61. Fish gelatin combined with chitosan coating inhibits myofibril degradation of golden pomfret (Trachinotus blochii) fillet during cold storage. (1st June 2016) Authors: Feng, Xiao; Bansal, Nidhi; Yang, Hongshun Journal: Food chemistry Issue: Volume 200(2016) Page Start: 283 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
62. Food protein aggregation and its application. (October 2022) Authors: Zhu, Zongshuai; Pius Bassey, Anthony; Cao, Yaqi; Ma, Yanlan; Huang, Ming; Yang, Hongshun Journal: Food research international Issue: Volume 160(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
63. Fundamentals and application of atomic force microscopy for food research :. (2022) Editors: (Food scientist), Zhong, Jian; Yang, Hongshun; Gaiani, Claire Other Names: (Food scientist) Zhong, Jian contributor.; Yang, Hongshun contributor.; Gaiani, Claire contributor. Record Type: Book Extent: 1 online resource (384 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
64. Gelatin addition improves the nutrient retention, texture and mass transfer of fish balls without altering their nanostructure during boiling. (April 2017) Authors: Feng, Xiao; Fu, Caili; Yang, Hongshun Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 77(2017) Page Start: 142 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
65. Impact of soybean protein isolate-chitosan edible coating on the softening of apricot fruit during storage. (October 2018) Authors: Zhang, Lifen; Chen, Fusheng; Lai, Shaojuan; Wang, Hongjuan; Yang, Hongshun Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 96(2018) Page Start: 604 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
66. Improving the texture and rheological qualities of a plant-based fishball analogue by using konjac glucomannan to enhance crosslinks with soy protein. (January 2022) Authors: Ran, Xinli; Lou, Xiaowei; Zheng, Haiqi; Gu, Qingyin; Yang, Hongshun Journal: Innovative food science & emerging technologies Issue: Volume 75(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
67. Inactivation efficacies of lactic acid and mild heat treatments against Escherichia coli strains in organic broccoli sprouts. (March 2022) Authors: Chen, Lin; Liu, Qin; Zhao, Xue; Zhang, Hongfei; Pang, Xinyi; Yang, Hongshun Journal: Food control Issue: Volume 133:Part A(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
68. Inactivation kinetics of Escherichia coli O157:H7 and Salmonella Typhimurium on organic carrot (Daucus carota L.) treated with low concentration electrolyzed water combined with short-time heat treatment. (December 2019) Authors: Liu, Qin; Jin, Xiaoxuan; Feng, Xiao; Yang, Hongshun; Fu, Caili Journal: Food control Issue: Volume 106(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
69. Influence of Washing and Cold Storage on Lipid and Protein Oxidation in Catfish (Clarias lazera) Surimi. Issue 6 (17th August 2016) Authors: Li, Peng; Yang, Hua; Zhu, Yingchun; Wang, Yang; Bai, Dongqing; Dai, Ruitong; Ren, Xiaoqing; Yang, Hongshun; Ma, Lizhen Journal: Journal of aquatic food product technology Issue: Volume 25:Issue 6(2016) Page Start: 790 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
70. Influence of κ-carrageenan on the rheological behaviour of a model cake flour system. (January 2021) Authors: Huang, Min; Theng, Alicia Hui Ping; Yang, Dongying; Yang, Hongshun Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 136(2021)Part 1 Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗