyl Pectin +5

Effects of high hydrostatic pressure and thermal treatment on texture properties of pickled kohlrabi

Zhixuan Yang, Xinke Duan, Jinyan Yang et al. · LWT · 2022 · 34 citations · Full text

Pickled Kohlrabi, Biomanufacturing, Food Packaging +10

Comparative study on physicochemical, nutritional and enzymatic properties of two Satsuma mandarin (Citrus unshiu Marc.) varieties from different regions

Zihan Li, Runnan Jin, Zhixuan Yang et al. · Journal of Food Composition and Analysis · 2020 · 33 citations

Food Chemistry, Nutrition, Different Regions +9

Structural and Emulsifying Properties of Citric Acid Extracted Satsuma Mandarin Peel Pectin

Xingke Duan, Zhixuan Yang, Jinyan Yang et al. · Foods · 2021 · 31 citations · Full text

Potential low-calorie model that inhibits free fatty acid release and helps curcumin deliver in vitro: Ca2+-induced emulsion gels from low methyl-esterified pectin with the presence of erythritol

Jinyan Yang, Li Wan, Xingke Duan et al. · International Journal of Biological Macromolecules · 2022 · 30 citations

Nutrition, Food Function, Biochemistry +6