Concepedia

Hong‐Yi Kang

HK

3

Publications

122

Citations

3

H-Index

2008

Active since

Affiliations

National Ilan University(Current)

Hong‐Yi Kang is an author at National Ilan University specializing in food quality, health sciences, and food engineering.

ORCID

Top concepts

Publications per year

2008–2014

3

Publications

3

The effects of ingredients and water content on the rheological properties of batters and physical properties of crusts in fried foods

Hui‐Huang Chen, Hong‐Yi Kang, Su-Der Chen · Journal of Food Engineering · 2008 · 66 citations

, , +8

Improving the crispness of microwave-reheated fish nuggets by adding chitosan-silica hybrid microcapsules to the batter

Hong‐Yi Kang, Hui‐Huang Chen · LWT · 2014 · 28 citations

, , +7

Maturation effects in fish gelatin and HPMC composite gels

Hui‐Huang Chen, Chih-Hao Lin, Hong‐Yi Kang · Food Hydrocolloids · 2009 · 28 citations

, , +3

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