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Yuhong Zhuang

Minnan Normal University

China

  • Minnan Normal University

SCHOLARLY PAPERS

5

DOWNLOADS

179

TOTAL CITATIONS

0

Scholarly Papers (5)

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1.

Laccase-Catalyzed Synthesis of Curcumin-Pectin Active Packaging Film: Structural Characterization, Physicochemical Properties and Evaluation of its Preservation Effects on Shrimp Meat

Number of pages: 48 Posted: 14 May 2025
Xiaoxue Lu, Lin Jiaofen, Wenxiao Lin, Yuhong Zhuang, Bingli Wang, Peng Fei and wenqiang lai
Minnan Normal University, Xiamen Ocean Vocational College, Minnan Normal University, Minnan Normal University, Minnan Normal University, Minnan Normal University and Minnan Normal University - Key Laboratory of Modern Analytical Science and Separation Technology of Fujian Province
Downloads 54 (1,020,567)

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Laccase catalysis, Curcumin, Pectin, Antioxidant, Antimicrobial, Food preservation film

2.

Regulatory Mechanism of Glycine-Amidated Pectin on Noodle Cooking Characteristics

Downloads 48 (1,133,231)

Regulatory Mechanism of Glycine-Amidated Pectin on Noodle Cooking Characteristics

Number of pages: 50 Posted: 03 Jul 2025
Min Zhang, Meng Yang, Yuhong Zhuang, Bingli Wang, Yiya Li, Jingna Liu, Peng Fei and Xiaoping Chen
Minnan Normal University, Minnan Normal University, Minnan Normal University, Minnan Normal University, Minnan Normal University, Minnan Normal University, Minnan Normal University and Minnan Normal University
Downloads 27 (1,445,011)

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Amidated pectin, Pre-structuring mechanism, Thermally-induced ordering, Noodle quality, Protein network, Water distribution

Regulatory Mechanism of Glycine-Amidated Pectin on Noodle Cooking Characteristics

Number of pages: 50 Posted: 03 Jul 2025
Min Zhang, Meng Yang, Yuhong Zhuang, Bingli Wang, Yiya Li, Jingna Liu, Peng Fei and Xiaoping Chen
Minnan Normal University, Minnan Normal University, Minnan Normal University, Minnan Normal University, Minnan Normal University, Minnan Normal University, Minnan Normal University and Minnan Normal University
Downloads 21 (1,500,232)

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Amidated pectin, Pre-structuring mechanism, Thermally-induced ordering, Noodle quality, Protein network, Water distribution

3.

Regulatory Effects of Amidated Pectin with High-Viscosity and Easily-Gelling Properties on Network Structure and Physicochemical Properties of Gluten Protein

Number of pages: 48 Posted: 23 Apr 2025
Min Zhang, Meng Yang, Yiya Li, Yuhong Zhuang, Bingli Wang, Peng Fei, Jianhua Xie and Jingna Liu
Minnan Normal University, Minnan Normal University, Minnan Normal University, Minnan Normal University, Minnan Normal University, Minnan Normal University, Minnan Normal University and Minnan Normal University
Downloads 35 (1,263,436)

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Pectin, Glycine amidation, Gluten protein, Deconstruction-reconstruction mechanism

4.

Study on the High Viscosity and Gel-Prone Properties of Glycine-Amidated Pectin and its Regulatory Role on the Freeze-Thaw Stability of Sea Bass Surimi

Number of pages: 50 Posted: 11 Jul 2025
Min Zhang, Meng Yang, Yiya Li, Yuhong Zhuang, Jingna Liu and Peng Fei
Minnan Normal University, Minnan Normal University, Minnan Normal University, Minnan Normal University, Minnan Normal University and Minnan Normal University
Downloads 25 (1,399,036)

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Amidated pectin, enzymatic modification, Surimi, freeze-thaw stability

5.

Glycine-amidated pectin-mediated network formation in wheat noodle dough: From molecular pre-structuring to cooking performance

Number of pages: 50 Posted: 10 Dec 2025
Min Zhang, Meng Yang, Yiya Li, Yuhong Zhuang, Bingli Wang, Peng Fei, Jianhua Xie and Jingna Liu
Minnan Normal University, Minnan Normal University, Minnan Normal University, Minnan Normal University, Minnan Normal University, Minnan Normal University, Minnan Normal University and Minnan Normal University
Downloads 17 (1,491,251)

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Amidated pectin, Noodle quality, Cooking characteristics, protein structure, Water distribution