Yanyan Li

Improvement of hydrocolloid characteristics added to angel food cake by modifying the thermal and physical properties of frozen batter

L. Ning, Weining Huang, Chunli Jia, 2014 .

Hydration, polymerization and rheological properties of frozen gluten-water dough as influenced by thermostable ice structuring protein extract from Chinese privet (Ligustrum vulgare) leaves

P. Rayas-Duarte, Weining Huang, Qibo Zou, 2014 .

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

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