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Author

Gang You

Observed name: Gang YOU
ORCID: 0000-0003-0602-3353
Observed ORCID: 0000-0003-0602-3353
OpenAlex ID: A5021594644
Taste, umami-enhance effect and amino acid sequence of peptides separated from silkworm pupa hydrolysate
2018 · Zilin Yu, Hongrui Jiang, et al. · Food Research International · 99
Physicochemical properties and in vitro hypoglycemic activities of hsian-tsao polysaccharide fractions by gradient ethanol precipitation method
2023 · Gaigai Niu, Gang You, et al. · International Journal of Biological Macromolecules · 76
Preparation and characterization of hsian-tsao gum and chitosan complex coacervates
2017 · Gang You, Xiao Ling Liu, et al. · Food Hydrocolloids · 74
Interactions of heat-induced myosin with hsian-tsao polysaccharide to affect the fishy odor adsorption capacity
2022 · Gang You, Gaigai Niu, et al. · Food Hydrocolloids · 40
Elucidation of interactions between gelatin aggregates and hsian-tsao gum in aqueous solutions
2020 · Gang You, Gaigai Niu, et al. · Food Chemistry · 27
Effects of hsian-tsao polysaccharide on myosin gel structure and its binding capacity to flavor compounds
2024 · Gang You, Gaigai Niu, et al. · International Journal of Biological Macromolecules · 16
Interactions between hsian-tsao gum and chitosan in aqueous solution
2018 · Gang You, Xiaoling Liu, et al. · Food Hydrocolloids · 15
A comprehensive meta-analysis exploring potential of GABA for postharvest chilling injury mitigation in horticultural produce
2024 · Hafiz Umer Javed, Yuan-sen Liu, et al. · Scientia Horticulturae · 13
Interactions of hsian-tsao polysaccharide with corn starch to reduce its in vitro digestibility
2024 · Gaigai Niu, Gang You, et al. · International Journal of Biological Macromolecules · 11
Interactions involved in heat‐induced gelatin gel containing hsian‐tsao gum, and mechanisms to improve its properties
2022 · Gang You, Gaigai Niu, et al. · Journal of the Science of Food and Agriculture · 6
Synergistic frozen storage-thermal processing drives tilapia muscle quality deterioration via protein structural transitions and regulation
2026 · Gaigai Niu, Xingyang Liao, et al. · Food Chemistry X · 3
NaCl-thermal synergy mediates structural transitions in hsian-tsao polysaccharide-myosin complexes to influence flavor-binding selectivity
2025 · Gaigai Niu, Xinyi Zhou, et al. · Food Chemistry X · 2
Effects of Inoculating Compound Lactic Acid Bacteria on the Quality of Cured Fish
2014 · Yan Yan Wu, Gang You, et al. · Applied Mechanics and Materials · 2
Effects of Ca2+ on the Gel Properties and in Vitro Digestibility of HG-added Surimi Gel
2022 · Gang YOU, Ziran ZHANG, et al. · DOAJ (DOAJ: Directory of Open Access Journals) · 1
Frozen storage-induced structural transitions govern the flavor-binding capacity of tilapia myofibrillar protein
2026 · Gaigai Niu, Kean Gao, et al. · LWT
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Effects of Different Natural Plant Polyphenols on the Eating Quality of Pre-prepared Grilled Fish during Repeated Freeze-Thaw Cycles
2026 · Hua FENG, Jianing GUAN, et al. · DOAJ (DOAJ: Directory of Open Access Journals)
Effect of Heating Temperature on the Structure and Functional Properties of Tilapia Myosin
2026 · Gang YOU, Changyu WANG, et al. · DOAJ (DOAJ: Directory of Open Access Journals)
Comparative physicochemical and flavor characteristics of maillard reaction products derived from enzymatic hydrolysate of Sipunculus nudus and different saccharides.
2019 · Gang You, Gaigai Niu · 食品科学
揮発性フレーバー化合物の成分変化に及ぼす沸騰またはフライ処理の影響【jst・京大機械翻訳】
2016 · Gang You, Gaigai Niu · 食品科学
Influence of Boiling and Pan-Frying Treatments on the Changes in Volatile Flavor Components of Sipunculus nudus
2016 · Gang You, Gaigai Niu · 食品科学
Study on mixed starter cultures of lactobacillus for salted fish process
2014 · Gang You, Yanyan Wu, et al. · WIT transactions on engineering sciences
Study on fermentation properties of five bacterial strains separated from traditional salted fish
2014 · Gang You, WU Yan-yan, et al. · Science and Technology of Food Industry
Works count: 25
Citation count: 386
H-index: 9
I10-index: 9
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