Yang Wang

发表

Preparation of allicin-whey protein isolate conjugates: Allicin extraction by water, conjugates' ultrasound-assisted binding and its stability, solubility and emulsibility analysis.

Haile Ma, Ronghai He, M. Dabbour, 2020, Ultrasonics sonochemistry.

Effect of dual-frequency ultrasound on the formation of lysinoalanine and structural characterization of rice dreg protein isolates.

Haile Ma, Ronghai He, M. Dabbour, 2020, Ultrasonics sonochemistry.

Proteolysis efficiency and structural traits of corn gluten meal: Impact of different frequency modes of a low-power density ultrasound.

Haile Ma, W. Qu, Ronghai He, 2020, Food chemistry.

Improvement in enzymolysis efficiency and changes in conformational attributes of corn gluten meal by dual-frequency slit ultrasonication action.

Haile Ma, Ronghai He, Dandan Liu, 2020, Ultrasonics sonochemistry.

Effect of alkali concentration on digestibility and absorption characteristics of rice residue protein isolates and lysinoalanine.

Haile Ma, Yuanqing He, Qingzhi Ding, 2019, Food chemistry.

Modification of rapeseed protein by ultrasound-assisted pH shift treatment: Ultrasonic mode and frequency screening, changes in protein solubility and structural characteristics.

Haile Ma, Yu Cheng, Ronghai He, 2020, Ultrasonics sonochemistry.

Fermentation of Saccharomyces cerevisiae in a one liter flask coupled with an external circulation ultrasonic irradiation slot: Influence of ultrasonic mode and frequency on the bacterial growth and metabolism yield.

Haile Ma, Ronghai He, B. Mintah, 2019, Ultrasonics sonochemistry.

Prediction of the freshness of horse mackerel (Trachurus japonicus) using E-nose, E-tongue, and colorimeter based on biochemical indexes analyzed during frozen storage of whole fish.

Jianrong Li, Jiaxin Zhang, Xuepeng Li, 2022, Food chemistry.

Lysinoalanine formation and conformational characteristics of rice dreg protein isolates by multi-frequency countercurrent S-type sonochemical action.

Haile Ma, Ronghai He, M. Dabbour, 2020, Ultrasonics sonochemistry.

Inhibition Effect of Ultrasound on the Formation of Lysinoalanine in Rapeseed Protein Isolates during pH Shift Treatment.

Haile Ma, Yu Cheng, Ronghai He, 2021, Journal of agricultural and food chemistry.

Effects of multi-frequency ultrasound pretreatment under low power density on the enzymolysis and the structure characterization of defatted wheat germ protein.

Haile Ma, Cunshan Zhou, A. Oladejo, 2017, Ultrasonics sonochemistry.

The necessity of walnut proteolysis based on evaluation after in vitro simulated digestion: ACE inhibition and DPPH radical-scavenging activities.

Haile Ma, Ping Wu, Yiting Guo, 2019, Food chemistry.

Alkali extraction of rice residue protein isolates: Effects of alkali treatment conditions on lysinoalanine formation and structural characterization of lysinoalanine-containing protein.

Haile Ma, Ronghai He, Zhaoli Zhang, 2018, Food chemistry.

Natural and low-caloric rebaudioside A as a substitute for dietary sugars: A comprehensive review.

Xiaojie Yu, Cunshan Zhou, Li Chen, 2022, Comprehensive reviews in food science and food safety.

Effects of multi-frequency ultrasound pretreatment under low power density on the enzymolysis and the structure characterization of defatted wheat germ protein.

Haile Ma, Cunshan Zhou, A. Oladejo, 2017, Ultrasonics sonochemistry.

Mono-frequency ultrasonic-assisted thawing of frozen goose meat: Influence on thawing efficiency, product quality and microstructure

Ronghai He, Xingyu Chen, M. Dabbour, 2023, Ultrasonics sonochemistry.

Thawing of goose meat by simultaneous dual frequency ultrasound for process efficiency: Thawing rate, quality attributes, structural characteristics

Ronghai He, B. Mintah, Zhaoli Zhang, 2024, Innovative Food Science & Emerging Technologies.

Insights into Ultrasonication Treatment on the Characteristics of Cereal Proteins: Functionality, Conformational and Physicochemical Characteristics

Ronghai He, Xiangren Meng, Zhaoli Zhang, 2023, Foods.