Honghai Hu

Comprehensive Key Laboratory Of Agro Products Processing, Ministry Of Agriculture And Rural Affairs
Beijing, 100193, China

Last Updated: 09/26/2026

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Found 33 publications

Differential Effects of pH-Shift and Ultrasound Intervention Sequences on Physicochemical, Structural and Gelling Properties of Potato-Egg White Composite Proteins.

Differential Effects of pH-Shift and Ultrasound Intervention Sequences on Physicochemical, Structural and Gelling Properties of Potato-Egg White Composite Proteins.

Journal: Gels (Basel, Switzerland)

Published: May 25, 2026

Insights into the regulatory role of pulsed electric field-induced ROS burst in metabolite changes during potato processing: Integrated transcriptomic and metabolomic analysis.

Insights into the regulatory role of pulsed electric field-induced ROS burst in metabolite changes during potato processing: Integrated transcriptomic and metabolomic analysis.

Journal: Food chemistry

Published: January 07, 2026

Effect of intermolecular interaction on the dual shear-thickening area of waxy potato starch dispersion: Insights from electrostatic repulsion and hydrogen bond interaction.

Effect of intermolecular interaction on the dual shear-thickening area of waxy potato starch dispersion: Insights from electrostatic repulsion and hydrogen bond interaction.

Journal: International journal of biological macromolecules

Published: September 01, 2025

Modulation of physicochemical, rheological and moisture properties of potato flour by flavourzyme: Insights from starch-protein interactions.

Modulation of physicochemical, rheological and moisture properties of potato flour by flavourzyme: Insights from starch-protein interactions.

Journal: Food research international (Ottawa, Ont.)

Published: July 21, 2025

Effect of freeze-thaw dehydration pretreatment and bacterial cellulose addition on 3D printing performance of whole potato flour complex gel as dysphagia diets.

Effect of freeze-thaw dehydration pretreatment and bacterial cellulose addition on 3D printing performance of whole potato flour complex gel as dysphagia diets.

Journal: International journal of biological macromolecules

Published: June 22, 2025

Effect of air frying, oven baking, pan frying, and deep frying on flavor profile and acrylamide formation in reheated hash browns.

Effect of air frying, oven baking, pan frying, and deep frying on flavor profile and acrylamide formation in reheated hash browns.

Journal: Food chemistry

Published: June 13, 2025

Modulation of potato starch gelatinization, rheological properties, and mechanical properties: the role of potato soluble dietary fiber with different molecular weights.

Modulation of potato starch gelatinization, rheological properties, and mechanical properties: the role of potato soluble dietary fiber with different molecular weights.

Journal: International journal of biological macromolecules

Published: May 29, 2025

Insights into the effect of pulsed electric field on the flavor of potato chips: A combined analysis using HS-SPME-GC-MS, GC-IMS, E-nose, and chemometrics.

Insights into the effect of pulsed electric field on the flavor of potato chips: A combined analysis using HS-SPME-GC-MS, GC-IMS, E-nose, and chemometrics.

Journal: Food chemistry

Published: April 02, 2025

Structural and physicochemical properties of starch with varying degrees of gelatinization and complexation with polyphenol.

Structural and physicochemical properties of starch with varying degrees of gelatinization and complexation with polyphenol.

Journal: International journal of biological macromolecules

Published: December 29, 2024

Reduction of amylose/amylopectin ratio improves the molecular orientation and performance of three-dimensional-printed thermoplastic starch/polylactic acid intestinal stents.

Reduction of amylose/amylopectin ratio improves the molecular orientation and performance of three-dimensional-printed thermoplastic starch/polylactic acid intestinal stents.

Journal: International journal of biological macromolecules

Published: November 05, 2024

Effect of Freezing Temperature on the Thermal, Rheological, and Gelatinization Properties of Freeze-Thaw-Dehydrated Potato Powder.

Effect of Freezing Temperature on the Thermal, Rheological, and Gelatinization Properties of Freeze-Thaw-Dehydrated Potato Powder.

Journal: Gels (Basel, Switzerland)

Published: October 14, 2024

Multi-scale structural influence of starch on their interaction of caffeic acid and starch after freeze-thaw: Taking potato starch and lotus seed starch as examples.

Multi-scale structural influence of starch on their interaction of caffeic acid and starch after freeze-thaw: Taking potato starch and lotus seed starch as examples.

Journal: International journal of biological macromolecules

Published: October 12, 2024

Showing 1-12 of 33

Last Updated: 09/26/2026