Zhi Yang

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

Effect of NaCl and CaCl2 concentration on the rheological and structural characteristics of thermally-induced quinoa protein gels

Zhi Yang, Liliana de Campo, Elliot P. Gilbert et al. · Food Hydrocolloids · 2021 · 128 citations

Natural Sciences, Biochemistry, Chemistry +11

Nonlinear Behavior of Gelatin Networks Reveals a Hierarchical Structure

Zhi Yang, Yacine Hémar, Loïc Hilliou et al. · Biomacromolecules · 2015 · 127 citations · Full text

Natural Sciences, Materials Engineering, Materials Science +17

Impact of pressure on physicochemical properties of starch dispersions

Zhi Yang, Sahraoui Chaib, Qinfen Gu et al. · Food Hydrocolloids · 2016 · 96 citations

Agriculture, Food Science, Materials Science +13

Impact of high-pressure homogenization on physico-chemical, structural, and rheological properties of quinoa protein isolates

Lan Luo, Lirong Cheng, Ruijia Zhang et al. · Food Structure · 2022 · 94 citations

Engineering, Biochemistry, Food Rheology +10