Xin-Chen Shang-Guan

Rheological behavior, emulsifying properties and structural characterization of phosphorylated fish gelatin

Tao Huang, Zongcai Tu, Xin-Chen Shang-Guan et al. · Food Chemistry · 2017 · 158 citations

Biopolymer Gel, Structural Characterization, Phosphorylated Fish Gelatin +5

Pectin and enzyme complex modified fish scales gelatin: Rheological behavior, gel properties and nanostructure

Tao Huang, Zongcai Tu, Hui Wang et al. · Carbohydrate Polymers · 2016 · 140 citations

Biopolymer Gel, Biofunctional Material, Gel Properties +4

Glycosylated fish gelatin emulsion: Rheological, tribological properties and its application as model coffee creamers

Tao Huang, Zongcai Tu, Zhengzheng Zou et al. · Food Hydrocolloids · 2019 · 117 citations

Model Coffee Creamers, Food Chemistry, Food Colloid +7

Comparison of rheological behaviors and nanostructure of bighead carp scales gelatin modified by different modification methods

Tao Huang, Zongcai Tu, Hui Wang et al. · Journal of Food Science and Technology · 2017 · 89 citations · Full text

Tissue Engineering, Materials Science, Different Modification Methods +12

Characteristics of fish gelatin-anionic polysaccharide complexes and their applications in yoghurt: Rheology and tribology

Tao Huang, Zongcai Tu, Xin-Chen Shang-Guan et al. · Food Chemistry · 2020 · 85 citations

Polysaccharide, Food Biophysics, Biomolecular Engineering