Yang P. Hu

Wuhan, 430070, China

Last Updated: 09/26/2026

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Found 46 publications

Regulation of amylose content in dialdehyde starches for crosslinking with gelatin Schiff base hydrogels: tunable network architecture for strength-toughness balanced hydrogels.

Regulation of amylose content in dialdehyde starches for crosslinking with gelatin Schiff base hydrogels: tunable network architecture for strength-toughness balanced hydrogels.

Journal: Food chemistry

Published: January 12, 2026

Comparative study on the in vitro digestive characteristics of surimi gels cross-linked by EGCG and/or TGase.

Comparative study on the in vitro digestive characteristics of surimi gels cross-linked by EGCG and/or TGase.

Journal: Food chemistry: X

Published: December 05, 2025

Multidimensional study of DPP-IV inhibitory peptides from phycocyanin: Screening, identification, inhibitory mechanism, hypoglycemic activity in vivo and cellular transportation.

Multidimensional study of DPP-IV inhibitory peptides from phycocyanin: Screening, identification, inhibitory mechanism, hypoglycemic activity in vivo and cellular transportation.

Journal: Journal of the science of food and agriculture

Published: November 27, 2025

Screening of ACE inhibitory peptides in digestive products of TGase-induced GCSG and evaluation of their absorption and transport properties.

Screening of ACE inhibitory peptides in digestive products of TGase-induced GCSG and evaluation of their absorption and transport properties.

Journal: Food chemistry

Published: November 26, 2025

Potential mechanisms of taste changes in surimi gels with typical cross-linking degrees during frozen storage: Based on ice crystals, water migration, and intermolecular interactions.

Potential mechanisms of taste changes in surimi gels with typical cross-linking degrees during frozen storage: Based on ice crystals, water migration, and intermolecular interactions.

Journal: Food chemistry

Published: September 15, 2025

Simulated analog crayfish meat based on 3D print: Effect of crayfish oil emulsion on gel properties of surimi.

Simulated analog crayfish meat based on 3D print: Effect of crayfish oil emulsion on gel properties of surimi.

Journal: Food research international (Ottawa, Ont.)

Published: May 21, 2025

Mechanistic insights into volatile odor changes in surimi gels with typical cross-linking degrees during frozen storage based on lipidomics analysis.

Mechanistic insights into volatile odor changes in surimi gels with typical cross-linking degrees during frozen storage based on lipidomics analysis.

Journal: Food chemistry: X

Published: May 07, 2025

Effects of EGCG/TGase on the physicochemical properties and in vitro dynamic digestion characteristics of water-saving rinsed surimi gels.

Effects of EGCG/TGase on the physicochemical properties and in vitro dynamic digestion characteristics of water-saving rinsed surimi gels.

Journal: Food chemistry

Published: May 04, 2025

Insights into the synergistic cross-linking effect of EGCG and TGase on surimi gels.

Insights into the synergistic cross-linking effect of EGCG and TGase on surimi gels.

Journal: Food chemistry

Published: March 15, 2025

Investigation of the protective mechanisms of liquid nitrogen spray freezing and TGase cross-linking on the structural characteristics of surimi gels during frozen storage.

Investigation of the protective mechanisms of liquid nitrogen spray freezing and TGase cross-linking on the structural characteristics of surimi gels during frozen storage.

Journal: Food chemistry

Published: January 04, 2025

Rapid discovery of pseudorabies virus inhibitors repurposed from the antimicrobial agent ciprofloxacin.

Rapid discovery of pseudorabies virus inhibitors repurposed from the antimicrobial agent ciprofloxacin.

Journal: European journal of medicinal chemistry

Published: December 17, 2024

Recent progress in protein-based high internal-phase Pickering emulsions: Composition, stabilization, applications, and future trends.

Recent progress in protein-based high internal-phase Pickering emulsions: Composition, stabilization, applications, and future trends.

Journal: Food research international (Ottawa, Ont.)

Published: December 11, 2024

Showing 1-12 of 46

Last Updated: 09/26/2026