Yang Yang

HS-GC-IMS with PCA to analyze volatile flavor compounds across different production stages of fermented soybean whey tofu

Yang Yang, Bing Wang, Yu Fu et al. · Food Chemistry · 2020 · 193 citations

Food Chemistry, Engineering, Food Fermentation +12

Food-derived protein amyloid-like fibrils: Fibrillation mechanism, structure, and recent advances for the stabilization of emulsions

Yue Xu, Chunmin Ma, Yang Yang et al. · Food Hydrocolloids · 2023 · 68 citations

Food Colloid, Fibrillation Mechanism, Protein Folding +6

Identification, in silico selection, and mechanism study of novel antioxidant peptides derived from the rice bran protein hydrolysates

Likun Ren, Jing Fan, Yang Yang et al. · Food Chemistry · 2022 · 63 citations

Novel Antioxidant Peptides, Biochemistry, Mechanism Study +8

Characterization of the structure, antioxidant activity and hypoglycemic activity of soy (Glycine max L.) protein hydrolysates

Yue Xu, Yang Yang, Chunmin Ma et al. · Food Research International · 2023 · 57 citations

Food Chemistry, Protein Hydrolysates, Biochemistry +7

Influence of four different coagulants on the physicochemical properties, textural characteristics and flavour of tofu

Shi Yan-guo, Yang Yang, Wojciech Piekoszewski et al. · International Journal of Food Science & Technology · 2019 · 53 citations · Full text

Nutrition, Flavoromics, Functional Property +19