1. Elucidation of interactions between gelatin aggregates and hsian-tsao gum in aqueous solutions. (30th July 2020) Authors: You, Gang; Niu, Gaigai; Long, Hairong; Zhang, Chenxiao; Liu, Xiaoling Journal: Food chemistry Issue: Volume 319(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Interactions involved in heat‐induced gelatin gel containing hsian‐tsao gum, and mechanisms to improve its properties. (13th September 2022) Authors: You, Gang; Niu, Gaigai; Zhou, Xinyi; Fan, Heliang; Liu, Xiaoling Journal: Journal of the science of food and agriculture Issue: Volume 103:Number 2(2023) Page Start: 820 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Interactions of heat-induced myosin with hsian-tsao polysaccharide to affect the fishy odor adsorption capacity. (March 2023) Authors: You, Gang; Niu, Gaigai; Zhou, Xinyi; Gao, Kean; Liu, Xiaoling Journal: Food hydrocolloids Issue: Volume 136:Part A(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗