Yang Yang - Concepedia

Author

Yang Yang

Harbin University of Commerce ORCID

Also Known As

Yang YANG, Yang Yang

Publications

948

Citations

H-Index

Concepts

All Affiliations

Harbin University of Commerce Qilu University of Technology Far Eastern Federal University Jagiellonian University Shandong Food Fermentation Industry Research and Design Institute

About

Yang Yang is an author at Harbin University of Commerce specializing in biochemistry, food chemistry, and biomolecular engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Biochemistry	10	10	488
2	Engineering	4	4	255
3	Medicine	4	4	331
4	Health Sciences	3	3	101
5	Natural Sciences	2	2	77

Yang Yang

Publications

826

Citations

H-Index

Page 1

	Year	Citations
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, Food Chemistry Food ChemistryEngineeringFood FermentationBiochemistryFood Authentication	2020	193
Food-derived protein amyloid-like fibrils: Fibrillation mechanism, structure, and recent advances for the stabilization of emulsions Yue Xu, Chunmin Ma, Yang Yang, Food Hydrocolloids Food ColloidFibrillation MechanismProtein FoldingProtein MisfoldingMedicine	2023	68
Identification, in silico selection, and mechanism study of novel antioxidant peptides derived from the rice bran protein hydrolysates Likun Ren, Jing Fan, Yang Yang, Food Chemistry Novel Antioxidant PeptidesBiochemistryMechanism StudyNatural SciencesFood Analysis	2022	63
Characterization of the structure, antioxidant activity and hypoglycemic activity of soy (Glycine max L.) protein hydrolysates Yue Xu, Yang Yang, Chunmin Ma, Food Research International Food ChemistryProtein HydrolysatesBiochemistryFood AnalysisFood Biophysics	2023	57
Influence of four different coagulants on the physicochemical properties, textural characteristics and flavour of tofu Shi Yan-guo, Yang Yang, Wojciech Piekoszewski, International Journal of Food Science & Technology NutritionFlavoromicsFunctional PropertyFood AnalysisChemical Composition	2019	53
The effect of extreme acid-induced soybean glycinin molten globules state on foaming ability Jian Gao, Xiaomei Li, Fenglian Chen, Food Hydrocolloids Food ChemistryFoamFood BiophysicsGlycobiology	2020	51
The improvement of the oxidative oat (Avena sativa L.) protein based on ultrasound treatment: Study of structural, emulsifying, and rheological properties Yue Xu, Yang Yang, Chunmin Ma, Food Hydrocolloids Food ColloidBiochemistryOxidative OatFood BiophysicsUltrasound Treatment	2023	42
Enzymatic Hydrolysis of Broken Rice Protein: Antioxidant Activities by Chemical and Cellular Antioxidant Methods Likun Ren, Jing Fan, Yang Yang, Frontiers in Nutrition	2021	32
HS-GC-IMS and PCA to Characterize the Volatile Flavor Compounds in Three Sweet Cherry Cultivars and Their Wines in China Baoxiang Liu, Yang Yang, Likun Ren, Molecules	2022	30
Characterization of structural and functional properties of soy protein isolate and sodium alginate interpenetrating polymer network hydrogels Yang Yang, Can Zhang, Xin Bian, Journal of the Science of Food and Agriculture	2023	27

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