Author

Long Yang

2 papers indexed here

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Oct 2026

Mechanistic insights into structural reorganization and quality formation of starch coated pork tenderloin under mechanical pounding.

Pork tenderloin slices subjected to graded pounding were used to clarify how mechanical treatment influences structural reorganization, quality formation, and in vitro digestibility. Moderate pounding, particularly for 120 s, reduced hardness and chewiness while improving water-holding capacity and tenderness. Low-fiel...

Ze-Xuan Gong, Long Yang, Yu-Ling Yang et al. · Food Chemistry · 0 citations

Aug 2026

Effects of Hericium erinaceus powder incorporation on gluten interactions, water-state distribution, starch digestibility and quality characteristics of wheat noodles.

Hericium erinaceus powder (HE powder) was incorporated into wheat noodles to clarify its effects on gluten interactions, water distribution, quality, antioxidant activity, and starch digestibility. Disulfide bonds, non-covalent interactions, secondary structure, LF-NMR, SEM, cooking properties, texture, sensory quality...

Yu-Ling Yang, Chao Yang, Long Yang et al. · Food Research International · 0 citations