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Publications (June 2013- Present) (* indicates corresponding author)
Author's selected publications
[Author's selected publications]
2023
[155] Ran, X., Lin, D., Zheng, L., Li, Y., & Yang, H*. 2023. Kinetic modeling of the mass and heat transfer of a plant-based fishball alternative during deep-fat frying and air frying and the changes in physicochemical properties. Journal of Food Engineering, 350, 111457. [full text]
[154] Liu, Y., Kai, Y., & Yang, H*. 2023. Biodegradable fish gelatin/chitosan-based active films alter chill-stored golden pomfret (Trachinotus blochii) metabolites mainly through modulating four metabolic pathways. Food Packaging and Shelf Life, 36, 101046. [full text] [Supplemental data]
[153] Bu, G., Zhao, C., Wang, M., Yu, Z., Yang, H., & Zhu, T. 2023. The development and properties of nanoemulsions stabilized with glycated soybean protein for carrying β-carotene. Journal of Food Engineering, 345, 111411. [full text]
[152] Kai, Y., Liu, Y., Li, H., & Yang, H*. 2023. Wakame replacement alters the metabolic profile of wheat noodles after in vitro digestion. Food Research International, 164, 111394. [full text] [Supplemental data]
[151] Le, Y., Lou, X., Yu, C., Guo, C., He, Y., Lu, Y., & Yang, H*. 2023. Integrated metabolomics analysis of Lactobacillus in fermented milk with fish gelatin hydrolysate in different degrees of hydrolysis. Food Chemistry, 408, 135232. [full text] [Supplemental data]
[150] Lu, Z., Lee, P.R., & Yang, H*. 2023. Synergistic adsorption of surface-active components at the air-liquid interface improves foaming properties of plant-based egg analogues. Food Hydrocolloids, 137, 108414. [full text]
[149] Lou, X., Wen, X., Chen, L., Shu, W., Wang, Y., Hoang, T.T., & Yang, H*. 2023. Changes in texture, rheology and volatile compounds of golden pomfret sticks inoculated with Shewanella baltica during spoilage. Food Chemistry, 404, 134616. [full text] [Supplemental data]
[148] He, Y., Yeo, K.X., I., Guo, C., Kai, Y., Lu, Y., & Yang, H*. 2023. Elucidating the inhibitory mechanism on polyphenol oxidase from mushroom and melanosis formation by slightly acid electrolysed water. Food Chemistry, 404, 134580. [full text]
[147] He, Y., Xie, Z., Xu, Y., Guo, C., Zhao, X., & Yang, H*. 2023. Effect of slightly acid electrolysed water ice on metabolite and volatilome profile of shrimp (Penaeus vannamei) during cold storage. Food Control, 145, 109421. [full text]
[146] Zhong, J., Yang, H., & Gaiani, C (eds). 2023. Fundamentals and application of atomic force microscopy for food research. Elsevier: London, UK. [full text] [Chapt 1] [Chapt 5] [Chapt 6]
[145] Lu, Z., Liu, Y., Lee, Y.E.J., Chan, A., Lee, P.R., & Yang, H*. 2023. Effect of starch addition on the physicochemical properties, molecular interactions, structures, and in vitro digestibility of the plant-based egg analogues. Food Chemistry, 403, 134390. [full text] [Supplemental data]
[144] Lou, X., Hai, Y., Le, Y., Ran, X., Yang, H*. 2023. Metabolic and enzymatic changes of Shewanella baltica in golden pomfret broths during spoilage. Food Control, 144, 109341. [full text] [Supplemental data]
[143] Li, Z., Ren, Z.*, Zhao, L., Chen, L., Yu, Y., Wang, D., Mao, X., Cao, G., Zhao, Z., & Yang, H*. 2023. Unique roles in health promotion of dietary flavonoids through gut microbiota regulation: Current understanding and future perspectives. Food Chemistry, 399, 133959. [full text]
[142] Mao, Y., Huang, M., Bi, J., Sun, D., Li, H., & Yang, H*. 2023. Effects of kappa-carrageenan on egg white ovalbumin for enhancing the gelation and rheological properties via electrostatic interactions. Food Hydrocolloids, 134, 108031. [full text]
2022
[141] Lin, Z., Wang, G., Li, S., Zhou, L., & Yang, H*. 2022. Dual-species biofilms formed by Escherichia coli and Salmonella enhance chlorine tolerance. Applied and Environmental Microbiology, 88(22), aem.01482-22. [full text]
[140] Wang, Y., & Yang, H*. 2022. Metabolomics elucidating the effect of water activity on the thermal resistance of Salmonella in wheat flour. Food Research International, 162, 112203. [full text] [Supplemental data]
[139] Chen, L., Li, X., Lou, X., Shu, W., Hai, Y., Wen, X., & Yang, H*. 2022. NMR-based metabolomics reveals the antibacterial effect of electrolysed water combined with citric acid on Aeromonas spp. in barramundi (Lates calcarifer) fillets. Food Research International, 162, 112046. [full text] [Supplemental data A] [Supplemental data B]
[138] Xiang, X., Jiang, Q., Yang, H., Zhou, X., Chen, Y., Chen, H., Liu, S*. & Chen, L*. 2022. A review on shellfish polysaccharides: Extraction, characterization and amelioration of metabolic syndrome. Frontiers in Nutrition, 9, 974860. [full text]
[137] Gan, R.Y*., Li, H.B., Corke, H., & Yang, H*. 2022. Editorial: Discovery of novel plant-derived compounds with antibacterial actions against antibiotic-resistant bacteria, volume II. Frontiers in Microbiology, 13, 1027679. [full text]
[136] Xie, X., Tian, Y., Ban, X, Li, C., Yang, H*, & Li, Z*. 2022. Crystal structure of a novel homodimeric D-allulose 3-epimerase from a Clostridia bacterium. Acta Crystallographica Section D, D78, 1180-1191. [full text] [Supplemental data]
[135] Le, Y., & Yang, H*. 2022. Xanthan gum modified fish gelatin and binary culture modulates the metabolism of probiotics in fermented milk mainly via amino acid metabolism pathways. Food Research International, 161, 111844. [full text]
[134] Zhu, Z., Bassey, A.P., Cao, Y., Ma, Y., Huang, M*., & Yang, H*. 2022. Food protein aggregation and its application. Food Research International, 160, 111725. [full text]
[133] Ran, X., & Yang, H*. 2022. Promoted strain-hardening and crystallinity of a soy protein-konjac glucomannan complex gel by konjac glucomannan. Food Hydrocolloids, 133, 107959. [full text] [Supplemental data]
[132] Hai, Y., Zhou, D., Lam, Y. L. N., Li, X., Chen, G., Bi, J., Lou, X., Chen, L., & Yang, H*. 2022. Nanoemulsified clove essential oils-based edible coating controls Pseudomonas spp.-causing spoilage of tilapia (Oreochromis niloticus) fillets: working mechanism and bacteria metabolic responses. Food Research International, 159, 111594.
[full text] [Supplemental data]
[131] Zhao, L., Li, H., Wang, K., Li, X., Guo, C., & Yang, H*. 2022. Effects of electrolysed water and levulinic acid combination on microbial safety and polysaccharide nanostructure of organic strawberry. Food Chemistry, 394, 133533. [full text] [Supplemental data]
[130] Lin, Z., Chen, T., Zhou, L., & Yang, H*. 2022. Effect of chlorine sanitizer on metabolic responses of Escherichia coli biofilms “big six” during cross-contamination from abiotic surface to sponge cake. Food Research International, 157, 111361. [full text] [Supplemental data]
[129] Wang, Y., Gao, X., & Yang, H*. 2022. Integrated metabolomics of “big six” Escherichia coli on pea sprouts to organic acid treatments. Food Research International, 157, 111354. [full text] [Supplemental data]
[128] Li, X., & Yang, H*. 2022. Chap. 11- Response of foodborne pathogens to ultraviolet light. In. Ding, T., Liao, X., Feng, J. (eds). 2022. Stress Responses of Foodborne Pathogens. pp 315-346. Springer: Gewerbestrasse, Cham, Switzerland. [full text]
[127] Ye, H., Yang, Z., Khan, I.M., Niazi, S., Guo, Y., Wang, Z*., & Yang, H*. 2022. Split aptamer acquisition mechanisms and current application in antibiotics detection: a short review. Critical Reviews in Food Science and Nutrition, doi: 10.1080/10408398.2022.2064810. [full text]
[126] Chen, L., Zhao, X., Li, R., & Yang, H*. 2022. Integrated metabolomics and transcriptomics reveal the adaptive responses of Salmonella enterica serovar Typhimurium to thyme and cinnamon oils. Food Research International, 157, 111241. [full text] [Supplemental data 1] [Supp. data 2] [Supp. data 3] [Supp. data 4] [Supp. data 5] [Supp. data 6] [Supp. data 7]
[125] Lu, Z., Lee, P.R., & Yang, H*. 2022. Chickpea flour and soy protein isolate interacted with κ-carrageenan via electrostatic interactions to form egg omelets analogue. Food Hydrocolloids, 130, 107691. [full text] [Supplemental data]
[124] Guo, C., He, Y., Wang, Y., & Yang, H*. 2022. NMR-based metabolomic investigation on antimicrobial mechanism of Salmonella on cucumber slices treated with organic acids. Food Control, 137, 108973. [full text] [Supplemental data]
[123] Ran, X., Yang, Z., Chen, Y., & Yang, H*. 2022. Konjac glucomannan decreases metabolite release of a plant-based fishball analogue during in vitro digestion by affecting amino acid and carbohydrate metabolic pathways. Food Hydrocolloids, 129, 107623. [full text] [Supplemental data]
[122] Wongmaneepratip, W., Gao, X., & Yang, H*. 2022. Effect of food processing on reduction and degradation pathway of pyrethroid pesticides 2 in mackerel fillet (Scomberomorus commerson). Food Chemistry, 384, 132523. [full text] [Supplemental data]
[121] Wang, Y., Zhou, D., & Yang, H*. 2022. Metabolic responses of “big six” Escherichia coli in wheat flour to thermal treatment revealed by NMR spectroscopy. Applied and Environmental Microbiology, 88(7), aem.00098-22. [full text] [Supplemental data]
[120] He, Y., Xie, Z., Xu, Y., Zhao, X., Zhao, L., & Yang, H*. 2022. Preservative effect of slightly acid electrolysed water ice generated by the developed sanitising unit on shrimp (Penaeus vannamei). Food Control, 136, 108876. [full text] [Supplemental data]
[119] Yang, H., Wang, H., Huang, M., Cao, G., Tao, F., Zhou, G*., Shen, Q*., & Yang, H. 2022. Repurposing fish waste into gelatin as a potential alternative for mammalian sources: A review. Comprehensive Reviews in Food Science and Food Safety, 21, 942-963. [full text]
[118] Zhao, L., Poh, C.N., Wu, J., Zhao, X., He, Y., & Yang, H*. 2022. Effects of electrolysed water combined with ultrasound on inactivation kinetics and metabolite profiles of Escherichia coli biofilms on food contact surface. Innovative Food Science & Emerging Technologies, 76, 102917. [full text] [Supplemental data]
[117] Huang, M., Mao, Y., Mao, Y., & Yang, H*. 2022. Xylitol and maltitol improve the rhelogical property of kappa-carrageenan. Foods, 11, 51. [full text] [Supplemental data]
[116] Ran, X., Lou, X., Zheng, H., Gu, Q., & Yang, H*. 2022. Improving the texture and rheological qualities of a plant-based fishball analogue by using konjac glucomannan to enhance crosslinks with soy protein. Innovative Food Science & Emerging Technologies, 75, 102910. [full text]
[115] Wongmaneepratip, W., Leong, M., Yang, H*. 2022. Quantification and risk assessment of pyrethroid residues in seafood based on nanoparticle-extraction approach. Food Control, 133, 108612. [full text] [Supplemental data]
[114] Chen, L., Liu, Q., Zhao, X., Zhang, H., Pang, X., Yang, H*. 2022. Inactivation efficacies of lactic acid and mild heat treatments against Escherichia coli strains in organic broccoli sprouts. Food Control, 133, 108577. [full text] [Supplemental data]
[113] Wang, Y., Wu, J.E., Yang, H*. 2022. Comparison of the metabolic responses of eight Escherichia coli strains including the “big six” in pea sprouts to low concentration electrolysed water by NMR spectroscopy. Food Control, 131, 108458. [full text] [Supplemental data]
2021
[112] Guo, Z., Chen, P., Yosri, N., Chen, Q., Elseedi, H.R., Zou, X., Yang, H. 2023. Detection of heavy metals in food and agricultural products by surface-enhanced Raman spectroscopy. Food Reviews International, 39 (9), 1440-1461. [full text]
[111] Ren, Z., Chen, Z., Zhang, Y., Lin, X., Li, Z., Weng, W., Yang, H*., Li, B*. 2021. Effect of heat-treated tea water-insoluble protein nanoparticles on the characteristics of Pickering emulsions. LWT-Food Science and Technology, 149, 111999. [full text] [Supplemental data]
[110] Zhang, J., Yang, H., Fang, C. 2021. Comparative study on the stability of selected Neutral electrolyzed waters and their sanitizing effect on organic fresh-cut lettuce (Lactuca sativa Var. crispa L). Journal of Food Processing and Preservation, 45, e14971. [full text]
[109] Zhou, Y., Liu, J.J.H., Kang, Y., Cui, H., Yang, H*. 2021. Effects of acid and alkaline treatments on physicochemical and rheological properties of tilapia surimi prepared by pH shift method during cold storage. Food Research International, 145, 110424. [full text]
[108] Yin, M., Yang, D., Lai, S*., Yang, H*. 2021. Rheological properties of xanthan-modified fish gelatin and its potential to replace mammalian gelatin in low-fat stirred yogurt. LWT-Food Science and Technology, 147, 111643. [full text] [Supplemental data]
[107] Huang, M., Mao, Y., Li, H., Yang, H*. 2021. Kappa-carrageenan enhances the gelation and structural changes of egg yolk via electrostatic interactions with yolk protein. Food Chemistry, 360, 129972. [full text]
[106] He, Y., Zhao, X., Chen, L., Zhao, L., Yang, H*. 2021. Effect of electrolysed water generated by sodium chloride combined with sodium bicarbonate solution against Listeria innocua in broth and on shrimp. Food Control, 127, 108134. [full text] [Supplemental data]
[105] Huang, M., Zhao, X., Mao, Y., Chen, L., Yang, H*. 2021. Metabolite release and rheological properties of sponge cake after in vitro digestion and the influence of a flour replacer rich in dietary fibre. Food Research International, 144, 110355. [full text] [Supplemental data]
[104] Zhao, L., Li, S., Yang, H*. 2021. Recent advances on research of electrolyzed water and its applications. Current Opinion in Food Science, 41, 180-188. [full text]
[103] Zhao, X., Chen, L., Wongmaneepratip, W., He, Y., Zhao, L., Yang, H*. 2021. Effect of vacuum impregnated fish gelatin and grape seed extract on moisture state, microbiota composition, and quality of chilled seabass fillets. Food Chemistry, 354, 129581. [full text] [Supplemental data]
[102] Xin, Y., Chai, M., Chen, F*., Hou, Y., Lai, S., Yang, H*. 2021. Comparative study on the gel properties and nanostructures of gelatins from chicken, porcine, and tilapia skin. Journal of Food Science, 86, 1936-1945. [full text]
[101] Wu, J., Zhao, L., Lai, S., Yang, H*. 2021. NMR-based metabolomic investigation of antimicrobial mechanism of electrolysed water combined with moderate heat treatment against Listeria monocytogenes on salmon. Food Control, 125, 107974. [full text] [Supplemental data]
[100] Chen, L., Zhao, X., He, Y., Yang, H*. 2021. Cloning, purification and characterisation of cytosolic fructose-1,6-bisphosphatase from mung bean (Vigna radiata). Food Chemistry, 347, 128973. [full text] [Supplemental data]
[99] Ren, Z., Li, Z., Chen, Z., Zhang, Y., Lin, X., Weng, W., Yang, H*., Li, B*. 2021. Characteristics and application of fish oil-in-water Pickering emulsions structured with tea water-insoluble proteins/κ-carrageenan complexes. Food Hydrocolloids, 114, 106562. [full text] [Supplemental data]
[98] Huang, M., Zhao, L., Yang, H*. 2021. Water loss and status in sponge cake: Impact of Eucheuma as a flour replacement. Journal of Food Science, 86(3), 915-922. [Full text] [Supplemental data]
[97] Mao, X., Xiao, W., Wan, Y*., Li, Z., Luo, D., Yang, H*. 2021. Dispersive solid-phase extraction using microporous metal-organic framework UiO-66: improving the matrix compounds removal for assaying pesticide residues in organic and conventional vegetables. Food Chemistry, 345, 128807. [full text] [Supplemental data]
[96] Mao, Y., Yang, H., Fu, C., You, S., Cao, H., Lai, S. 2021. Recent advances in longan polysaccharides and polyphenols: Extraction, purification, physicochemical properties, and bioactivities. In: Shi J. (ed), Asian Berries: Health Benefits (pp. 149-172). Oxfordshire, UK: Taylor & Francis. [full text]
[95] Wongmaneepratip, W., Yang, H*. 2021. Investigating the migration of pyrethroid residues between mung bean sprouts and growth media. Food Chemistry, 343, 128480. [full text] [Supplemental data]
[94] Lou, X., Zhai, D., Yang, H*. 2021. Changes of metabolite profiles of fish models inoculated with Shewanella baltica during spoilage. Food Control, 123, 107697. [full text] [Supplemental data]
[93] Huang, M., Theng, A.H.P., Yang, D, Yang, H*. 2021. Influence of κ-carrageenan on the rheological behaviour of a model cake flour system. LWT-Food Science and Technology, 136, 110324. [full text] [supplementary data]
[92] Li, S., Tian, Y., Jiang, P., Lin, Y., Liu, X., Yang, H*. 2021. Recent advances in the application of metabolomics for food safety control and food quality analyses. Critical Reviews in Food Science and Nutrition, 61(9), 1448-1469. [full text]
2020
[91] Yang, D., Yang, H*. 2020. The temperature dependent extraction of polysaccharides from Eucheuma and the rheological synergistic effect in their mixtures with kappa carrageenan. LWT-Food Science and Technology, 129, 109515. [full text]
[90] Zhao, X., Chen, L., Zhao, L., He, Y., Yang, H*. 2020. Antimicrobial kinetics of nisin and grape seed extract against inoculated Listeria monocytogenes on cooked shrimps: survival and residual effects. Food Control, 115, 107278. [full text] [Supplemental data]
[89] Zhou, Y., Yang, H*. 2020. Enhancing tilapia fish myosin solubility using proline in low ionic strength solution. Food Chemistry, 320, 126665. [full text][中文介绍]
[88] Yang, D., Yang, H*. 2020. Effects of ethanol on gelation of iota-carrageenan. LWT-Food Science and Technology, 126, 109281. [full text]
[87] Xin, Y., Jin, Z., Chen, F*., Lai, S., Yang, H*. 2020. 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, 154, 267-275. [full text] [Supplemental data]
[86] Zhao, X., Chen, L., Wu, J.E., He, Y., Yang, H*. 2020. 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, Article 108494. [full text] [supplementary data]
[85] Chen, L., Zhao, X., Wu, J.E., Liu, Q., Pang, X., Yang, H*. 2020. Metabolic characterisation of eight Escherichia coli strains including "Big Six" and acidic responses of selected strains revealed by NMR spectroscopy. Food Microbiology, 88, Article 103399. [full text] [Supplemental data]
[84]Liu, Q., Chen, L., Laserna, A.K.C., He, Y., Feng, X., Yang, H*. 2020. Synergistic action of electrolyzed water and mild heat for enhanced microbial inactivation of Escherichia coli O157:H7 revealed by metabolomics analysis. Food Control, 110, Article 107026. [full text] [Supplemental data]
[83] Chen, L., Zhao, X., Wu, J.E., He, Y., Yang, H*. 2020. Metabolic analysis of salicylic acid-induced chilling tolerance of banana using NMR. Food Research International, 128, Article 108796. [full text][supplementary data]
[82] Mao, X., Wan, Y*., Li, Z., Chen, L., Lew, H.L., Yang, H*. 2020. Analysis of organophosphorus and pyrethroidpesticides in organic and conventional vegetables using QuEChERS combined with dispersive liquid-liquid microextraction based on the solidification of floating organic droplet. Food Chemistry, 309, Article 125755. [full text][supplementary data] [中文介绍]
[81] Feng, X., Tjia, J.Y.Y., Zhou, Y., Liu, Q., Fu, C., Yang, H*. 2020. Effects of tocopherol nanoemulsion addition on fish sausage properties and fatty acid oxidation. LWT - Food Science and Technology, 118, Article 108737. [full text] [supplementary data]
[80] Zhuang, X., Jiang, X., Zhou, H., Chen, Y., Zhao, Y., Yang, H*., Zhou, G*. 2020. Insight into the mechanism of physicochemical influence by three polysaccharides on myofibrillar protein gelation. Carbohydrate Polymers, 229, Article 115449. [full text]
[79] Zhang, L., Wang, P., Sun, X., Chen, F*., Lai, S., Yang, H*. 2020. Calcium permeation property and firmness change of cherry tomatoes under ultrasound combined with calcium lactate treatment. Ultrasonics – Sonochemistry, 60, Article 104784. [full text]
[78] Yang, D., Gao, S., Yang, H*. 2020. Effects of sucrose addition on the rheology and structure of iota-carrageenan. Food Hydrocolloids, 99, Article 105317. [full text]
2019
[77] Zhao, L., Zhao, X., Wu, J., Lou, X., Yang, H*. 2019. Comparison of metabolic response between the planktonic and air-dried Escherichia coli to electrolysed water combined with ultrasound by 1H NMR spectroscopy. Food Research International, 125, Article 108607. [full text] [supplementary data]
[76] Yu, X., Lee, J.K., Liu, H., Yang, H*. 2019. Synthesis of magnetic nanoparticles to detect Sudan dye adulteration in chilli powders. Food Chemistry, 299, Article 125144. [full text][supplementary data]
[75] Liu, Q., Jin, X., Feng, X., Yang, H*., Fu, C. 2019. 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, Article 106702. [full text]
[74] Zhao, X., Zhou, Y., Zhao, L., Chen, L., He, Y., Yang, H*. 2019. Vacuum impregnation of fish gelatin combined with grape seed extract inhibits protein oxidation and degradation of chilled tilapia fillets. Food Chemistry, 294, 316-325. [full text]
[73] Zhao, X., Wu, J.E., Chen, L., Yang, H*. 2019. 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. [full text][supplementary data]
[72] Huang, M., Yang, H*. 2019. Eucheuma powder as a partial flour replacement and its effect on the properties of sponge cake. LWT-Food Science and Technology, 110, 262-268. [full text]
[71] Yu, Y., Li, Z*., Cao, G., Li, S., Yang, H*. 2019. Effects of ball milling micronization on amino acids profile and antioxidant activities of Polygonatumcyrtonema Hua tuber powder. Journal of Food Measurement and Characterization,13(3), 2106-2117. [full text]
[70] Sow, L.C., Toh, N.Z.Y., Wong, C.W., Yang, H*. 2019. Combination of sodium alginate with tilapia fish gelatin for improved texture properties and nanostructure modification. Food Hydrocolloids, 94, 459-467. [full text]
[69] Yu, Y., Li, Z*., Cao, G., Huang, S., Yang, H. 2019. Bamboo leaf flavonoids extracts alleviate oxidative stress in HepG2 cells via naturally modulating reactive oxygen species production and Nrf2-mediated antioxidant defense responses. Journal of Food Science, 84(6), 1609-1620. [full text] [supplementary data1] [supplementary data2] [supplementary data3]
[68] Chen, L., Tan, J.T.G., Zhao, X., Yang, D., Yang, H*. 2019. Energy regulated enzyme and non-enzyme-based antioxidant properties of harvested organic mung bean sprouts (Vigna radiata). LWT-Food Science and Technology, 107, 228-235. [full text] [supplementary data]
[67] Zhang, L., Wang, P., Chen, F*., Lai, S., Yu, H., Yang, H*. 2019. 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. [full text]
[66] Zhao, L., Zhao, M.Y., Phey, C.P., Yang, H*. 2019. 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. [full text] [supplementary data]
[65] Zheng, Y., Yu, X., Yang, H*., Wang, S. (2019). From a perspective of nutrition: Importance of organic foods over conventional counterparts. In: Biswas D, Micallef SA. (eds), Safety and Practice for Organic Food (pp. 75-134). London, UK: Elsevier.[full text]
[64] Chen, L., Zhang, H., Liu, Q., Pang, X., Zhao, X., Yang, H*. 2019. 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. [full text][supplementary data]
[63] Chen, L., Wu, J., Li, Z., Liu, Q., Zhao, X., Yang, H*. 2019. Metabolomic analysis of energy regulated germination and sprouting of organic mung bean (Vigna radiata) using NMR spectroscopy. Food Chemistry, 286, 87-97. [full text] [supplementary data]
[62] Mao, X., Yan, A., Wan, Y*., Luo, D., Yang, H*. 2019. Dispersive solid-phase extraction using microporous sorbent UiO-66 coupled to gas chromatography-tandem mass spectrometry: A QuEChERS-type method for the determination of organophosphorus pesticide residues in edible vegetable oils without matrix interference. Journal of Agricultural and Food Chemistry, 67(6), 1760-1770. [full text] [supplementary data]
[61] Sow, L.C., Tan, S.J., Yang, H*. 2019. Rheological properties and structure modification in liquid and gel of tilapia skin gelatin by the addition of low acyl gellan. Food Hydrocolloids, 90, 9-18. [full text][supplementary data]
[60] Ren, Q., Yin, C., Chen, Z., Cheng, M., Ren, Y., Xie, X., Li, Y., Zhao, X., Xu, L., Yang, H., Li, W. 2019. Efficient sonoelectrochemical decomposition of chlorpyrifos in aqueous solution. Microchemical Journal, 145, 146-153. [full text]
[59] Zhou, Y., Yang, H*. 2019. 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. [full text] [supplementary data1] [supplementary data 2]
[58] Yu, X., Li, Z., Zhao, M., Lau, S.C.S., Tan, H.R., Teh, W.J., Yang, H*., Zheng, C., Zhang, Y. 2019. Quantification of aflatoxin B1 in vegetable oils using low temperature clean-up followed by immuno-magnetic solid phase extraction. Food Chemistry, 275, 390-396. [full text]
[57] Liu, Q., Yang, H*. 2019. Application of atomic force microscopy in food microorganisms. Trends in Food Science & Technology, 87, 73-83. [full text]
2018
[56] Zhang, J., Lai, S., Yang, H*. 2018. Physicochemical and antibacterial effects of sodium bicarbonate and brine water on the electrolysed water generated by a portable sanitising unit. LWT-Food Science and Technology, 98, 524-532. [full text]
[55] Zhang, L., Zhao, S., Lai, S., Chen, F*., Yang H*. 2018. Combined effects of ultrasound and calcium on the chelate-soluble pectin and quality of strawberries during storage, Carbohydrate Polymers, 200, 427-435.[full text]
[54] Chen, L., Tan, G., Pang, X., Yuan, W., Lai, S., Yang, H*. 2018. Energy regulated nutritive and antioxidant properties during the germination and sprouting of broccoli sprouts (Brassica oleracea var. italica). Journal of Agricultural and Food Chemistry, 66, 6975-6985. [full text]
[53] Zhang, L., Chen, F*., Lai, S., Wang, H., Yang, H*. 2018. Impact of soybean protein isolate-chitosanedible coating on the softening of apricot fruit during storage. LWT-Food Science and Technology, 96, 604-611. [full_text]
[52] Sow, L.C., Chong, J.M.N., Liao, Q.X., Yang, H*. 2018. Effects of κ-carrageenan on the structure and rheological properties of fish gelatin. Journal of Food Engineering, 239, 92-103. [full text]
[51] Feng, X., Hang, S., Zhou, Y., Liu, Q., Yang, H*. 2018. Bromelain kinetics and mechanism on myofibril from golden pomfret (Trachinotus blochii). Journal of Food Science, 83(8), 2148-2158. [full text]
[50] Feng, X., Guo, Y., An, H.*, Yang, H. (2018) The hyphenated technique of high speed atomic force microscopy and super resolution optical detection system. In: Cai J. (eds) Atomic Force Microscopy in Molecular and Cell Biology. Springer, Singapore [full text]
[49] Li, Y., Zhang, L., Chen, F*., Lai, S., Yang, H*. 2018. Effects of vacuum impregnation with calcium ascorbate and disodium stannous citrate on Chinese red bayberry. Food and Bioprocess Technology, 11(7), 1300-1316. [full text]
[48] Yang, Z., Yang, H.J., Yang, H*. 2018. Characterisation of rheology and microstructures of κ-carrageenan in ethanol-water mixtures. Food Research International, 107, 738-746. [full text] [Supplementary data]
[47] Sow, L.C., Kong, K., Yang, H*. 2018. Structural modification of fish gelatin by the addition of gellan, κ-carrageenan, and salts mimics the critical physicochemical properties of pork gelatin. Journal of Food Science, 83(5), 1280-1291. [full text] [Supplementary data 1] [Supplementary data 2]
[46] Wu, Q., Zhang, X., Jia, J*., Kuang, C., Yang, H. 2018. Effect of ultrasonic pretreatment on whey protein hydrolysis by alcalase: Thermodynamic parameters, physicochemical properties and bioactivities. Process Biochemistry, 67, 46-54. [full text]
[45] Liu, Q., Wu, J., Lim, Z.Y., Lai, S., Lee, N., Yang, H*. 2018. Metabolite profiling of Listeria innocua for unravelling the inactivation mechanism of electrolysed water by Nuclear Magnetic Resonance spectroscopy. International Journal of Food Microbiology, 271, 24-32. [full text] [Supplementary data 1] [Supplementary data 2]
[44] Zhang, J., Yang, H*., Chan, J.Z.Y. 2018. Development of portable flow-through electrochemical sanitizing unit to generate near neutral electrolyzed water. Journal of Food Science, 83(3), 780-790. [full text]
[43] Chen L, Zhou Y, He Z, Liu Q, Lai S, Yang H*. 2018. Effect of exogenous ATP on the postharvest properties and pectin degradation of mung bean sprouts (Vigna radiata). Food Chemistry, 251, 9-17. [full text] [Supplementary data]
[42] He Z, Yang H*. 2018. Colourimetric detection of swine-specific DNA for halal authentication using gold nanoparticles, Food Control, 88, 9-14. [full text]
[41] Yang Z, Yang HJ, Yang H*. 2018. Effects of sucrose addition on the rheology and microstructure of κ-carrageenan gel. Food Hydrocolloids, 75, 164-173. [full text]
[40] Yu X, Li Y, Ng M, Yang H*, Wang S. 2018. Comparative study of pyrethroids residue in fruit peels and fleshes using polystyrene-coated magnetic nanoparticles based clean-up techniques. Food Control, 85, 300-307. [full text]
2017
[39] Zhao Z, Wu M, Zhan Y, Zhan K, Chang X, Yang H, Li Z. 2017. Characterization and purification of anthocyanins from black peanut (Arachis hypogaea L.) skin by combined column chromatography. Journal of Chromatography A, 1519, 74-82. [full text] [Supplementary data]
[38] Sow LC, Peh YR, Pekerti BN, Fu C, Bansal N, Yang H*. 2017. Nanostructural analysis and textural modification of tilapia fish gelatin affected by gellan and calcium chloride addition. LWT-FoodScience and Technology, 85, 137-145. [full text] [Supplementary data1] [Supplementary data2]
[37] Xin Y, Chen F*, Lai S, Yang H*. 2017. Influence of chitosan-based coatings on the physicochemical properties and pectin nanostructure of Chinese cherry. Postharvest Biology and Technology, 133, 64-71. [full text] [Supplementary data]
[36] Feng X, Zhu Y, Liu Q, Lai S, Yang H*. 2017. Effects of bromelain tenderisation on myofibrillar proteins, texture and flavour of fish balls prepared from golden pomfret. Food and Bioprocess Technology, 10, 1918-1930. [full text] [Supplementary data1] [Supplementary data2][correction]
[35] Zhang J, Zhou S, Chen R, Yang H*. 2017. Development of a portable electrolytic sanitising unit for the production of neutral electrolysed water. LWT-Food Science and Technology, 82, 207-215. [full text] [Supplementary data1] [Supplementary data2]
[34] Liu H, Jiang Y, Yang H, Yang B, 2017. Structure characteristics of an acidic polysaccharide purified from banana (Musa nana Lour.) pulp and its enzymatic degradation. International Journal of Biological Macromolecules, 101, 299-303. [full text]
[33] Lin M, Tay SH, Yang H*, Yang B, Li H. 2017. Development of eggless cakes suitable for lacto-vegetarians using isolated pea proteins. Food Hydrocolloids, 69, 440-449. [full text]
[32] Lin M, Tay SH, Yang H*, Yang B, Li H. 2017. Replacement of eggs with soybean protein isolates and polysaccharides to prepare yellow cakes suitable for vegetarians. Food Chemistry, 229, 663-673. [full text] [Supplementary data]
[31] Liu Q, Wu J, Lim ZY, Aggarwal A, Yang H*, Wang S. 2017. Evaluation of the metabolic response of Escherichia coli to electrolysed water by 1H NMR spectroscopy. LWT - Food Science and Technology, 79, 428-436. [full text]
[30] Yang H*, Wu Q, Ng LY, Wang S. 2017. 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. [full text]
[29] Pang Z, Deeth H, Yang H, Prakash S, Bansal N. 2017. Evaluation of tilapia skin gelatin as a mammalian gelatin replacer in acid milk gels and low-fat stirred yogurt. Journal of Dairy Science, 100, 3436-3447. [full text]
[28] Sow LC, Tirtawinata F, Yang H*, Shao Q, Wang S. 2017. Carvacrol nanoemulsion combined with acid electrolysed water to inactivate bacteria, yeast in vitro and native microflora on shredded cabbages. Food Control, 76, 88-95. [full text]
[27] Liu H, Chen F*, Lai S, Tao J, Yang H*, Jiao Z. 2017. 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. [full text]
[26] Mao J, Zhang L, Chen F*, Lai S, Yang B, Yang H*. 2017. 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. [full text]
[25] Yu X, Ang HC, Yang H*, Zheng C, Zhang Y. 2017. Low temperature cleanup combined with magnetic nanoparticle extraction to determine pyrethroids residue in vegetables oils. Food Control, 74, 112-120. [full text] [Supplementary data]
[24] Feng X, Fu C, Yang H*. 2017. Gelatin addition improves nutrient retention, texture and mass transfer of fish balls without altering their nanostructure during boiling. LWT-Food Science and Technology, 77, 142-151. [full text]
[23] Liu Q, Tan CSC, Yang H*, Wang S. 2017. 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. [full text]
[22] Zhang L, Chen F*, Zhang P, Lai S, Yang H*. 2017. Influence of rice bran wax coating on the physicochemical properties and pectin nanostructure of cherry tomatoes. Food and Bioprocess Technology, 10, 349-357. [full text]
[21] Zhao L, Zhang Y, Yang H*. 2017. 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. [full text]
[20] Yu X, Yang H*. 2017. Pyrethroid residue determination in organic and conventional vegetables using liquid-solid extraction coupled with magnetic solid phase extraction based on polystyrene-coated magnetic nanoparticles. Food Chemistry, 217, 303-310. [full text] [Supplementary data]
[19] Feng X, Ng VK, Mikš-Krajnik M, Yang H*. 2017. 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, 10, 89-102. [full text]
[18] Zhang J, Yang H*. 2017. Effects of potential organic compatible sanitisers on organic and conventional fresh-cut lettuce (Lactuca sativa Var. Crispa L). Food Control, 72, 20-26. [full text]
2016
[17] Li P, Yang H, Zhu Y, Wang Y, Bai D, Dai R, Ren X, Yang H, Ma L. 2016. Influence of washing and cold storage on lipid and protein oxidation in catfish (Clarias lazera) surimi. Journal of Aquatic Food Product Technology, 25, 790-801. [full text]
[16] Yang X, Yang J, Jiang Y, Yang H, Yun Z, Rong W, Yang B. 2016. Regiospecific synthesis of prenylated flavonoids by a prenyltransferase cloned from Fusarium oxysporum. Scientific Reports, 6, e24819. [full text]
[15] Feng X, Bansal N, Yang H*. 2016. Fish gelatin combined with chitosan coating inhibits myofibril degradation of golden pomfret (Trachinotus blochii) fillet during cold storage. Food Chemistry, 200, 283-292. [full text] [Supplementary data]
2015
[14] Fu C, Yang D, Peh E, Lai S, Feng X, Yang H*. 2015. Structure and antioxidant activities of proanthocyanidins from elephant apple (Dillenia indica Linn.). Journal of Food Science, 80, C2191-2199. [full text]
[13] Fu C, Yang X, Lai S, Liu C, Huang S, Yang H*. 2015. Structure, antioxidant and α-amylase inhibitory activities of longan pericarp proanthocyanidins. Journal of Functional Foods, 14, 23-32. [full text]
[12] Sow LC, Yang H*. 2015. Effects of salt and sugar addition on the physicochemical properties and nanostructure of fish gelatin. Food Hydrocolloids, 45, 72-82.[full text] [Supplementary data1] [Supplementary data2]
[11] Li M, Chen F, Yang B, Lai S, Yang H*, Liu K, Bu G, Fu Cai, Deng Y. 2015. Preparation of organic tofu using organic compatible magnesium chloride incorporated with polysaccharide coagulants. Food Chemistry, 167, 168-174. [full text]
[10] Chong JX, Lai S, Yang H*. 2015. Chitosan combined with calcium chloride impacts fresh-cut honeydew melon by stabilising nanostructures of sodium-carbonate-soluble pectin. Food Control, 53, 195-205. [full text]
[9] Guo Z, Chen F, Yang H, Liu K, Zhang L. 2015. Kinetics of protein extraction in reverse micelle. International Journal of Food Properties, 18, 1707-1718. [full text]
[8] Bu G, Zhu T, Chen F, Zhang N, Liu K, Zhang L, Yang H. 2015. Effects of saccharide on the structure and antigenicity of β-conglycinin in soybean protein isolate by glycation. European Food Research and Technology, 240(2): 285-293. [full text]
2014
[7] Yang H. (ed) 2014. Atomic Force Microscopy (AFM): Principles, Modes of Operation and Limitations. Nova Science Publishers, Inc. Hauppauge, N.Y., USA. [full text]
[6] Yu X, Yang R, Gu Z, Lai S, Yang H. 2014. Anti-tumor and immunostimulatory functions of two feruloyl oligosaccharides produced from wheat bran and fermented by Aureobasidium pullumans. BioResources, 9(4): 6778-6790. [full text]
[5] Du X, An H, Liu Z, Yang H, Wei L. 2014. Probing starch-iodine interaction by atomic force microscopy. Scanning, 36(4): 394-400. [full text]
[4] Deng Y, Luo Y, Wang Y, Yue J, Liu Z, Zhong Y, Zhao Y, Yang H. 2014. Drying-induced protein and microstructure damages of squid fillets affected moisture distribution and rehydration ability during rehydration. Journal of Food Engineering, 123(1): 23-31. [full text]
[3] Bu G, Yang Y, Chen F, Liao Z, Gao Y, Yang H, Li R, Liu K, Zhao J. 2014. Extraction and physicochemical properties of soybean protein and oil by a new reverse micelle system compared with other extraction methods. International Journal of Food Science and Technology, 49(4): 1079-1089. [full text]
2013
[2] Chen Y, Chen F, Lai S, Yang H*, Liu H, Liu K, Bu G, Deng Y. 2013. In-vitro study of the interaction between pectinase and chelate-soluble pectin in postharvest apricot fruits. European Food Research and Technology,237(6):987-993. [full text]
[1] Yang B, Yang H, Chen F, Hua Y, Jiang Y. 2013. Phytochemical analyses of Ziziphus jujuba Mill. var. spinosa seed by ultrahigh performance liquid chromatography-tandem mass spectrometry and gas chromatography-mass spectrometry. Analyst, 138(22), 6881-6888. [full text]
Technical notes/Editorial
Yang D, Liu Q, Sow LC, Yang H. 2015. Eucheuma: Seafood with potential for beverage applications. Food & Beverage Asia, 51-53.
Yang H, Zhang J, Chen R. 2014. Ensuring produce safety: Portable sanitising unit based on green electrolysis. Food & Beverage Asia, 56-58.
Feng X, Lai S, Yang H. 2014. Sustainable seafood processing: utilization of fish gelatin. Austin Journal of Nutrition and Food Sciences, 2(1): 1006.
Patents & Related Work
Yang H, Zhao L. 2017. A sanitising method of combining low concentration electrolysed water and levulinic acid for organic fresh cherry. NUS ILO Ref: 2017-172
Yang H, Zhao L. 2017. A sanitising method of using low concentration electrolysed water for organic fresh cherry. NUS ILO Ref: 2017-123-01
Yang H., Zhang J. 2017. Development of portable sanitising unit for generating neutral pH sanitising solution. NUS ILO Ref: 2017-074-01
Yang H., Zhao Z. 2017. A vacuum impregnation technology to extend the shelf-life of fresh bayberry and loquat fruits. NUS ILO Ref: 2017-083.
Yang H., Liu Q., Sow LC. 2016. Development of food mixtures to improve suspension and reduce foam of beverages. NUS ILO Ref: 16084N
Yang H., Tay SH. 2016. A method of preparing eggless cakes using plant edible proteins. NUS ILO Ref: 16085N-SZ
Yang H., Sreejith R. 2016. A method of using vacuum impregnation for extending the shelf-life of strawberries. NUS ILO Ref: 15267N-SZ-CN
Yang H., Ng LY. 2016. A method of using vacuum impregnation for extending the shelf-life of fresh-cut papayas. NUS ILO Ref: 15266N-SZ-CN
Yang H., Sow LC., Tirtawinata F. 2016. A recipe of nanoemulsion containing carvacrol and its preparation method. NUS ILO Ref: 16012N-SZ-CN
Selected Publications Prior to joining NUS (* indicates corresponding author)
Xin Y, Zhang M, Yang H, Adhikari B. 2015. Kinetics of argy wormwood (Artemisia argyi) leaf peroxidase and chlorophyll content changes due to thermal and thermosonication treatment. Journal of Food Science and Technology, 52(1): 249-257.[full text]
Yang H, Hewes D, Salaheen S, Federman C, Biswas D. 2014. Effects of blackberry juice on growth inhibition of foodborne pathogens and growth promotion of Lactobacillus. Food Control, 37(1): 15-20.[full text]
Yang H, Feirtag JM, Diez-Gonzalez F. 2013. Sanitizing effectiveness of commercial “active water” technologies on Escherichia coli O157:H7, Salmonella enterica and Listeria monocytogenes. Food Control, 33(1): 232-238.[full text]
Lai S, Chen F, Zhang L, Yang H*, Deng Y, Yang B. 2013. Nanostructural difference of water-soluble pectin and chelate-soluble pectin among ripening stages and cultivars of Chinese cherry. Natural Product Research, 27(4-5): 379-385.[full text]
Liu H, Jiao Z*, Liu J, Zhang C, Zheng X, Lai S, Chen F, Yang H*. 2013. Optimization of supercritical fluid extraction of phenolics from date seeds and characterization of its antioxidant activity. Food Analytical Methods, 6(3):781-788.[full text]
Wang M, Chen F, Yang H*, Chen Y, Li M. 2013. Progress in research on effect of different processing and storage methods for changes of nutritious and antioxidant activities. Modern Food Science and Technology, 29(3): 692-697.[full text]
Zhang L, Chen F, Yang H*, Ye X, Sun X, Liu D, Yang B, An H, Deng Y. 2012. Effects of temperature and cultivar on nanostructural changes of water-soluble pectin and chelate-soluble pectin in peaches. Carbohydrate Polymers, 87(1), 816-821.[full text]
Wang H, Chen F, Yang H*, Chen Y, Zhang L, An H. 2012. Effects of ripening stage and cultivar on physicochemical properties and pectin nanostructures of jujubes. Carbohydrate Polymers, 89(4): 1180-1188.[full text]
Ren X, Ma L, Chu J*, Wang Y, Zhuang Y, Zhang S, Yang H*, An H. 2012. Optimization of enzymatic hydrolysis of channel catfish bones for preparing antibacterial agents. Journal of Aquatic Food Product Technology, 21(2): 99-110.[full text]
Ren X, Liang P, Ma L, Yang H. 2012. Antibacterial mechanism of catfish bone hydrolysate revealed by atomic force and transmission electron microscopy. Advanced Materials Research, 554-556, 1346-1349.[full text]
Xu W, Liu B, Yang H, Liu K, Jia S, Chen F. 2012. Effect of γ-irradiation on the physicochemical properties of mixed soy protein isolate/starch material. African Journal of Biotechnology, 11(28), 7238-7246.[full text]
Qian B, Luo Y, Deng Y, Cao L, Yang H, Shen Y, Ping J. 2012. Chemical composition, angiotensin-converting enzyme-inhibitory activity and antioxidant activities of few-flower wild rice (Zizania latifolia Turcz). Journal of the Science of Food and Agriculture, 92(1), 159-164. [full text]
Chen F, Liu H, Yang H*, Lai S, Cheng X, Xin Y, Yang B, Hou H, Yao Y, Zhang S, Bu G, Deng Y. 2011. Quality attributes and cell wall properties of strawberry (Fragaria annanassa Duch.) under calcium chloride treatment. Food Chemistry, 126(2): 450-459.[full text]
Zhang S, Lu Q, Yang H, Meng D. 2011. Effects of protein content, glutenin-to-gliadin ratio, amylose content and starch damage on textural properties of Chinese fresh white noodles. Cereal Chemistry, 88(3):296-301.[full text]
Zhang S, Lu Q, Yang H, Li Y, Wang S. 2011. Aqueous enzymatic extraction of oil and protein hydrolysates from roasted peanut seeds. Journal of American Oil Chemists Society, 88(5): 727-732.[full text]
An H, Liang H, Liu Z, Yang H, Liu Q, Wang H. 2011. Nano-structures of debranched potato starch obtained by isoamylolysis. Journal of Food Science, 76(1):N11-14.[full text]
Liu K, Chen F, Zhao Y, Gu Z, Yang H. 2011. Selenium accumulation in protein fractions during germination of Se-enriched brown rice and molecular weights distribution of Se-containing proteins. Food Chemistry, 127(4), 1526-1531.[full text]
Deng Y, Liu Y, Qian B, Su S, Wu J, Song X, Yang H. 2011. 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(5): 761-768.[full text]
Yang B, Yang H, Li J, Li Z, Jiang Y. 2011. Amino acid composition, molecular weight distribution and antioxidant activity of protein hydrolysates of soy sauce lees. Food Chemistry, 124(2): 551-555.[full text]
Xin Y, Chen F, Yang H*, Zhang P, Deng Y, Yang B. 2010. Morphology, profile and role of chelate-soluble pectin on tomato properties during ripening. Food Chemistry, 121(2): 372-380.[full text]
Zhang L, Chen F, Yang H*, Sun X, Liu H, Gong X, Jiang C, Ding C. 2010. Changes in firmness, pectin content and nanostructure of two crisp peach cultivars after storage. LWT-Food Science and Technology, 43(1): 26-32.[full text]
Yang B, Jiang G, Gu C, Yang H, Jiang Y. 2010. Structural changes of polysaccharides isolated from chestnut (castanea mollissima Bl.) fruit at different degrees of hardening. Food Chemistry, 119(3), 1211-1215.[full text]
Lin M, Deng Y, Xiao C, Liu M, Zhu L, Luo W, Yang H. 2010. Influence of pure oxygen on nanostructure of water-soluble pectin in pears. Philippine Agricultural Scientist, 93(2): 190-197. [full text]
Xiao C, Luo W, Liu M, Zhu L, Li M, Yang H, Deng Y. 2010. Quality of fresh-cut pears (Pyrus bretschneideri Rehd cv. Huangguan) coated with chitosan combined with ascorbic acid and rosemary extracts. Philippine Agricultural Scientist, 93(1): 66-75.[full text]
Yang H*, Chen F, An H, Lai S. 2009. Comparative studies on nanostructures of three kinds of pectins between two cultivar peaches using atomic force microscopy. Postharvest Biology and Technology, 51(3): 391-398.[full text]
Yang H, Wang Y. 2009. Effects of concentration on nanostructural images and physical properties of gelatin from channel catfish skins. Food Hydrocolloids, 23(3): 577-584. [full text]
Chen F, Zhang L, An H, Yang H*, Sun X, Liu H, Yao Y, Li L. 2009. 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 (1): 125-130.[full text]
Liu H, Chen F, Yang H*, Yao Y, Gong X, Xin Y, Ding C. 2009. Effect of calcium treatment on nanostructure of chelate-soluble pectin and physicochemical and textural properties of apricot fruits. Food Research International, 42(8): 1131-1140.[full text]
Yang H, Wang Y. 2008. Application of atomic force microscopy on rapid determination of microorganisms for food safety. Journal of Food Science, 73(8): N44-50. (Editor's Choice Articles in Nanoscale Food Science, Engineering, and Technology)[full text]
Yang H, Wang Y, Zhou P, Regenstein JM. 2008. Effects of alkaline and acid pretreatment on the physical properties and nanostructures of the gelatin from channel catfish skins. Food Hydrocolloids, 22(8): 1541-1550.[full text]
Zhang L, Chen F, An H, Yang H*, Sun X, Guo X, Li L. 2008. Physicochemical properties, firmness, and nanostructures of sodium carbonate-soluble pectin of 2 Chinese cherry cultivars at 2 ripening stages. Journal of Food Science, 73(6): N17-22. [full text]
Wang Y, Yang H, Regenstein JM. 2008. Characterization of fish gelatin at nanoscale using atomic force microscopy. Food Biophysics, 3(2): 269-272.[full text]
An H, Yang H, Liu Z, Zhang Z. 2008. Effects of heating modes and sources on nanostructure of gelatinized starch molecules using atomic force microscopy. LWT-Food Science and Technology, 41(8):1466-1471.[full text]
Yang H, Wang Y, Regenstein JM, Rouse D. 2007. Nanostructural characterization of catfish skin gelatin using atomic force microscopy. Journal of Food Science, 72(8): C430-440.[full text]
Yang H, Wang Y, Lai S, An H, Li Y, Chen F. 2007. Application of atomic force microscopy as a nanotechnology tool in food science. Journal of Food Science, 72(4): R65-75.[full text]
Yang H, Wang Y, Jiang M, Oh JH, Herring J, Zhou P. 2007. 2-step optimization of the extraction and subsequent physical properties of channel catfish (Ictalurus punctatus) skin gelatin. Journal of Food Science, 72(4): C188-195.[full text]
Yang H, Lai S, An H, Li Y. 2006. Atomic force microscopy study of the ultrastructural changes of chelate-soluble pectin in peaches under controlled atmosphere storage. Postharvest Biology and Technology, 39(1): 75-83.[full text]
Yang H, An H, Li Y. 2006. Manipulate and stretch single pectin molecules with modified molecular combing and fluid fixation techniques. European Food Research and Technology, 223(1): 78-82.[full text]
Yang H, Feng G, An H, Li Y. 2006. Microstructure changes of sodium carbonate-soluble pectin of peach by AFM during controlled atmosphere storage. Food Chemistry, 94(2): 179-192.[full text]
Yang H, An H, Feng G, Li Y, Lai S. 2005. Atomic force microscopy of the water- soluble pectin of peaches during storage. European Food Research and Technology, 220(5): 587-591.[full text]
Yang H, An H, Feng G, Li Y. 2005. Visualization and quantitative roughness analysis of peach skin by atomic force microscopy under storage. LWT-Food Science and Technology, 38(6): 571-577.[full text]
Feng G, Yang H, Li Y. 2005. Kinetics of relative electrical conductivity and correlation with gas composition in modified atmosphere packaged bayberries (Myrica rubra Siebold and Zuccarini). LWT-Food Science and Technology, 38(3): 249-254.[full text]
Yang H, Feng G, An H, Li Y. 2004. Quantitative roughness analysis of post-harvest mushroom by atomic force microscopy. Acta Botanica Sinica, 46(10): 1249-1255.[full text]
He S, Feng G, Yang H, Wu Y, Li Y. 2004. Effects of pressure reduction rate on quality and ultrastructure of iceberg lettuce after vacuum cooling and storage. Postharvest Biology and Technology, 33(3): 263-273.[full text]
Books and Book Chapters
Yang H, Dey SK, Buchanan R, Biswas D. 2014. Pests in poultry, poultry product-borne infection and future precautions. In Bhat H and Gómez-López VM (Eds). Practical Food Safety: Contemporary Issues and Future Directions, First Edition. Wiley-Blackwell. [full text]
Yang H. (ed). 2012. Polymer Morphology. Nova Science Publishers, Inc. Hauppauge, N.Y., USA. [full text]
Patents & Related work
Chen F, Zhao J, Jiang C, Yang H, Mo L, Shi, S, Zhang J, Gao Y, Zhang S, Li R, Zhao X, Cheng X, Yao Y, Ding C, Xin Y. Separate soybean protein and oil simultaneously using reverse micelle technology. China Patent No.: ZL 200810141114.2, issued on 31 Aug 2011.
Chen F, Cheng X, Yang H, Liu H, Jiang C, Hou H, Yao Y, Bu G, Shi D, Gong B, Zhang P, Wu Q, Liu H. A method of extracting soybean protein from soybean powder using dodecyl trimethyl ammonium chloride (DTAC) reverse micelle technology. China Patent No.: ZL 201010292052.2, issued on 21 Mar 2012.
Chen F, Gao Y, Yang H, Zhao J, Bu G, Chen Y, Liu K, Liu B, Yang Y, Guo Z, Li R, Wang H, Li Y, Li M. A method of preparation modified diesel oil using mixed reverse micelles. China Patent No.: ZL 201210217283.6, issued on 30 July 2014.
Yang H, Chen Y, Chen F, Liu B, Gao Y, Bu G, Liu K, Li M, Wang M, Yang Y, Wang H, Li Y, Guo Z, Li R. A method of making preservative coatings from safe and natural materials for fresh fruits and vegetables. China Patent Application No.: CN201210217321.8. Application Date: 28 Jun 2012.
Chen F, Gong B, Liu B, Yao Y, Liu K, Bu G, Wang H, He L, Yang H, Wang H, Li Y, Wang M, Li Y, Li M. 2012. A technique for making soybean protein isolate/starch biodegradable packaging material. China Patent Application No.: CN201210012108. Application Date: 16 Jan 2012.
Chen F, Li R, Yang H, Bu G, Liu K, Zhang L, Yao Y, Guo Z, Li Y, Fang Z, Wang M, Li M, Li W, Yang Y, Gao Y, Yang Z, Zhu T, Yang G. A method of purifying soybean protein and simultaneously recovering surfactant from extracting solution containing soybean powder. China Patent Pending: CN201310486292.X. Application Date: 17 Oct 2013.
Bu G, Zhu T, Chen F, Zhang N, Liu K, Zhang L, Yao Y, Yang H, Yang C, Liu S, Yang G, Wang S, Fang Z, Li Y, Li R, Guo Z. A method of glycosylation and enzymatic property modification to prepare low allergenicity of soybean powder. China Patent Pending: CN201410195415.9. Application Date: 7 May 2014.
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