Shuhan Feng

The role of amide groups in the mechanism of acid-induced pectin gelation: A potential pH-sensitive hydrogel based on hydrogen bond interactions

Shuhan Feng, Jianyong Yi, Youchuan Ma et al. · Food Hydrocolloids · 2023 · 64 citations

Biopolymer Gel, Potential Ph-sensitive Hydrogel, Engineering +6

Biocontrol of Postharvest Anthracnose of Mango Fruit with <i>Debaryomyces Nepalensis</i> and Effects on Storage Quality and Postharvest Physiology

Shanshan Luo, Bin Wan, Shuhan Feng et al. · Journal of Food Science · 2015 · 53 citations

Cell wall polysaccharides and mono-/disaccharides as chemical determinants for the texture and hygroscopicity of freeze-dried fruit and vegetable cubes

Shuhan Feng, Jinfeng Bi, Jianyong Yi et al. · Food Chemistry · 2022 · 49 citations

Food Chemistry, Food Physic, Vegetable Cubes +7

Texture of freeze-dried intact and restructured fruits: Formation mechanisms and control technologies

Shuhan Feng, Jinfeng Bi, Timo Laaksonen et al. · Trends in Food Science & Technology · 2023 · 37 citations

Botany, Food Microstructure, Formation Mechanisms +7

Study on the ice crystals growth under pectin gels with different crosslinking strengths by modulating the degree of amidation in HG domain

Shuhan Feng, Jianyong Yi, Youchuan Ma et al. · Food Chemistry · 2023 · 28 citations

Biopolymer Gel, Engineering, Pectin Gels +6