Publications

(*: corresponding author)

2015

• Li M, Chen F, Yang B, Lai S, Yang H*, Liu K, Bu G, Deng Y. 2015. Preparation of organic tofu using organic compatible magnesium chloride incorporated with polysaccharide coagulants. Food Chemistry, 167, 168-174.
• Sow LC, Yang H*. 2015. Effects of salt and sugar addition on the physicochemical properties and nanostructure of fish gelatin. Food Hydrocolloids, 45, 72-82.
• Xin Y, Zhang M, Yang H, Adhikari B. 2013. Effect of thermosonic and thermal blanching treatments on peroxidase activity and chlorophyll content in argy wormwood (Artemisia argyi) leaves. Journal of Food Science and Technology, DOI 10.1007/s13197-013-0987-x

2014

• Yang H, Hewes D, Salaheen S, Federman C, Biswas D. 2014. Effects of blackberry juice on growth inhibition of foodborne pathogens and growth promotion of Lactobacillus. Food Control, 37(1): 15-20.
• Du X, An H, Liu Z, Yang H, Wei L. 2014. Probing starch-iodine interaction by atomic force microscopy. Scanning, 36(4), 394-400.
• Deng Y, Luo Y, Wang Y, Yue J, Liu Z, Zhong Y, Zhao Y, Yang H. 2014. Drying-induced protein and microstructure damages of squid fillets affected moisture distribution and rehydration ability during rehydration. Journal of Food Engineering, 123(1): 23-31.
• Bu G, Yang Y, Chen F, Liao Z, Gao Y, Yang H, Li R, Liu K, Zhao J. 2014. Extraction and physicochemical properties of soybean protein and oil by a new reverse micelle system compared with other extraction methods. International Journal of Food Science and Technology, 49(4): 1079-1089.

2013

• Chen Y, Chen F, Lai S, Yang H*, Liu H, Liu K, Bu G, Deng Y. 2013. In-vitro study of the interaction between pectinase and chelate-soluble pectin in postharvest apricot fruits. European Food Research and Technology, 237(6):987-993.
• Yang H, Feirtag JM, Diez-Gonzalez F. 2013. Sanitizing effectiveness of commercial “active water” technologies on Escherichia coli O157:H7, Salmonella enterica and Listeria monocytogenes. Food Control, 33(1): 232-238.
• Lai S, Chen F, Zhang L, Yang H*, Deng Y, Yang B. 2013. Nanostructural difference of  water-soluble pectin and chelate-soluble pectin among ripening stages and cultivars of Chinese cherry. Natural Product Research, 27(4-5): 379-385.     
• Liu H, Jiao Z*, Liu J, Zhang C, Zheng X, Lai S, Chen F, Yang H*. 2013. Optimization of supercritical fluid extraction of phenolics from date seeds and characterization of its antioxidant activity. Food Analytical Methods, 6(3):781-788.
• Yang B, Yang H, Chen F, Hua Y, Jiang Y. 2013. Phytochemical analyses of Ziziphus jujuba Mill. var. spinosa seed by ultrahigh performance liquid chromatography-tandem mass spectrometry and gas chromatography-mass spectrometry. Analyst, 138(22), 6881-6888.

2012

• Zhang L, Chen F, Yang H*, Ye X, Sun X, Liu D, Yang B, An H, Deng Y. 2012. Effects of temperature and cultivar on nanostructural changes of water-soluble pectin and chelate-soluble pectin in peaches. Carbohydrate Polymers, 87(1), 816-821.
• Wang H, Chen F, Yang H*, Chen Y, Zhang L, An H. 2012. Effects of ripening stage and cultivar on physicochemical properties and pectin nanostructures of jujubes. Carbohydrate Polymers, 89(4): 1180-1188.
• Ren X, Ma L, Chu J*, Wang Y, Zhuang Y, Zhang S, Yang H*, An H. 2012. Optimization of enzymatic hydrolysis of channel catfish bones for preparing antibacterial agents. Journal of Aquatic Food Product Technology, 21(2): 99-110.
• Xu W, Liu B, Yang H, Liu K, Jia S, Chen F. 2012. Effect of γ-irradiation on the physicochemical properties of mixed soy protein isolate/starch material. African Journal of Biotechnology, 11(28), 7238-7246.
• Qian B, Luo Y, Deng Y, Cao L, Yang H, Shen Y, Ping J. 2012. Chemical composition, angiotensin-converting enzyme-inhibitory activity and antioxidant activities of few-flower wild rice (Zizania latifolia Turcz). Journal of the Science of Food and Agriculture, 92(1), 159-164.      

2011

• Chen F, Liu H, Yang H*, Lai S, Cheng X, Xin Y, Yang B, Hou H, Yao Y, Zhang S, Bu G, Deng Y. 2011. Quality attributes and cell wall properties of strawberry (Fragaria annanassa Duch.) under calcium chloride treatment. Food Chemistry, 126(2): 450-459.
• Zhang S, Lu Q, Yang H, Meng D. 2011. Effects of protein content, glutenin-to-gliadin ratio, amylose content and starch damage on textural properties of Chinese fresh white noodles. Cereal Chemistry, 88(3):296-301.
• Zhang S, Lu Q, Yang H, Li Y, Wang S. 2011. Aqueous enzymatic extraction of oil and protein hydrolysates from roasted peanut seeds. Journal of American Oil Chemists Society, 88(5): 727-732.
• An H, Liang H, Liu Z, Yang H, Liu Q, Wang H. 2011. Nano-structures of debranched potato starch obtained by isoamylolysis. Journal of Food Science, 76(1):N11-14.  
• Liu K, Chen F, Zhao Y, Gu Z, Yang H. 2011. Selenium accumulation in protein fractions during germination of Se-enriched brown rice and molecular weights distribution of Se-containing proteins. Food Chemistry, 127(4), 1526-1531.
• Deng Y, Liu Y, Qian B, Su S, Wu J, Song X, Yang H. 2011. Impact of far-infrared radiation-assisted heat pump drying on chemical compositions and physical properties of squid (Illex illecebrosus) fillets. European Food Research and Technology, 232(5): 761-768.
• Yang B, Yang H, Li J, Li Z, Jiang Y. 2011. Amino acid composition, molecular weight distribution and antioxidant activity of protein hydrolysates of soy sauce lees. Food Chemistry, 124(2): 551-555.

2010   

• Xin Y, Chen F, Yang H*, Zhang P, Deng Y, Yang B. 2010. Morphology, profile and role of chelate-soluble pectin on tomato properties during ripening. Food Chemistry, 121(2): 372-380.
• Zhang L, Chen F, Yang H*, Sun X, Liu H, Gong X, Jiang C, Ding C. 2010. Changes in firmness, pectin content and nanostructure of two crisp peach cultivars after storage. LWT-Food Science and Technology, 43(1): 26-32.
• Yang B, Jiang G, Gu C, Yang H, Jiang Y. 2010. Structural changes of polysaccharides isolated from chestnut (castanea mollissima Bl.) fruit at different degrees of hardening. Food Chemistry, 119(3), 1211-1215.
• Lin M, Deng Y, Xiao C, Liu M, Zhu L, Luo W, Yang H. 2010. Influence of pure oxygen on nanostructure of water-soluble pectin in pears. Philippine Agricultural Scientist, 93(2): 190-197.  
• Xiao C, Luo W, Liu M, Zhu L, Li M, Yang H, Deng Y. 2010. Quality of fresh-cut pears (Pyrus bretschneideri Rehd cv. Huangguan) coated with chitosan combined with ascorbic acid and rosemary extracts. Philippine Agricultural Scientist, 93(1): 66-75.

2009

• Yang H*, Chen F, An H, Lai S. 2009. Comparative studies on nanostructures of three kinds of pectins between two cultivar peaches using atomic force microscopy. Postharvest Biology and Technology, 51(3): 391-398.
• Yang H, Wang Y. 2009. Effects of concentration on nanostructural images and physical properties of gelatin from channel catfish skins. Food Hydrocolloids, 23(3): 577-584. 
• Chen F, Zhang L, An H, Yang H*, Sun X, Liu H, Yao Y, Li L. 2009. The nanostructure of hemicellulose of crisp and soft Chinese cherry (prunus pseudocerasus L.) cultivars at different stages of ripeness. LWT-Food Science and Technology, 42 (1): 125-130.
• Liu H, Chen F, Yang H*, Yao Y, Gong X, Xin Y, Ding C. 2009. Effect of calcium treatment on nanostructure of chelate-soluble pectin and physicochemical and textural properties of apricot fruits. Food Research International, 42(8): 1131-1140.

2008

• Yang H, Wang Y. 2008. Application of atomic force microscopy on rapid determination of microorganisms for food safety. Journal of Food Science, 73(8): N44-50.
• (Editor's Choice Articles in Nanoscale Food Science, Engineering, and Technology)
• Yang H, Wang Y, Zhou P, Regenstein JM. 2008. Effects of alkaline and acid pretreatment on the physical properties and nanostructures of the gelatin from channel catfish skins. Food Hydrocolloids, 22(8): 1541-1550.
• Zhang L, Chen F, An H, Yang H*, Sun X, Guo X, Li L. 2008. Physicochemical properties, firmness, and nanostructures of sodium carbonate-soluble pectin of 2 Chinese cherry cultivars at 2 ripening stages. Journal of Food Science, 73(6): N17-22.  
• Wang Y, Yang H, Regenstein JM. 2008. Characterization of fish gelatin at nanoscale using atomic force microscopy. Food Biophysics, 3(2): 269-272.
• An H, Yang H, Liu Z, Zhang Z. 2008. Effects of heating modes and sources on nanostructure of gelatinized starch molecules using atomic force microscopy. LWT-Food Science and Technology, 41(8):1466-1471.

2007

• Yang H, Wang Y, Regenstein JM, Rouse D. 2007. Nanostructural characterization of catfish skin gelatin using atomic force microscopy. Journal of Food Science, 72(8): C430-440.
• Yang H, Wang Y, Lai S, An H, Li Y, Chen F. 2007. Application of atomic force microscopy as a nanotechnology tool in food science. Journal of Food Science, 72(4): R65-75.
• Yang H, Wang Y, Jiang M, Oh JH, Herring J, Zhou P. 2007. 2-step optimization of the extraction and subsequent physical properties of channel catfish (Ictalurus punctatus) skin gelatin. Journal of Food Science, 72(4): C188-195.

2006

• Yang H, Lai S, An H, Li Y. 2006. Atomic force microscopy study of the ultrastructural changes of chelate-soluble pectin in peaches under controlled atmosphere storage. Postharvest Biology and Technology, 39(1): 75-83.
• Yang H, An H, Li Y. 2006. Manipulate and stretch single pectin molecules with modified molecular combing and fluid fixation techniques. European Food Research and Technology, 223(1): 78-82.
• Yang H, Feng G, An H, Li Y. 2006. Microstructure changes of sodium carbonate-soluble pectin of peach by AFM during controlled atmosphere storage. Food Chemistry, 94(2): 179-192.

2005

• Yang H, An H, Feng G, Li Y, Lai S. 2005. Atomic force microscopy of the water- soluble pectin of peaches during storage. European Food Research and Technology, 220(5): 587-591.
• Yang H, An H, Feng G, Li Y. 2005. Visualization and quantitative roughness analysis of peach skin by atomic force microscopy under storage. LWT-Food Science and Technology, 38(6): 571-577.
• Feng G, Yang H, Li Y. 2005. Kinetics of relative electrical conductivity and correlation with gas composition in modified atmosphere packaged bayberries (Myrica rubra Siebold and Zuccarini). LWT-Food Science and Technology, 38(3): 249-254.

2004

• Yang H, Feng G, An H, Li Y. 2004. Quantitative roughness analysis of post-harvest mushroom by atomic force microscopy. Acta Botanica Sinica, 46(10): 1249-1255.
• He S, Feng G, Yang H, Wu Y, Li Y. 2004. Effects of pressure reduction rate on quality and ultrastructure of iceberg lettuce after vacuum cooling and storage. Postharvest Biology and Technology, 33(3): 263-273.

Books and Book Chapters

• Yang H, Dey SK, Buchanan R, Biswas D. 2014. Pests in poultry, poultry product-borne infection and future precautions. In Bhat H and Gómez-López VM (Eds). Practical Food Safety: Contemporary Issues and Future Directions, First Edition. Wiley-Blackwell.
• Yang H. (ed) 2014. Atomic Force Microscopy (AFM): Principles, Modes of Operation and Limitations. Nova Science Publishers, Inc. Hauppauge, N.Y., USA.
• Yang H. (ed). 2012. Polymer Morphology. Nova Science Publishers, Inc. Hauppauge, N.Y., USA.
• Yang H. 2008. Chapter 6: Quality control of frozen foods during cold chain distribution. In:  Frozen Food and Management. (Deng Y, Yang H, Zhang H, Zhang Q, eds.) Beijing: Chemical Engineering Press, China. pp 123-171.
• Yang H. 2008. Chapter 7: Shelf-life of frozen foods. In: Frozen Food and Management. (Deng Y, Yang H, Zhang H, Zhang Q, eds.) Beijing: Chemical Engineering Press, China. pp 172-185.

Patents

• Chen F, Zhao J, Jiang C, Yang H, Mo L, Shi, S, Zhang J, Gao Y, Zhang S, Li R, Zhao X, Cheng X, Yao Y, Ding C, Xin Y. 2008. Separate soybean protein and oil simultaneously using reverse micelle technology. China Patent No. 200810141114.2; issued on 31 Aug 2011.
• Chen F, Cheng X, Yang H, Liu H, Jiang C, Hou H, Yao Y, Bu G, Shi D, Gong B, Zhang P, Wu Q, Liu H. 2010. A method of extracting soybean protein from soybean powder using dodecyl trimethyl ammonium chloride (DTAC) reverse micelle technology. China Patent No.: 201010292052.2; issued on 21 Mar 2012.
• Chen F, Gao Y, Yang H, Zhao J, Bu G, Chen Y, Liu K, Liu B, Yang Y, Guo Z, Li R, Wang H, Li Y, Li M. A method of generating modified diesel oil using mixed reverse micelles technology. China Patent No.: 201210217283.6; issued on 30 July 2014.
• Yang H, Chen Y, Chen F, Liu B, Gao Y, Bu G, Liu K, Li M, Wang M, Yang Y, Wang H, Li Y, Guo Z, Li R. 2012. A method of making preservative coatings from safe and natural materials for fresh fruits and vegetables. China Patent Application No.: 201210217321.8.
• Chen F, Gong B, Liu B, Yao Y, Liu K, Bu G, Wang H, He L, Yang H, Wang H, Li Y, Wang M, Li Y, Li M. 2012. A technique for making soybean protein isolate/starch biodegradable packaging material. China Patent Application No.: 201210012108. Patent Publication Date: July 18, 2012. 
• Chen F, Li R, Yang H, Bu G, Liu K, Zhang L, Yao Y, Guo Z, Li Y, Fang Z, Wang M, Li M, Li W, Yang Y, Gao Y, Yang Z, Zhu T, Yang G. A method of purifying soybean protein and simultaneously recovering surfactant from extracting solution containing soybean powder. China Patent Pending.