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 · 75 citations

Pharmacy, Biochemistry, Food Science +15

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

Agriculture, Food Science, Materials Engineering +17

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 · 34 citations

Agriculture, Biochemistry, Food Science +13

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

Agriculture, Food Science, Nutritional Sciences +17

Mechanisms and valorization of selective adsorption of Sb(III) by amino-functionalized lignin-based porous biochar

Wei Huang, Zhixuan Yang, Junguang Hu et al. · Chemical Engineering Journal · 2024 · 33 citations · Full text

Engineering, Chemical Engineering, Materials Science +11