Min Huang

Influence of κ-carrageenan on the rheological behaviour of a model cake flour system

Hongshun Yang, Dongying Yang, Min Huang, 2021 .

Uptake and Cytotoxicity of Chitosan Molecules and Nanoparticles: Effects of Molecular Weight and Degree of Deacetylation

Min Huang, Eugene Khor, E. Khor, 2004, Pharmaceutical Research.

Metabolite release and rheological properties of sponge cake after in vitro digestion and the influence of a flour replacer rich in dietary fibre.

Hongshun Yang, M. Huang, Xue Zhao, 2021, Food research international.

Xylitol and Maltitol Improve the Rheological Property of Kappa-Carrageenan

Hongshun Yang, Yihan Mao, Yuzhu Mao, 2021, Foods.

Transfection efficiency of chitosan vectors: effect of polymer molecular weight and degree of deacetylation.

C. Fong, M. Huang, E. Khor, 2005, Journal of controlled release : official journal of the Controlled Release Society.

Kappa-carrageenan enhances the gelation and structural changes of egg yolk via electrostatic interactions with yolk protein.

Hongshun Yang, M. Huang, Y. Mao, 2021, Food chemistry.

Eucheuma powder as a partial flour replacement and its effect on the properties of sponge cake

Hongshun Yang, Min Huang, 2019, LWT.

Effects of kappa-carrageenan on egg white ovalbumin for enhancing the gelation and rheological properties via electrostatic interactions

Hongshun Yang, M. Huang, Hongliang Li, 2022, Food Hydrocolloids.

Uptake of FITC-Chitosan Nanoparticles by A549 Cells

Min Huang, Eugene Khor, M. Huang, 2002, Pharmaceutical Research.

Water loss and status in sponge cake: Impact of Eucheuma as a flour replacement.

Hongshun Yang, Lin Zhao, Min Huang, 2021, Journal of food science.