Rong Yang

Effects of low-frequency and high-intensity ultrasonic treatment combined with curdlan gels on the thermal gelling properties and structural properties of soy protein isolate

Ming Li, Rong Yang, Xianchao Feng et al. · Food Hydrocolloids · 2022 · 124 citations

Agriculture, Food Science, Materials Science +11

Myofibrillar Protein Structure and Gel Properties of Trichiurus Haumela Surimi Subjected to High Pressure or High Pressure Synergistic Heat

Yanting Chen, Anqi Xu, Rong Yang et al. · Food and Bioprocess Technology · 2020 · 76 citations

Life Sciences, Biochemistry, Biophysics +15

Effect of laver powder on textual, rheological properties and water distribution of squid (<scp><i>Dosidicus gigas</i></scp>) surimi gel

Rong Yang, Anqi Xu, Yanting Chen et al. · Journal of Texture Studies · 2020 · 40 citations

Agriculture, Food Science, Materials Engineering +10

Dual role (promotion and inhibition) of transglutaminase in mediating myofibrillar protein gelation under malondialdehyde-induced oxidative stress

Yuanqi Lv, Xianchao Feng, Rong Yang et al. · Food Chemistry · 2021 · 31 citations

Life Sciences, Biochemistry, Molecular Biology +12

Chemical interactions and rheological properties of hairtail (Trichiurus haumela) surimi: Effects of chopping and pressure

Yanting Chen, Anqi Xu, Rong Yang et al. · Food Bioscience · 2020 · 18 citations

Agriculture, Food Science, Food Rheology +5