Tang Y - Search Results

1

Fabrication and Physicochemical Characterization of Pseudosciaena crocea Roe Protein-Stabilized Emulsions as a Nutrient Delivery System.

Tang Y, Jiang H, Wu H, Wang X, Chen Y, Xiong YL, Lin S. Tang Y, et al. J Food Sci. 2019 Jun;84(6):1346-1352. doi: 10.1111/1750-3841.14612. Epub 2019 May 20. J Food Sci. 2019. PMID: 31107555

2

Characterization of sea cucumber (stichopus japonicus) ovum hydrolysates: calcium chelation, solubility and absorption into intestinal epithelial cells.

Sun N, Cui P, Lin S, Yu C, Tang Y, Wei Y, Xiong Y, Wu H. Sun N, et al. Among authors: tang y. J Sci Food Agric. 2017 Oct;97(13):4604-4611. doi: 10.1002/jsfa.8330. Epub 2017 Apr 28. J Sci Food Agric. 2017. PMID: 28349531

3

Characteristic antioxidant activity and comprehensive flavor compound profile of scallop (Chlamys farreri) mantle hydrolysates-ribose Maillard reaction products.

Han JR, Yan JN, Sun SG, Tang Y, Shang WH, Li AT, Guo XK, Du YN, Wu HT, Zhu BW, Xiong YL. Han JR, et al. Among authors: tang y. Food Chem. 2018 Sep 30;261:337-347. doi: 10.1016/j.foodchem.2018.04.044. Epub 2018 Apr 16. Food Chem. 2018. PMID: 29739602

4

Characterization of proteolysis in muscle tissues of sea cucumber Stichopus japonicus.

Zhao CC, Yang Y, Wu HT, Zhu ZM, Tang Y, Yu CP, Sun N, Lv Q, Han JR, Li AT, Yan JN, Cha Y. Zhao CC, et al. Among authors: tang y. Food Sci Biotechnol. 2016 Dec 31;25(6):1529-1535. doi: 10.1007/s10068-016-0237-x. eCollection 2016. Food Sci Biotechnol. 2016. PMID: 30263441 Free PMC article.

5

In silico assessment and structural characterization of antioxidant peptides from major yolk protein of sea urchin Strongylocentrotus nudus.

Shang WH , Tang Y , Su SY , Han JR , Yan JN , Wu HT , Zhu BW . Shang WH , et al. Among authors: tang y. Food Funct. 2018 Dec 13;9(12):6435-6443. doi: 10.1039/c8fo01668b. Food Funct. 2018. PMID: 30462111

6

Physiochemical Properties and Functional Characteristics of Protein Isolates from the Scallop (Patinopecten yessoensis) Gonad.

Han JR, Tang Y, Li Y, Shang WH, Yan JN, Du YN, Wu HT, Zhu BW, Xiong YL. Han JR, et al. Among authors: tang y. J Food Sci. 2019 May;84(5):1023-1034. doi: 10.1111/1750-3841.14598. Epub 2019 Apr 18. J Food Sci. 2019. PMID: 30997934

7

Polyoxometalate-antioxidant peptide assembly materials with NIR-triggered photothermal behaviour and enhanced antibacterial activity.

Zhang S, Peng B, Xue P, Kong X, Tang Y, Wu L, Lin S. Zhang S, et al. Among authors: tang y. Soft Matter. 2019 Jul 10;15(27):5375-5379. doi: 10.1039/c9sm01059a. Soft Matter. 2019. PMID: 31259985

8

Pseudosciaena crocea roe protein-stabilized emulsions for oral delivery systems: In vitro digestion and in situ intestinal perfusion study.

Tang Y, Wang X, Jiang H, Song L, Cui H, Zhang Z, Lin S. Tang Y, et al. J Food Sci. 2020 Sep;85(9):2923-2932. doi: 10.1111/1750-3841.15371. Epub 2020 Aug 24. J Food Sci. 2020. PMID: 32839962

9

Effect of Frying Conditions on Self-Heating Fried Spanish Mackerel Quality Attributes and Flavor Characteristics.

Chang L, Lin S, Zou B, Zheng X, Zhang S, Tang Y. Chang L, et al. Among authors: tang y. Foods. 2021 Jan 5;10(1):98. doi: 10.3390/foods10010098. Foods. 2021. PMID: 33466563 Free PMC article.

10

Superhydrophobic and Antioxidative Film Based on Edible Materials for Food Packaging.

Zhang S, Li M, Wang R, Chang L, Ju H, Lin W, Zhao W, Tang Y, Lin S. Zhang S, et al. Among authors: tang y. Langmuir. 2021 Apr 27;37(16):5066-5072. doi: 10.1021/acs.langmuir.1c00637. Epub 2021 Apr 13. Langmuir. 2021. PMID: 33848420

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