Xiao Feng

发表

The Hyphenated Technique of High Speed Atomic Force Microscopy and Super Resolution Optical Detection System

Hongshun Yang, Hong-jie An, Xiao Feng, 2018 .

Structure and Antioxidant Activities of Proanthocyanidins from Elephant Apple (Dillenia indica Linn.).

Hongshun Yang, Caili Fu, Shaojuan Lai, 2015, Journal of food science.

Gelatin addition improves the nutrient retention, texture and mass transfer of fish balls without altering their nanostructure during boiling

Hongshun Yang, Caili Fu, Xiao Feng, 2017 .

Effects of Fish Gelatin and Tea Polyphenol Coating on the Spoilage and Degradation of Myofibril in Fish Fillet During Cold Storage

Hongshun Yang, M. Mikš-Krajnik, Xiao Feng, 2016, Food and Bioprocess Technology.

Fish gelatin combined with chitosan coating inhibits myofibril degradation of golden pomfret (Trachinotus blochii) fillet during cold storage.

Hongshun Yang, N. Bansal, Xiao Feng, 2016, Food chemistry.

Inactivation kinetics of Escherichia coli O157:H7 and Salmonella Typhimurium on organic carrot (Daucus carota L.) treated with low concentration electrolyzed water combined with short-time heat treatment

Hongshun Yang, Xiaoxuan Jin, Caili Fu, 2019 .

Effects of tocopherol nanoemulsion addition on fish sausage properties and fatty acid oxidation

Hongshun Yang, Caili Fu, Xiao Feng, 2020 .

Bromelain Kinetics and Mechanism on Myofibril from Golden Pomfret (Trachinotus blochii).

Hongshun Yang, Xiao Feng, Qin Liu, 2018, Journal of food science.

Effects of Bromelain Tenderisation on Myofibrillar Proteins, Texture and Flavour of Fish Balls Prepared from Golden Pomfret

Hongshun Yang, Shaojuan Lai, Xiao Feng, 2017, Food and Bioprocess Technology.

Synergistic action of electrolyzed water and mild heat for enhanced microbial inactivation of Escherichia coli O157:H7 revealed by metabolomics analysis

Hongshun Yang, Lin Chen, Xiao Feng, 2020 .