Zhi Yang
Zhi Yang
Lecturer, School of Food and Advanced Technology, Massey University
Verified email at massey.ac.nz - Homepage
Cited by
Cited by
Effects of sucrose addition on the rheology and microstructure of κ-carrageenan gel
Z Yang, H Yang, H Yang
Food Hydrocolloids 75, 164-173, 2018
Nonlinear behavior of gelatin networks reveals a hierarchical structure
Z Yang, Y Hemar, L Hilliou, EP Gilbert, DJ McGillivray, MAK Williams, ...
Biomacromolecules 17 (2), 590-600, 2016
Effect of high hydrostatic pressure on the supramolecular structure of corn starch with different amylose contents
Z Yang, P Swedlund, Y Hemar, G Mo, Y Wei, Z Li, Z Wu
International Journal of Biological Macromolecules 85, 604-614, 2016
Impact of pressure on physicochemical properties of starch dispersions
Z Yang, S Chaib, Q Gu, Y Hemar
Food Hydrocolloids 68, 164-177, 2017
In situ study of maize starch gelatinization under ultra-high hydrostatic pressure using X-ray diffraction
Z Yang, Q Gu, Y Hemar
Carbohydrate polymers 97 (1), 235-238, 2013
In situ study starch gelatinization under ultra-high hydrostatic pressure using synchrotron SAXS
Z Yang, Q Gu, E Lam, F Tian, S Chaieb, Y Hemar
Food Hydrocolloids 56, 58-61, 2016
Self-assembled Micelles Based on OSA-modified Starches for Enhancing Solubility of β-Carotene: Effect of Starch Macromolecular Architecture
Q Lin, R Liang, F Zhong, AM Ye, Y Hemar, Z Yang, H Singh
Journal of agricultural and food chemistry 67 (23), 6614-6624, 2019
Characterisation of rheology and microstructures of κ-carrageenan in ethanol-water mixtures
Z Yang, H Yang, H Yang
Food Research International 107, 738-746, 2018
Rheological and structural characterization of acidified skim milks and infant formulae made from cow and goat milk
Y Wang, B Eastwood, Z Yang, L de Campo, R Knott, C Prosser, ...
Food Hydrocolloids 96, 161-170, 2019
Effect of amyloglucosidase hydrolysis on the multi-scale supramolecular structure of corn starch
Z Yang, X Xu, R Singh, L de Campo, EP Gilbert, Z Wu, Y Hemar
Carbohydrate Polymers 212, 40-50, 2019
Investigating linear and nonlinear viscoelastic behaviour and microstructures of gelatin-multiwalled carbon nanotube composites
Z Yang, S Chaieb, Y Hemar, L de Campo, C Rehm, DJ McGillivray
RSC advances 5 (130), 107916-107926, 2015
Rheological and structural properties of coagulated milks reconstituted in D2O: Comparison between rennet and a tamarillo enzyme (tamarillin)
Z Li, Z Yang, D Otter, C Rehm, N Li, P Zhou, Y Hemar
Food Hydrocolloids 79, 170-178, 2018
In situ study of skim milk structure changes under high hydrostatic pressure using synchrotron SAXS
Z Yang, Q Gu, W Banjar, N Li, Y Hemar
Food Hydrocolloids 77, 772-776, 2018
Ammonia-salt solvent promotes cellulosic biomass deconstruction under ambient pretreatment conditions to enable rapid soluble sugar production at ultra-low enzyme loadings
SPS Chundawat, L daCosta Sousa, S Roy, Z Yang, S Gupta, R Pal, ...
Green Chemistry 22, 204-218, 2020
Electrospinning Induced Orientation of Protein Fibrils
D Chen, N Narayanan, E Federici, Z Yang, X Zuo, J Gao, F Fang, M Deng, ...
Biomacromolecules 21 (7), 2772-2785, 2020
Retrogradation of maize starch after high hydrostatic pressure gelation: Effect of amylose content and depressurization rate
Z Yang, P Swedlund, Q Gu, Y Hemar, S Chaieb
Plos one 11 (5), e0156061, 2016
Effect of genipin cross-linking on the structural features of skim milk in the presence of ethylenediaminetetraacetic acid (EDTA)
R Singh, Y Hemar, E Gilbert, W Zhonghua, Z Yang
Colloids and Surfaces A: Physicochemical and Engineering Aspects 603, 125174, 2020
Comparison of Cd (II) adsorption properties onto cellulose, hemicellulose and lignin extracted from rice bran
Q Wu, M Ren, X Zhang, C Li, T Li, Z Yang, Z Chen, L Wang
LWT 144, 111230, 2021
Effect of porous waxy rice starch addition on acid milk gels: Structural and physicochemical functionality
Z Yang, X Xu, Y Hemar, G Mo, L de Campo, EP Gilbert
Food Hydrocolloids 109, 106092, 2020
Process for preparation of a dry instant porridge
H Streekstra, Z Yang
EP Patent EP2744349 B1, 2016
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