| Effects of calcium ion on gel properties and gelation of tilapia (Oreochromis niloticus) protein isolates processed with pH shift method Y Zhou, H Yang Food chemistry 277, 327-335, 2019 | 172 | 2019 |
| Vacuum impregnation of fish gelatin combined with grape seed extract inhibits protein oxidation and degradation of chilled tilapia fillets X Zhao, Y Zhou, L Zhao, L Chen, Y He, H Yang Food Chemistry 294, 316-325, 2019 | 149 | 2019 |
| Effects of tocopherol nanoemulsion addition on fish sausage properties and fatty acid oxidation X Feng, JYY Tjia, Y Zhou, Q Liu, C Fu, H Yang Lwt 118, 108737, 2020 | 129 | 2020 |
| Effect of exogenous ATP on the postharvest properties and pectin degradation of mung bean sprouts (Vigna radiata) L Chen, Y Zhou, Z He, Q Liu, S Lai, H Yang Food Chemistry 251, 9-17, 2018 | 111 | 2018 |
| Enhancing tilapia fish myosin solubility using proline in low ionic strength solution Y Zhou, H Yang Food chemistry 320, 126665, 2020 | 69 | 2020 |
| An Efficient One-Pot Synthesis of Benzo[4,5]imidazo[1,2-a]quinoxalines via Copper-Catalyzed Process A Huang, Y Chen, Y Zhou, W Guo, X Wu, C Ma Organic letters 15 (21), 5480-5483, 2013 | 43 | 2013 |
| Effects of acid and alkaline treatments on physicochemical and rheological properties of tilapia surimi prepared by pH shift method during cold storage Y Zhou, JJH Liu, Y Kang, H Cui, H Yang Food Research International 145, 110424, 2021 | 36 | 2021 |
| Bromelain Kinetics and Mechanism on Myofibril from Golden Pomfret (Trachinotus blochii) X Feng, S Hang, Y Zhou, Q Liu, H Yang Journal of food science 83 (8), 2148-2158, 2018 | 30 | 2018 |
