Concepedia

Yanqiang Fang

YF

3

Publications

391

Citations

3

H-Index

2012

Active since

Affiliations

Chinese Academy of Agricultural Sciences(Current)

Institute of Agro-Products Processing Science and Technology

Yanqiang Fang is an author at Chinese Academy of Agricultural Sciences specializing in food processing, health sciences, and biomanufacturing.

Top concepts

HealthFood ProcessingFood TechnologyBiomanufacturingFood EngineeringRheologyBiophysicsEngineeringFood ChemistryThermodynamics

Publications per year

2012–2013

3

Publications

3

Effects of the specific mechanical energy on the physicochemical properties of texturized soy protein during high-moisture extrusion cooking

Yanqiang Fang, Bo Zhang, Yimin Wei · Journal of Food Engineering · 2013 · 205 citations

High-moisture Extrusion Cooking, Biomanufacturing, Food Physic +9

DSC study on the thermal properties of soybean protein isolates/corn starch mixture

Shujing Li, Yimin Wei, Yanqiang Fang et al. · Journal of Thermal Analysis and Calorimetry · 2013 · 113 citations

Food Chemistry, Biomanufacturing, Engineering +9

Effects of specific mechanical energy on soy protein aggregation during extrusion process studied by size exclusion chromatography coupled with multi-angle laser light scattering

Yanqiang Fang, Bo Zhang, Yimin Wei et al. · Journal of Food Engineering · 2012 · 73 citations

Soy Protein Aggregation, Rheology, Specific Mechanical Energy +7

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