Yang Wen-ge | Researchain

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Publication

Featured researches published by Yang Wen-ge.

Food Science | 2010

Enzymolysis of Pneumatophorus japonicns Heads by Using Response Surface Analysis

Yang Wen-ge

Food Science | 2010

Analysis of Nutritional and Flavor Compounds in Fresh Muraenesox cinereus Muscle

Yang Wen-ge

Food Science | 2009

Use of Response Surface Analysis for Optimization of Chondroitin Sulfate Extraction from Shark Fin Cartilage

Yang Wen-ge

Science and Technology of Food Industry | 2013

Study on optimization for tenderization conditions of Dosidicus gigas meat by papain

Yang Wen-ge

Science and Technology of Food Industry | 2013

Advances in the study of collagen and its active peptide of fish skin

Yang Wen-ge

Food Science | 2013

Effects of Extraction and Heating Conditions on Gel Characteristics of Dosidicus gigas Myofibrillar Protein

Yang Wen-ge

Science and Technology of Food Industry | 2012

Optimization of extraction conditions of salt-soluble protein from shark muscle and relativity analysis for texture parameters of its gel

Ding Ning; Chen Dan; Gu Ling-fang; Yang Wen-ge; Yan Wei-hua; Xu Pei-fang

Science and Technology of Food Industry | 2011

Changes of freshness and salt-soluble protein content of Acanthopagrus schlegeli during cold storage

Yang Wen-ge

Food Science and Technology International | 2011

The anti-oxidant ability and its stability of hydrolysates obtained from shark meat

Yang Wen-ge

Fisheries Science | 2011

Changes in Flesh Quality in Razor Clam Sinonovacula constricta during-40 .DEG.C. Frozen Storage

Sun Cuiling; Yang Wen-ge

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Sun Cuiling

Ningbo University

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Archive Network Publication Hotspot Collaboration

Network

Latest external collaboration on country level. Dive into details by clicking on the dots.

Hotspot

Dive into the research topics where Yang Wen-ge is active.

Publication

Featured researches published by Yang Wen-ge.

Enzymolysis of Pneumatophorus japonicns Heads by Using Response Surface Analysis

Analysis of Nutritional and Flavor Compounds in Fresh Muraenesox cinereus Muscle

Use of Response Surface Analysis for Optimization of Chondroitin Sulfate Extraction from Shark Fin Cartilage

Study on optimization for tenderization conditions of Dosidicus gigas meat by papain

Advances in the study of collagen and its active peptide of fish skin

Effects of Extraction and Heating Conditions on Gel Characteristics of Dosidicus gigas Myofibrillar Protein

Optimization of extraction conditions of salt-soluble protein from shark muscle and relativity analysis for texture parameters of its gel

Changes of freshness and salt-soluble protein content of Acanthopagrus schlegeli during cold storage

The anti-oxidant ability and its stability of hydrolysates obtained from shark meat

Changes in Flesh Quality in Razor Clam Sinonovacula constricta during-40 .DEG.C. Frozen Storage

Collaboration

Dive into the Yang Wen-ge's collaboration.