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Hongshun Yang, Ph.D. - Publications

Affiliations: 
2008-2012 Food Science University of Minnesota, Twin Cities, Minneapolis, MN 
Area:
Food Science and Technology Agriculture, Microbiology Biology, Physical Chemistry
Website:
http://www.fst.nus.edu.sg/OurPeople/YangHS.html
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71 high-probability publications. We are testing a new system for linking publications to authors. You can help! If you notice any inaccuracies, please sign in and mark papers as correct or incorrect matches. If you identify any major omissions or other inaccuracies in the publication list, please let us know.

Year Citation  Score
2020 Zhou Y, Yang H. Enhancing tilapia fish myosin solubility using proline in low ionic strength solution. Food Chemistry. 320: 126665. PMID 32220705 DOI: 10.1016/J.Foodchem.2020.126665  0.324
2020 Xin Y, Jin Z, Chen F, Lai S, Yang H. Effect of chitosan coatings on the evolution of sodium carbonate-soluble pectin during sweet cherry softening under non-isothermal conditions. International Journal of Biological Macromolecules. PMID 32179112 DOI: 10.1016/J.Ijbiomac.2020.03.104  0.315
2020 Zhuang X, Jiang X, Zhou H, Chen Y, Zhao Y, Yang H, Zhou G. Insight into the mechanism of physicochemical influence by three polysaccharides on myofibrillar protein gelation. Carbohydrate Polymers. 229: 115449. PMID 31826526 DOI: 10.1016/J.Carbpol.2019.115449  0.322
2020 Yang D, Yang H. The temperature dependent extraction of polysaccharides from eucheuma and the rheological synergistic effect in their mixtures with kappa carrageenan Lwt. 129: 109515. DOI: 10.1016/J.Lwt.2020.109515  0.315
2020 Feng X, Tjia JYY, Zhou Y, Liu Q, Fu C, Yang H. Effects of tocopherol nanoemulsion addition on fish sausage properties and fatty acid oxidation Lwt. 118: 108737. DOI: 10.1016/J.Lwt.2019.108737  0.308
2020 Yang D, Gao S, Yang H. Effects of sucrose addition on the rheology and structure of iota-carrageenan Food Hydrocolloids. 99: 105317. DOI: 10.1016/J.Foodhyd.2019.105317  0.334
2020 Zhao X, Chen L, Zhao L, He Y, Yang H. Antimicrobial kinetics of nisin and grape seed extract against inoculated Listeria monocytogenes on cooked shrimps: Survival and residual effects Food Control. 115: 107278. DOI: 10.1016/J.Foodcont.2020.107278  0.368
2020 Liu Q, Chen L, Laserna AKC, He Y, Feng X, Yang H. Synergistic action of electrolyzed water and mild heat for enhanced microbial inactivation of Escherichia coli O157:H7 revealed by metabolomics analysis Food Control. 110: 107026. DOI: 10.1016/J.Foodcont.2019.107026  0.307
2019 Zhao X, Chen L, Wu J, He Y, Yang H. Elucidating antimicrobial mechanism of nisin and grape seed extract against Listeria monocytogenes in broth and on shrimp through NMR-based metabolomics approach. International Journal of Food Microbiology. 319: 108494. PMID 31918346 DOI: 10.1016/J.Ijfoodmicro.2019.108494  0.356
2019 Zhao L, Zhao X, Wu J, Lou X, Yang H. Comparison of metabolic response between the planktonic and air-dried Escherichia coli to electrolysed water combined with ultrasound by H NMR spectroscopy. Food Research International (Ottawa, Ont.). 125: 108607. PMID 31554111 DOI: 10.1016/J.Foodres.2019.108607  0.313
2019 Zhang L, Wang P, Sun X, Chen F, Lai S, Yang H. Calcium permeation property and firmness change of cherry tomatoes under ultrasound combined with calcium lactate treatment. Ultrasonics Sonochemistry. 60: 104784. PMID 31539723 DOI: 10.1016/J.Ultsonch.2019.104784  0.317
2019 Zhao X, Wu J, Chen L, Yang H. Effect of vacuum impregnated fish gelatin and grape seed extract on metabolite profiles of tilapia (Oreochromis niloticus) fillets during storage. Food Chemistry. 293: 418-428. PMID 31151630 DOI: 10.1016/J.Foodchem.2019.05.001  0.338
2019 Zhao X, Zhou Y, Zhao L, Chen L, He Y, Yang H. Vacuum impregnation of fish gelatin combined with grape seed extract inhibits protein oxidation and degradation of chilled tilapia fillets. Food Chemistry. 294: 316-325. PMID 31126469 DOI: 10.1016/J.Foodchem.2019.05.054  0.367
2019 Zhang L, Wang P, Chen F, Lai S, Yu H, Yang H. Effects of calcium and pectin methylesterase on quality attributes and pectin morphology of jujube fruit under vacuum impregnation during storage. Food Chemistry. 289: 40-48. PMID 30955629 DOI: 10.1016/J.Foodchem.2019.03.008  0.313
2019 Chen L, Zhang H, Liu Q, Pang X, Zhao X, Yang H. Sanitising efficacy of lactic acid combined with low-concentration sodium hypochlorite on Listeria innocua in organic broccoli sprouts. International Journal of Food Microbiology. 295: 41-48. PMID 30802683 DOI: 10.1016/J.Ijfoodmicro.2019.02.014  0.359
2019 Zhou Y, Yang H. Effects of calcium ion on gel properties and gelation of tilapia (Oreochromis niloticus) protein isolates processed with pH shift method. Food Chemistry. 277: 327-335. PMID 30502154 DOI: 10.1016/J.Foodchem.2018.10.110  0.341
2019 Huang M, Yang H. Eucheuma powder as a partial flour replacement and its effect on the properties of sponge cake Lwt - Food Science and Technology. 110: 262-268. DOI: 10.1016/J.Lwt.2019.04.087  0.331
2019 Sow LC, Toh NZY, Wong CW, Yang H. Combination of sodium alginate with tilapia fish gelatin for improved texture properties and nanostructure modification Food Hydrocolloids. 94: 459-467. DOI: 10.1016/J.Foodhyd.2019.03.041  0.305
2019 Liu Q, Jin X, Feng X, Yang H, Fu C. 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 Food Control. 106: 106702. DOI: 10.1016/J.Foodcont.2019.06.028  0.326
2019 Zhao L, Zhao MY, Phey CP, Yang H. Efficacy of low concentration acidic electrolysed water and levulinic acid combination on fresh organic lettuce (Lactuca sativa Var. Crispa L.) and its antimicrobial mechanism Food Control. 101: 241-250. DOI: 10.1016/J.Foodcont.2019.02.039  0.365
2019 Yu Y, Li Z, Cao G, Li S, Yang H. Effects of ball milling micronization on amino acids profile and antioxidant activities of Polygonatumcyrtonema Hua tuber powder Journal of Food Measurement and Characterization. 13: 2106-2117. DOI: 10.1007/S11694-019-00131-6  0.32
2018 Zhang L, Zhao S, Lai S, Chen F, Yang H. Combined effects of ultrasound and calcium on the chelate-soluble pectin and quality of strawberries during storage. Carbohydrate Polymers. 200: 427-435. PMID 30177183 DOI: 10.1016/J.Carbpol.2018.08.013  0.324
2018 Feng X, Hang S, Zhou Y, Liu Q, Yang H. Bromelain Kinetics and Mechanism on Myofibril from Golden Pomfret (Trachinotus blochii). Journal of Food Science. PMID 30020543 DOI: 10.1111/1750-3841.14212  0.322
2018 Wu Q, Zhang X, Jia J, Kuang C, Yang H. Effect of ultrasonic pretreatment on whey protein hydrolysis by alcalase: Thermodynamic parameters, physicochemical properties and bioactivities Process Biochemistry. 67: 46-54. DOI: 10.1016/J.Procbio.2018.02.007  0.307
2018 Zhang L, Chen F, Lai S, Wang H, Yang H. Impact of soybean protein isolate-chitosan edible coating on the softening of apricot fruit during storage Lwt. 96: 604-611. DOI: 10.1016/J.Lwt.2018.06.011  0.317
2018 Yang Z, Yang H, Yang H. Effects of sucrose addition on the rheology and microstructure of κ-carrageenan gel Food Hydrocolloids. 75: 164-173. DOI: 10.1016/J.Foodhyd.2017.08.032  0.321
2018 Yu X, Li Y, Ng M, Yang H, Wang S. Comparative study of pyrethroids residue in fruit peels and fleshes using polystyrene-coated magnetic nanoparticles based clean-up techniques Food Control. 85: 300-307. DOI: 10.1016/J.Foodcont.2017.10.016  0.319
2018 Li Y, Zhang L, Chen F, Lai S, Yang H. Effects of Vacuum Impregnation with Calcium Ascorbate and Disodium Stannous Citrate on Chinese Red Bayberry Food and Bioprocess Technology. 11: 1300-1316. DOI: 10.1007/S11947-018-2092-7  0.322
2017 Lin M, Tay SH, Yang H, Yang B, Li H. Replacement of eggs with soybean protein isolates and polysaccharides to prepare yellow cakes suitable for vegetarians. Food Chemistry. 229: 663-673. PMID 28372229 DOI: 10.1016/J.Foodchem.2017.02.132  0.328
2017 Liu H, Jiang Y, Yang H, Yang B. Structure characteristics of an acidic polysaccharide purified from banana (Musa nana Lour.) pulp and its enzymatic degradation. International Journal of Biological Macromolecules. PMID 28336277 DOI: 10.1016/J.Ijbiomac.2017.03.097  0.312
2017 Pang Z, Deeth H, Yang H, Prakash S, Bansal N. Evaluation of tilapia skin gelatin as a mammalian gelatin replacer in acid milk gels and low-fat stirred yogurt. Journal of Dairy Science. PMID 28284688 DOI: 10.3168/Jds.2016-11881  0.326
2017 Liu H, Chen F, Lai S, Tao J, Yang H, Jiao Z. Effects of calcium treatment and low temperature storage on cell wall polysaccharide nanostructures and quality of postharvest apricot (Prunus armeniaca). Food Chemistry. 225: 87-97. PMID 28193437 DOI: 10.1016/J.Foodchem.2017.01.008  0.329
2017 Xin Y, Chen F, Lai S, Yang H. Influence of chitosan-based coatings on the physicochemical properties and pectin nanostructure of Chinese cherry Postharvest Biology and Technology. 133: 64-71. DOI: 10.1016/J.Postharvbio.2017.06.010  0.321
2017 Sow LC, Peh YR, Pekerti BN, Fu C, Bansal N, Yang H. Nanostructural analysis and textural modification of tilapia fish gelatin affected by gellan and calcium chloride addition Lwt - Food Science and Technology. 85: 137-145. DOI: 10.1016/J.Lwt.2017.07.014  0.34
2017 Feng X, Fu C, Yang H. Gelatin addition improves the nutrient retention, texture and mass transfer of fish balls without altering their nanostructure during boiling Lwt - Food Science and Technology. 77: 142-151. DOI: 10.1016/J.Lwt.2016.11.024  0.31
2017 Liu Q, Tan CSC, Yang H, Wang S. Treatment with low-concentration acidic electrolysed water combined with mild heat to sanitise fresh organic broccoli (Brassica oleracea) Lwt - Food Science and Technology. 79: 594-600. DOI: 10.1016/J.Lwt.2016.11.012  0.329
2017 Lin M, Tay SH, Yang H, Yang B, Li H. Development of eggless cakes suitable for lacto-vegetarians using isolated pea proteins Food Hydrocolloids. 69: 440-449. DOI: 10.1016/J.Foodhyd.2017.03.014  0.315
2017 Sow LC, Tirtawinata F, Yang H, Shao Q, Wang S. Carvacrol nanoemulsion combined with acid electrolysed water to inactivate bacteria, yeast in vitro and native microflora on shredded cabbages Food Control. 76: 88-95. DOI: 10.1016/J.Foodcont.2017.01.007  0.34
2017 Yu X, Ang HC, Yang H, Zheng C, Zhang Y. Low temperature cleanup combined with magnetic nanoparticle extraction to determine pyrethroids residue in vegetables oils Food Control. 74: 112-120. DOI: 10.1016/J.Foodcont.2016.11.036  0.312
2017 Zhao L, Zhang Y, Yang H. Efficacy of low concentration neutralised electrolysed water and ultrasound combination for inactivating Escherichia coli ATCC 25922, Pichia pastoris GS115 and Aureobasidium pullulans 2012 on stainless steel coupons Food Control. 73: 889-899. DOI: 10.1016/J.Foodcont.2016.09.041  0.337
2017 Zhang J, Yang H. Effects of potential organic compatible sanitisers on organic and conventional fresh-cut lettuce (Lactuca sativa Var. Crispa L) Food Control. 72: 20-26. DOI: 10.1016/J.Foodcont.2016.07.030  0.316
2017 Feng X, Zhu Y, Liu Q, Lai S, Yang H. Effects of Bromelain Tenderisation on Myofibrillar Proteins, Texture and Flavour of Fish Balls Prepared from Golden Pomfret Food and Bioprocess Technology. 10: 1918-1930. DOI: 10.1007/S11947-017-1963-7  0.328
2017 Yang H, Wu Q, Ng LY, Wang S. Effects of Vacuum Impregnation with Calcium Lactate and Pectin Methylesterase on Quality Attributes and Chelate-Soluble Pectin Morphology of Fresh-Cut Papayas Food and Bioprocess Technology. 10: 901-913. DOI: 10.1007/S11947-017-1874-7  0.313
2017 Zhang L, Chen F, Zhang P, Lai S, Yang H. Influence of Rice Bran Wax Coating on the Physicochemical Properties and Pectin Nanostructure of Cherry Tomatoes Food and Bioprocess Technology. 10: 349-357. DOI: 10.1007/S11947-016-1820-0  0.369
2016 Feng X, Bansal N, Yang H. Fish gelatin combined with chitosan coating inhibits myofibril degradation of golden pomfret (Trachinotus blochii) fillet during cold storage. Food Chemistry. 200: 283-92. PMID 26830590 DOI: 10.1016/J.Foodchem.2016.01.030  0.3
2016 Mao J, Zhang L, Chen F, Lai S, Yang B, Yang H. Effect of Vacuum Impregnation Combined with Calcium Lactate on the Firmness and Polysaccharide Morphology of Kyoho Grapes (Vitis vinifera x V. labrusca) Food and Bioprocess Technology. 10: 699-709. DOI: 10.1007/S11947-016-1852-5  0.335
2016 Feng X, Ng VK, Mikš-Krajnik M, Yang H. Effects of Fish Gelatin and Tea Polyphenol Coating on the Spoilage and Degradation of Myofibril in Fish Fillet During Cold Storage Food and Bioprocess Technology. 1-14. DOI: 10.1007/S11947-016-1798-7  0.335
2015 Guo Z, Chen F, Yang H, Liu K, Zhang L. Kinetics of Protein Extraction in Reverse Micelle International Journal of Food Properties. 18: 1707-1718. DOI: 10.1080/10942912.2014.919318  0.314
2015 Sow LC, Yang H. Effects of salt and sugar addition on the physicochemical properties and nanostructure of fish gelatin Food Hydrocolloids. 45: 72-82. DOI: 10.1016/J.Foodhyd.2014.10.021  0.348
2015 Chong JX, Lai S, Yang H. Chitosan combined with calcium chloride impacts fresh-cut honeydew melon by stabilising nanostructures of sodium-carbonate-soluble pectin Food Control. 53: 195-205. DOI: 10.1016/J.Foodcont.2014.12.035  0.324
2014 Bu G, Zhu T, Chen F, Zhang N, Liu K, Zhang L, Yang H. Effects of saccharide on the structure and antigenicity of β-conglycinin in soybean protein isolate by glycation European Food Research and Technology. 240: 285-293. DOI: 10.1007/S00217-014-2326-5  0.318
2013 Lai S, Chen F, Zhang L, Yang H, Deng Y, Yang B. Nanostructural difference of water-soluble pectin and chelate-soluble pectin among ripening stages and cultivars of Chinese cherry. Natural Product Research. 27: 379-85. PMID 22703447 DOI: 10.1080/14786419.2012.696259  0.331
2013 Yang H, Feirtag J, Diez-Gonzalez F. Sanitizing effectiveness of commercial "active water" technologies onEscherichia coli O157: H7, Salmonella enterica and Listeria monocytogenes Food Control. 33: 232-238. DOI: 10.1016/J.Foodcont.2013.03.007  0.589
2013 Chen Y, Chen F, Lai S, Yang H, Liu H, Liu K, Bu G, Deng Y. In vitro study of the interaction between pectinase and chelate-soluble pectin in postharvest apricot fruits European Food Research and Technology. 237: 987-993. DOI: 10.1007/S00217-013-2071-1  0.347
2012 Wang H, Chen F, Yang H, Chen Y, Zhang L, An H. Effects of ripening stage and cultivar on physicochemical properties and pectin nanostructures of jujubes. Carbohydrate Polymers. 89: 1180-8. PMID 24750930 DOI: 10.1016/J.Carbpol.2012.03.092  0.35
2012 Zhang L, Chen F, Yang H, Ye X, Sun X, Liu D, Yang B, An H, Deng Y. Effects of temperature and cultivar on nanostructural changes of water-soluble pectin and chelate-soluble pectin in peaches Carbohydrate Polymers. 87: 816-821. DOI: 10.1016/J.Carbpol.2011.08.074  0.355
2012 Liu H, Jiao Z, Liu J, Zhang C, Zheng X, Lai S, Chen F, Yang H. Optimization of Supercritical Fluid Extraction of Phenolics from Date Seeds and Characterization of its Antioxidant Activity Food Analytical Methods. 6: 781-788. DOI: 10.1007/S12161-012-9486-3  0.315
2011 Zhang SB, Lu QY, Yang H, Meng DD. Effects of protein content, glutenin-to-gliadin ratio, amylose content, and starch damage on textural properties of chinese fresh white noodles Cereal Chemistry. 88: 296-301. DOI: 10.1094/Cchem-05-10-0072  0.321
2011 Chen F, Liu H, Yang H, Lai S, Cheng X, Xin Y, Yang B, Hou H, Yao Y, Zhang S, Bu G, Deng Y. Quality attributes and cell wall properties of strawberries (Fragaria annanassa Duch.) under calcium chloride treatment Food Chemistry. 126: 450-459. DOI: 10.1016/J.Foodchem.2010.11.009  0.339
2011 Yang B, Yang H, Li J, Li Z, Jiang Y. Amino acid composition, molecular weight distribution and antioxidant activity of protein hydrolysates of soy sauce lees Food Chemistry. 124: 551-555. DOI: 10.1016/J.Foodchem.2010.06.069  0.331
2011 Deng Y, Liu Y, Qian B, Su S, Wu J, Song X, Yang H. Impact of far-infrared radiation-assisted heat pump drying on chemical compositions and physical properties of squid (Illex illecebrosus) fillets European Food Research and Technology. 232: 761-768. DOI: 10.1007/S00217-011-1441-9  0.327
2010 Zhang L, Chen F, Yang H, Sun X, Liu H, Gong X, Jiang C, Ding C. Changes in firmness, pectin content and nanostructure of two crisp peach cultivars after storage Lwt - Food Science and Technology. 43: 26-32. DOI: 10.1016/J.Lwt.2009.06.015  0.358
2010 Xin Y, Chen F, Yang H, Zhang P, Deng Y, Yang B. Morphology, profile and role of chelate-soluble pectin on tomato properties during ripening Food Chemistry. 121: 372-380. DOI: 10.1016/J.Foodchem.2009.12.038  0.352
2010 Zhang SB, Lu QY, Yang H, Li Y, Wang S. Aqueous Enzymatic Extraction of Oil and Protein Hydrolysates from Roasted Peanut Seeds Journal of the American Oil Chemists' Society. 88: 727-732. DOI: 10.1007/S11746-010-1711-X  0.305
2009 Yang H, Chen F, An H, Lai S. Comparative studies on nanostructures of three kinds of pectins in two peach cultivars using atomic force microscopy Postharvest Biology and Technology. 51: 391-398. DOI: 10.1016/J.Postharvbio.2008.08.009  0.35
2009 Chen F, Zhang L, An H, Yang H, Sun X, Liu H, Yao Y, Li L. The nanostructure of hemicellulose of crisp and soft Chinese cherry (Prunus pseudocerasus L.) cultivars at different stages of ripeness Lwt - Food Science and Technology. 42: 125-130. DOI: 10.1016/J.Lwt.2008.03.016  0.333
2009 Liu H, Chen F, Yang H, Yao Y, Gong X, Xin Y, Ding C. Effect of calcium treatment on nanostructure of chelate-soluble pectin and physicochemical and textural properties of apricot fruits Food Research International. 42: 1131-1140. DOI: 10.1016/J.Foodres.2009.05.014  0.353
2008 Zhang L, Chen F, An H, Yang H, Sun X, Guo X, Li L. Physicochemical properties, firmness, and nanostructures of sodium carbonate-soluble pectin of 2 Chinese cherry cultivars at 2 ripening stages. Journal of Food Science. 73: N17-22. PMID 19241581 DOI: 10.1111/J.1750-3841.2008.00799.X  0.322
2008 Yang H, Wang Y, Zhou P, Regenstein JM. Effects of alkaline and acid pretreatment on the physical properties and nanostructures of the gelatin from channel catfish skins Food Hydrocolloids. 22: 1541-1550. DOI: 10.1016/J.Foodhyd.2007.10.007  0.34
2008 Wang Y, Yang H, Regenstein JM. Characterization of fish gelatin at nanoscale using atomic force microscopy Food Biophysics. 3: 269-272. DOI: 10.1007/S11483-008-9083-6  0.327
2005 Yang H, An H, Feng G, Li Y, Lai S. Atomic force microscopy of the water-soluble pectin of peaches during storage European Food Research and Technology. 220: 587-591. DOI: 10.1007/S00217-004-1102-3  0.334
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