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Page 1
Did you mean yupeng fang (5 results)?
Ions-induced gelation of alginate: Mechanisms and applications.
Hu C, Lu W, Mata A, Nishinari K, Fang Y. Hu C, et al. Among authors: fang y. Int J Biol Macromol. 2021 Apr 30;177:578-588. doi: 10.1016/j.ijbiomac.2021.02.086. Epub 2021 Feb 20. Int J Biol Macromol. 2021. PMID: 33617905 Review.
Molar mass effect in food and health.
Nishinari K, Fang Y. Nishinari K, et al. Among authors: fang y. Food Hydrocoll. 2021 Mar;112:106110. doi: 10.1016/j.foodhyd.2020.106110. Epub 2020 Sep 3. Food Hydrocoll. 2021. PMID: 32895590 Free PMC article. Review.
Role of fluid cohesiveness in safe swallowing.
Nishinari K, Turcanu M, Nakauma M, Fang Y. Nishinari K, et al. Among authors: fang y. NPJ Sci Food. 2019 Apr 3;3:5. doi: 10.1038/s41538-019-0038-8. eCollection 2019. NPJ Sci Food. 2019. PMID: 31304277 Free PMC article. Review.
Perception and measurement of food texture: Solid foods.
Nishinari K, Fang Y. Nishinari K, et al. Among authors: fang y. J Texture Stud. 2018 Apr;49(2):160-201. doi: 10.1111/jtxs.12327. Epub 2018 Mar 26. J Texture Stud. 2018. PMID: 29437224 Review.
Application of Microrheology in Food Science.
Yang N, Lv R, Jia J, Nishinari K, Fang Y. Yang N, et al. Among authors: fang y. Annu Rev Food Sci Technol. 2017 Feb 28;8:493-521. doi: 10.1146/annurev-food-030216-025859. Epub 2017 Jan 12. Annu Rev Food Sci Technol. 2017. PMID: 28125345 Review.
Egg-box model-based gelation of alginate and pectin: A review.
Cao L, Lu W, Mata A, Nishinari K, Fang Y. Cao L, et al. Among authors: fang y. Carbohydr Polym. 2020 Aug 15;242:116389. doi: 10.1016/j.carbpol.2020.116389. Epub 2020 May 14. Carbohydr Polym. 2020. PMID: 32564839 Review.
Sucrose release from polysaccharide gels.
Nishinari K, Fang Y. Nishinari K, et al. Among authors: fang y. Food Funct. 2016 May 18;7(5):2130-46. doi: 10.1039/c5fo01400j. Epub 2016 Mar 8. Food Funct. 2016. PMID: 26952168 Review.
108 results