41. Effects of high pressure modification on conformation and gelation properties of myofibrillar protein. (15th February 2017) Authors: Zhang, Ziye; Yang, Yuling; Zhou, Peng; Zhang, Xing; Wang, Jingyu Journal: Food chemistry Issue: Volume 217(2017) Page Start: 678 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
42. Effects of high-speed shear homogenization on properties and structure of the chicken myofibrillar protein and low-fat mixed gel. (August 2019) Authors: Zhou, Lei; Feng, Xiao; Yang, Yuling; Chen, Yinji; Wang, Jingyu; Wei, Sumeng; Li, Shanshan Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 110(2019) Page Start: 19 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
43. Effects of high‐speed shear homogenization on the emulsifying and structural properties of myofibrillar protein under low‐fat conditions. (16th August 2019) Authors: Zhou, Lei; Feng, Xiao; Yang, Yuling; Chen, Yinji; Tang, Xiaozhi; Wei, Sumeng; Li, Shanshan Journal: Journal of the science of food and agriculture Issue: Volume 99:Number 14(2019) Page Start: 6500 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
44. Effects of low fat addition on chicken myofibrillar protein gelation properties. (May 2019) Authors: Zhou, Lei; Yang, Yuling; Wang, Jingyu; Wei, Sumeng; Li, Shanshan Journal: Food hydrocolloids Issue: Volume 90(2019) Page Start: 126 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
45. Effects of quinoa protein Pickering emulsion on the properties, structure and intermolecular interactions of myofibrillar protein gel. (15th November 2022) Authors: Cen, Kaiyue; Yu, Xi; Gao, Chengcheng; Yang, Yuling; Tang, Xiaozhi; Feng, Xiao Journal: Food chemistry Issue: Volume 394(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
46. Effects of wheat flour particle size on flour physicochemical properties and steamed bread quality. Issue 9 (16th July 2021) Authors: Pang, Jinyue; Guan, Erqi; Yang, Yuling; Li, Mengmeng; Bian, Ke Journal: Food science & nutrition Issue: Volume 9:Issue 9(2021) Page Start: 4691 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
47. Effects of wheat flour particle size on physicochemical properties and quality of noodles. Issue 12 (5th November 2020) Authors: Guan, Erqi; Pang, Jinyue; Yang, Yuling; Zhang, Tingjing; Li, Mengmeng; Bian, Ke Journal: Journal of food science Issue: Volume 85:Issue 12(2020) Page Start: 4209 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
48. Fabrication of a metal organic framework (MOF)‐modified Au nanoparticle array for sensitive and stable SERS sensing of paraquat in cereals. Issue 4 (14th March 2023) Authors: Chen, Yumin; Zhu, Linxuan; Yang, Yuling; Wu, Di; Zhang, Yan; Cheng, Weiwei; Tang, Xiaozhi Journal: Journal of food science Issue: Volume 88:Issue 4(2023) Page Start: 1769 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
49. Familiar strangers: Visualising potential metro encounters in Beijing. (March 2018) Authors: Zhou, Jiangping; Li, Ying; Yang, Yuling Journal: Environment and planning Issue: Volume 50:Number 2(2018) Page Start: 262 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
50. Fatty acid profiles of vegetable oils from four different plant sources and their effects on dough rheology and Chinese steamed bread quality. (21st November 2020) Authors: Zhang, Tingjing; Guan, Erqi; Yang, Yuling; Liu, Fang; Zhang, Lili; Pang, Jinyue; Bian, Ke Journal: International journal of food science & technology Issue: Volume 56:Number 5(2021) Page Start: 2407 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗