Yangfan Wang

Structure of β-glucan from Tibetan hull-less barley and its in vitro fermentation by human gut microbiota

Xiaoqing Xie, Baoming Tian, Chenxi Nie, 2021 .

Effect of gallic acid and chlorogenic acid on physicochemical, microstructural and thermal degradation properties of ready-to-eat sea cucumber.

Hu Hou, Lulu Zhu, Yan Fan, 2022, Food chemistry.

Rheological properties, thermal stability and conformational changes of collagen from sea cucumber (Apostichopus japonicas).

Hu Hou, Yangfan Wang, Leilei Si, 2022, Food chemistry.

Intervention mechanism of self-degradation of ready-to-eat sea cucumber by adding green tea extract and gallic acid.

Hongwei Zhang, Hu Hou, Lulu Zhu, 2022, Food research international.