Zhuang Yang

Characterizing digestibility of potato starch with cations by SEM, X-ray, LF-NMR, FTIR

Zhuang Yang, Hong Yang · Food Chemistry · 2023 · 55 citations

Food Chemistry, Biochemistry, Food Analysis +7

The influence of pH and monovalent/divalent cations on the structural and physicochemical properties of myofibrillar protein from silver carp

Yudong Wang, Zhuang Yang, Hao Yan et al. · Food Chemistry · 2022 · 36 citations

Myofibrillar Protein, Protein Chemistry, Silver Carp +6

Effects of cation valence on swelling power, solubility, pasting, gel strength characteristics of potato starch

Zhuang Yang, Hong Yang · Food Chemistry · 2023 · 34 citations

Food Chemistry, Cation Valence, Food Physic +3

Effect of soy protein isolate, egg white protein and whey protein isolate on the flavor characteristics of silver carp (Hypophthalmichthys molitrix) surimi

Yudong Wang, Yan Hao, Zhuang Yang et al. · LWT · 2023 · 29 citations · Full text

Nutrition, Food Analysis, Egg White Protein +16

The NET locus determines the food taste, cooking and nutrition quality of rice

Yufei Li, Zhuang Yang, Chenkun Yang et al. · Science Bulletin · 2022 · 26 citations

Biology, Nutrition, Quantitative Genetics +12