Publications
33. Ren X, Ma L, Chu J(*), Wang Y, Zhuang Y, Zhang S, Yang H(*). An H. 2011. Optimization of enzymatic hydrolysis of channel catfish bones for preparing antibacterial agents. Journal of Aquatic Food Product Technology, accepted, in press.
32. 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, doi: 10.1094/CCHEM-05-10-0072.
31. 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.
30. 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.
29. 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.
28. 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.
27. 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.
26. 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.
25. 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.
24. 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.
23. 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.
22. 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, 1211-1215.
21. 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.
20. 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.
19. 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.
18. 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.
17. 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.
16. 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.
15. 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.
14. 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.
13. 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.
12. Wang Y, Yang H, Regenstein JM. 2008. Characterization of fish gelatin at nanoscale using atomic force microscopy. Food Biophysics 3(2): 269-272.
11. 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.
10. 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. (Review article)
9. 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.
8. 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
7. 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.
6. 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.
5. 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.
4. 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.
3. 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.
2. 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.
1. 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.
