Zhi Yang

Effects of sucrose addition on the rheology and microstructure of κ-carrageenan gel

Zhi Yang, Huijuan Yang, Hongshun Yang · Food Hydrocolloids · 2017 · 234 citations

Biopolymer Gel, Engineering, Sucrose Addition +7

Nonlinear Behavior of Gelatin Networks Reveals a Hierarchical Structure

Zhi Yang, Yacine Hémar, Loïc Hilliou et al. · Biomacromolecules · 2015 · 121 citations · Full text

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 · 113 citations

Biopolymer Gel, Structural Characteristics, Engineering +8

Impact of pressure on physicochemical properties of starch dispersions

Zhi Yang, Sahraoui Chaib, Qinfen Gu et al. · Food Hydrocolloids · 2016 · 94 citations

Materials Science, High Hydrostatic Pressure, Engineering +3

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 · 86 citations

High Hydrostatic Pressure, Engineering, High-pressure Homogenization +7